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The original was posted on /r/askculinary by /u/ItalnStalln on 2023-09-13 21:25:06.

I get that thoroughly mixing salt into the meat makes a springy sausage texture, fine. I’ve made sausage that got its texture specifically from that. But when dry brining, you don’t mix it in. So maybe we should be salting the patties ahead of time. Everyone parrots kenjis article of burger salting tests, but he doesn’t exactly test every method. Seems like he stacks the deck when he does his “right way” plus 2 ways of mixing the salt through the meat.

. In kenjis article there, he tests these different salting methods for burgers.

Patty 1: Seasoned only on the exterior just before cooking.

Patty 2: Seasoned by tossing the ground meat and sauce in a metal bowl before forming the patties. (I assume that’s a typo here that was supposed to say salt instead of sauce)

Patty 3: Seasoned by salting the cubes of beef. before passing them through the grinder and forming patties.

But he never mentions a comparisons of salting a patties surface and letting it sit. Other tests I’ve seen him talk about, he’ll test one method in detail, changing time or amounts of something. Much more scientific. I’d expect salting times in an open fridge of 30 minutes, 1 hour, and 2 hour. Plus salt right before cooking. Anyone ever do this and compare? What do you think?