I have heard that salting hamburgers should always(!) be done after forming them. I have blindly followed this commandment just based on faith, but I noticed the winning beef burger recipe on Food52 salted the mince before forming. I am curious to hear what others recommend regarding the issue.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)