How to cook a burger

[Anonymous No.18844369]

Amerifats, can you teach me the way of the burger? I don't know how to make one.

[Anonymous No.18844378]

>assemble ground beef into patty
>sear one side
>sear other side

[Anonymous No.18844380]

>>18844369
Yeah sure it's hella easy.

Get some ground beef, like 80/20 is good. Form into a patty, bigger and thinner than you think because it contracts and shrinks. Put in a frying pan on medium high, add salt and pepper. Flip when juices start coming through the top. Add salt and pepper. Add American cheese. Cook until cheese is melted.

By some nice buns. I like brioche. Toast them. Add whatever you want for toppings.

That's it. Don't overcomplicate.

[Anonymous No.18844393]

>>18844369
>>18844380
If you want to replicate fast food seasoning, the ratio is 4 parts table salt to 2 parts MSG to one part finely ground black pepper, mixed and put into a shaker. A light dusting on each side of the patty is plenty.

[Anonymous No.18844403]

American and burger enthusiast here, but i'm /fit/ is my opinion still valid?

Bun:
Can be a potato bun, buttermilk bun, sourdough bun, pretzel bun, kaiser roll or a plain white bun. As long as it's soft and the kind made for burgers then you're good, but I would personally advise against brioche for burgers since they're too rich for an already-rich burger.

cheese:
Cheddar is my personal favorite for burgers, but if you desire a better melting texture over flavor then you can use American cheese. Low-moisture mozzarella is also a super good melting cheese that works great on a burger. The excellent melting ability of low moisture mozz is why it's used in pizzas.

meat:
80% - 85% lean ground beef. thin or even smashed patties are better than big thick patties for burgers because you get more brown crust surface area, and you can stack multiple thin patties on top of each other with a slice of cheese on top of each one.
Do not salt or season your meat before cooking them or else they'll end up tough.

Fillings/sauce:
whatever you fuckin' want m8. I like my burgers plain with just the meat, cheese, and bun, but you do you.

Toast the inside part of the buns before assembling the burger.

[Anonymous No.18844421]

mayo must go on the burger

[Anonymous No.18844428]

>>18844369
Just go to McDonalds like your other countrymen.

[Anonymous No.18844435]

>>18844403
>no brioche
>cheddar or mozzarella(?)
>I like my burgers plain with just the meat, cheese, and bun
>is my opinion still valid?
No. He asked for the way of the burger, not the way of the food averse manchild.

[Anonymous No.18844451]

>>18844380
Add ketchup, mustard, pickle, and diced onions and this is exactly a McDonald's Quarter Pounder.

I think I have to agree this is the quintessential American burger.

[Anonymous No.18844463]

>>18844435
>no brioche
burgers are commonly made with plain white buns, and brioche buns are exceedingly rare in the states. and cooking is all about contrast so brioche wouldn't go good on a burger but would go excellent in a more lean sandwich like a chicken sandwich for example.

>cheddar or mozzarella
cheddar cheese is common for burgers especially in (non-fast food) restaurants, and i said american cheese works for it's melting ability, and i listed mozz because it is also a good melting cheese. What's your problem lmao.

>>18844435
>plain
I mean i said he can add whatever he fucking wants into his burger. it's not like i recommended a plain burger. sandwich fillings are up to everyone's preference, but it's still a burger with just meat, bun, and cheese, and if you don't like the taste of a plain burger then you probably just used bad ingredients and couldn't cook it right.

[Anonymous No.18844469]

80/20 ground beef.

[Anonymous No.18844483]

>>18844463
>brioche buns are exceedingly rare in the states.
i meant brioche buns ON BURGERS are rare in the states. brioche buns themselves are not rare in the states, kek.

[Anonymous No.18844485]

>>18844463
>burgers are commonly made with plain white buns, and brioche buns are exceedingly rare in the states.

False. Most non-dollar menu fast food burgers use brioche now. Every grocery store should have it. Moreso though it's your description of brioche buns being "too rich" for a burger that is stupid.

>cheddar cheese is common for burgers especially in (non-fast food) restaurants, and i said american cheese works for it's melting ability, and i listed mozz because it is also a good melting cheese. What's your problem lmao.

Nobody uses mozzarella. American cheese is so much more common than cheddar, and your representation of it tasting better is false, it's much more bland objectively this is true and people like you just have food aversions that make you say dumb shit like this.

>I mean i said he can add whatever he fucking wants into his burger. it's not like i recommended a plain burger. sandwich fillings are up to everyone's preference, but it's still a burger with just meat, bun, and cheese, and if you don't like the taste of a plain burger then you probably just used bad ingredients and couldn't cook it right.

