/ck/ - Food & Cooking

[Anonymous No.10455599]

Couple hamburgers for dinner, whens the last time you had this? Do you put onions or lettuce on burgers at home? "I'll gladly pay you Tuesday for a hamburger today" words uttered by a silver tongue, but honestly you can make your own burgers.

[Anonymous No.10455631]

>>10455599
Not since last year or whenever I was using the grill regularly. I usually have lettuce, onions, tomatoes, out there. I'll do a cheeseburger with everything on it, or a hamburger with just mayo, black pepper and a little tomato.

[Anonymous No.10455726]

>>10455599
Cooked burgers for family last night. Have a big Mac sauce, they go spare for it. Ground top rump (10% fat), top toasted, spread of fat free mayo, lettuce, 6 rings of white onion, serious circles of sauce. Patties thinish (1/4 inch in your terms), cheese on top on the turn, straight on and serve. No complaints.

[Anonymous No.10455742]

clean up the board you lazy horse fucker

[Anonymous No.10455755]

>>10455599
Had some burgs yesterday, in fact. They were really fucking good, even out of the freezer. Personal recipe. People who don't make their own burgers are subhuman.

23% mince, an egg, handful of home-made chilli-infused breadcrumbs, generous dash of home-grown parsley, three cloves of crushed garlic, black pepper, small handful of onion finely diced, splash of white wine vinegar, generous splash of worcester sauce.

Before cooking, sprinkle of sea salt and rub some olive oil over both sides. Griddle pan as hot as it can be. Sear one side, flip, sprinkle of grated parmesan and then some thinly sliced cheddar and colby to cover. Lower the heat to medium and cook through. I know by now when the burg is perfectly cooked by the state of the cheese.

Sesame bun, lightly toasted. Home-made tomato salsa, a tablespoon of home-made coleslaw, caramelised red onions, tomato, gherkin, lettuce. In that order. Tomato is fresh from the greenhouse when possible.

Burg night is an exclusive event. Ain't nobody in my social circle does burgs like I do burgs. Four times a year, I deign to blow everybody's minds. I usually have enough left over for a few meals worth to eat myself, if I freeze them. Naturally, they aren't as good after being frozen, but that's fine.

[Anonymous No.10455787]

>>10455755
Nice meatloaf recipe

[Anonymous No.10455820]

>>10455787
The chilli breadcrumbs are intentionally a small part of the overall mixture and make an undeniable contribution, though I will admit that they are a controversial choice. I can absolutely agree that plain breadcrumbs have no place in a burger, but in this case, I can justify it.

Without overly affecting the texture, they absorb a small amount of the fat and deliver a subtle chilli flavour in a way that doesn't overpower anything else, by releasing it slowly when in contact with saliva, after the initial flavour of the beef has hit it's crescendo.

Try it before you knock it, else continue being a palatelet.

[Anonymous No.10455841]

>>10455599
I made burgers Friday night. Nothing fancy, just really good, plain cheeseburgers. Toasted buns, juicy beef, sharp cheddar, grilled onions, mustard, mayo. I love all kinds of burgers, with all kinds of toppings, but even a plain ole burger can be great.

[Anonymous No.10455851]

>>10455599
>couple hamburgers for dinner
>couple

Fucking Americans lol.

[Anonymous No.10455910]

>>10455755
What's the point of the breadcrumbs? I never mix anything into the beef. I like all my seasoning on the outside. Do the crumbs add a lot of flavor? I might have to try it myself if so.

[Anonymous No.10455955]

>>10455910
It's a texture thing, stupid.

[Anonymous No.10455966]

>>10455910
It's not a LOT of flavour, but it's definitely present, and it contributes to the overall flavour profile of the burg.

Give it a try. Just don't overdo it, since it's supposed to be subtle.

[Anonymous No.10456691]

>>10455599
based polly pocket poster

[Anonymous No.10456740]

Yours look more like a meatloaf sandwich especially since you used filler with the meat. I think it's better texture to make two thin patties (s & p) grll the onions after the flip. I like lettuce but not tomato. Also toasting the bun in the burger fat is nice.

[Anonymous No.10457015]

>>10455599
Chef Ramsey Burger Recipe RAMSAY

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: Makes 4 Burgers
Ingredients

•1 lbs Ground Beef
•2 Tbsp Worcestershire sauce
•1 Tbsp Ketchup
•1 Tbsp Hot sauce (optional)
•1 tsp Cumin or Cayenne Pepper
•1/2 cup Onions, (minced)


The Fixings

•4 Hamburger buns
•1 Tomato (sliced)
•Lettuce
•Dill pickle (optional)
•Slice of cheese (optional)

Instructions

1.Mix all the ingredients in a bowl. Make sure all the ingredients are mixed evenly. Form thick patties on a baking sheet. Place baking sheet in freezer for 10 minutes.
2.Remove sheet from freezer. Cook burgers on medium heat. Approximately 3-5 minutes per side.
3.Toast or grill the hamburger buns. Serve burger with lettuce and tomato slice. Pickle on the side.


