Actually, Zman does make a pretty MEAN burger, even with all that VIGOROUS kneeding! We don’t always have them that way but when he has the time to prepare them the day before and let the meat "marinate" they are exceptional. The more you "smoosh" the ingredients together (VIROROUS KNEEDING) the better the meat is thoroughly seasoned.
As a side note, you don’t rest bread dough so the gluten will relax. You only let the dough rest so the yeast will work and make it rise. When making bread, you want the maximum amount of gluten to come out of the flour, thus more kneeding is better. The more gluten that comes out of the kneeding of the flour in bread, the finer the air holes. This is why I mix up the bread dough and have The Big Guy kneed it! His fists and arms are my Mixer!! The only time one would want to "rest" any kind of dough would be in pastry making when you would want the MINIMUM of gluten, thus resulting in a very fine, flaky pastry. When I make a pate brisee, it must go into the fridge for an hour to "relax". For pastry making, I prefer "soft flour", usually pastry flour from France, for bread making I prefer King Arthur which is a harder flour and has lots of gluten and turns out a perfect loaf of bread every time.
Enuf about flour and it’s properties……….I can make a testimonial about the Zman’s burger recipe and can assure that it’s AWESOME!!