Hi all. After watching BA's Smash Burger video the other night I was craving them so thought I'd give it a go. I used grass fed ground beef from my CSA (which didn't have a fat ratio listed). I transferred the burgers from the pan directly to the buns and let them rest for a few minutes while I cooked the rest of the meat.
As I picked the burger up off the plate, juice rushed out of the meat. I know we all want a juicy burger but not before we bite into it, right? Did I do something wrong? The burgers tasted fine, I didn't think they were dry, but anything I can do to improve? Thanks!
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Suggestions- next time rest your cooked burgers a little longer & on a non-bun surface (plate or cutting board) before assembling with bun and toppings.
Make them that way at least once & then decide what kind of ground beef you want to use.