/ck/ - Food & Cooking

Juicier and more crispy

They're the right way

>>14157453
I think with a thicc burger most people cook the shit out of them so they end up dry.

>>14157453
Easier to eat.

>>14157453
Thick burgers are better on a grill, thin patties are much better if you are cooking with a pan.

thin means more surface area of the burger is in contact with the pan which means more browning and a better flavor
if you want a thicker burger your best bet is to just make thin patties and stack them

More surface area on patty = more brown crust, less gray interior.
More surface area on bun = more sauce and other fillings.

>>14157453
delusional flyovers think they're better but in reality they aren't better

>>14157453
I like thin at fast food and restaurants because they're hard to fuck up. Most thicker burgs at restaurants suck. I prefer thick when I'm grilling them myself at home.

>>14157493
this is basically the distinction between the two. thick burgers can get nice and charred on a grill while on a griddle you need to press them down thinner to get good char

>>14157736
why do restaurants never rest the patties? all of the juices run out onto the plate after they've assembled it and it ruins everything

>>14157772
Because they're in a hurry and most people who frequent chain restaurants and buy burgers don't know the difference anyways.

>>14157833
if I go to a place known for burgers and they serve me something like that I always end up disappoitned

i dreamed yesterday i had the greatest burgers. kek

>>14157453
I've never been particularly impressed with smashburgers.
I'm not the type that likes 2" thick steaks on my sandwich, but a 3/4" patty is ideal to me.
Just don't forget to add a lot of pickles, onions, and mustard. Those are what really makes the sandwich.

>>14157453
you have to put some thought into it, so thin guarantees a man has made your food

>>14157766
Exactly, I really enjoy both but I find that I enjoy a thin burger a bit more dressed up while I prefer my thick burger with just some cheese and onions. Fuck I can’t wait for the 4th or July.

>>14157453

Nothing, you're wrong

>>14158009

>>14158024

> carbonized, overcooked, thin slices of low-quality ground beef

why

>>14158040
https://www.youtube.com/watch?v=URM04TnbIr4

You're a fuckin ratard

Woooooooooow americans really love their burgers!!!! :DDDDDDDDDDDD

>>14158044

Are you trying to say that a piece of overcooked shoe leather is superior because you can also swallow a quarter cup of rancid fry oil while you eat it?

>>14158064
You don't get burgers, gtfo piece of garbage, stop pretending to get this culture

>>14158072
> culture

It's a flat, tasteless piece of low-quality beef deep-fried in old, rancid oil

What 'culture' is that?

>>14158089
You're the kind of piece of garbage who would make a meatball and call it a hamburger

You're the kind of piece of shit who would put some fried eggs on it

You're the kind of piece of pure mung that would marinate a hamburger in Terriyaki sauce or some other gaytarded fucking may mays because you're TRASHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

been eating a 4-6 smash burgers everyday for the past 4 days on my shitty bbq and cast iron bakestone

>>14158096
> You're the kind of piece of shit who would put some fried eggs on it

Oh no, flavor! Variations in texture! How horrible of me to insinuate that it's possible to improve on the idea of a piece of greasy, floppy leather on a bun!

>>14157453
Thinner is usually better because the quality of beef that you're using is shit. Nobody wants a bland meatloaf sandwich. You can absolutely taste the difference when you have a properly cooked burger made from freshly ground steak cuts. When you have mystery meat you have to disguise it with as much sear as possible because the meat on the inside is so flavorless. You get to a point where you ask yourself if you should essentially chop up a porterhouse to make philly cheese steak or simply grill it as is. You really don't need to disguise the flavor anymore once you have a really nice blend of ground beef. Both thick and thin will be very tasty, it just depends what ratio of sear to burger you want so you can highlight your premium blend of ground beef.

>>14158112
Slow the fuck down before you give yourself a heart attack

>>14158155
to be fair thats all im eating

>>14158164
Try some fruit there, cheif. You know, an apple a day...

>>14158004
Slop o' shit

>>14158172
ketchup is a fruit

>>14157519
based retard

>>14158146
>making burgers and cheesesteaks out of expensive steaks
Retard try hard who doesn't get blue collar food yet tries anyway. Just go eat caviar you fucking yuppie queer.

>>14157476
I doubt they're juicier if the're crispier.

>burgers on grill
big meme
burgers are best cooked in their own fat in a pan or something similar

>>14158112
Same here, but at least I know how to knead the ground beef so my burger won't fall apart while grilling

>>14158600
you want smash burgers loose so they smash better, plus those bits get extra crispy

>>14158600
You can also add an egg.

