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.
7.Cutting the patty to check doneness.
Cutting into the patty releases its juices, making it dry. For medium-rare, cook until the patty feels springy to the touch. For well-done, cook longer. You can add a small dollop of butter on top during cooking to make the patty even juicier.
8.Not resting the patty.
As tempting as it is to place the hot patty straight into the bun, letting it rest for a few minutes results in a juicier burger.
Bonus tip: Don’t stick to boring toppings.
The best burgers are customized to your taste. Get creative and experiment with a variety of toppings to make your burger unique!
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