Originally Posted by boatnut
I can see the advantage to a "granulated/un-compressed" burger but wondering when done the mad scientist's way, how it holds together during the flipping process , let alone getting it on the grill??
I've done it this way and it's really not a problem if you have a HOT fire to start. Part of the appeal (for me) is that there is a lot more surface area for crust to form, yes, that crunchy goodness on the outside of the burger. If it is cooked hot initially to sear, then it holds its shape, although sometimes a piece may pop off (which can be eaten before the wife catches you). I do turn the heat down after the initial sear though. For a slower cook, I don't see as much advantage with this method.
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