central - east central Minnesota - | Hilltop Husker - 11/9/2022 07:25 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. Smash Burgers - Partition out your burger. Gently Roll Into Balls just smaller then a baseball, but larger then a gulf ball. Then smear the Hot grill / grittle with real butter. Then place meat balls on grill - then smash them flat. They should be about 3 inches round or so. When the juice rise to the top of the burger, flip for a few more seconds and they will be done. Adjust for rare or medium done burgers. Works every time. Get a large flat burger press . . . . Oh, butter the bottom of the press so the meat doesn't stick to it. Season to taste as they cook . . . .   
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Making hamburgers that stay flat
