How to make salt in burger permeate throughout the entire meat? I have been eating beef burgers from various different shops however having asked them they ALL use the exact same brand and product.  Here in east london uk they also all use a standard flat top grill(basically a rectangle pan).  I have noticed that when I eat at one shop in particular it always comes out very salty wheares it isn't like this for other shops.  I even bought some raw burgers from the salty shop and cooked them at home and it didn't taste salty.  They recently closed for a few days and having now reopened there burgers no longer taste salty but just like all the other shops selling the same burger.  My gues is that they reset or changed something which was allowing the burger to be salty once cooked.  It cooked be that there is an optimal grill temperature to make the salt permeate.  it could be that there fridge temperature was low and this allows the burgers to brine.  It could have been something else.

Do you know why, what makes the burger taste so salty.  It cannot be a bacth issue as the shop has produced the same results for several months until they closed. Also they all sell the same burgers and the burgers have 2grams.  Do you know what factor might cause the salt to permeate into the meats tissues so well which shows in the final burger?

Is there anything I can do to get this result when cooking beef burgers at home?

Thanks
This 'trick' is used by many a fine chef. Meat is salted, wrapped and refrigerated hours or even overnight, prior to cooking. Yes, salt will draw moisture from the meat initially, but over time that moisture will migrate back into the meat taking the salt with it! The salt also breaks down the protein structure in the muscle rendering a more tender steak.
The steak is rinsed and dried (a wet steak will steam not char), seasoned, and fired.
Ground beef can be handled in the same fashion. Using a medium or coarse salt and erring on the less salty side, you can find the right proportion to suit your taste. Season before forming or after. Some contend that the seasoning is made bitter by the heat and flame of the grill. Go figure.

Other tips: The meat should be mixed and formed with a gentle hand — use only as much pressure as it takes to hold the patties together. For almost foolproof rare or medium-rare meat, go right from fridge to grill.