Burger patties

Jevi’s notes

Smash for crust. Salt by weight (~4 g per lb), use a hot pan, give it 60–90 seconds, then flip. Cook to 160°F (USDA).

From the Primal Cut Sheet post Improving your ground beef prep.

Thaw (fridge)

Planning estimate for a 1 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Pan / burger (either) · pull ~160°F (texture/plan)
  Est. cook: ~15 min for 1 lb
• Grill (grill) · pull ~160°F (texture/plan)
  Est. cook: ~12 min for 1 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.