Jodie Whittaker was a fabulous doctor. I really liked her whole vibe, her personality, her presentation. I wanted to love that doctor so much.
But the stories were boring and the writing was lame.
An otherwise-mediocre show with great writing can still be a huge success, but even an otherwise-flawless show with bad writing will always suck. I’ll never understand why all the TV producers think they can get away with cutting all the corners on writing.
If you work any ground meat extensively, you develop extensive myoglobin networks. This is a process almost identical to kneading bread to develop gluten. Also turns the meat bright pink.
This results in very chewy, tougher texture – like in Swedish meatballs (or really good Chinese dumplings/bao!). It’s also essential to sausage-making. It also makes them feel less juicy (because the ground beef holds onto the moisture more tightly). Not necessarily worse or better, but certainly different, and in my experience most burger-lovers find it undesirable.
Maybe you prefer it. All the power to you if you do. Cooking like you were raised on often has a special place. But there’s a reason nearly all the burgers in more elevated cuisine are not formed this way – they want them to be tender and juicy.
That said, I’d call this product a meatball, meatloaf, or sausage sandwich, not a burger.
edit: also, given the way you like to make burgers, I’d encourage you to try plant-based meat for it. I think you’ll find it tastes much the same – the exact properties of ground beef that get damaged by this extensive mixing are the exact ones that are hardest to replicate for all the plant-based meat brands, and since you clearly don’t care for them you could probably really reduce your environmental impact by not buying the cow product.