re: My At-Home Burger (with pics)

You talking to the wrong person with your bullshite response. I came on here quasi-defending you from poops. Then Jones chimes in with his bullshite.

You might want to re-direct your shite in a different direction.

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i was doing the same thing as you. i havent responded to you once in this thread

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"if this were a thread by count chocula"

i was just picking a name other than LL and since you were actively in the thread, you were chosen.

could have easily been wink, gris gris, zach.

jeez

word

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you know you want some walmart prepackaged meat thats been sitting in water chemicals for over a week.

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Yes, yes I do.

I see you seasoning the meat w/ salt before forming them into patties .. did you also put salt and pepper on the outside? If not definitely do that next time, even use the tried and true Lester Earl method and use both table salt AND garlic salt. I did that last time and it came out really good.

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did you also put salt and pepper on the outside?

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Only more salt because I was scared I didn't have enough. I did not put more pepper once formed.

I used garlic powder when mixing too. Garlic powder, salt, pepper.

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How much salt is a ton of salt? I have never heard of oversalting a burger being a good thing

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From the article I read:

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All the chefs agree that salt is crucial. Whether you’re using kosher, table or sea salt, you should be pretty liberal with it. Beef can take more salt than you think. Most chefs recommended seasoning the burger just before cooking it.

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It was said in other articles too, but this is the one I referred back to when cooking.

I only sprinkled a bit from the shaker :/

FWIW I never salt the meat other than the outside at cooking time. Reason is that I always let the meat sit in the fridge after forming for a min of 1 hour. Salting the meat for that long would draw some of the moisture out. I season with pepper and maybe a little garlic powder prior to forming and I put my hamburger press in the freezer prior to use and get my hands as cold as I can in ice water prior to handling. dont want the fat breaking down.