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Northern Nebraska | 1.Leaner meat proteins will bind together when mixing giving you that tough tall burger. Higher fat percentage gets in the way slows binding
2. Don't salt the interior before making the patties. Salt will extract the protein and bind them together resulting in the same tall tough burger.
3 don't over mix the meat. Overworked equals tall and tough.
4 Preform you patties like you previously mentioned but then refrigerate them again for 15 minutes or even in the freezer for 15. | |
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Making hamburgers that stay flat