Ingredient Notes

•Buy the leanest ground beef as possible. 80/20 Ground Round is good. We recommend 90/10 Ground Sirloin. Ground sirloin has less fat, more protein. It is healthier and tastes better.
•Worcestershire sauce is key in the Gordon Ramsey hamburger recipe. It adds a special taste to the burger. Never skip this ingredient.
•Hot sauce adds zing or kick. Some people prefer a less spicy burger. This ingredient is optional.
•Finely chop the onion. In cooking terms, this is referred to as minced. Minced onions mix more evenly in the burger mixture.
•Ketchup may seem to be an ordinary ingredient for a world class chef like Gordon Ramsey. Trust us, ketchup makes this recipe taste better.
•Take it easy with salt and pepper as well as other spices. Many burger recipes suggest using a wide variety of spices. Take a lesson from Chef Ramsey’s recipe and avoid over-spicing this burger.
•Cheese is a common addition to many burger recipes. Try this recipe without cheese. The idea is to celebrate the taste of burger, not hide or mask it with cheese and other toppings.

[Anonymous No.10457046]

>>10457015
>2 Tbsp Worcestershire sauce
>1 Tbsp Ketchup

Like the worst of Britain and America combined in one burger. I don't mind these in some moderation, but this is ridiculous.

[Anonymous No.10457084]

>>10457046
We'll then adjust to your taste then you whiny little cunt

WAAAAAH GOTTA MAKE A POST CRYING ON THE INTERNET WAAAAAH. Fucking faggot

[Anonymous No.10457291]

>>10457015
wrong

[Anonymous No.10457293]

>>10457046
also wrong

worcestershire sauce synergises really well with beef flavour. the rest of the seasoning on that burger is shit though.

[Anonymous No.10458066]

Keto.

[Anonymous No.10458074]

>>10455599
fried onions, no lettuce, just not worth the effort

[Anonymous No.10458114]

>>10455599
I made bacon sliders for my friends once, was pretty good.

[Anonymous No.10458198]

>>10455599
Hollow that fucking top bun out next time, bread should be a vehicle for the burger not a main attraction. Jesus fucking christ its like youre in a rush to eat, this meal looks more dehydrating than it does nourishing. Dont get me started on your desktop wallpaper

[Anonymous No.10458212]

>>10455599
just noticed the 4loko in the background 10/10 OP please continue posting your meals on /ck/ these threads are above average

[Anonymous No.10458343]

>>10458198
What's wrong with the desktop wallpaper?

[Anonymous No.10458637]

>>10455820
Kek that's the shittiest way to make burgers I've ever heard. That's not a burger patty, as the other guy said it's a fucking meatloaf lol

[Anonymous No.10458642]

Our roommates made burgers yesterday and they were shit. I mean I appreciate them cooking but the patties were 50% egg onion and breadcrumbs, and the only toppings were sauces and grated carrot. It was a fucking embarassment

[Anonymous No.10458975]

>>10457015
This is so fucking wrong.
>ketchup in the patty
>onions in the patty
>LEAN BEEF
>"IT IS HEALTHIER AND TASTES BETTER"
>>>>>>>>
YES I'M MAD

[Anonymous No.10458983]

>>10455599
Why the faggy doll tho?

[Anonymous No.10458987]

>>10455755
I don't understand people who do this. Why fuck up the taste and texture of a good burger?

[Anonymous No.10458997]

>>10458987
At some point in their lives, they were presumably taught that making a burger involves breadcrumbs and egg. They think it's the right way to do it.
Don't hold it against them, they're just simple ignorants who don't know better.

[Anonymous No.10459004]

>>10458997
I suppose you're right, anon. But for the grace of God go we.

To answer op, I like tomato, onion, no lettuce, mayo and yellow mustard. Sometime ketchup, sometimes no. Sometimes American cheese, sometimes pepper jack.

I know everyone gets butthurt about American cheese, but it's good on a fuckin burger. And no, not shitty kraft singles, they make some decent American cheese.

[Anonymous No.10459015]

>>10455726
The fuck is fat free mayo? The fuck is it made of? I'm very confused.

[Anonymous No.10459020]

Here's what I do

- ground beef
- onion powder
- salt
- black pepper
- dijon mustard
- fish sauce (1 - 2 drops per patty)

Mix well and form into patties. I usually use my hands to form the patty, slapping it back and forth between my hands. Gives a nice, consistent texture. After it's formed, I season both sides with the same ingredients above except the mustard and fish sauce. Sometimes I chill the patties before I cook them. These days I usually pan fry them for 3 - 4 minutes per side, in bacon grease, with either sharp cheddar or havarti on top at the end, but grilling would have a great result too. Haven't attempted the broiler in my oven, but I imagine that would work decently.

