/ck/ - Food & Cooking

Ja, wieso schmeißt'n du'n Brötchen mit Verpackung in die Friteuse? Das macht man doch nicht. Anyways I noticed fritessaus tastes great on a burger.

>Ja, wieso schmeißt'n du'n Brötchen mit Verpackung in die Friteuse? Das macht man doch nicht.
Bullshit. Brötchen ist selbstgebacken und Burger hat Friteuse noch nicht mal von weitem gesehen.

Come on, Burger Afficionados of Murrica, help me out.
Any genuine american burger specialties i should try?
Picture, another Burger i grilled. Sauted onions, BBQ sauce, fried egg, cheddar.

>>4658211
Sorry, wrong pic.
That's the one with egg, bacon, BBQ sauce and sauted onions.

Stuff with blue cheese.

Shut the fuck up you emasculated shitstain.

>>4658222
Okay, blue cheese sounds interesting.
So what else should i add to a burger with blue cheese?

>>4658227
no need to be this butthurt, amerifat.

You really expect Americans to make burgers themselves, do you? They're way too busy being fat.

>>4658237
You should use caramelized onions and bacon with blue cheese. Thank me later

pulled pork and pastrami are both fantastic on burgers...

>>4658239
Actually there's some pretty good cooks on this board - fastfood threads aside.
And since Barbecue is something nearly sacred for murricans, i thought they'd spill some of ther wisdom.

>>4658245
I'm gonna try that, thanks.
Just caramelized onions, bacon, blue cheese? no sauce?

Bun Rezept! NOW!

>>4658262
Wait a sec, looking it up.
But don't expect me to covert everything in your messed up imperial measurements.

>>4658262
This is my go-to bun recipe. They turn out soft and fluffy, with a nice chewy crust. Even better if you toast or grill them before building the burger.

>>4658271
Ooo, just realized I don't have measurements in that vertical. Hang on, I'll get them.

why should we let you in on our delicous burger recipes when you called us dumb? For the record that burger looks like shit. I thought you Germans basically invented the Hamburger patty. Get your shit together son.

>>4658279
>>4658271
3 tablespoons warm milk
1 cup warm water
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)

>>4658284
Come on, it's 4chan after all.
Don't be insulted this easily, just a little trashtalk here.
I'm looking for advice. So tell me how i can improve my burger if it looks like shit to you.
i welcome some constructive criticism.

>>4658287
Could I bug you to update the vertical itself with the measurements?

>>4658268

My bun recipe
Ingredients (4 buns):
200g flour
1 egg
2 tbsp sugar
1/2 tsp salt
30g soft butter
1/2 tbsp dry yeast
100ml milk

-put sugar and yeast in lukewarm milk, wait some minutes.
-Put flour, egg, butter, salt in bowl and add milk/sugar/yeast-mix.
-knead until dough is smooth.
-cover bowl, place it somewhere warm and let it rise for an hour.
-take dough, knead it with your hands and divide it in 4 equal portions.
-form balls and squeeze them into flat discs, 1cm height.
-cover, store somewhere warm and let them get puffy for another hour.
-apply eggwash (1 yolk and some milk), sprinkle with some sesame.
-preaheat oven 175 degrees celsius and bake for 10 to 15 minutes.
-watch buns closely, you don't want them to get to dark.

>>4658333
There you go! A little wonky with the measurements at the bottom, but that should work!

So no burger related tips, guys?
Come on, don't be this thin-skinned.
I hereby offer my sincere apologies for my rudeness.
Of course it's only some murricans that are dumb and fat.
Those who share their burger recipes and tips are actually pretty cool guys.

>>4658409
>Don't overpack the meat patties

>Don't add anything to the meat besides seasonings (Pepper, garlic, maybe a touch of worcestershire) i.e. - NO breadcrumbs, eggs, or other fillers

>Don't salt your meat until right before grilling, as that starts a curing process that pulls moisture out and changes the flavor. (You want your burgers to be juicy.

>If your meat is lean, add some diced fat to it (like bone marrow or bacon fat, etc.)

>Make a small indentation in the center of the patty with your thumb. This will prevent the patty rising up and convoluting.

