The Salt Rule That Makes Burger Patties Ultra Tender & Juicy

Of all the seasonings you should add to your burger patties, salt is absolutely the most important. Nothing else elevates the flavor of the beef itself or cultivates a beautiful crust quite like it. Mixing salt into your blend may seem like the best way to achieve these goals, but Nathan Gerard from Pellet Head says that it disregards the number one rule for seasoning your patties.

"Salting too early breaks down the proteins in the beef, turning it into more of a sausage texture — dense and springy instead of tender and loose," says Gerard. "That's why it's best to form the patties first, then hit the surface with salt." This method is one of the main reasons hamburgers taste better at restaurants. A proper surface salting preserves the juiciness and texture of your patty, all while providing the flavor you need to bring out the best in your ground beef. Even if you start with the perfect trio of ground meats, mixing salt into your blend can still give you something closer to beef sausage than a burger.

The best beef burger patties require as little mixing, handling, and forming as possible to avoid becoming dense. While Gerard is quick to point out that there's nothing wrong with gently mixing in additional flavors like herbs and garlic, he emphasizes that surface salting is almost always the way to go. "It gives you that ideal crust without messing with the meat's structure," he says.

Ever wonder why ground beef becomes so dense when overworked? All beef contains myosin, a binding protein — but grinding releases that protein. When you fold, mix, blend, or chop your ground beef, those proteins seize onto muscle fibers like glue and cause them to lock together, making a dense, meaty puck.

If you want to grill burgers like a pro while still incorporating new flavors into your grind, try only mixing with your fingers, not your palms. Squeezing, pressing, and otherwise handling your meat like Play-Doh is a surefire way to get tough, rubbery patties. But only using your fingers is an easy trick that prevents you from accidentally using too much pressure and activating that myosin. You'll still need to handle your meat to form the patties, so this avoids prematurely stirring up that protein and gives you as much room as you need to shape them properly.

If you want to incorporate dry, powdered seasonings into your burger, try adopting Nathan Gerard's surface salting instead. Prepping your seasoning mix beforehand and sprinkling it over your burgers before they're done cooking is a great way to flavor their crust without sacrificing texture. Just be sure to do this to each side right after flipping, while it's still wet with the meat's fat and juices, creating a surface the seasoning can easily cling to.