/ck/ - Food & Cooking

[Anonymous No.10574493]

I need it bruhs ;_;

[Anonymous No.10574509]

>>10574493
>mayonnaise sauce on cheese hamburger

[Anonymous No.10574548]

>>10574509
Yeah, we all know she's real discerning about what goes in her mouth.
Mayo goes on burgs. Same as mustard.

[Anonymous No.10574556]

>>10574548
Agree. Above anon must not be on American, also note "cheese hamburger"

[Anonymous No.10575428]

>>10574493
Step your bun game up

[Anonymous No.10575783]

Looks like a five guys burgers but worse

[Anonymous No.10575807]

>>10574493
Here's mine from a few nights ago

[Anonymous No.10575827]

>>10574493
No you don't 'need' it fren, you're better than that. Don't eat unhealthy stuff so often!

[Anonymous No.10575845]

What the fuck is up with that bun? It looks horrid.
And is that supposed to be a slice of bacon? It's hard to tell, because if it is, it's burnt as fuck.
Going by that images, giving that burger a 6/10 would be generous.

[Anonymous No.10575847]

>>10574493
Mayo is disgusting.

[Anonymous No.10575848]

>>10574509
It's an essential, imo. Mustard can get lost.

[Anonymous No.10575852]

>>10575848
Ketchup and mustard are essential on a burger. Mayo is optional. Get some fucking taste

[Anonymous No.10575902]

>>10575848
mayo and ketchup are optional
mustard is ESSENTIAL

[Anonymous No.10575916]

>>10575847
Agreed
I use horseraddish sauce

[Anonymous No.10575967]

>>10574493
it looks so fucking dry you dont need it

[Anonymous No.10576526]

>>10575902
mayo and ketchup is essential
mustard is banned

[Anonymous No.10576650]

>>10575827
Based frogposter

[Anonymous No.10576673]

>>10575852
>>10575902
>The most boring people in the world

[Anonymous No.10576742]

>>10575807
Have any advice for cooking the patty? I use ground beef and try to go for a smash burger type patty but it always ends up being raw on the inside and i cant figure out how to cook it more evenly without burning the outside. Any burger making advice is appreciated i just wanna make good burgers

[Anonymous No.10576761]

>>10575848
>>10575852
>>10575902
>>10576526
Ketchup and mustard are optional. Mayo can go to hell.

[Anonymous No.10576766]

The difference between a good burger and a shit burger is the quality of the toppings; I could make a better 'burger' with good lettuce, tomato, pickle, cheese, onions, etc. and no meat at all than with meat and shitty week-old Wal-Mart toppings and beef.

Thick burger patties are shit; every dumbass suburban dad will form a nasty-ass wad of meat in order to make his 'patented' big burger, and it will be burnt, uncooked garbage.
Stacking multiple thin patties is inherently better.

[Anonymous No.10576796]

>>10576526
mayo AND ketchup?!? that's way too spicy! srsly anon don't do this

[Anonymous No.10576799]

>>10576742
based tub dog poster

[Anonymous No.10576809]

>>10576742
Use less beef and smash it thinner. Make 2 smashed patties if necessary. If you don't have a nice wide smashing spatula like pic related, preform your patties instead.

[Anonymous No.10576817]

>>10576742
I didn't know what smashburger was. Apparently there's 4 locations about 10 miles south of me. Might have to try it.

[Anonymous No.10576832]

>>10576809
I use a spatula pretty similar to that, although i think your definitely right about the pattys being too thick. When i make the patty, do i smash it then put on the iron, or keep it as a ball and smash it into the iron? Or does it not really make a difference

[Anonymous No.10576834]

>>10576817
Smashburger is pretty good but j was reffering to the type of burger called smashburger, where you essentially "smash" or flatten the patty with your spatula

[Anonymous No.10576835]

>>10576817
It's alright. Classic Smash is better than most of the specialty ones. Anything with bacon will have way too much of way too salty bacon. Fries are super thin shoestrings and not great. They will sell you a fried pickle if you've ever wanted to try that. Milkshakes are great.

[Anonymous No.10576842]

>>10575847
>>10575848
>>10575852
>>10575902
>>10575916
>>10576526
>>10576673
>>10576761
>>10576796
Guys, guys. GUYS. The all-American standard for a classic cheeseburger is ketchup and mustard. Without it, you don't have a cheeseburger. You have a povertyburger.

[Anonymous No.10576851]

>>10576842
>mustard

Thank you for including the real MVP

[Anonymous No.10576852]

>>10576742
i buy prefab batties from aldi and throw them on my girl for about 10 minutes

[Anonymous No.10576853]

>>10576851
The ketchup's sweet tanginess and the mustard's zest compliment one another perfectly. I can't state this enough. If you put a pickle in the mix and American cheese, you have the perfect "classic style" burger.