>>4658409
No, the majority are both. It's a bitter-sweet reality, plenty of chumps to fuck over and all, but now that we have Obamacare I'm going to have to pay for their fuckhuge obesity.

>>4658429
Nothing new so far, but thanks anyway.
What do you mean by overpack?
After forming the patties i'm seperating the by putting some foil between them and put the in the fridge.
I'm getting them out right before putting them on the grill.
should i spare the foil?

Alright here is a burger that slays all burgers. First of all you need to get lean quality minced beef. Throat that in a huge bowl and let it get to room temp as you fry up plenty of bacon until it's has a nice slight crisp. What you are going to do is pour all of the bacon grease onto the hamburger meat, that will be the fat that keeps it tender and so fucking delicious. Add salt and pepper also, and a couple of splashes or worcestershire sauce and mix will, form your patties. For cheese always some quality aged cheddar, you need it sharp to combat some of that delicious bacon grease. The buns will be toasted and very lightly painted with garlic butter. The condiments are onion straws for crunch, some more bacon if you are so inclined, your favorite mustard and just the tiniest bit of sweet relish

>>4658440
No, keep the foil (or wax paper) in between for ease of separation.
Overpacking is when you make the patties too dense, too squished together, too heavy. They don't cook as well.
Sounds like you're doing alright, though. There's no great super secrets to fantastic burgers, other than what's already been posted and common sense. Do you grind your own meat? That's one way to increase the flavor and quality of your burgers. I grind chuck roast and sometimes throw in some short ribs or a little brisket for flavor. If I have an exceptionally fatty piece of chuck, I'll add some bison meat (bison is extremely flavorful but very lean).
Also, I cook over medium-high heat.

>>4658435
You guys are more sensitive than the skin at the bottom of my dick.
I thought it was funny to throw in some insults while admitting your mastery in burger grilling.
Anyway, maybe grill some fresh burgers instead of gorging crappy fastfood and you won't be needing a scooter next time you're shopping pop tarts at your local walmart.

dont put bacon on a burger, we dont actually do that the fast food places do

>>4658464

not so much sensitive as tired of constant hurr durr murricans are so stupid. shit gets old.

>>4658460
Thanks. Yeah, i did some research online already.
I use 100% beef with approximately 20% fat bought at a quality butcher here in town.
I don't grind it myself but i think it's okay.
Actually i was looking for some interesting combinations of cheeses, sauces and other ingedients more than basic tips on grilling the burgers.

>>4658446
Mh, Bacon grease, butter.. I know, fat is definetely important for flavor, but that seems a little too greasy for my tastes.

wenn ein deutscher bratwürste schon brats nennt, kommt mir wirklich die scheiße hoch

Buns are crucial to the burger's success. Try toasting the bun on the griddle so that it picks up a bit of grease.

For the patty, a half pound of ground chuck is all that you need. No additives. Keep it flat.

Shredded lettuce, red onion, sliced pickle, and thinly sliced tomato are added.

Here is a nice sauce: Mayonnaise, ketchup, and yellow mustard mixed 2-1-1. Apply this sauce to the patty as you assemble the burger. It is surprisingly good on burger.:DDDDDD

i use this

http://www.wikihow.com/Make-a-Hamburger

delicious

>>4658495
Oh! Okay then. Welllll, let's see. Currently, my cheese of choice for my burgers has been horseradish havarti. It has the perfect tang to compliment the beefy flavor. I'm also a huge fan of blue cheese on burgers. Sometimes I'll set a wedge of d'Affinois Blue or other soft blue next to the grill to warm up while I grill the burgers, and then spread it over the meat before building the burger. A homemade mayonnaise or hollandaise with Stilton crumbled into it is also amazing on a burger. A good combination of cheeses is extra sharp cheddar and raclette. When I did the /ck/ challenge, I made parmesan crisps (tuilles) for my burgers and bone marrow aioli. Which was very good. (I already posted my brioche buns I used). Another good topping/sauce, if you like mushrooms, is to mince mushrooms and shallots very fine, saute in butter until soft and beginning to caramelize, then add some wine and reduce all the way down, seasoning with salt, pepper, and thyme, then add either some lemon zest or a dash of wine vinegar at the end. Spread that on top of the meat.

