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re: What is the key to perfect burger patty texture?
Posted on 2/9/16 at 1:03 pm to tigerfoot
Posted on 2/9/16 at 1:03 pm to tigerfoot
quote:
disagree completely, I like em damn near frozen, can handle a hot grill and get some nice flavor on outside without taking a chance at over cooking and drying out
To each his own.
They cook really quickly and get a great crust on a red hot cast iron skillet. Never dry, never break apart.
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