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!