>>4658515
Danke für die Information.
Ich muss immer kotzen, wenn ein Deutscher weder Groß-/Kleinschreibung, noch Satzzeichen benutzt.
Aber so ist das halt, man kann nicht jeden glücklich machen, was?

>>4658524
Thanks. Now thats a helpful post.
I'm gonna try that sauce.

>>4658540
Not a fan of putting egg, onion etc in the patty.
I rather keep it simple. 100% beef.

>>4658549
If you mix seasonings into the ground beef, let it rest for a while to allow those flavors to mix into the meat.

>>4658524
>no salt and pepper added liberally to both sides
*grabs you by the throat*
back the fuck off?!?!?

>>4658524
>shredded lettuce
>ever between two slices of bread
oh god
it just never works for me
the shit goes everywhere, especially if I'm eating it on the road

>>4658544
Now we are talking.
Thanks, man! That's exactly the kind of advice i was looking for. I'm trying to make a burger thats not the ordinary cheeseburger with ketchup and mustard. I'm gonna try that cheddar/raclette thing and the blue cheese next time.

I forgot to take a picture
but I made a bacon cheeseburger with selfmade Barbecue sauce.
First I charred a tomato, a pepper, an onion and some garlic on the grill. Then I blended them with a few bacon strips that I also crisped up on the grill. I added some smoked paprika,cayenne,salt,pepper and a few herbs to the paste. Then I put it in a pot cooked it down, added some molasses,sriraja,ketchup,beer,coffee and let it simmer until it thickened.
well the rest explains itself, bacon ,sharp cheddar ,buns and assemble.

>>4658350
thanks!

>>4658571
You're welcome!

>>4658572
Sounds good. Gonna try my own barbecue sauce.

>>4658169
Try adding a fried egg

How do I make a good burger ?? need it for cooking class any tips?

>>4658169
>Burger consisted of 100% beef, cheddar, bacon, onions, pickles, mustard, ketchup. Pretty basic, i know.
That's not at all basic.

Basic — like one of the contenders for the first commercial burger in the US — is a grilled patty, melted cheese on toasted white bread.

No ketchup, no pickle, no mayo, nada.

>>4658237
Black-and-blue burgers are a common variation. Rub the meat generously with cajun blackening spice mix, top with the blue cheese and lettuce/tomato/onion.

>>4658350
Thank you dude! Was just about to add the measurements you gave in with Photoshop.

+10 Internets for the extra effort.

I'm been making mine with a generous amount of cream cheese on the top and bottom bun, sliced raw onion and cucumber, then a bit of celery salt.

>>4658429
>Don't add anything to the meat besides seasonings (Pepper, garlic, maybe a touch of worcestershire) i.e. - NO breadcrumbs, eggs, or other fillers
I'd generally agree with this, not because it's "the way it should be done" but just because it usually makes for the tastiest burger patty with the (IMO) perfect, beefy flavour.

One reservation though:
>NO breadcrumbs, eggs, or other fillers
Breadcrumbs don't have to filler, they can serve a purpose – same as in some meatloaf and meatball recipes. When the bread is soaked in milk before mixing with the meat it holds on to moisture; makes for very juicy burgers, even with cooked above medium.

Not needed if you like your burgers rare or medium-rare but worth trying if you like to cook them more thoroughly.

Oh yeah, since you're looking for sauces and regional variations, green chile sauce seems popular around New Mexico. Adds a mild heat to the burger. Personally, I'd go with a sharp cheddar, monterey jack, or a mix of both with this sauce. http://www.myrecipes.com/recipe/green-chile-sauce-10000001687616/

>>4660144

If you want a juicier burger just add fat. There's no need for bread crumbs.

>>4658429
>Don't add anything to the meat besides seasonings (Pepper, garlic, maybe a touch of worcestershire) i.e. - NO breadcrumbs, eggs, or other fillers
God forbid you contaminate the incredibly rare, exciting, and expensive food that is beef lol

Bun: Brioche (god tier buttery deliciousness)
Meat: 80% fat ratio, I like a mix of 50% chuck 25% Rib 25% sirloin)
Toppings: Jalapeno cured bacon (hard to find but spectacular), onion jam (amazingly easy to make immediately put this on all your burgers), pickled cucumbers, chipotle mayonaise, shredded iceberg lettuce, thinly sliced tomato, smoked gouda cheese, spicy barbeque sauce (I buy mine from the local BBQ place Famous Dave's, I love their Devil's Spit sauce, shit's fantastic, if you're ever in NY stop there).

