When To Salt Burgers

[MartinF DiggingDogFarm]

Kenji over at the Serious Eats Food Lab has written about this. He has pictures that show the difference in texture of the meat, depending in when it is salted. http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html

Salted just before cooking = loose, tender meat

Salted before making patties = sausage-like texture

I've posted this before, but it seems the topic is like politics or religion to some folks. They will insist on mixing in the salt before making patties, and they mightily resist any suggestion that their approach may have any flaw. They'll even attack the photos as some sort of trickery. Very strange.

I read that when it was first published.
Ultimate results are all in the technique, in my experience, pre-salting is not a problem if you salt lightly, don't over mix and cook immediately.
I've cooked burgers for over 35 years and I've never had one look anything like the second burger!

~Martin

 

[JimT]

Salt the fries.

Taste the meat!

Going to check my blood pressure now,

JimT

 

[Brad Olson]

About 3 months ago I unintentionally experimented by salting some burgers (just on the outside, not mixed in) and then waiting 3 days before grilling them.

The texture was most definitely sausage-like but the flavor was just fine.

 

[Jim McKelvey]

I usually salt outside right before a cook, but occasionaly i'll mix some ground chuck with Weber Gourmet Burger seasoning and freeze a few patties. I've never noticed much difference texture wise, but the pictures are compelling. Interesting thread for sure!

 

[Andy Beers]

Sounds right to me