One other thought other than those mentioned above is grinding your burger. I have one of those attachments for a kitchen aid mixer that we received as a wedding present 30 years ago. Works well for 2-4 folks. Grind my own burger when I do this recipe so I can do the quick "meat boil" he describes to kill surface bacteria.
Like others I tend to cook with charcoal only or on my pellet grill at 250-275 then sear at the end. Also agree with others you’ll need to be a bit more aggressive in your patty making.
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