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Showerthought: my chef buddy told me to quit squeezing my burgers and I laughed at him
I worked the grill at a pub in Cleveland for 2 years and always pressed my patties flat with the spatula because that's what my first boss showed me. My buddy Dave, who runs a diner in Akron, grabbed my wrist mid-flip last summer and said "you're cooking the juice right out of it, man." I thought he was being dramatic until he made me taste his loose-packed 8oz patty next to mine, and mine was a dry hockey puck while his was still juicy. Nobody ever explained to me that the flat press just squeezes all the fat onto the coals. How do you all teach new grill cooks to leave the damn burger alone?
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