You did say that but you asked if your opinion was valid and it's really not for the above reasons, including the fact that you eat plain burgers, something young children commonly do because they're food averse picky eaters.

I have to reiterate, he asked for the way of the burger, not the way of the food averse manchild. You gave advice based on what you like, but what you like is stupid and not what most people like.

[Anonymous No.18844502]

>>18844485
>Nobody uses mozzarella.
i never said they did? lmao dude where is the autism coming from all of a sudden? being pedantic doesn't make you look smart. You're acting like i said cheddar is the only or best choice for burgers when all i said was it' s my personal favorite. lmao.

>representation of it tasting better is false, it's much more bland objectively this is true and people like you just have food aversions that make you say dumb shit like this.
hahahaha what????

the rest of your post actually made me laugh out loud dude. topkek what even. Are you okay anon?
Also why do you type like a redditor trying to act smarter than you really are? It's not a convincing act.

[Anonymous No.18844511]

>>18844502
You can move along now manchild. Maybe go order some dinner from the children's menu.

[Anonymous No.18844549]

>>18844369
>how do I make this european foodstuff
Quarter pound of minced beef rolled into a ball, then flattened into a patty. Pan fry/grill until cooked through. Place between a bread roll sliced in two. For extra pizzaz, lightly fry the cut sides of the bread roll.
Acceptable toppings include but are not limited to cheese, grilled or raw onion, pickled cucumber, mustard, mayonnaise, ketchup, bacon, lettuce, steak sauce, mushrooms.

[Anonymous No.18844571]

>>18844549
>didn't list salt pepper
>didn't list type of minced beef
>didn't put temperature for cooking
>listed bread roll instead of bun
>listed "cooked through" as only cooking instructions

terrible. not surprising awful instructions from a moron seether who thinks burgers are european.

[Anonymous No.18844573]

For me it's the smash burger

[Anonymous No.18844597]

>>18844403
>Cheddar
Wrong.

>Mozzarella
Double wrong.

You know nothing of burgers. Go away.

[Anonymous No.18844603]

if you want to level up the burger patty you can add egg, worsh, seasoning salt, etc to the ground beef, mix it all up with your hands (make sure to wash your hands you fucking pajeet)

[Anonymous No.18844604]

>>18844597
kek sure, samefag

[Anonymous No.18844606]

>>18844573
Glad to see you have horrible tastes.

[Anonymous No.18844610]

>>18844604
not samefag. don't be surprised that most people don't agree with your uncommon opinions.

[Anonymous No.18844623]

>>18844571
>salt and pepper
Is standard western kitchen fare, and is to taste. Not necessary to list.
>what type of beef
Irrelevant. You think people measured the fat content 50 years ago?
>temperature
Irrelevant. Put it in a frying pan or on a grill, it’ll cook.
>roll instead of bun
Roll and bun are interchangeable.
>cooked through as cooking instructions
If you can’t figure out how to make beef safe to eat from the phrase ‘cooked through’, you have no business in a kitchen.

>durr burgers are american
They are literally named after the city they were invented in; Hamburg Germany. There are similar recipes throughout northern Germany and Denmark that date to the mediaeval era. Retard

[Anonymous No.18844631]

>>18844603
>salting your meat before forming the patty
>adding anything to the meat before forming the patty.
nope nope nope nope nope nope nope nope nope nope

We're making burgers here. not sausage or meatballs you fuck.
4:34 https://youtu.be/_PVNG8KkNPk?t=274
4:39 https://youtu.be/_PVNG8KkNPk?t=274

If you want worsch in your burger, then make a SAUCE for your burger assembly.

[Anonymous No.18844634]

>salting your meat before forming the patty
>adding anything to the meat before forming the patty.
nope nope nope nope nope nope nope nope nope nope

We're making burgers here. not sausage or meatballs you fuck.
4:34 https://youtu.be/_PVNG8KkNPk?t=274
4:39 https://youtu.be/weFT03Mcah0?t=279

If you want worsch in your burger, then make a SAUCE for your burger assembly.

[Anonymous No.18844636]

>>18844623
Burgers were invented in America, nice try retard.

OP Asked how to cook burgers and you gave the shittiest directions possible. You shouldn't assume people who don't know how to cook something as simple as a burger already know all of this stuff. You give terrible advice, and you're a shithead.

Seethe more.

