/ck/ - Food & Cooking

[Anonymous No.16994425]

I've tried like 9 variation of burger meats and none of them taste even close to similar to the meat you would buy outside at any burger place. Even McDonalds meat tastes better than what I buy at the grocery store. How do I get my burgers to taste like ones made by restaurants? Is it the meat itself? Is how I'm cooking them? What do I have to do?

[Anonymous No.16994442]

>>16994425
that picture you posted doesn't look appetizing at all

[Anonymous No.16994448]

>>16994442
Are you a woman or European

[Anonymous No.16994454]

>>16994425
Use more salt.

[Anonymous No.16994457]

>>16994448
Neither just not a fatso

[Anonymous No.16994458]

>>16994425
Salt, sugar, msg

[Anonymous No.16994463]

>>16994454
>>16994458
I use too much

[Anonymous No.16994464]

>that picture you posted doesn't look appetizing at all

[Anonymous No.16994472]

Nothing tastes Bette Ethan buying extra lean ground and making your own. Grilling it to medium rare with the grill lid open for them sears

Double quarter pounders aren’t bad though. Best burger around here are local/small chains places.

[Anonymous No.16994473]

>>16994425
Ive had the same problem and I have done a lot of research on this topic.
Most restaurants use 83/27 ground beef. It is very fatty. Buy this or the fattiest ground beef you can.
Use a generous amount of salt.
Butter and toast your buns. I know, you asked about the meat, not the buns, but hear me out. A lot of that flavor mixes in with the meat when you take a bite and you'll realize that's where much of the restaurant taste comes from.

Good luck.

[Anonymous No.16994475]

>>16994425
There’s a reason why fast food places are so popular, anon. Some types of food are just better eaten outside, at an establishment. Not everything needs to be home cooked.

[Anonymous No.16994476]

>>16994425
its hard to give advice if we dont know wtf youre doing

[Anonymous No.16994487]

>>16994473
73/27, you know what i mean

[Anonymous No.16994510]

>>16994425
>I've tried like 9 variation of burger meats
Oh didj ya now?

[Anonymous No.16994523]

>>16994473
Were you able to make it taste similar?

[Anonymous No.16994537]

>>16994523
I certainly got it close enough to where I wanted it to be and was quite satisfied. But I stress, after lots and lots of research, I've found there's no 'exact' way to replicate the taste. I think you will be happy after some trial and error though.
Some people said that frozen patties are the best way to replicate the restaurant taste, but after trying many brands I disagree. 73/27 ground beef was the closest fit with buttered toasted buns.

[Anonymous No.16994549]

>>16994523
>>16994537
I might add, unrelated to the meat, I strongly recommend using mild cheddar cheese as opposed to typical american cheese. This was eye opening to me, but tastes may vary. Buy it in the block and cut it yourself and it will melt better.

[Anonymous No.16994562]

>>16994549
>>16994537
Ok thanks friend. Will try

[Anonymous No.16994563]

>>16994425
You're supposed to use seasoning, you donut. Do you just take a wad of meat and plop it on the grill?

[Anonymous No.16994572]

>>16994425
Mcdonalds salts and peppers their meat. Make sure you use both.

[Anonymous No.16994580]

>>16994549
cheddar loses a lot of flavor when it melts and gets lost in the fattiness of the burger.

[Anonymous No.16994581]

>>16994442
>t. cum-slurper

[Anonymous No.16994620]

MSG

[Anonymous No.16994627]

>>16994442
you are angering the fatsos

[Anonymous No.16994749]

>>16994425
Your mind plays tricks on you. Im sure your burgers are just fine but your mind is not letting you be at peace.

[Anonymous No.16994920]

>>16994472
fuck off with your american raw meat burger

[ieatinmycar No.16995052]

>>16994920
Medium rare's not raw though...it's medium rare.

[Anonymous No.16995566]

>>16994442
Yeah I'm not sure why so many people want their double quarter pounder burgers plain. You need the toppings.

[Anonymous No.16995635]

Grind your own meat. Ground beef from stores is shit.

[Anonymous No.16995671]

>>16994487
61/39 tho...

