Unless it is all dried up, it is difficult to mess a burger up.
I saw smashburgers mentioned. I found some ground chuck in the freezer and thawed for saturday, once thawed it was very wet almost soupy. I figure it was from when they ground it and had used ice or water which helped with the grind and the profit margin, not sure where I got it but I think it may have been one of the 10 pound tubes from Gordon Foods and we broke it down and sealed up to freeze.
I dumped both packs into a SS bowl and just decide to use the blackstone griddle as I didn't figure they would stay together on a normal cooking grate. I just took a smallish handful put on the hot griddle and flattened it out with the turner seasoned cooked and flipped and seasoned then cheesed. They were not bad, had a crust not a charbroiled taste. I am still a fan of the 10 to 12 oz burgers thick and juicy. Those that ate them liked them and i would make them again and would like to go get some fresh ground from the little meat place I go to.
Be interesting to see your results of the blind test.
