Tonight I made a big salad with lots of components to have alongside of some tater tots and a burger. I try to cover the majority of my plate with vegetables. I guess it assuages some of the guilt from the rest of the plate.
Interestingly, John added baking soda along with salt and pepper to the ground beef. According to Cook’s Illustrated the baking soda “raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it’s cooked.” The burgers turned out very well. They were firm and cooked without being dried out.