I like a plump, rare hamburger as much as the next guy, but sometimes I’m in the mood for a well-browned griddle burger. As regular readers know, I occasionally grind my own meat for sausages, shepherd’s pie and meatloaf. A lot of hamburger lovers insist that you need to grind your own beef for burgers to ensure that the patty doesn’t become too compressed. I’ve never really found that to be the necessary for traditional, grilled hamburgers. But when it comes to griddle burgers, it’s an essential step.
