and cooked in the same skillet to the same internal
temperature. The only difference? The one on the
left was salted only on its exterior, after forming the
patties, while the one on the right had salt mixed into
the meat prior to forming the patties.
This tighter texture translates not just to an oddly
smooth texture, but also to a firmer, tougher patty
as well. To demonstrate this, I dropped a Dutch oven
on top of half of each patty from a fixed height,
taking note of how widely they splattered. Check out
the results. Again, the regular patty is on the left, the
salted patty is on the right:
Patties formed from unsalted (left) and salted (right)
hamburger meat.Now do you get it? Leave the salt alone until after