Flattening doesn’t necessarily “squeeze the juice out of them” if they are flattered while still raw. Grab a hunk of raw hamburger. Now squeeze. Did you see juice come out of it? Nope. It only squeezes out the juice if it has cooked to some degree and the fat has started to melt.
I like the thin, crisp edged burgers like many greasy spoons and diners served for many years. The one on the front page today from The Workingman’s Friend looks great! (Though toasting the roll would make it better. )
I have seen many cooks (none of mine), especially on TV, flip the burger and SMASH. THAT takes the juice right out. Makes me cringe.
I agree. I just wanted to point out that flattened thin burgers do not necessarily have their juice squeezed out … if it’s done right the right way (still raw). Many people believe that all flattened burgers have the juice squeezed out, which is not necessarily the case.
If I’m in the mood for for more meat on the burger, I prefer to just have a double with thin patties, as opposed to a single thick one.