this post was submitted on 14 Jan 2024
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Slow cook the meat, let it cool, throw it on a grill to heat it up giving it the tenderness of slow cooking with that same char.
If you’re throwing ground beef on the grill to char you can skip the slow cooking part as it doesn’t add any benefit. Being soft and tender isn’t what you want in a burger.
That is why texture is important. Searing is an important concept in cooking and this applies to burgers.
Anyway enjoy dying on your hill of messy mush.