Thanks for all your suggestions, guys.
Today, I really worked the patty to get it fuse together. In the past, I would just take a ball of the ground meat, place it on the cutting board, and smash it down with my palm, while I iron out cracks and shape the outer rim of the patty.
But today, I shaped the patty in my hands. I just smacked it around, and I noticed far less cracking on the edges...
Usually when I smash the burger on the cutting board, it gets giant fissures and cracks, that I press back together... but I guess that was insufficient.
My burger patty today, looked rounder because I shaped it entirely in my hands and no flat surfaces were used. But it actually held together.
Not sure if this is because I had the burger refridgerated up until the cooking process... usually I let it rest at room temp, while I work on the prep/sauces/other components/etc.
I'm gonna make more burgers tomorrow, so we'll see...
Thanks again, everyone!
Today, I really worked the patty to get it fuse together. In the past, I would just take a ball of the ground meat, place it on the cutting board, and smash it down with my palm, while I iron out cracks and shape the outer rim of the patty.
But today, I shaped the patty in my hands. I just smacked it around, and I noticed far less cracking on the edges...
Usually when I smash the burger on the cutting board, it gets giant fissures and cracks, that I press back together... but I guess that was insufficient.
My burger patty today, looked rounder because I shaped it entirely in my hands and no flat surfaces were used. But it actually held together.
Not sure if this is because I had the burger refridgerated up until the cooking process... usually I let it rest at room temp, while I work on the prep/sauces/other components/etc.
I'm gonna make more burgers tomorrow, so we'll see...
Thanks again, everyone!