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Like I said, the popsicle molds are pretty narrow. Unless your fruit chunks are tiny, they're gonna get wedged in the space of your choosing. Also, unless you use fruit juice or some watery concoction, the fruit chunks won't move. Trust me, I had your same concerns, but now I've learned. As...

Thanks for the advice. I tried making lemonade without simple syrup for once, yesterday. I added about 10 oz of cane sugar to the pitcher, and then 12 oz of fresh lemon juice. I had to stir for about 5-10 minutes for the sugar to dissolve to my liking. I could still see sugar grains though...

Thanks guys, for all your input. I made mango popsicles that night. I first pureed mango chunks, and then I also had some chopped mango left over to embed into the popsicle. When I started inserting the mango chunks into the popsicle mold, I realized the mold is very narrow, so the chunks...

How well does sugar dilute in water? For example, I've always just gone the extra mile to make simple syrup for my lemonade (2 parts sugar, 1 part water). That way, the sugar is completely dissolved, and the lemonade mixture remains homogenous from top to bottom. I know raw sugar takes a...

I'm gonna start making my own popsicles. That said, I was wondering if there were any suggestions on chunky popsicles. For example, let's say I'm making something like a mango paleta. I'll probably blend the mango with water, add some sugar, etc. Simple enough. But what if I wanted to dice...

Flay says to either add oregano or epazote. Thanks, but like I said, I'm looking to really kick this burger into another gear. Herbs are not gonna make that happen. Maybe a subtle hint of herbs in the sauce, at best... that's more "finishing touch" territory. I'm not even there...

Tried it with pepper jack in the past. Pepper jack isn't gonna make or break a burger. A sauce on the other hand, can have that consequence. I'm looking for a killer sauce that makes sense.

I'm considering it... I'm thinking I'll either double up on the poblano peppers, or maybe I'll add a jalapeno. I don't know how either will turn out. Green chile burgers are under-researched, in my opinion. Seems like the recipe is just standard, restaurant to restaurant. None of the...

Thanks. I don't want it spicy for the sake of being spicy. Dried arbols are like bullet peppers, right? I think serrano, poblano, anaheim, etc add flavor as well as some smokiness/spiciness. Bullet peppers just hit you out of nowhere. You can't even taste it. All you know is that your tongue's...

I love the idea of green chile in a burger, but after some experimentation, I just haven't found a recipe that really hits the spot. Main reason being, the traditional green chile cheese burger doesn't come standard with a sauce. I feel like every burger needs a sauce to tie everything...

I usually let my meat rest for around 2 hours, just to get it close to room temp...

Wow, I didn't know salt could do that... I guess I'm gonna stick to salting the exterior of the patty. Great post.

The packaged spinaches are extremely convenient. They're usually triple-washed, so I just throw them in a pale of water to give it a final rinse. But honestly, I only settle for spinach if the kale and collards are in dreadful condition. But kale isn't really in demand, so they don't come...

Yeah, I always go for the organic kale or collards, but most times, the organic versions are extremely filthy. I don't know why this is... So I'll go for the non-organic stuff on most occasions.

Where did you buy it? I actually bought some kale seeds from Gurneys, but they came with some chemical coating. I'm gonna return it, because I was expecting organic seeds... I don't know what the point of growing your own fruits and veggies is, if it's not organic...

Usually with cabbage, iceberg, romaine, you just need to peel off the outer leaf, and the rest will be pretty clean. But for the veggies that sprout individual stocks/leaves/etc like spinach, kale, and collards, cleaning it isn't as easy as dunking 'em in water... I blend kale and collard...

Thanks for all your suggestions, guys. Today, I really worked the patty to get it fuse together. In the past, I would just take a ball of the ground meat, place it on the cutting board, and smash it down with my palm, while I iron out cracks and shape the outer rim of the patty. But today...

Eh, it has nothing to do with the temperature of the meat. I have a cheap Norpro grinder that I got for something like $30. The blade design is comparable to a fan. It's gonna shred up the meat, regardless, when you have a fan spinning. I don't know how the expensive grinders work, as they...

That doesn't seem like a bad idea, actually. Worth considering.

My patty is nowhere thick enough to wrap a bacon strip around it. Also, doing so would probably crumble the burger... It's like a bridge that's about to collapse. Nothing that you wrap around the bridge, is gonna stop the inevitable. It needs support from below...

Is there a scientific reasoning to why salt holds the moisture? And if yes, why does a burger master like Flay warn against it?

Thanks, but if Bobby Flay and plenty of other people in the world are cooking up rocksteady burger patties without egg/breadcrumbs, I believe there's a technique, and that's why I came here for answers. And I'm pretty sure adding an egg to ground meat is gonna change the flavor... As for my...

What happens if the fat melts? I keep hearing people warn against the melting of fat. I just don't understand why this would be a necessary concern, considering the fat isn't going anywhere... if it melts, it'll redistribute itself throughout the ground meat.

There are so many factors that can lead to brittle burger patties, that I wish Alton Brown would cover an episode on it. My routine is pretty simple. I buy chuck, grind it myself, form it into patties no taller than 1", and then I throw it on a grill pan. I don't add anything to the patty...

Thanks for the suggestion, and really, thanks to everybody for chipping in and providing their two cents.