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/ck/ - Food & Cooking

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14618593 No.14618593 [Reply] [Original]

Rate my burger.

>> No.14618595
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14618595

>>14618593

>> No.14618597

>>14618593
>>14618595
7/10
looks good but is missing
>lettuce
>tomato
>pickle

>> No.14618598
File: 2.89 MB, 3872x2592, DSC_0676.jpg [View same] [iqdb] [saucenao] [google]
14618598

>>14618593
>>14618595

>> No.14618612

Buns are a hair too thick but otherwise they look great, OP.

>> No.14618613

I think they look really good. 8/10

>> No.14618619

>>14618593
8/10 if sliders

>> No.14618620

>>14618593
Overcooked as fuck.

>> No.14618653

>>14618593
dry and overcooked/10

>> No.14618688

>>14618593
I like my meat rarer and I like my cheese meltier, but that's just personal preference. These look pretty good, the double patties and the onions are good choices. Would eat.

>> No.14618730

I didn't add much except some fried onions. You'd think that they would be dry, but each patty was 100g/4oz, it was juicy af. If I made small burgers, then yes the meat would've been on the dry side. As the other anon said, rare/medium etc. is a personal preference and I will try cooking the meat less next time.

One question:
How do I get the buns come out thinner? I make them myself, so tips are welcome.

>> No.14618746

>>14618593
looks good

>> No.14618756
File: 19 KB, 645x729, asdfg.jpg [View same] [iqdb] [saucenao] [google]
14618756

>>14618730
>well done burger
>i-i swear guise, they were juicy af!

>> No.14618760

>>14618593
Looks alright. I'd rather single patty on a less powerful bun though.

>> No.14618763

>>14618756
>doing burgers not well done
>Also thinking juicy is mutually exclusive
Cook for two years before posting.

>> No.14618774
File: 3.17 MB, 3872x2592, DSC_0677.jpg [View same] [iqdb] [saucenao] [google]
14618774

>>14618756
Don't talk to me or my burger ever again.

>> No.14618785

>>14618774
Looks good anon. I prefer my buns less thick and single patty plus a leaf of salad or something to give me some crunch, but I’d devour these all the same. Haven’t had a burger in half a year, maybe more, so I want one anyway. Did you make the buns or are they store bought.

>> No.14618789

>>14618593
Looks simple but tasty and each component looks well prepared. A lot of us prefer more rare patties but those looks nice. Would eat over some over-complicated and overstuffed burgers any time.

>> No.14618792

>>14618763
You're literally retarded.

>> No.14618905

>>14618593
>>14618595
>>14618598
>>14618774
decrease your aperture a few stops
other than that...bretty ok/10

>> No.14618908

>>14618785
How to make the buns less thick? Push them to flatten before going to oven? Wouldn't they lose shape?

>> No.14618921

>>14618908
Shape them thinner before you bake them?

>> No.14618929

>>14618908
no, just don't make them as thick before the second proofing using less dough

>> No.14618932

>>14618921
I've been told to make balls and let them rise. But coming out of oven they get too thick. So either I have to flatten the dough balls, but I'm not sure whether to do that before or after rise.

>> No.14618940

>>14618929
I'm using 100g/4oz dough per bun. They're ball shaped before going to oven, so I'm going to slightly flatten them next time.

>> No.14618977

gimme bun recipe NAO!

>> No.14618989

Did Stevie Wonder and Kanye come over

>> No.14618991

>>14618932
Fine, then cut away a bit of the middle section holy shit man. Like mcdonalds does with big mac. Maybe you could even use that section to make double decker, would look nicer than one patty stacked on top of each other.

>> No.14619000

>>14618991
Didn't think of cutting the middle part, thanks.

>> No.14619003

>>14618977
https://www.youtube.com/watch?v=GeQGgzeSQjI

>> No.14619005

>>14619000
Fuck I’m hungry now. I need to get a burger tomorrow. Legit haven’t eaten one in more than half a year. So fuck you for making me want a burger. And also thanks.

>> No.14619022

>>14618593
I'd fucking smash that burger OP, good job

>> No.14619026

Looks great, faggot.

>> No.14619046

>>14619005
Forgot to say, that's a pound of meat in OP picture. I don't recall eating that much meat, but it went down surprisingly without much effort.

>> No.14619057

>>14618593
I would DESTROY that burger. NICE.

>> No.14619064

>>14618756
How do you look at that photo and think it's dry? Looks great OP

>> No.14619077

>>14619022
I'm getting better at it, even if I say so myself. There's room for improvement, like adding garnish, making buns thinner and cooking the beef less.

>>14619057
:)

>>14619064
Thing is, the meat it lost less juices this way. You can't judge meat by the photo, it wasn't dry in the least. In fact, I left out any sauce because it was juicy as is.

>> No.14619093

>>14619064
There isn't a hint of pink. Unless OP added extra shit to the patties it's not going to be juicy. That's just a fact.

>> No.14619119

>>14619077
Do you use egg or any binding agent in the patty?

>> No.14619125
File: 19 KB, 233x350, 51JuiNcBfIL._SL350_.jpg [View same] [iqdb] [saucenao] [google]
14619125

>>14618593
9/10 use real cheese next time

>> No.14619126

>>14619093
The proof of the pudding is in the eating. Too bad you can't taste the burgers, they were juicy like cows tits.

