The thing I like about most fast food/restaurant burgers is that they are mostly flat, meaning the toppings will stay on and not slide off, and the patty is evenly distributed through the bun without the center having a thick chunk of meat.
How do they achieve this? Do they form them into paties using a press ? Do they freeze them?
Submitted December 24, 2016 at 04:59PM by ballid http://ift.tt/2ieCCxc
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