A bulging burger that overwhelms its bun.- Dry Matter. This symptom is too gruesome to
show in photographs. It occurs when the griller notices
that the burger is beginning to acquire a golf-ball-like
shape halfway through cooking. He responds by pressing
down on it with the back of a spatula. Fat and juices fall
into the flames and ignite. The result is a flat patty,
squeezed dry, and singed on the outside with a heavy
deposit of black soot from the burnt fat.Here’s why all of these problems occur. As we know,
when meat cooks, it contracts. With very thin patties that
cook through quickly, this contraction is fairly even—they
shrink equally from all directions, remaining relatively flat.
With a thick burger, however, while the edges seem to get