https://slavyanski.net/sb2020/story.php?title=view-our-editors-post Salt is an excellent emulsifier for protein. It's particularly efficient when added to the meat mix. When added to the burger mix, it will break down the protein prior to grilling. Test Kitchen expert James Schend examines the texture of salted hamburgers with the sausage. Although both have similar texture, the meat texture of hamburgers is very different. Wed, 05 Oct 2022 05:13:08 UTC en