[Anonymous No.10576865]

>>10576832
My technique, which I read somewhere is how Steak and Shake does it:
>form a ball
>salt the iron and place the ball on top of it
>let it cook in a ball for ~10 seconds
>flip the ball so the little slightly cooked spot is on top
>smash it fairly thin by pressing on the cooked spot.
>salt the top
>flip it again when the bottom is cooked
Having the little cooked spot up when you smash seems to keep it from sticking to the spatula and getting pulled up, even if you smash it very thin.

[Anonymous No.10576870]

>>10574509
>mayonnaise sauce
Just call it mayonnaise you creepy little weirdo. That's like saying T-shirt clothing or pizza bread.

[Anonymous No.10576958]

>>10574509
>mayonnaise sauce

[Anonymous No.10576981]

>>10576870
Kek pizza bread

[Anonymous No.10576992]

>>10574548
>my face when this bitch from new york tries to tell me mustard doesn't go on burgers
>my face when same bitch insists you use "high quality" ground beef

[Anonymous No.10576995]

>>10576742
Room temperature paddy and make it no more than a third of an inch thick.
You want to be able to cook it through without burning the fuck out of it waiting for the center.

[Anonymous No.10577002]

>>10574493
I don't know why but this pic reminds me of some dumbass bitch at a quad party who fucking put ribs as burger patties bones and all. Some poor bastard broke a filling and threw his burger at her

[Anonymous No.10577958]

>>10576842
I think we can both agree that mayonnaise is the devil's smegma.

[Anonymous No.10577972]

>>10576992
>not using freshly ground sirloin or shortrib
>not saving bits from cleaning ribeye, strip loin, and tenderloin for patties
People these days. And no I'm not trolling or being facetious.

[Anonymous No.10578007]

>>10576995
This meme is maybe a year old and it's fucking everywhere, even though it's already been debunked. a modern day old wives tale.
bringing things up "to room temp to cook better" is so fucking finely disproved, I'm surprised we don't have 4 active posters who naysay against it.
You want to leave meat out? That's fine, I let my steak or chicken rest on paper towels to absorb excess water, but it changes nothing with how quickly the meat cooks or how it is cooked.
The 15º difference between your fridge and room temperature will not affect any aspect of how red/pink/brown your center is.

[Anonymous No.10578278]

>>10574493
then why did you clearly burn your patties?
>inb4 it's not burnt it's supposed to be fucking black
yeah, it's not

[Anonymous No.10578373]

Here's a beef burger I made a while ago. It was "McDonald style". Salt and pepper, toasted bun, thin patty, American cheese, ketchup and mustard

Hold the onion and pickle because there was none in my collection

[Anonymous No.10578458]

>>10578373
Thanks for sharing, looks testy!

[Anonymous No.10578581]

>>10576870
>2018
>not eating pizza baked inside bread

[Anonymous No.10578606]

>>10578373
Looks gud. What was the fat percentage of the meat ?

[Anonymous No.10578665]

>>10578007
next you'll say it the temperature of your pan has nothing to do with cooking time, right?

[Anonymous No.10579028]

>>10578606
80 lean 20 fat

[Anonymous No.10579029]

>>10574509
Mayo belongs on a burger plebbo

[Anonymous No.10579450]

>>10576870
tuna fish, chicken bird

[Anonymous No.10579468]

I eat mid rare pork and beef patties, the food poisoning is worth it.

[Anonymous No.10579541]

>>10574493
>be me
>Go to cookout with family and friends
>oh boy! hamburgers
>bite into it and find a piece of bone or cartilage or something in the patty
>instantly lose apatite and can't even swallow what I have in my mouth
>try to secretly drop the whole thing in the trash without anyone seeing
>cunt sister in law sees me and makes a big fuss over me throwing away food and eating nothing but chips

[Anonymous No.10579570]

>>10579541
Maybe you shouldn't be such a pussy?

[Anonymous No.10579599]

>>10579450
>tuna fish
okay
>chicken bird
wat

[Anonymous No.10579799]

>>10579028
thanks

[Anonymous No.10579826]

>>10579541
Stick to s-o-y-lent if you can't take being reminded that meat is made from animals.

[Anonymous No.10579881]

>>10578278
I didn't make this.

Pic related is one I made. Used to make burgers every night for like 6 months when I was cutting, pic related is one example. Gouda didn't melt tho, usually I'd go with white american and a roasted jalp.

[Anonymous No.10579888]

>>10579881
Forgot the pic