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re: What is the key to perfect burger patty texture?
Posted on 2/8/16 at 3:57 pm to Powerman
Posted on 2/8/16 at 3:57 pm to Powerman
quote:
But definitely don't want to cook it as hot as you would a steak because you'll just end up with burnt fat
I put a cast iron skillet on the grill and crank it to about 500+ degrees. Gets a great crust.
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