This food lab report seems to suggest that the conventional wisdom of salting meat in advance isn't the best approach when it comes to burgers. Anybody's experience different from what the article seems to say?
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.