Quick answer
Kosher salt on the outside of formed patties just before cooking is best for burgers. Never mix salt into the ground meat.
Key takeaways
- Kosher salt on the outside of formed patties just before cooking is best for burgers. Never mix salt into the ground meat.
- Kosher salt crystals sit on the patty surface and create a seasoned crust. Mixed into the grind, salt dissolves muscle proteins and makes burgers dense and sausage-like.
- Form loose patties without salt. Salt the top and bottom generously with kosher salt right before they hit the pan or grill. Season only the exterior.
- Salt inside the grind extracts myosin and binds meat too tightly.
- A generous pinch on each side of a 4-ounce patty is a good start.
Season outside of formed patties with kosher salt just before cooking. Never mix salt into ground meat.
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Kosher salt crystals sit on the patty surface and create a seasoned crust. Mixed into the grind, salt dissolves muscle proteins and makes burgers dense and sausage-like.
Learn more about Kosher Salt →Why Surface Seasoning Only
Salt inside the grind extracts myosin and binds meat too tightly. Your burger loses juiciness and tenderness. Exterior salt gives flavor and crust without changing texture inside.
When to Salt Patties
Salt within minutes of cooking. Salting formed patties hours ahead can draw moisture to the surface. Season, then cook immediately for the best crust.
How Much Salt per Patty
A generous pinch on each side of a 4-ounce patty is a good start. Thicker pub burgers can take more. You should see crystals on the surface before cooking.
Smash Burgers vs Thick Patties
Smash burgers need a solid salt crust for edge browning. Thick patties benefit from the same surface rule. Do not mix salt into either style.
Technique & Tips
Form loose patties without salt. Salt the top and bottom generously with kosher salt right before they hit the pan or grill. Season only the exterior.