/ck/ - Food & Cooking

>>6098875

>>6098875
now there are quite a few ways to make a good burger. you can smash it down slider- or animal- style with a ton of onions. you can put it in an oven first then finish with a sear or do it the other way around. griddle, broil, grill, pan-fry... you can turn beef into boiger without a lot of trouble.

I, however, fully subscribe to the theory that adding in a bunch of spices and what not beforehand makes it meatloaf, and not a burger. So we take this lovely extra-fatty beef and add salt and pepper to the outer edges only.

>>6098881
yea, yurop, especially bongistan, had gone full landwhale on us. the queen disapproves and all that.

as Serious Eats taught us many moons ago, salting your meat before forming the patty leads to the breaking down of the enzymes inside, making the burger less airy and more puck-like.

don't do that.

>>6098888
Personally, I don't really need a side to enjoy my chunk of grilled goodness, but seeing as how I'd spotted this enormous log of extra fatty meat, it deserved some fries.

As i don't own a fryer, I placed enough canola/vegetable oil in a pan to mostly cover one layer of medium sliced taters. If you ever plan on stove-top frying anything, get a splash guard. most dollar stores and bed/bath/beyond places have them for a mere pittance. It's so much easier than cleaning every horizontal surface in your kitchen.

>>6098899
now, if i was being sooper cerial about this and all, i'd have gotten a potato roll, tomato and a better melting cheese than this aged chunk right here. maybe even some bacon, too. that said, i didn't feel like buying all that when i just wanted to make a couple burgers.

toasted wheat bread, spinach, onion, mayo on the bottom, brown mustard on top of the onion to help the spinach stay put, and some ketchup as the final topper.

>>6098907
i like my fries crispy, almost to the point of well done, and my burgers medium-rare

>>6098909
>medium rare
that's rare. another 2 min or so and u got med rare. i thought i was the only one that buys ground beef in those packages tho. 5lb rolls at a time, freeze half

>>6098944
i can guarantee you that the 3-4 minutes per side + 5 minutes of rest time made it to medium rare.

not sure why my camera doesn't pick that up too well, but in between the shitty lighting and the point and shoot sony, i'm gonna guess there's a simple reason in there.

(rare is awesome as well, but this wasn't rare)

>>6098909
>>6098955

>>6098955
it's still sticky and red in the middle...you're a brave man for eating ground beef that came out of a tube like that. A fresh ground burger at a restaurant, I'll eat rare any day, but that's playing with fire

>>6098955
that pic is even more rare looking.

>>6098955
>>6098909
>eating rare store bought ground beef

ill pray for you anon

>>6098960
t'was pink the way through. certainly not red, despite whatever you're looking at in that pic.
>>6098963
thatsthejoke.jpg

>>6098968

>>6098955
>medium rare
you didn't grind that yourself. what do you think you're doing?

>>6098955
The thing about medium-rare ground beef is it doesn't even taste good

The done-ness of the burger isn't going to kill him. It's that it will taste like pink slime and its still not even past room temperature.

>>6098909
>>6098955

I like meat and burgers as much as the next guy, but this is revolting. It is plain to see that the ground meat is still totally raw in the middle. This thing is a health hazard. You do know that ground meat must ALWAYS be cooked through, because bacteria are spread throughout the meat during the grinding process and can multiply much faster, unlike a steak wher the bacteria are only on the outside and are killed off during searing?

>>6098875
You know that there is something wrong with the meat when they use opaque wrapping.

Raw meat from a plastic tube is not the same as raw quality and properly prepared mest you stupid faggot

>>6100108
>You know that there is something wrong with the meat when they sell it in the states.

Fixed that for you.

>>6100131
>yurp humor

6/10 op. Not terrible, but I'm not the least bit impressed.

50/50 beef/pork is far better for burgers.

>>6098955
>actually wanting goopy red meat-pudding

>>6100168
If you have a shit palette maybe same with 50/50 meatballs.

>>6098955
horrifying

>>6098909
I've been holding back, but fuck it.
Why are you using bread? Thin sandwich bread?
Just so your hands stay cleaner?
All the liquid from the gigantic raw beef has made it limp and soggy.
And why not just eat the meat out of the tube with a spoon?

>>6098909
nowhere close to med-rare

botulism/10 OP

>>6100123
This

You are fucking retarded op

OP here, nice to see this thread alive after a long day's work.
>>6100099
enjoying a fantastic, simple meal, duh?
>>6100106
36 years old and still kickin with no health problems other than being a bit chunky (was at the docs just a couple months ago for the checkup and all's well so far)

altho the slime probly ain't gonna help. i think i'll grab a thermometer for you all so you can see that it truly was not as rare as the pic came out.
>>6100107
>You do know that ground meat must ALWAYS be cooked through
lol.
at you, not with you.
>>6100108
entirely possible. i've also never personally seen 27% fat beef before, so i impulse bought it (after a few minutes of consideration, so perhaps not impulse, just stubbornness?)
>>6100168
lol.
at you, not with you.
>>6100259
>Why are you using bread? Thin sandwich bread?
see >>6098907
>now, if i was being sooper cerial about this and all, i'd have gotten a potato roll, tomato and a better melting cheese than this aged chunk right here. maybe even some bacon, too. that said, i didn't feel like buying all that when i just wanted to make a couple burgers.

>mfw i don't have another pic of a super rare burger to post like >>6100097 >>6098955 because it makes you squeamish

>>6098875

OP, why did you bother blogging this? Did you actually think you had done well?

>>6098875
Burgers are pretty good but they're not chuck eye or anything