[Anonymous No.18844640]

>>18844610
>unpopular opinions are wrong because they're unpopular
>if many people agree, then i am right
literally r-e-t-a-r-d-e-d

[Anonymous No.18844650]

>>18844369
most burgers cant make a burger, every patty comes preformed and frozen. I personally recommend this as it's the easiest way to cook one even if it's not perfect and frozen. if you really want to be good at burg practice making smash burgers. the flip and scrape are essential to them, as is cast iron. save the scrap of your fuck ups for tacos or other ground beef meals.

[Anonymous No.18844654]

>>18844634
replying to >>18844603

[Anonymous No.18844666]

>>18844603
That is not a leveled-up burger. That's a ruined burger. This is something your retarded aunt karen would make.

There is a very good reason why not a single restaurant or fast food business prepares burgers like this. Not because it's a secret, because it's gross and nobody likes it but your retarded aunt karen.

[Anonymous No.18845147]

I love making smash burgers on my griddle (pic related)

Take two three ounce balls of at least 80/20 ground beef (70/30 is optimal)

Place them on a ripping hot cast iron, lay on top a thin film of parchment paper and smash them down with a metal spatula until they are paper thin

Season each patty with salt and pepper

Flip your spatula and carefully scrape each patty off the pan without removing any crust, then turn your spat over and flip the patty

Add a slice of American cheese to one patty (no other cheese will suffice, sorry), then place one patty on top of the other

Allow the patties to congeal, then set aside

Take a potato bun and drop it onto the still hot grill and mop up the rendered beef fat, then allow that to sit and build up a char on the bun, take off bun right before it burns

Assemble burger in the following order

bottom bun -> mayo or mayo based spread + other condiments -> pickles -> onions -> tomato -> lettuce -> burger -> top bun

If I'm in the mood to make a burger sauce I typically do a sauce consisting of:
mustard, mayo, hot sauce, pickle juice, finely minced pickles, smoked paprika, garlic powder, onion powder, and pepper to taste

[Anonymous No.18845160]

mega thick patties are stupid. i want to be able to take a bite out of the hamburger without looking like a shark

[Anonymous No.18845168]

>>18844403
>buttermilk bun, sourdough bun, pretzel bun, kaiser roll
A burger does not belong between any of these

>I would personally advise against brioche for burgers since they're too rich for an already-rich burger.
Absolutely correct here

>Cheddar is my personal favorite for burgers
no.

>Low-moisture mozzarella
Stop

>80% - 85% lean ground beef
not fatty enough.

>I like my burgers plain with just the meat, cheese, and bun

cringe

[Anonymous No.18845183]

Thinnish patty, plain white bun lightly toasted with a scraping of mayo to keep it from getting soggy and it tastes nice, blue cheese, bacon, grilled green pepper. Bang.

[Anonymous No.18845193]

Get ground beef that's at least 20% fat. Portion into patties between 1/4 to 1/3 of a pound, around a quarter inch thick, or roughly the same diameter as your bun. Season liberally right before cooking; I like to use 3 parts salt, 1 part black pepper, 1 part garlic powder. Place on a very hot grill/pan/griddle with no extra fat and don't touch it until you start to see juices forming on the surface. Flip once and continue cooking till it's medium-rare, or no more than medium. If you're using cheese apply it after the flip. Lightly toast your buns for the last minute or so of cooking. There are a million different toppings and condiments, but the standard is lettuce, tomato, pickles (in that order, on top of the patty, not under). Virtually any condiment can work on a burger depending on the toppings, but the most basic is ketchup, mayo, mustard, or some combination thereof (though only using ketchup is kind of something only kids do).

[Anonymous No.18845206]

>>18844403
bun - anything.

cheese - mozzarella does not work well. try something new, like gouda

meat and sauce: whatever

[Anonymous No.18845224]

>>18844403
also, i just read the other replies. you mentioned mozz on a burger, you get the dunce hat for the rest of the class. fucking own up to it, you fucking mozzarella ogre.
Also, toast a brioche bun with butter and try it afterwards. everything else you mentioned is more or less correct.

[Anonymous No.18845227]

>>18845168
>>18845206

How do you feel about the following cheeses on a burger?

gruyere, blue cheese, muenster, provolone, havarti, swiss, monterey jack, cheese wiz, nacho cheese, fresh mozzarella, brie cheese.

[Anonymous No.18845259]

>>18845227
personally i think cheese on burgers is a trick.

[Anonymous No.18845281]

>>18844369
Whatever you do, don't listen to anyone telling you to make smash burgers, or multiple thin patties. They don't really like burgers; they like McDonald's, but are too embarrassed to actually just go to McDonalds.