The slightly fattier meat allows for a jucier burger even when cooked well done, the brioche is a nice thick bun to hold the hefty beast and all of the toppings meld incredibly well together, I especially love the smokeyness of the bbq sauce, smoked gouda and bacon together making for something truly amazing.

>>4660268

Additives cover up the flavor of the beef, and are also unnecessary. If use the correct meat you don't need binders like egg or breadcrumbs. They're a waste of time and effort. Use the correct fat content (about 20-25%) and you don't need to add anything at all to the patty. Binders are only needed if you use meat that is too lean or too fatty. It seems silly to me to use the wrong meat and then have to add things to the burgers to get them to stick together when you could simply use the correct meat to start with and save the effort--and get a better tasting finished product.

>>4660268
Then you might as well just eat meatloaf or meatballs, you raging faggot. Burgers use no fillers or binders. Period. If your meat is so shitty it won't hold together, add diced fat to it, not fucking bread and/or eggs.

>>4660124
Okay, that's really basic.
I meant basic like the cheeseburger at mcD. Without the bacon of course.

>>4660133
>>4660140
>>4660246
Thanks for the inspiration, guys!

>>4658557

*holds up spork*
fuck off

>>4658169
Amerifat coming through!

Here are some meat blends which you might like:

Lean beef with sausage meat (your choice we have used sweet Italian sausage)
50/50 beef and pork
50/50 beef and pork with minced garlic (this produced a great aroma on the grill)
90 beef /10 with the 10% being rough-chopped bacon

Bacon, dill pickle, roasted garlic mayo, aged cheddar, bbq sauce, crispy onions, jalapenos. Do it anon

Since you are here inquiring about burgers, I would like to inquire about a German fast food. Tell me the secrets of currywurst, where do I found a good sausage to use, should I serve with bread or fries?

>>4661221
Fair enough, anon.
The secret of Currywurst is the right sauce and the right bratwurst obviously.
As for the wurst i strongly recommend the use of Nürnberger Bratwurst.
There's many different opinions on the right sauce and theres many different recipes.
I personally think the best sauce consists of water, ketchup, curry, onions, chili, cayenne pepper some worcester sauce and some coke.
You can serve it with fries and mayo or just a slice of untoasted toast.

>>4658350

Just stole this for my future endeavours. Thanks & Sieg Heil bro.

>>4658169
More veggies, less meat, fuck cheese.

You guise tried making lamb burgers yet? Beautiful stuff, and easy to make. All you need is quality minced lamb (seasoned with salt, pepper, coriander, cumin and a bit of allspice), thick tsatsiki and the usual veggies. For cheese I recommend feta or grilled goat cheese, but be careful because you can easily overpower your burger with too much lamb. Mixing pork or beef into your lamb mince is an option. I want to try adding fennel seeds to the mince next time.

OP keep it simple. You really don't need to much as long as you have quality ingredients.

If you have a meat grinder handy try grinding your own meat for a start.

i'll straight eat the back half a goat while the front half still breathin motherfucker you skinny faggots wanna talk food lets fuckin talk food you pussy bitches

got my teeth cut the fuck out and replaced with teflon coated titanium bitch i got a thirteen million dollar artificial intelligence bionic swallow muscle designed by nasa that can straight push an unplucked turkey down my fuckin throat fuckin feet and all you fuckin busters

sometimes i order like three four double quarter pounders and walk out into the parking lot and just start cold whippin em at passing police cars i don't give a shit nigga the cops know i eat taser electricity like a german nigger eat mustard that shits like fuckin parsley to me

bro, du musst echte deutsche leckere Brötchen benutzen! Kauf keine eingeschweißten Burgerpappen, sondern richtig vom Bäcker, das macht die Burger viel, VIEL geiler.

