In Serious Eats Talk, xRyanx asks why all his burgers have a mushy texture: "...I've tried cooking them more thoroughly (up to well done), I've tried giving them a thicker crust, I've tried salting at all possible stages of the process, I've tried packing the patties more tightly, but I get pretty much the same texture every time. What do burger places do differently that I'm not doing? Are my burgers too high in fat? Should I replace the chuck in my blends with Sirloin? Any ideas would be appreciated." Share your amazing burger knowledge here »
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