[Anonymous No.18845288]

>>18845281
If you prefer bigger thicker burgers, you don't like burgers; you like meatballs, steak sandwiches, and raw beef.

[Anonymous No.18845329]

>>18845288
This is how you know these people have to fucking clue what they're talking about. If you say you don't like smash burgers they immediately say you must only like those retarded Gordon Ramsay meatball burgers that are 4 inches thick. They've never had a real burger in their life, and the idea of anything that isn't a thin, overcooked McDonalds patty scares and confuses them. Literally just look at the picture OP posted. That's a normal looking burger. That's what most burgers look like. It's not some thin little patty cooked to death, and it's not a giant meatball that requires you to unhinge your jaw; it's just a normal fucking burger.

[Anonymous No.18845338]

>>18845288
Nah I just prefer being a real man not a soyboy faggot like your tranny ass.

[Anonymous No.18845376]

>>18845281
McDonald's burgers taste and feel nothing at all like a smash burger, you dunce. Their patties are pre-formed, perfectly circular and have a distinct, laboratory-derived taste.

Smash burgers evoke the nostalgia of old school, mom and pop run burger stands, little hole in the wall type places with incredibly limited menus, usually just burgers, fries and shakes, sometimes hotdogs. Simple, unpretentious stuff. Not sure why anybody would get an ego about fucking burgers.

[Anonymous No.18845486]

>>18845338
how is food manly?

[Anonymous No.18845537]

>>18845486
Not that anon, but no food is inherently manly. It's just that certain eating habits, such as only wanting a plain, well done burger, refusing to eat a dish if there are visible tomatoes or onions in it, and thinking any drink tastes bad if it doesn't have some kind of sugar and flavoring to it, are all very immature, and signs of of a stunted man-child who is probably equally stunted in their personality and every other aspect of their life.

[Anonymous No.18845558]

I do not eat beefburgers

[Anonymous No.18845576]

>>18845558
Nobody eats beefburgers, because beefburgers aren't a thing.

[Anonymous No.18845594]

>>18845281
Smash burgers are delicious and I'm tired of pretending they're not.

Nine times out of ten, when I have a non-smash burger, it's under seasoned and has this weird watery texture. Never happens with a smash burger and cast iron.

[Anonymous No.18845618]

>>18844421
100% agreed

[Anonymous No.18845619]

>>18845594
>nine times out of ten, when I have a non-smash burger, it's under seasoned and has this weird watery texture
Sounds like a (you) problem.

[Anonymous No.18845625]

>>18844369
Step one. Purchase baby steer.
Step two. Plant wheat.

[Anonymous No.18845632]

>>18845619
I'm never the one cooking them. I've been to restaurants, friends houses, cookouts, camping. Shit just never tastes good.

[Anonymous No.18845678]

>>18844380
Thanks anon. I worked in a kitchen with a felon and he insisted that burgers needed a "binder" like egg white or ketchup to keep the meat together. Is this a myth? He made a fire burger but I think he just used restaurant quality meat

[Anonymous No.18845687]

>>18844634
>how can we decide which burger is better?
>catapult
kek

[Anonymous No.18845722]

does anyone do a lean burger

[Anonymous No.18845724]

>>18845632
That doesn't make it any less of an experience unique to you. The idea that people under-season their meat if they're not going to make smash burgers is just on it's face absurd.

[Anonymous No.18845729]

>>18845722
>does anyone do a lean burger
Of course. Just like people make non-alcoholic beer or fish and chips using tempeh in place of fish.

[Anonymous No.18845839]

>>18845678
Ketchup isn't a binder. He was probably adding ketchup to keep the burgers moist and add a little sweetness because he was cooking off a thousand at a time in hotel pans, which were then served up by people who didn't give a shit, which is why he needed to use a binder to keep them from falling apart. I have no problem with there being places in society where ex-convicts can get a job, but I would never hesitate to tell that guy he's wrong and we're not doing it his way.
>you talk big on the internet but would never say that to his face
No, I've worked with a few guys like that and have no hesitation talking down to anyone I know is wrong. I'm typically a pretty non-confrontational guy, but working in kitchens you quickly get fed up with incompetence and will find yourself coming out of your shell and yelling at people twice your size when you're sick of their bullshit.

[Anonymous No.18845850]

>>18845722
No. Fat is essential.

[Anonymous No.18845891]

>>18844369
No it is an ancient American mystery and you are clearly not worthy of the task

[Anonymous No.18846588]

>>18844636
Braindead

[Anonymous No.18846597]

>>18845147
Very good. 10/10 advice. I hope OP ignores lesser advice. It even has a photo.