It's because thick patties are usually cooked to "medium rare", and ground beef that isn't cooked all the way through is absolutely disgusting

>>14158699

>>14158305
>poorfag flavorlet cope
The point you missed was that using better meat allows you more cooking options than just smashing some shit on a griddle. You're missing out if you've never tried it. Also, I never said there was anything wrong with liking thin "blue collar" burgers. I was only pointing out that thin rather than thick burgers generally taste better if you're not using high quality ground beef. You would know this already if you actually spent some time in a kitchen instead of shitposting on 4chan.

>>14158795
If you use "high quality cuts of beef" to make burgers you're a fucking retard who doesn't belong in any kitchen be it greasepit or gourmet

they're just perfect and balance well with the bread

>>14158798
>Seething over a hamburger
Maybe I'll try a ribeye burger and season it with your tears. But seriously, you do make a fair point since it doesn't take much to beat your average supermarket's pre-packaged ground beef. I'm saying if you're gonna spend the time to grind it yourself, you might as well be selective about what you're buying instead of cheaping-out with the "manager's special."

>>14157453
more crust

>>14157453
Rubbish

With thin burgers you can't get a good crust without overcooking the interior. Burgers should be cooked to no more than medium.

>>14159149
That shit is raw

>>14159149
Man why would you actually eat that just for bait.

>>14159184
I like my burgers rare.

this was my lunch today
God bless In N Out

>>14159149
>>14159207
These burgers look like shit, unlike some I don't object to a little bit of pink in a burger (not that much, it should still be mostly cooked, but a slight pinkness isn't going to kill you), but that is too much, I imagine the biteful of that burger is a big mushy lukewarm soft mess

theres nothing wrong with a good hamburga

Consistent level of doneness. You can always stack multiple patties on thin burgers.

>>14159149
>>14159207
jack? that you? if so, thanks for joining us.

>>14158004
is that the fabled white castle burger? the patty looks like it was boiled along with the onions

>>14159346
It was steamed. It surprisingly works well due to the holes.

>>14158114
Word of advice homie, livestream a suicide.

>>14159461

> being this proud of terrible burgers

>>14159465
I'm not the same sperg you were arguing with, I just think you're a useless and mentally handicapped quintuple-nigger.

>>14159474
>mentally handicapped quintuple-nigger.
Holy fuck, can anyone actually come back from this???

>>14157453
The truth that nobody wants to acknowledge is that the very last thing that makes "a good burger" is the meat.

If you wanted a good thick cut of meat, why would you choose ground beef?
If you wanted a good thick slab of seasoned ground beef, why would you not order/make meatloaf?
If what you want is some good meatloaf, why would you cover it with bread, pickles, ketchup, mustard, mayonnaise, tomatoes, lettuce, cheese, etc. etc.

The thin burger patty basically gives you the ground beef flavor (also with a bit of crispy crust on the edges) without overwhelming the REAL flavors of the burger: the bun, seasoning, sauces, and toppings.
If you have a one-inch-thick slab of ground beef in a burger, all you're going to taste is mouthful after mouthful of cooked ground beef with the faintest hint of ketchup, cheese, onions, and bread in the background.

Also money. A burger is meant to be a poor man's sandwich-meal, it's supposed to be cheap grilled meat and the cheapest vegetables for texture and flavor with cheap vinegary sauces/condiments for further "flavor", barely adding any extra cost. The most expensive part of the burger is the meat, which is already the cheapest type of cooked meat by mass (also fluffed-up from grinding), so it wouldn't make sense to pile on so much extra cheap meat, unless it's some kind of "ground steak burger" for novelty's sake.

>>14159533
>thinking the burger is not about the meat

>>14159625
It isn't
That's why bean burgers are objectively superior since they allow you to stuff more condiments into the burger itself without worrying about making space for low quality cuts of beef

>>14159637
Buddy I like a good bean burger but comparing it to a beef burger.. They're night and day different. I feel like you've only eaten bad burgers. Cut of meat for your ground beef doesn't even matter, just the fat percentage.

>>14157713
thicker burgers mathematically have more surface area

>>14157453
Absolutely nothing, commit suicide.

>>14157453
surface area to volume ratio

>>14159219
no cheese or any condiments or anything?

I really try to love thick burgers but good thick burgers are so difficult to find.

Just grab a 2-3 thin patties burger and be happy.

