I listen to all the chefs who say not to continuously flip your burgers when you cook them and the chefs who also say not to press down on the meat to flatten it. If you follow that rule, you know you often times end up with a burger ball rather than a nice pattie.
Here’s what I learned and it works!!! Make an small indentation in the middle of your pattie. The small crater you create will fill in when you cook and at the same time, prevent your unsquashed and juicy burger from puffing up into a ball. It’s a simple solution that really works!!
Posted by Dawn Jefferies at 09:21 AM. Filed under: main •
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