SC - OP recipe request

[Olwen the Odd]

>
>My question though is, why do you run the hamburger patties under cold
>water? Does this give a different surface texture since the outside
>starts off colder? Does this just wash off excess juice or grease?
>
>--
>Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra

Actually, if you do this, it keeps them plump and moist.  They also don't 
splatter as much.  Trying to cook a fat burger through can really dry out 
and 'crust' the outside of a burger.  This just prevents that.
Olwen
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