>>14159533
And yes using expensive cuts for a burger is like paying yourcollege tuition knowing you'll end up at Wendy's anyway

>>14158112
nice. I think the American cheese pairing for smashburgers is way overrated though. in every recipe or article the person says "you MUST use american cheese for smashburgers! I know it's looked down upon, but it's essential for that classic diner smashburger flavor. and it melts oh-so-perfectly, nothin' else like it!!!"

its like one person took that stance and every other person in the food community followed. making burgers thin and heavily seared doesn't change the flavor much from any other kind of beef burger. it doesn't require american cheese. and yes, other cheeses melt just fine.

sorry end of my rant. if you prefer American that is totally fine.

>>14157453
Why does ever burger in this thread look like cheap shit. Barely a step up from toothpaste hotdog tier troll meals.

>>14160674
nope Im a plainfag :)

>>14157453
well, bait post aside,
ive been cooking my burgers in the skillet under the bacon press
they are the fucking best - and if you start with the skillet nice and hot and keep an eye on time, you can get some pink inside easy
i wouldnt go over a half inch unless i wanted a specific beef experience

>SPECIFIC BEEF EXPERIENCE

>>14160750
>well, bait post aside,
how is it bait?

>>14157453
you get more maillard reaction per bite
also get more bun and sauce per bite
thin is better

Burgers you buy instead of make yourself are generally cookied on a griddle instead of a grill so thin burgers work better since it cooks the surface area evenly.

I have not eaten a burger in months, you don't know what you're missing until it's gone
>inb4 make one
Even if my brother didn't eat all the patties, they're thick burgers which isn't the same

>>14160784
i dunno, but with my infinitely massive cock and intellect beyond measure its hard for me to empathize with you little dick simps

>>14160806
take two circular container lids and squash some ground beef into a small patty

>>14157721
compelling argument, faggot.

>>14159058
I know you’re just fucking with him, but I can’t imagine a steak cut burger would taste as good as the more conventional blends of brisket, chuck, shoulder, and short rib. The fat ratios wouldn’t be right in, say, a tenderloin.

>>14159533
>The truth that nobody wants to acknowledge is that the very last thing that makes "a good burger" is the meat.

Even when I make them at home (from lightly seasoned chuck and flank), I still give them a bit of a smash to stick them down onto a griddle plate before flipping them over onto the charcoal. They're about half a pound, and wind up about 3/8" thick after smashing and cooking. I usually give them a tiny bit of garlic or shallot butter after the flip... and yeah... I've tried making them thinner, and thicker, and the 3/8"/1cm at medium well seems to be where it's at.

>>14160920
You kind of need some garbage beef in there for it to taste right - provided you're not cooking it to death, or steaming the insides, the fat and sinew ground into the burger are most of where your flavour's coming from. A burger made from only lean prime cuts usually needs a lot of salt in order to taste right, and even then you'll find it still might need a splash of worcestershire or something to balance back out.

>>14160955
>The meat doesn't matter
>You need this kind of meat to make it taste right

>>14161061
you're talking to two different people... or maybe yourself.

>>14157453
more surface area so you get more browning and crispiness

>>14160655
I guess technically, but it’s about the ratio of surface to interior and also the larger surface area of thick burgers comes from the sides of the patty that don’t come into direct contact with the heat/cooking surface and therefore don’t brown, faggot.

>>14158044
>That old man sounding wistful when mentioning how they had separate doors for coloreds and whites
Zoz

I like thin cripsy burgers more because its like function over form. Those thick burgers with all the height look nice but are a pain to eat, and also who wants med rare ground meat.

>>14158096
what's wrong with fried eggs on a burger though?

>>14157713
I don't want more sauce, I want to actually taste the ingredients. Fuck eating a mouthful of ketchup and mayo

>>14160690
yeah i switched to cheddar slices after the 1st day, they melt really well. i honestly cant stand American cheese and i too was memed into using it

>>14157967
Put some thought in your grammar next time buddy

>>14158600
Enjoy your hockey puck

>>14158798
Wrong, I used beef cheek the other day and it had a great incidence on the quality of the patty

I refuse to eat subhuman 60IQ bloody thickburgers.

I FULLY COOK ALL MEAT BEFORE CONSUMPTION. EAT SHIT SUBHUMANS. I GET THE MAXIMUM TASTE AND CALORIES.

>>14158009
Thin burger best burger.

>>14162014

>>14157453
It’s all about the char.

>>14157453
A burger is only worth eating with thin buns. I share that in my local area the only supermarket only carried these giant puffy burger buns. It just makes the whole thing useless and it only makes a big mess when I try to slice them in half.

>>14157453
Easier to bite and tear into. You ever try eating a thick burger? It's like sticking a meatball between two buns.

>>14160740
>plainfag
you can just say you're a fag, anon, you don't need to prefix it with anything.

