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.
Twenty ingredients in the morning? No way
21 Breakfasts You Can Make with 5 Ingredients or Less
Your 10 Favorite Recipes to Turn into a Week's Worth of Meals
A Life-Changing (Yes, Really) Buttermilk Cornbread Soup
6 Game Day Snacks in 1 Humongo Sandwich
Make Mascarpone Cheese—in Just 10 Minutes