[Anonymous No.18846816]

>>18844623
straight
>>18844636
gay

[Anonymous No.18846976]

>>18844623
>There are similar recipes throughout northern Germany and Denmark that date to the mediaeval era.
They didn't have minced meat then, did they? What did they use back then? Or maybe they had a different mincing technique?

[Anonymous No.18847363]

>>18844403
This anon speaks the truth, and for that they are persecuted.

[Anonymous No.18847385]

>>18845281
gay opinion. Smash burgers are great because they can be made even with mediocre store bought ground beef and still deliver something consistent, tasty, and delicious.

A thick burger patty will reveal the many shortcomings of your meat, and imo, they are not worth cooking unless you are grinding a high quality chuck fresh yourself. Otherwise it is just gonna be a big mouthful of gross, mealy meat.

In other words, both kinds of burgers have their own time and place and acting like one is the only way is just loser shit.

[Anonymous No.18847418]

>>18846976
Chopping meat into a pile of mush with your trusty messer is not exactly the hardest thing to do. I'd imagine people had ground meat as early as they had the idea and free time to cook dishes more elaborate than turnips with dirt sauce.

[Anonymous No.18847426]

>>18844421
>>18845618
Ignore these troons OP, they are trying to infiltrate our burger safe spaces.

[Anonymous No.18847436]

>>18844573
>thick pickles
Nice

[Anonymous No.18847476]

>>18847385
>a thick burger patty
Holy shit, you fast food fags are insufferable. Nobody is talking about thick burger patties. The alternative to an overcooked McDonald's baby patty is not a Gordon Ramsay meatball burger. It's just a normal fucking burger. A NORMAL. FUCKING. BURGER. It's like you've spent so much time here you've gotten memes confused with real life.

[Anonymous No.18847488]

ITT: thick, poorly seasoned shitburgers get mogged by the almighty smash burger

[Anonymous No.18847546]

>>18847476
I'm not talking about a gordon ramsay burger, dickhead. I am talking about a thicker piece of meat than a smash burger.

[Anonymous No.18847556]

>>18847546
Then just call it a normal burger. I've watched all the same shitty clickbait youtube garbage you people have and know that's where you get this "thick burger" lingo from. It's retarded.

[Anonymous No.18847569]

>>18847556
Do you have autism? I am calling it a thick burger as a distinguishing adjective from a smash burger, the other type of burger being discussed in this thread, which is known for being characteristically paper thin. Both are kinds of burgers. Just calling one a burger would only be confusing to anybody who isn't a massive retard like yourself.

[Anonymous No.18847592]

>>18847569
Deep dish pizza: *exists*
Anon: well, I guess we have to start calling this "thin pizza" now lest someone gets confused

[Anonymous No.18847619]

>>18847592
yes my nigga, believe it or not, people call it 'thin-crust' pizza.

[Anonymous No.18847628]

>>18847619
>thin crust pizza
Who are you quoting?

[Anonymous No.18847811]

>>18847619
Nobody calls it that. Lurk moar, newfriend.

[Anonymous No.18847826]

>>18844502
>Are you okay anon?
>reddit spacing
>why do you type like a redditor
irony.

[Anonymous No.18847828]

If you are cooking with grocery store ground beef and on a stovetop, where the rendered fat with stay present around the patty, I suggest (1) treat ground beef like ground beef and cook it through. This isnt a steak and doesn't have the advantages steaks have at medium and below. (2) consider medium heat for a longer cook time. Unlike a grill, the rendered pool of fat will keep everything moist at the expense of a less crisp exterior.

[Anonymous No.18848016]

>>18845594
>this weird watery texture
Nigger that's fat.

[Anonymous No.18848449]

>>18847628
>>18847811
retardbros, I don't feel so good...

[Anonymous No.18849110]

>>18848449
Again, who are you quoting?

[Anonymous No.18849222]

>>18844369
1/3rd pound patties. Pan or griddle on medium high heat, if you drop some water it should sizzle but not scatter like running off of a roof. 4 minutes per side.

[Anonymous No.18849230]

>>18844369
Burgers are German in origin, it is just a steak dinner inside a bun

[Anonymous No.18849236]

>>18847476
yeah McDonald's burgers vs frozen factory patties aren't even the same, but forming your own patties from ground beef is ideal

[Anonymous No.18849247]

>>18845594
Smash burgers are great but I for some reason struggle making them much more, seems like it's never really right and I don't know how to make it such other than having top end equipment like a bigass blackstone griddle

[Anonymous No.18849249]

>>18849236
So now every burger that's over 2 ounces is automatically a frozen factory patty? What are you even trying to say?

