- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What is the key to perfect burger patty texture?
Posted on 2/8/16 at 6:32 pm to GregMaddux
Posted on 2/8/16 at 6:32 pm to GregMaddux
Light amount of handling. 1/3 lb balls. Hot cast iron. Smash it after you see a pool of fat around it. Season with salt and pepper right before you flip it. Pure gold.
2
Posted on 2/8/16 at 6:50 pm to DonChowder
Lemme guess you press the burgers firmly with spatula while cooking amirite?
Posted on 2/8/16 at 9:39 pm to DonChowder
quote:
Smash it after you see a pool of fat around it.
Well definitely ignore this guy.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News