Never EVER press down on the burger while it's cooking. This is true of pan fry or grilling method. You're just going to get a dry, crumbly burger that way, while doing nothing for the "sear".

[Anonymous No.10459025]

>>10459020
You are fucking up the consistency by mixing shit in.

This kills the burger.

[Anonymous No.10459043]

>>10455599
does barneyfag not visit /ck/?

[Anonymous No.10459045]

>>10459043
Just talk about fruit punch, apparently that triggers the shit out of him.

[Anonymous No.10459088]

>>10455599
meat
cheese
bun - toasted
fite me

[Anonymous No.10459115]

>>10459025
You don't put a lot of mustard, just a dab. I like a bit of it in there for a nice savory flavor. Obviously, too much will fuck it up, just like too much salt or pepper will kill the burger.

[Anonymous No.10459886]

>>10459043
/ck/ mod seems to like or at least tolerate ponies over his bs, thus he is somewhat powerless here.

[Anonymous No.10460222]

>>10455599
Die you fucking Barneyfag

[Anonymous No.10460231]

>>10458066
Looks whiter than you, Muhammad.

[Anonymous No.10460237]

>>10455599
I like burgers with a little finely diced green pepper and a mix of 70/20/10 beef/pork/lamb. Serve on some toasted rye with grilled portobello, bacon, caramelized onion, and swiss.

[Anonymous No.10460255]

>>10458066

That looks really fucking good my man. I'm a keto diet atm too.. I wish I had these puppies right now. Is there some pickle in there? Gonna use mustard?

[Anonymous No.10460271]

>>10455599
Die you fucking Barneyfag

[Anonymous No.10460311]

>>10455599
Die you fucking Barneyfag

[Anonymous No.10460476]

>>10460311
Your late as fuck you retarded leaf.

[Anonymous No.10460492]

>>10459004
so you just get some beef and shape it into a burger?

[Anonymous No.10460518]

>>10455599
Die you fucking Barneyfag

[Anonymous No.10460558]

>>10455599
Die you fucking Barneyfag

[Anonymous No.10460563]

>>10458987
I already explained this to the other anon who asked, go read that post.

[Anonymous No.10460572]

>>10459025
You're an idiot if you think a tablespoon of mustard will do anything to the consistency

>>10459020
Decent, but I wouldn't put salt into the burger mix, it's just going to draw out moisture while it's left to rest.

[Anonymous No.10460623]

>>10460492
Not him, but the sole alternative to beef, egg, breadcrumbs and seasoning isn't just a plain old wad of beef. Personally, I make mine with 80/20 beef, black pepper, garlic and onion powder, and salt the surface before cooking. If the fat content is high enough, you shouldn't need a binder like egg, and there's no need for breadcrumbs at all.

[Anonymous No.10460629]

>>10460492
>>10460623

I personally like 80/20, 1 egg, pepper, diced onions or sometimes I put onion circles in the middle of them, a dash of salt the put some pepperjack onto it.

[Anonymous No.10460630]

>>10460623
Yeah but seasoning and addition is basically half the burger. Beef mince alone is going to result in a terrible burger.

There are variations. I sometimes like to add some chilli to it, for example.

[Anonymous No.10460634]

>>10460630
>Yeah but seasoning and addition is basically half the burger. Beef mince alone is going to result in a terrible burger.
Not one person in this thread is advocating making burgers with nothing but unseasoned beef, anon.

[Anonymous No.10460637]

>>10460630
>Beef mince alone is going to result in a terrible burger.
Sounds like you're using shit beef and you have some kind of inability to get a good sear on it.

The problem with additions is that they rarely have the same cooking time as the meat. Seasoning is fine.

[Anonymous No.10460678]

>>10460637
Nothing wrong with finely diced onion though. Some grated parmesan can do wonders, as well. I'm sure there are other options, too.

Hell, even breadcrumbs can be acceptable if you're using them to deliver some other flavour and aren't just throwing them in for giggles, and don't use more than like 3-5% of the total volume of the burger.

And who the fuck isn't at least seasoning the meat? At the very least putting some pepper in? That's not even going into other herbs and spices.

You don't NEED to do anything, but there's literally no reason not to improve your burger by seasoning.

[Anonymous No.10460683]

>>10460629
>80/20, 1 egg
Why? There's no benefit to that at all.

[Anonymous No.10460706]

>>10460683
Just how I learned how to do it. I like a bit of egg in there though I admit, it's more tradition.. I don't think I can taste it.