[Anonymous No.18849260]

>>18849247
I think the secret is

>cast iron
>high heat
>some really high smoking point oil like clarified butter of avocado oil
>smash with parchment paper to keep it from sticking to the smashing implement
>season with salt and pepper on each side while it's on the grill
>make sure that you toasted the buns earlier

[Anonymous No.18849267]

>>18849222
Trips of truth. Cheese and bun and condiments are up to the individual. Do what this anon posted, with basic seasonings alone, and you'll have a fine template by which to build a burger.

[Anonymous No.18849847]

>>18844403
this anon speaks the truth i have also came to the same conclusions

[Anonymous No.18849909]

when I make burgers I cook my bacon first and then basically fry everything else in the grease.

[Anonymous No.18849926]

>>18844369
For me I like to start with a half pound of beef, usually chuck just bc of price, I then split the .5 into 1/4lb lumps of meat, I season with, paprika, onion powder, chili powder, garlic powder, and just a touch of lemon pepper seasoning and form into Patties. I will then place them into a pan with olive oil on medium high heat a cook on each side for about 4 minutes on each side and then serve that thing

[Anonymous No.18851731]

>>18845625
gotta start somewhere

[Anonymous No.18851736]

>>18849847
blatant samefaggotry

just stop mozzarellafag

[Anonymous No.18851847]

>>18844623
The evolution from the frikadelle to the modern burger occurred in the US. By your logic, I should be entitled to German citizenship because my great-great-grandpappy was born there.

[Anonymous No.18852356]

>>18844369
Man I kinda dream of making a proper burger meal with fries at home, but for something called fast food it seems way time consuming

[Anonymous No.18852394]

>>18852356
Smash burgers are really fast and simple to make, the only part that's a pain in the ass is using all of the ground beef before it goes bad.

Fries suck because frying things at home simply is not convenient. One of the few foods where frozen is just better.

[Anonymous No.18852406]

>>18852394
When you make smashburgers, do you use regular ground beef or do you also add in liver to give the patty a stronger taste?
I'm kinda convinced that I gotta mix in offal if I want a nice home hamburger

[Anonymous No.18852416]

>>18852406
If I was the kind of person who was paying close attention to the kind of meat, I would probably be doing something way more fancy like recipe related

https://altonbrown.com/recipes/my-own-private-cheeseburger/

I get 80% lean from the supermarket and fry that shit. The goal is to spend under twenty minutes total on the entire meal.

[Anonymous No.18852419]

>>18844369
>>18844573
That really looks like asian shit, korean or japanese where they paint the shit and put it off in front windows like the the fucking lying insects that they are. I dont undertstand how that would be appealing to any human.

[Anonymous No.18852429]

>>18852416
alton brown is a faggot whose name to his game is running around and hollaring at people like a chicken with it's head chopped off, you should feel sad for being a celebrity suck up bitch

[Anonymous No.18852432]

>>18852429
The burger tasted pretty good though.

Stay mad nigger.

[Anonymous No.18852433]

>>18852432
I'm not mad, I'm just not a celebrity suck up or a frog poster

[Anonymous No.18852446]

>>18852433
>I'm not made I just rage out when somebody posts cheeseburger recipes

lol okay kid

[Anonymous No.18852454]

>>18844597
Youre right about the mozzarella but cheddar on burgers is god tier and youre a dumbass

[Anonymous No.18852458]

>>18852416
Seems great, but I'm not sure about the deep frying the meat part.
I like Altown Brown, he made cooking fun for me


This is the one I saved, it's the offal one. Rip to the dude. When I make it I should dedicate mine to him
https://youtu.be/e2aueRZAlSI

[Anonymous No.18852465]

>>18852458
You would think that deep frying the meat would either cook it unevenly or make it really greasy, but it doesn't. The end result is cooked really evenly and has a surprisingly nice texture.

I like to make homemade blueberry soda to go along with it.

[Anonymous No.18852472]

>>18852465
Soda is neat. Do you do any sides? I really love the burger with some thick steak fries

[Anonymous No.18852477]

>>18852446
You come across as a fag from 1984, check out the book sometime

[Anonymous No.18852483]

>>18852472
I like to toss green beans or asparagus with olive oil, salt, and pepper, and roast it in the oven.

