a good crust on these burgers before the interior dries out,
but there are a few important steps that separate a good pub-
style burger from a perfect one. As usual, the most
important is to use freshly ground beef, but it doesn’t stop
there.
Battling the Bulge
I’m about to show you some images that may frighten you.
Those amongst you with a fragile constitution may choose
to avert your eyes. You’ve probably all seen this before, and
it’s not a pretty picture. This is what happens when a poorly
shaped burger hits the grill.
Here’s a list of the basic symptoms fat burgers tend to
suffer from:
- Soggy Bottoms. This occurs when the eater is
forced to squeeze the bun together in order to compress
the patty to a mouth-friendly girth. Juices squeeze out and
saturate the bottom bun. High chance of TBF (Total Bun
Failure).- Bun Gap. There’s a large gap between the edges of
the bun and the burger, requiring the eater to take several
meat-deficient bites despite having carefully measured and
sized the patty before cooking.