If you are cooking your burger in a skillet or a flat top, you want a 70/30 ratio, not 80/20. A 70/30 ratio increases the fat content enough that the grease re

If you are cooking your burger in a skillet or a flat top, you want a 70/30 ratio, not 80/20. A 70/30 ratio increases the fat content enough that the grease released from the burger will essentially fry the burger in its own fat instead of steaming it in the pan. I also do not fully agree with their idea of not salting the meat at all before forming the patties. I do not want a hamburger with the consistency of meat loaf. I want a bite to it. It's a burger, not a steak. The meat matters, but the bun and condiments matter just as much.