That or just buy the Arby's fries from Walmart. It sounds like an absolute retard move but I have never been able to make homemade fries that are worth the time and effort compared to store bought.

[Anonymous No.18852507]

>>18852483
I sort of realize that fries are just filler and the best side to a burger is another burger, but man I just love fries... Ah well there's always burger places I can go to for a fast serving of fresh fries

[Anonymous No.18852603]

Bought pre-formed patties from the grocery store. I salted and peppered them before cooking, then set them down in a pre-heated pan with olive oil in it. Flipped them over and there was only a ring around the outside where they were browned. After cooking on the other side, I poked the top of the burger and a bunch of red liquid came out. Once the burger was done I inspected it and it was convex, like a dome sorta.

What am I doing wrong? Is that enough info to go off of?

[Anonymous No.18852617]

>>18852603
The red liquid is blood. That just means it's cooked all the way through.

The convex shape is just from the side that's on the pan shrinking. You can fix this by putting a light indentation in the center of the patty.

[Anonymous No.18853036]

>>18844369
I'll start off by saying burgers aren't meant to be expensive, so if you are using expensive ingredients you are starting off on the wrong foot imo.
>Bread:
Basic white bread hamburger bun works, even the loaves of white bread that are cut into squares is fine.
>Meat:
It has to be ground beef, or it is not a burger. The beef should be like 76/24. It's mostly what you can afford/prefer.
>Cheese:
American cheese is the best way to go. You CAN use other cheese, but American is the best choice imo.
>Toppings:
Lettuce,tomatoes, and onion are classic choices. It really depends on what you like. Pickles are a thing too mostly cause MCFag.
>Condiments:
Mustard is an OG choice. Ketchup and mayo are fine too.
Cooking:
Shape the beef into the size of your bread. The beef might shrink depending on your fat%.
DO NOT SEASON YET!!!
Use a pan, set heat to med-high.
Set beef into a pan once it's heated, add salt and pepper not a lot just a light seasoning.
Let it sear do not flip it until it has browned/releases easily from the pan.
Once flipped do another light seasoning of salt and pepper.
It should be cooked to medium well/well done. It shouldn't be super pink/red in the middle. But if u prefer it rarer that's you bud.
Once cooked add cheese on top.
Once the cheese is melted add it onto the bun. You can toast the bun if you want.
Add toppings/condiments on top of the burger.
Put the top bun over topping/condiments.
Enjoy the classic American burger!!

[Anonymous No.18853043]

>>18853036
The correct condiment is to make special sauce out of ketchup, mayo, garlic powder, and whatever you feel like adding.

[Anonymous No.18853054]

chipotle mayo, blue cheese, caramelized grilled onions, bacon, on a brioche bun toasted with butter.
bone apple tea

[Anonymous No.18853170]

>>18851736
What kind of idiot hates mozzarella?

[Anonymous No.18853217]

>>18844421
my mayo must go between your buns, bitch

[Anonymous No.18853760]

>>18849230
America invented everything

[Anonymous No.18854371]

I find a flattoop borg to be easier to gage Temps then a grill. Also if you are using a grill don't make big half pound patties. Make them thinner or else the outside will burn before the inside cooks through.

[Anonymous No.18854401]

>>18844403
Kek what a stupid faggot

[Anonymous No.18854403]

>>18844502
Kek he's at it again

[Anonymous No.18854410]

Pickles are the most important thing on a good burger.

[Anonymous No.18854546]

a cheeseburger?

[Anonymous No.18854815]

>>18844369
I think the two most important parts of a quality burger that are rarely talked about is ingredient prep and ratio of ingredients.

First it's important to prep all the toppings and sauces before hand. This is generally good practice for cooking, but for burgers it is critical to get the burger assembled as soon after the patty has finished cooking as possible. Letting them rest and collect juice on a plate while you forget where you put the pickles is the worst. It should be an assembly line. The burger juice is key for the sauce and it's important to pick a bun that is substantial enough to hold up to it.

Next is the ratio of ingredients. This is more subjective, but personally I prefer equal amounts of veggie and meat with a burger that is roughly the same width as the bun. Having a huge thick burger that sticks way out the sides of the bun is annoying to eat and tastes like a fucking meatloaf sandwich, and having a tiny disc in the center of a gigantic bun is no good either. All the toppings should be sliced thin, and if you're doing lettuce, you'll want to shred it and very lightly dress it with lemon juice and olive oil to prevent it from browning.

As long as you do these things right, toppings, meat mixture, etc. are all just up to personal taste. Pic rel is a burger I made with homemade sesame bun and baked fries.

