speak for itself.
There is one exception to this rule: the smashed
burger. You may have heard that once a burger hits
the grill or griddle, you should never, under any
circumstances, press on it, lest you squeeze out
valuable juices. Well, yes and no. True, once the
patty has heated to the point where its fat has begun
to liquefy, squeezing it will wring it out like a sponge.
On the other hand, you can feel free to press on the
burger at any point before this stage. In fact, in the
case of smashed burgers—a style with recent strong
representation from chains like Shake Shack and
Smashburger—you actually want to press on it—and
hard—right when it starts cooking. More on these
later.
- Season liberally, but do not salt the beef until the
patties are formed.