a good crust on these burgers before the interior dries out, but there are a few important steps that separate a good pubstyle burger from a perfect one As usual, the most important is to use freshly ground beef, but it doesn’t stop there Battling the Bulge I’m about to show you some images that may frighten you Those amongst you with a fragile constitution may choose to avert your eyes You’ve probably all seen this before, and it’s not a pretty picture This is what happens when a poorly shaped burger hits the grill Here’s a list of the basic symptoms fat burgers tend to suffer from: • Soggy Bottoms This occurs when the eater is forced to squeeze the bun together in order to compress the patty to a mouth-friendly girth Juices squeeze out and saturate the bottom bun High chance of TBF (Total Bun Failure) • Bun Gap There’s a large gap between the edges of the bun and the burger, requiring the eater to take several meat-deficient bites despite having carefully measured and sized the patty before cooking A burger with incorrect bun-to-meat ratio • Thickness Approaching Width The burger bulges in the center, leaving the eater with a shape that is awkward for both the hands and the mouth In extreme cases, burgers may reach near-spherical proportions ...A burger with incorrect bun-to-meat ratio • Thickness Approaching Width The burger bulges in the center, leaving the eater with a shape that is awkward for both the hands and the mouth In extreme cases, burgers may reach