re: I'm cooking burgers tonight...

Meh. I can see where pressing when you first put it onto the heat can be fine because there's no liquid fat to smash the hell out of, but going "diner style" (smashing the burger throughout the entirety of cooking whilst endlessly flipping) seems eeek to me.

quote:

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If you don't want to lose juices, you must smash within the first 30 seconds of cooking. When ground beef is cold, its fat is still solid and its juices are still held firmly in place inside small, chopped up segments of muscle fibers. That's the reason why you can push and press on ground meat without squeezing out too much liquid, and the reason why you can smash a burger during the initial phases of cooking without fear of losing moisture.

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Yeah, your article said the same thing.