The other night I had one of the best burgers I have ever had. It was atleast an inch and a half thick without the cheese or mushrooms. It was loosly formed and was well done yet juices flowed out of it. My plate had a pool of juices in it when I was done.
I can't figure out how it was cooked. I know it wasn't on a grill, but the fact that it was well done with such a large amount of juices has amazed me. I am almost wondering if it was simmered.
Can anyone fill me in on the secret?
