Seeking knowledge, leads, experience. We are a manufacturer of burger patties. We only produce raw patties for customers to cook up in their restaurant via a broiler.
We've had some product returned on the basis that the product was puffing up (air pocket in the center) during cook up.
We are trying to determine what the cause was for this issue. Our initial thoughts were potential temperature abuse, excessive pressure on forming, perforation depth possibly not being deep enough. We are investigating these possible concerns. I was trying to find some scientific literature about this but have not been able to. Just stuff from home cooks in forums.
Has anyone come across this before or possibly have any literature to refer me too?