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Burgers should be done on the griddle. They should never be cooked past medium rare. They do not take long to make and only require salt and pepper if you use quality beef.
if you use quality beef you dont require salt and pepper
Oh god.
Salting denatures proteins in and on the cells on the surface of the meat which creates a matrix less permeable to water trapping moisture inside. The water you see is just from the surface cells. Internal cells maintain greater moisture.
You need salt. Maybe not pepper but salted meat is superior to raw meat. Flavor and moisture wise.
Griddles create a better crust than grills.
I don't know about a better crust. They can both make good crusts. Grill marks are pleasing to look at at and grills provide better flavor.
Just make sure you salt right when it's going on the grill/griddle and not much before, since salt breaks down the proteins of the meat and "ruins" the texture
You do know salt is used to sure meat, right?
If I had a sausage grinder, I'd try out the Heston Blumenthal method. anyone done this?