[Anonymous No.10460720]

>>10460706
Take it out, anon, improve the recipe.

It is the most noble of quests, to strive to create the perfect burg.

[Anonymous No.10460731]

>>10460678
>Nothing wrong with finely diced onion though.
I think those are the worst. They end up in some kind of soggy but not browned half-cooked state. Onions on burgers are great, but go either raw (if you want that crunchy texture & the raw bite), or sauteed if you want the more carmelized flavor. Onions in the patty are this shitty halfway-in-between that fails to deliver either flavor or texture.

I agree 100% about seasoning the burger. It's the "add ins" like onions, bacon, egg, breadcrumbs, etc, that I think are retarded. Eggs are great on burgers--just fry the fuckers and put them on as a topping, not mixed into the meat. Same with bacon, and just about anything else you might use as an "add in". They're always better as toppings.

[Anonymous No.10460741]

>>10460706
You almost certainly can't. Egg is only ever added to hold together burgers that use beef with low fat content. If you're using 80/20, you've got enough fat there to keep it together. Try leaving the egg out next time. Worst case scenario, you don't notice any difference, and even then you've saved an egg you can use in a nice omelette later.

[Anonymous No.10460742]

>>10460623
so 80% beef 20% pork?

[Anonymous No.10460752]

>>10460742
80/20 means beef with 20% fat content.

[Anonymous No.10460773]

top kek your soymod bros dont approve your faggotry

[Anonymous No.10460828]

>>10460752
nobody in the netherlands shows the fat contend in beef.
there is one shop that says if its grade or grade b beef, but thats a turkish shop so who knows what it means.

[Anonymous No.10460842]

>>10460828
How bizarre.

[Anonymous No.10460852]

>>10460842
there is literally only beef and 50%beef/50%pork in any supermarket. and you need to go to an actual butcher to maybe have a chance at 100% pork.

the turkish shop also sells minced chicken

[Anonymous No.10460882]

>>10460731
I dunno man, there's some behind the scenes chemistry at work that doesn't make it quite that simple. Sometimes ingredients added to a burger mix will synergize with the final burger in ways that wouldn't happen if you just stacked them on top. Not that stacking them on top is bad, mind you, it's just different.

You wouldn't argue that a quiche with bacon in it tastes the same as a quiche with bacon on top, for example, despite using the same raw ingredients..

[Anonymous No.10460884]

>>10460828
What the fuck? Do you have to learn to identify fat content by eye, then?

[Anonymous No.10460912]

>>10460882
I do agree that the onion-in-the-burger comes out different than using the onion as a topping, but in my opinion putting the onion inside the patty is simply inferior to using it as a topping. Same for most other mix-ins. The problem is that the additions (other than seasoning, of course) never match the cooking time of the meat. So they're nearly always undercooked.

>>10460884
That's not difficult in the slightest. Even if you don't have much experience with it you can compare what's in the shop with a pic on your smartphone. It may not be exact but it will be close enough. And there's the option of grinding your own meat, of course.

[Anonymous No.10460924]

>>10460912
Well, yeah, but it's still a pain in the ass compared to just having it right there on the packaging.

[Anonymous No.10460932]

>>10460683
>>10460720
>>10460741
I cooked it without the egg, kinda dark cause I used a lot of seasoning.

[Anonymous No.10460940]

>>10460924
the phone thing? Yeah. but once you've been paying attention for a while the color is a dead giveaway before you're even close enough to read the packaging.

[Anonymous No.10460946]

>>10460932
that's a really weird looking fried egg on top

[Anonymous No.10460951]

>>10460884
nobody here ever told me about fat contend in beef. all the beef is the same.

[Anonymous No.10460952]

>>10460946
Just a slice of raw onion, I like the crunch. I diced some up in the burger too but raw onion so good.

[Anonymous No.10460954]

>>10460912
Well, that's fine, as long as you acknowledge that there IS a difference. We all have our own path to burger nirvana.

Personally I've been making burgers for years and I've experimented every which way, recorded results, created control groups, and I have empirically discovered that, at least in the case of my social circle (Admittedly a small sample, but what do you expect from a burger autist), an amount of finely diced onion improves the burger.

[Anonymous No.10460956]

>>10460932
are those cucumbers and what id you do with them?

[Anonymous No.10460957]

>>10460932
>Just slap half a fucking raw onion on top and lather it with mustard
Why even bother, that onion and mustard is just going to blast any flavour from the burger into nothing

[Anonymous No.10460961]

>>10460956
Yeah just sliced and halved, good in a salad with a little vinaigrette. Breaks up the leafy bits of salad.

[Anonymous No.10460962]

>>10460951
What a horrifying world you must live in, anon

[Anonymous No.10460979]

>>10460957
Sorry you don't like what I like, I enjoyed the mustard.