Sous Vide Hamburgers!
A tip that a chef friend of mine gave me a long time ago is to not make patties, but rather make very loose balls, then smash on the flat top or pan. The ide is that the cold fat creates cavities inside the burger as it gets warm, and melts out. The end result is a tender burger that melts in the mouth.
In my sous vide version, I chamber vacuum the hamburger balls with some red boat fish sauce, golden mountain sauce, garlic powder, and onion powder. I process them at 129 degrees for 4 hours, then sear over my custom mee charcoal chimney starter on a cast iron plate.Sous Vide