>>4662463
> that shits like fuckin parsley to me
5 star post

>>4658169
put a raw egg in your beef before you cook it cunt. also bread crumbs

>>4662476
Gekaufte schmecken auf jeden Fall scheiße.
Selberbacken>alles andere!
Normale Brötchen für Burger gehen mal voll nicht.

>>4662478
Yeah yeah, go fuck yourself with something big and sandpapery.

balsamic vinegar with blue cheese and carmalized onions is the burger of the gods

The recipe I use is some awesome shit, with regular home made buns.

>Prepare the sauce with Savora mustard (a sort of sweet mustard with spices in it), tarragon, parsley and little pieces of pickles
>Put it on the bun
>Mix some regular and green onions with a bit of salted butter in a stove
>Sauté it
>Cook the steak, and when it's done, put a slice of Comté cheese on top of it and put it in an oven just to melt cheese
>Put it in the bun
>Put onions on top of the steak

Enjoy your awesome burger.

>>4663875
Oh and I forgot a yolk in the sauce.

fuck off, if any country is going to be fat, its going to be america. leave the hard work to those that know how to do it.

also i like to add montreal steak seasoning and worcestershire sauce to my burger meat

Sometimes with burgers, less is more.

Try a simple mayo, mustard, ketchup, pickles, pattie & optional lettuce & tomatoes.

Make it smaller and something like a greasy diner would slap together, sometimes those are the best.

>>4663923
>montreal steak seasoning

Why don't you just admit you can barely cook. That shit is so overrated, and the only people I know who use it are shit cooks.
Sorry to be so mean, it's just a serious pet peeve of mine.

>>4663932
i have to disagree.

would i put it in a burger at work. no
would i put it in my burger at home. yes

to each his own

>>4658169

Since you're showing an interest in Amerifat cooking lore, I salute you. Too many Euros think 'Murrican cooking is just McDonalds. We actually have many regional styles that can compete on a global stage, and McFuckMeFatter's isn't one of them. All of this you're seeing is just burgers, and that's just casual shit we make around the backyard grill. You REALLY want to see the shit fly and learn something about our cooking, start a new thread on barbecue (i.e. slow-smoked meat, NOT cooking on a grill). Then look into cajun-creole from Louisianna, southwestern Tex-Mex, Kansas City steaks, east-coast seafood recipes, southern soul-food home-cookin', California fusion, and three-way pizza wars between NYC- Chicago- LA. We're robbing GLOBALLY motherfucker. We've taken the best shit from everybody and mixed and adapted as we pleased. We have lots of shit food for the mass-market, and we hide the quality so that you have to learn a little and ask around to find it. Props for investigating a little, dig a bit deeper and enjoy the riches.

OP here.

>>4664410
Thanks.
I was convinced, there was some decent cooking in the new world, but it must be hidden behind all those fast food post here at /ck.
I'm really interested in trying new recipes and right now i wanna dig a little into american cuisine.
My Research on burgers is done and i'd like to thank all the helpful anons in this thread for the hints and recipes.
Next on my plate is TexMex i guess.
Since im Youropoor and flying to god's own country is off the table, i'm gonna do my research online using the miracle we call the interwebs.

Also i wanna say sorry for the insult i mixed into my request.
I just thought it would be funny, no need to be so thinskinned.
I know for sure there's not only fat retards in murrica.

...what the hell is warning worthy of OP?

>>4665044
Cause OP's German.

I want to know what this warning is all about. Do we have a retarded mod?

>>4665047

Germans aren't allowed here??

>(USER WAS WARNED FOR THIS POST)

wow mod good job on reaching unprecedented levels of niggerfaggotry never before seen on this website

>>4665053

I think the stupid fuck needs to do one action per month or he gets kicked out of his position.

>>4665053
>>4665059
One would assume the warning was regarding this inflammatory comment:

>I know, you americunts are dumb bastards, but i know for sure you have some secret knowledge of getting fat, shooting guns and, of course, burgers.

There's no reason for that other than to show how edgy you are with the "lel hate Americans" attitude.

>>4665073
Maybe, but at the same time, you can tell OP was being fairly tongue in cheek while actually posting about food, unlike the shitstorm posts about veganism/gmos which don't even belong on this board and literally are nothing but troll threads.

