With Memorial Day right around the corner, many people are looking for ways to make their burgers stand out. If you’re one of those folks, just use baking soda and you’ll be the talk of the town. That’s because adding baking soda to ground beef makes for better browning and moisture retention. Baking soda reacts with the proteins in meats, whether ground or not, preventing them from winding up as tightly as they normally would when cooking. The protein network starts to squeeze and clench up as it heats, expelling the meat's natural juices. If you don’t use baking soda, the meat will feel rubbery and dry because the proteins are wound tight and the juices have been left behind in the pan or down in the charcoal pit. Baking soda-treated meats have looser protein networks that maintain a comparatively greater amount of natural juices. To the palate, this feels like a tender, juicy, more flavorful hamburger patty with a crispy brown exterior. So, add about one teaspoon of baking soda for each pound of meat, shape them into patties, and give them a light spritz of oil to ensure good contact with the heat. Let your burgers rest for a few minutes off the heat, and your guests will be asking what makes your burgers so good.
