Quote:
Originally Posted by sedated
This. Crushing the meat on a flat top is the only way to get a special crust. Ive started doing this at home in the cast iron and its almost a completely different burger. Plus it doesnt seem to have the issue with inflating in the middle (aka, the baseball buger)
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If you don't want your burgers to inflate in the middle the do this:
Put a big fat thumb print right in the middle of the burger, problem solved.
Then the fat rendering will fill up that well and the burger size will stay in tact.
Works every time.
This is true for grilled, bbq, whatever.