The food lab better home cooking through science ( PDFDrive ) 668
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and cooked in the same skillet to the same internal
temperature. The only difference? The one on the
leftwassaltedonlyonitsexterior,afterformingthe
patties,whiletheoneontherighthadsaltmixedinto
themeatpriortoformingthepatties.
Thistightertexturetranslatesnotjusttoanoddly
smooth texture, but also to a firmer, tougher patty
aswell.Todemonstratethis,IdroppedaDutchoven
on top of half of each patty from a fixed height,
takingnoteofhowwidelytheysplattered.Checkout
theresults.Again,theregularpattyisontheleft,the
saltedpattyisontheright:
Pattiesformedfromunsalted(left)andsalted(right)
hamburgermeat.
Nowdoyougetit?Leavethesaltaloneuntilafter
thepattieshavebeenformed.
As for the pepper, I like to be liberal with it. A
burgerwithoutpepperislikeabathwithoutbubbles.
Sure,it’llgetthejobdone,butwhere’sthefuninit?
4.Loveyourbun.
This is good general life advice that is particularly
appropriate for burgers. Buns come in all shapes,
sizes,densities,andstyles.Makesureyou’vegotthe
right one for the job at hand and treat it with the
dignity and respect it deserves. I can’t count the
number of times I’ve seen an otherwise decent
hamburger marred by an inappropriate bun
selection.
For smaller, thinner patties, like the diner-style
griddled burger, soft, sturdy, and slightly sweet
Martin’s Potato Rolls set the benchmark, although
any soft, squishy, supermarket bun will do. (I like
Arnold or Pepperidge Farm buns in the absence of
Martin’s.Sesameseedsareuptoyou).And,forthe
loveofscience,butterandtoastthatbunbeforeyou
putyourburgerinit!Sliders,withtheirthinslipofa
patty, require the softest of the soft supermarket
buns, steamed through and designed to completely
melt away as you eat.The generic store brand will
almostalwayswork.
A bigger pub-style burger can overwhelm a soft
bun with juices, soaking through and dissolving the
basebeforetheburgerevenhitsyourtable.Toasting
the bun can mitigate some of these effects, but for
