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NW IA | Personal preference I guess. Can't imagine eating something as dry as %90 lean burger and squashing it flat. Lose even more juice from a thin burger.
If I remember correctly the instructions for our Traeger said not to flatten burgers, and never squeeze the juice out to check if they're done. We use a thermometer and pull them at about 155.
The suggestion to put a dent in the middle does work to even the thickness out. | |
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Making hamburgers that stay flat
