Yes I am. When you put your burgers together they should be put in the fridge to help them bind but should then be brought out half an hour to raise their temperature before cooking.
Some people would disagree... Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want those patties cold so they stay together and stay as juicy as possible. Put the patties on a tray or platter, covered, in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
Wrong. A homemade burger should go straight from the fridge to the grill. My wife is a gourmet chef. She knows these things.
I must say, this weekend thread has been the best one in a while, not only do we find out what people are doing but people can learn culinary tips and maybe more importantly, learn how to avoid culinary faux pas.
I don't normally post on the weekend threads, as I tend to find them a little spiritually moribund, but this has been really rather delightful. I hope I've added something to the proceedings.
