I’d rather not have even more water in the burger mince than already: if you buy your mince in the supermarket, it’s just thawed-out processed stuff that leaks water and strange things in the pan. maybe, if you’re grilling your burger (summer, or Bear Grylls’ cousin), you should encase the patty with aluminium foil to prevent the juices from escaping and the whole thing from drying out.
We need a third No choice. I have, literally, cooked thousands of burgers in my lifetime (professionally and in my free time). The key to not overcooking a burger is...to not overcook it. If you are cooking and paying attention you will be just fine. And you don't need to add ice. It seems an interesting technique but kind of useless.
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I’d rather not have even more water in the burger mince than already: if you buy your mince in the supermarket, it’s just thawed-out processed stuff that leaks water and strange things in the pan. maybe, if you’re grilling your burger (summer, or Bear Grylls’ cousin), you should encase the patty with aluminium foil to prevent the juices from escaping and the whole thing from drying out.
Never thought about steaming burgers from the inside out. Interesting!
interesting technique
We need a third No choice. I have, literally, cooked thousands of burgers in my lifetime (professionally and in my free time). The key to not overcooking a burger is...to not overcook it. If you are cooking and paying attention you will be just fine. And you don't need to add ice. It seems an interesting technique but kind of useless.
I'd probably use frozen beef or vegetable stock rather than straightforward ice. I get the logic though.