3.Forgetting to create a dimple in the center.
Beef patties shrink and expand when cooked. To maintain their shape, form a thick slab of raw meat and press down slightly in the center to create a dimple.
4.Cooking at a low temperature.
Cook your burger over high heat to get a perfect sear without burning it. High heat ensures a nice, juicy patty.
5.Smashing the patty too hard.
While the sizzling sound is satisfying, pressing the patty too much squeezes out all the juices, leaving the patty dry.
6.Cooking burgers with plastic wrappings.
This may seem odd, but some people accidentally cook burgers with plastic wrapping. Plastic can’t withstand cooking temperatures and melts at around 150°C, releasing harmful substances. Always remove plastic before cooking to allow the Maillard reaction (the crust formation) to occur properly.
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