[Anonymous No.18854828]

>>18844369
Be a boy burger, find a girl burger, take the boy burger’s mayonnaise and put it on the girl burger, cook for nine months and you have a whole new burger

[Anonymous No.18854836]

>>18845486
If you have to ask this you’re absolutely a feminine faggot

[Anonymous No.18855363]

>>18853043
I mean u can but that's basically mcfags sauce if u like it/prefer it go ahead it's your burger. BUT it's not the traditional way.

[Anonymous No.18855380]

>>18847826
>he fell too hard for the
>le reddit spacing
4chins meme.

newfag spotted

[Anonymous No.18855470]

>>18844393
Isn't msg literally just fake salt?

[Anonymous No.18855490]

>>18847826
>Reddit spacing
That shit is older than Reddit.

[Anonymous No.18856250]

>>18844421

[Anonymous No.18856428]

im making burgers for lunch tomorrow and i really cant be bothered to make fries. i have 250g of beef. should i make a double quarter pounder or two quarter pounders

[Anonymous No.18856434]

>>18856428
Tell us about your cheese and buns and other available ingredients.

[Anonymous No.18856513]

>>18855470
>fake
yeah its a figment of your imagination

[Anonymous No.18856526]

>>18856428
I like roughly 2.5 ounce patties because of how thin they can get on the pan.

[Anonymous No.18856549]

>>18856434
i wanna use up what i've got rather than buy anything, i have sliced gouda, some onions, pickles, tomato, english mustard, mayo and some soft white buns

[Anonymous No.18856563]

>>18844421

someone post the anime thug boxer guy saying that mayo is illegal or ketchup is only allowed by law

[Anonymous No.18856582]

>>18856549
You have everything you need. I'd say go for two burgers but it's up to you and how hungry you are or if you want to change up anything from one to the other.

[Anonymous No.18856625]

>>18844369
>salt & pepper only the outside
>bacon grease the cooking surface
>melt cheese, bacon optional
>no bun for max flavor
>place on plate, eat with fork

[Anonymous No.18856634]

>>18844421
I like to take straight pickle juice. Just regular ol’ vlassic spear brand and mix it with mayo, maybe 50/50 and then add sriracha sauce or Tabasco and just dip the burger straight into that.

Also good if you can kinda simmer the burger in the sauce before hand while cooking it.

[Anonymous No.18856656]

>>18844369
You gotta put a indentation in the center of the burger before cooking.

Like if you were to push a golf ball maybe 1/4 of the way down into the patty.

This helps the burger from forming into a ball while cooking. Also keeps the juices in.

[Anonymous No.18857570]

>>18844369
My rules of thumb: everything must be (1) individually delicious if eaten on its own as a single item, (2) there must be an articulatable rationale for the assembly order, top to bottom, and (3) there is such a thing as too many ingredients.

For example, let's consider a mushroom burger of some type. What kind of bun do we want? Let's say a nice brioche bun. How do we mant it toasted? How hard and what kind of fat? Nothing, a dry toast? What about leftover saved bacon grease? Or lard? Or a hard toast with salted butter. I'm going for that one.

Ok, what spread would go with well with that and sauteed mushrooms? How about a nice, spreadable washed rind, slightly stinky soft creamy cheese. And let's get some black pepper on top of that.

Ok, mushrooms. Which kind, how soft? Herbs? Do we want to go in a thyme direction? What about garlic? Do we want to add finely diced shallot that would possibly nearly dissolve but add flavor?

Ok burger patty. Smashburger sounds wrong here. How about a 1/4 pound patty. Sneak in a splash or two of worstershire sauce or soy sauce to amp up the beefy flavors?

But underneath the patty we have two problems. First is a meaty, juicy burger might release enough juice to compromise our lower bun. How about a crunchy lettuce barrier to buy us time.

Finally, we've created a huge beefy flavor bomb. How can we cut that a bit? Let's go with a sharp dijon on the low bun maybe with a bit of horseradish mixed in if it's still in the fridge.

Now, this all may or may not work, but I just pulled this burger design out of my ass by just working the steps. How would I try to make each individual thing delicious on its own and how can we get the items to not clash, and how do we assemble it all to avoid problems.

[Anonymous No.18859232]

>>18857570
continue please, my mouth is watering

[Anonymous No.18859243]

>>18844369
you turn it up one side
cha cha cha
you turn it the o-o-other!
You flip it back again
check the underside
oh no! it's burnt
no problem baby baby, just deglaze
sexy burger time
sexy burger time
o-o-o-ohhhh