We found the burgers to be quite perfect. Good stuff!

quote:

Originally posted by rusbro:

quote:

Originally posted by Hamden106:
You want your meat squeezed just right

OOOOHHHH MYYYYYYY.

He is correct, minimum pressure to form patty and that's it.

I mentioned earlier in the thread that I make mine line red blood cells, this makes same thickness burger when cooked, instead of fat around the middle. I took a picture the other night to post on here but forgot. Here you go, didn't think about cutting board color, oh well.