Rebecca wanted me to ask the following question: "Chefs, weigh in - TopicsExpress

Rebecca wanted me to ask the following question: "Chefs, weigh in on making burgers: what are your thoughts on (over)mixing: How gently do you handle the meat ? (Yeah, we went there.) What about add-ins? Do you factor in fat content, grind of meat and diet of the cow when determining how much to mix? GO!" How do you make the perfect burger patty? Forget about the condiments, bun, accompaniments, etc. Anyone try to Mission Street Food technique?

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