>>14160690
Good taste, good independent thinking skills.
American cheese (or "Kraft Singles" here in Leafworld) is poor people food. Anyone who prefers it does so out of either nostalgia from having grown up eating it (see: "poor" or "boomer"), having a childlike palette ("Only cheese or pepperoni pizza/hot dogs with just ketchup/buttered noodles, please!"), or pure ignorance ("Nuh-uh, this way is better, because lots of other people, or the people I think are cool, like it better!").
When people talk up praises for American cheese, all I can hear is:
>I have either never tasted real cheese, I only tasted one kind of real cheese and did't like it, or I simply cannot taste things possibly due to chain smoking, tongue burns from heat, or chemical burns from overly hot peppers/sauce.

ill never eat another burger that is not a smashburger

>>14160955
>garbage beef
Not appreciating each cut of beef for it's uniqueness.

Less overwhelming. A thick burger kinda overpowers everything with its sheer beefiness whereas a thin patty can actually blend in.

The fact that there are burgers and thick burgers disgust me.

There's only one, pal...

>>14158174
Hey now, getting a 12 sac of Krystal burgers and 1 am was a tradition in my podunk home town growing up.

It's slop but it's my slop.

Try it:
Divide 1 lb tray of beef into square quarters with edge of spatula
Place onto extremely hot pan
Flip once after skin is developed

god I haven't eaten a burger in 6 months I'm gonna die

>>14167338
>>14160806
I legit think if you can't make something as simple as a burger at home that's better than any mcshit you must be sub bigger iq

>>14167366
I can cook burgers if i want I'm just on a cut. dick.

There are a few ways to make thick burgers great and it's simple.
Cook it with a smoker for 40+ minutes.
Cook it on high on one side flip when browned then add butter and garlic and rosemary then baste it like a steak on medium till done.
Deep fry the fucker.

Doing it on a pan is just not great when smash burgers are so much better quicker and easier on pans.

>>14167374
>cutting
>6 months
Are you doing a 200 cals under tdee cut or do you weigh like 200kg bloatlord tier?
Either way keep going strong I know those cut feels.

>>14167388
5'11, was at 190lbs at my fattest, now at 140 and want to get down to 120. 1000 cals a day.

>>14167394
>120lbs
>5'11
Grill or aspiring to be a bottom?

>>14167429
bottom

>>14157453
Every time I get a double patty at Culver's or Shake Shack I regret it. It's just too much meat. Singles are the best balance

>>14161269
it's basically this combined with the bread/toppings to meat ratio.

>>14157519
cringe genius

>>14157453
Thick burgers need to be made with high quality, freshly ground, coarse ground beef in order to be good. If you try to make one with cheap, vacuum packed ground beef it ends up being tough and dry because the meat is ground too finely and packed too dense.

Thin burgers, especially smash burgers, are much less sensitive to ingredient quality. You can use cheap shit and they'll still come out decent.

>>14164083
I just like it on burgers because it's mild and melts well. I like flavorful cheeses in other dishes but in a burger I don't really want to taste the cheese that much. I just want it to add some texture and richness without standing out too much.

Cheddar, gouda, brie and all those other cheeses are great, I just don't want them in a burger. It has nothing to do with nostalgia or being a picky eater.

here's an idea: what if you had a very large but also very flat burger? I mean a 8-10 inch diameter burger, patty the size of a small skillet

>>14158354
it cooks faster so the juices don't evaporate from the burger, so yes, it would be juicier. thicker burgers juiciness is inflated by the fact that its usually raw in the center

>>14158146
Shut the fuck up you faggot

>>14157519
This but unironically

>>14157453
Probably your childish palate

>>14164083
>Kraft Singles
There's your problem right there. That shit is utterly disgusting. I can't even eat it, period.
Not saying American cheese is gourmet or anything, but something like pic related is up there with any cheese for burgers in my book, mainly if you're doing classic backyard "barbeque" for the 4th or something. I wouldn't be pairing it with a duck egg and chanterelle topped burger or something.

>>14157453
higher maillard to non maillard ratio

>>14159346
Steamed in onion vapor. Not something you want to eat every day, but it's a nice and different kind of burger you can eat 6-8 of easily.

>>14160690
Pepperjack is great.

>>14157476
>>14157488

This, I also get the feeling that the thick patties have more fillers.

It's probably mostly more of the patty actually being grilled though.

Even with McDonalds, the thin patties in McDouble is better than the thicker Whoppers or even Angus Burgers.

>>14169231
How bout i tear your ears off with vice grips and stick a filet knife from the underside of your chin to the back of your eye?

>>14158004
The double never impressed me. If I’m getting a case I go 10 with american, 10 with jalapeno, and 10 regular. Onion chips are bomb too