The short answer to the question “should I remove the film from my burger?” is yes, always. Film is not designed for cooking: it is not edible, it is not resistant to high temperatures, and, if exposed to heat, it can release unwanted substances, as well as compromising the quality of the meat. Cooking the burger with the film still attached means you risk getting a “boiled” side instead of a well-browned one, because the surface of the meat does not come into direct contact with the griddle. The result? No Maillard reaction, less flavor, and a rubbery texture. Not exactly the best for a well-made burger. Plus, leaving the film on could cause unpleasant odors during cooking. In fact, some plastics cannot withstand temperatures above 212-248°F/100-120 °C, and grills or burger pans easily reach 360-390°F/180-200 °C. The risk, in addition to disappointment at the table, is that of slightly contaminating the food with unwanted particles, even if minimal.
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Another thing you might want to know: the presence of film is not a sign of poor quality. In fact, many food companies and butchers use it to preserve the integrity of the product and facilitate packaging. It’s a matter of convenience, not carelessness. But it’s up to you to do the last step, before turning on the stove. Remember: to get a perfect burger, it’s not enough to choose the right meat and cook it the right way. You also need to pay attention to small details, like the film. The surface of the meat must be free to come into direct contact with the heat source to create that delicious crust that makes every bite truly satisfying.