>> No.14619182
File: 47 KB, 1000x1000, spatula.jpg [View same] [iqdb] [saucenao] [google]
14619182

>>14619119
Nothing whatsoever. Take ground beef from store (or grind yourself), make (fluffy, not hard) balls, place on grill, immediately squash balls with pic related to patty shape, add salt, flip over, add salt, serve. You could add pepper and garlic powder, but you don't need more than salt to have tasty burgers.

Key is to flip patty without making a mess, because it will stick to the grill pan. Use cast iron preferably (it keeps heat much longer), use something like pic related to squash, loosen and flip the patty.

>> No.14619185

>>14619182
But what if the burger starts splitting on the sides when you squash it?

Also, doesn't it shrink up as it cooks and becomes taller?

>> No.14619196
File: 41 KB, 610x458, 20120914-smashed-burgers-10[1].jpg [View same] [iqdb] [saucenao] [google]
14619196

>>14618593
Looks great OP. After trying smash burgers, every other way to cook burgers just seems inferior now.

>> No.14619197

>>14619185
There's nothing wrong with splitting on the sides, it gives the burgers character. You don't want perfect round shaped burgers like you see on commercials. Well, at least I don't.

It will shrink, but you can use more beef to compensate. Watch this video (it's embedded to start at 5:58), it will make it clear:

https://youtu.be/mBwQzY00lFI?t=358

>> No.14619200

Looks great but I have no idea why people post their food for others to rate on /ck/, you could be the best chef on earth and they’d call you a drooling retard because your bun is too big or whatever.

>> No.14619208

>>14619093
Pink=/= juicy when it comes to ground meat. The pockets between the mince collects the juice and since the burgers are smashed immediately, you get a good seal on the patties from the maillard reaction

>> No.14619213

>>14619197
Makes sense. I'm a firm believer that the buns have to have bigger circumference than the patty if you want to include any additional toppins so as to build a tower of babel that will collapse as you eat it. Thoughts?

>> No.14619217

>>14619200
If you can get majority good feedback here you know you've made it. It's just ~20-40% calling you a faggot you're doing great.

>> No.14619221

>>14619208
You took the words from my mouth. Listen to this man, people. He's a veteran.

>> No.14619224

>>14618593
would eat/10

Buns are disproportion to meat ratio and I'd take pickles, tomatoes and lettuce personally.

>> No.14619228

>>14619213
I've to experiment with that.

>> No.14619241

>>14619208
I don't think I've ever seen so much bullshit mom science and words you obviously don't understand and apparently just pulled right out of your ass in a single post.

>> No.14619244

>>14619241
He's not wrong tho. You can have a juicy patty without it having to be pink.

>> No.14619264

>>14619224
I'm working on my buns, they're on the thicker side atm. Plenty of people have commented on my buns being thick, so I think they have a point. Thinner buns ftw.

>> No.14619270
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14619270

>>14619241

>> No.14619274

>>14619196
Agreed, smash is king.

>> No.14619281

>>14619264
Just constructive criticism. Buns look good, but I'd take thicker burgers. Overall, you did a pretty decent job.

>> No.14619332

>>14618593
burger rate my-

>> No.14619340
File: 557 KB, 1676x1676, 20200822_132222.jpg [View same] [iqdb] [saucenao] [google]
14619340

>>14618593
>Uno reverse, bitch
r8 my burger

>> No.14619358

>>14619340
Looks fine, won't the onion overpower the taste?

>> No.14619377
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14619377

Those look fucking delicious
I wish I wasn't so bad at making home-made burgers

>> No.14619388
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14619388

>American "cheese"

>> No.14619389

>>14619358
>red onion
>overpowering taste
???

>> No.14619409

looks really solid

>> No.14619430

>>14619358
Red onions are milder than white or yellow onions. They are pretty good raw on sandwiches and salads.

>> No.14619561

would be better smashed desu

>> No.14619580

>>14618593
lettuce and tomato

>> No.14619601

>>14618593
Decent. Personally I'd do everything a bit thinner, and wrap them paper for a few minutes before eating so the buns steam a bit. Also missing lettuce, pickles and sauce.

>> No.14619627

>>14619561
Fuck off. You smashtards are almost as bad as vegan posters and pony fags at this point.

>> No.14619640

>>14618593
home made burgers > fast food burgers, and anyone who disagrees is a fatty obese FUCK THAT NEEDS TO STUFF THEIR FACE WITH LARD OINK OINK YOU FUCKING FAT PIGS

>> No.14619663

>>14619640
>home made burgers > fast food burgers
Literally nobody disagrees with that. However, the biggest advantage of cooking your own burgers is that you don't have to have shitty well-done meat.

>> No.14619669

>>14619340
That looks sexy as fuck.

I'm also one of those people that loves practically having an entire salad on my burger too. Shits dope.

>> No.14619690

>>14619627
Cooks faster/you don't have to put that gay ass dimple in the middle/allows your burger to not be one of those shitty 7 inch tall Pub Burgers that you can't even fir in you jaw

Seems pretty good to me friendo

>> No.14619702

>>14618593
too much top bun/10
please stop posting these

>> No.14619705

>>14619690
>you don't have to put that gay ass dimple in the middle
Holy shit, stop parroting flavor of the week youtube meme shit and actually lean how to cook.