Burger Love: For that perfect juicy-on-the-inside and crispy-on-the-outside burger
patty, head educational butcher at Fleishers’ Craft Butchery in New York
City, Bryan Mayer, suggests keeping your uncooked patties extra cold
and only salting them right before they hit the heat. Both tips ensure a
super-tender burger, keeping those little bits of fat and moisture
inside the beef.