Regardless of what general seasoning you use in your burger patty recipe, salt is probably involved. If you want to cook a tender, juicy burger, wait to add salt to your patty until right before you start cooking.
Picture: Clemens v. Vogelsang.
Mixing your ground beef too much before forming it into a patty can make the texture of the meat more dense and compressed. Add in salt too early and it makes things worse by breaking down the proteins in the meat, forcing it all to form together as a tougher patty. That’s why Christine Gallary at The Kitchn recommends waiting to add salt until the right time:
The best time to salt your burger patties is as close to the actual cooking time as possible. Make sure your pan or grill is hot, then reach for your salt and season the outside of the patties right before you cook them.
With this method, the patty will be more loosely formed, allowing it to hold more juices and fall apart in your mouth. Burgers are easy to make, but they can be tough to master. The more tricks you have up your sleeves, the better.
The Best Moment to Salt Your Burgers [The Kitchn]
Comments
3 responses to “Get The Perfect Burger Texture By Salting Patties Right Before Cooking”
Great…add salt = add high blood pressure, increased risk of heart disease and stroke.
No salt = motor function shuts down followed by rapid death.