I use 85/15 from my supermarket and they slap. I ball it up then season the top, place it seasoned side down and smash it then season the flat side. Flip when the meat juices on top start bubbling. The cooked side will have and shiny crust to it and you’ll know you’re on the right path
I kinda wanna try about 1/4 of a tablespoon of baking soda in there the next time I make a burger to see how much better maillard reaction it gives and also see if it messes with the flavor. It helps browning, and I have been hearing recently it also keeps more juices in the meat.
I use 85/15 from my supermarket and they slap. I ball it up then season the top, place it seasoned side down and smash it then season the flat side. Flip when the meat juices on top start bubbling. The cooked side will have and shiny crust to it and you’ll know you’re on the right path
I kinda wanna try about 1/4 of a tablespoon of baking soda in there the next time I make a burger to see how much better maillard reaction it gives and also see if it messes with the flavor. It helps browning, and I have been hearing recently it also keeps more juices in the meat.
That sounds like a good idea