Stormmee wrote:
> you need to make a few patties and drain in differing ways and then
> cook to find out. too wet and its not a "solid" burger too dry and
> no matter the quality or grind it will either be leather or won't
> hold together. this is like making bread. you need to do a grind
> and cook and take lots of notes so you know what is best for your
> famly... it really is a ymmv issue, and the method of cooking also
> makes a difference... grill/broiler/skillet will affect the final
> product.

Weight Watchers, back in the day, used to recommend partly freezing a
hamburger patty then grilling it (broiling it I think you call it).