Before tailgating season winds completely down and grills are wheeled into garages, there's still time for a few more sessions on the proper burger. And while you're right to think that cooking it right is one of the keys to getting a tender, juicy hamburger, what happens before you carry the meat out to your grill is just as important.
Salt and pepper should be added to every patty or steak -- but not until just before you fire them on the grill, according to Serious Eats. In a comprehensive article comparing hand-ground patties and how salt affects everything from grinding to the final product, it would appear that salt can either ruin or elevate the chuck eye you're ready to turn into hamburger.
It's a logical argument: The longer that salt interacts with the meat, the closer you get to sausage. Salt is a natural preservative -- you'll have a tighter, drier patty if you add the salt too early. We've all tasted burgers that are like hockey pucks. There's no joy in a tough hamburger.
The conclusion of the Serious Eats piece makes you realize why you love a tender burger:
A loose, coarse, open structure is a desirable characteristic, allowing the meat to break down into small pieces in your mouth, while providing plenty of hiding spots for hot juices to collect inside the patty, ready to gush and dribble out the moment you bite into it.So take the salt and pepper shaker out to the grill with you and add those spices to the patties just before they hit the grill. You can also experiment with different salts. Celery salt will add a bit of zing -- it's what you'll find on a traditional Chicago-style hot dog. Kosher salt can add texture; a heavy pinch on both sides should do the trick.
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