[Anonymous No.16995678]

>>16995635
ground beef from chain restaurants like OP is looking for is not the fancy home ground stuff youre talking about

[Anonymous No.16995706]

>>16994458
>shaddup and let me eat
>aesdefbe bone appetite

[Anonymous No.16995710]

>>16994425

you need to up the fat content of the patty to around 70/30 instead of the 80/20 you typically buy at the store. usually by mixing beef trimmings into the patty. use generous amounts of salt in the patty grind, add a few splashes of worcestershire sauce into it.

trick to the patties from the good burger spots is salt, fat, and worcestershire.

[Anonymous No.16995722]

>>16994458
Here's your recipe OP. It is that simple.

[Anonymous No.16995729]

>>16994425
It’s the fond from their grill/flattop. Doesn’t matter your seasoning or fat content unless you cook 50 burgers before you cook yours you can’t get that flavor.

[Anonymous No.16995764]

>>16994425
Fast food chains often use old milk cows for the meat, which results in a stronger meat flavour.

[Anonymous No.16995793]

>>16994425

[Anonymous No.16995799]

>>16994463
no you dont

[Anonymous No.16995831]

the people saying its the fat are probably right aswell, but my main idea is that it just comes from the grill
over the course of a day you're putting patty after patty on the same surface, and spices or toppings that get put ontop of the patty while its grilled leak flavor on the grill
you dont need more fat necissarily, but let the grease accumalate until the end of the day
my advice is get a boomer grill, charcoal will also give a much better flavor than any grease or spice
you could also just get a cast iron pan to cook on, where theyre designed to have flavor accumalate

[Anonymous No.16995847]

>>16994425
MSG

[Anonymous No.16995872]

>>16994580
american cheese tastes like plastic paste though

[Anonymous No.16995888]

>>16995872
this is why i use mild cheddar myself. it is incredibly savory and delicious on a burger.

fun fact: most restaurants dont use the kraft single style american cheese we plebs buy in the store, they have their own bulk suppliers that sell them better tasting but similar stuff. Another reason it's so hard to replicate restaurant burgs at home.

[Anonymous No.16995912]

>>16994425
try using MSG

[Anonymous No.16995922]

Chemical... Additives...

[Anonymous No.16996058]

>>16994425

Burger King uses frozen patties, They put them in an industrial grilling machine, that grills them within 4 minutes on both sides. Then they take the patties and let them soak in their juices until someone orders a Whopper.

The frozen patties they use are light-pink colored beef patties, that are max 1cm tall, and minimum 2/3 of it is fat and juices. They're pretty large when frozen, and but small when they are cooked.

[Anonymous No.16996117]

>claiming fresh whole foods are inferior to factory processed chemical slop
You are suffering from a lifetime of acquired taste and the addictive properties enhanced by food sciences. But honestly I think someone this far gone should just give up and keep buying their garbage. You can't even make a better hamburger than McDonald's which does not even serve real food.

[Anonymous No.16996156]

>>16996117
wow seething

[Anonymous No.16996183]

go to a good butcher shop as for 70/30 ground chuck say you are making burgers
toast buns in rendered beef tallow
salt both sides sprinkle before cooking
6oz patty cook 4 minutes medium heat per side
kraft american cheese one slice

thats literally it
the best cheese burger ever
now gtfo

[Anonymous No.16996456]

>>16996183
30% fat is totally unnecessary 80/20 will render out just fine

[Anonymous No.16996492]

>>16994425
Yes. I live in Texas and I know of at least one place that flies their meat in from Detroit.

[Anonymous No.16996553]

>>16994425
sear it
if you dont know how, then just burn it with high high heat
a burnt burger is better than a gray steamed burger

[Anonymous No.16996581]

>>16994425
I use nothing but beef mince, salt and pepper. Tastes much better than fast food garbage.

[Anonymous No.16996593]

>>16994425
Salt and msg

[Anonymous No.16996878]

salt and pepper, 1/8th pound thin-ass smash burger style in a hot pan, cook on one side until it cooks almost all the way through, use a metal spatula to get all the crispy brown to come up with the patty, flip and immediately american cheese it. its done when the cheese starts to melt. make it a double or triple, and brioche bun if youre feeling expensive