>>4662382
>currywurst sauce
>ketchup

you should use sieved tomatoes and mix it with a bit of sour fruit juice (pineapple, orange, maybe even a bit of mango) and then add the spices. way better than ketchup.

>>4665073

oh... please. Even Americans hate Americans these days.

>>4665082
Yes, but still, if the mods are getting fucked with reports about it, they probably figured sending a warning would shut people up.

We're on 4chan. You can offend people by politely stating your opinion.

>>4665093
>Yes, but still, if the mods are getting fucked with reports about it, they probably figured sending a warning would shut people up.
I'm pretty sure that the vegan/gmo shitposting threads get far more reports than one like this.

>We're on 4chan. You can offend people by politely stating your opinion.
You can offend people anywhere by politely stating your opinion if your opinion is offensive.

>>4665108
>I'm pretty sure that the vegan/gmo shitposting threads get far more reports than one like this.
Yeah, but a red tag usually shuts the reports up.

>You can offend people anywhere by politely stating your opinion if your opinion is offensive.
The anonymity really helps with the amount of venom people put into their butthurt.

If anything this warning serves as a burning indicator of how fucking retarded the mod who posted it is. A thread that's actually about food gets derailed with meta discussion of the red text, obvious trollbait stays on the front page with 200 posts. I was once 3-day banned for telling someone (the mod, ostensibly) that it was fucking gross that they subbed spaghetti for thin vermicelli in a kunafa recipe. Nigger I was seriously discussing food and now so is OP.

How about you publicly ban the fucking vegans turning this board into their personal tumblr blogs, the "what do you think of this [obviously and intentionally shitty food picture]?" threads, and the fast food advertising, and the fucking autism spaghetti threads whose only relation to food and cooking is their setting in a McDonalds rather than a Gamestop? This red warning doesn't serve as a deterrent against shit except that apparently you should avoid offending the faggot mod who happens to be the only American in the history of the world ever to be unable to take an American joke.

>>4665126
>the only American in the history of the world ever to be unable to take an American joke.

It has to be funny in order to be a joke.

>LELELE Americans fat and stupid LEL SO FUNNY GUYS

bretty good dread

10/10

ebin :-DDDDDDDD

Hey mod, you've goofed. How about you ban some of the people who spam fast food threads, or spaghetti ketchup threads instead of warning people who make a slightly funny joke about us Amerifats?

>>4665226
That reminds me - did you know that the Japs have a regular and widely loved spaghetti dish they call "spaghetti napolitana" which is actually made mostly from just spag, ketchup and - lo and behold - hot dogs? Shit's hilarious.

>>4665092
Average american these days:
Hates the government, hates the people, loves the country.

>>4665236
My Fillipino 'friend' who tries so hard to be a good cook can make precisely three good things:

Muffins that she dies the shit out of and puts cheese in,
Lumpia (no insult here cause they're fucking awesome),
And 'Fillipino spaghetti', which consists of noodles, banana ketchup, and hotdogs.
It's alright.

>>4665133

don’t be such a faggot. the thread was dead for the most part by the time the mod gave him the warning. If anything the mod jumpstarted conversation with the warning.

>>4666447
mod is retarded
with all the shit that gets posted on this board, he steps in when someone is cheeky about americans/burgers? who cares? at least its discussing food and no one posted in the thread about being seriously offended in any way.

>>4666454

You obviously didn't read the thread at all.

Shit Porn-watchers getting blown the fuck out

>>4658169
I've gotten banned like ten times from /ck/ for "racism" which wasn't actually racism but just some tongue in cheek jesting and observations. Its for the lols, Mr. mod. Chill, its funny. I remember my first band was when I made a post in a menudo thread complaining about the smell when my Hispanic neighbors at my apt complex cook it.

I like some Sauerkraut on my burger. Not even German, but am from Tennessee. People hate the smell of it though.

>>4658169

American here. Last time I made a burger I went a little crazy with it. I mashed ground beef and ground pork together, grilled that shit up. As far as toppings go, I like pepperjack, avacado, spinach, and light barbecue sauce. It was pretty damn good.

>>4666521

I also like to use jalapeno cheddar kaiser rolls for buns.

>>4666481
Menudo does indeed smell like an unwashed barn. That's not racism, it's just a stinky food.

>>4658169

Lost.