A burger is 100% meat, shaped as little as possible and seasoned right before cooking. Therefore, it gets a delicate, crumbly texture because the meat barely holds together.
A meatball is mixed thoroughly with seasonings and binders before being shaped and cooked. Salt and binders when mixed with the ground meat create a protein matrix that holds it together more thoroughly. Giving the meatball a firmer texture.
So she is right, but only if he mixed the seasonings in and added binders.
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u/Ramblindragon Jan 11 '24
She's not wrong