Why might the process of 'smashing' a patty be discouraged?

The process of 'smashing' a patty is discouraged primarily because it compromises the patty's integrity and juice. When a patty is smashed, it flattens the meat and breaks down the structure that holds in the natural juices and fat. This results in a drier burger, as the flavorful juices that contribute to the burger's taste are released onto the cooking surface rather than staying within the patty. Maintaining the patty's structure is essential for achieving a juicy and flavorful hamburger, which is a key aspect of delivering a high-quality burger experience.

In contrast to this, while some may argue about the visual appeal, grease release, or cooking evenness, these factors are secondary to the primary concern of flavor and moisture retention that is significantly affected by the smashing technique.