Originally Posted by Lupus
Cool video. I am still trying to replicate some of the great burgers I had in the US. For some reason, most of the burgers I have had back home are solid and dry pucks. And your video gives a possible reason. Now if I can impart that information to the resident "grill king", my father in law.
According to him, no one does the grill better than him, but everything comes out overcooked and dry. And now I know why. He has the patience of a gnat and has to constantly fiddle with the meat!
Thanks, I'd bet a bag of Darrell Lea licorice that he is mashing the burger down while cooking it.
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