[Culverin]

oh.

Also.
I should have asked, not that it's super relevant to your question,
What sort of burgers are you making? Thick? Thin? Smash?

Which cuts of meat? Are you doing a mix?
Same grind size, or different depending on the cuts?

At what point are you introducing your salt?

Are you forming the patties, then putting them in the fridge to set?

Are these pure beef + salt burgers?
Do you pepper?
Are you adding in aromatics such as onions and garlic?

Breadcrumbs or eggs as binding agents?



Westopher, I think my approach comes from my cooking background, or lack thereof.
No formal training with techniques, and zero industry experience.
I'm not making the same dish 20+ times a night. And I don't do the prep for that same dish every single day.
Before last week, it's been over a year since I made a burger.
So I have to try to account for and remember each and every single variable, that way if something turns out wrong, I will be able to analyze it and break down the "whys".
And I have to be able to do that a year from now.
Not having a seasoned mentor puts me in a position where "I don't know what I don't know".

Youtube can only teach you so much.