/ck/ - Food & Cooking

[Anonymous No.4273966]

How do you make the perfect hamburger patty?

[tetra koiwai !lly9EI90Ek!!xI5T55E5wRH No.4273979]

what type of meat you using?

I'd recommend just making sure the patty is even, the shape you want, and is thoroughly cooked.

[Anonymous No.4274004]

>>4273979
Well... What type of meat SHOULD I be using?

[Anonymous No.4274005]

>>4273979

You would, you community college, culinary freshmen.

>>4273966

The key, is to use a mold so they all cook and weigh the same. You will also, avoid overworking the meat, contamination and the heat from your hands.

[Anonymous No.4274008]

>>4273979
Follow this advice and enjoy a shitty overcooked burger.
Might as well go to five guys.

[Anonymous No.4274015]

>>4274005
Should you also put a dimple in the middle of the paddy?

[Anonymous No.4274023]

>>4274015
only if youre a huge faggot like Bobby Flay

[Anonymous No.4274024]

>>4274005
>overworking the meat

Oh fuck, is this what I've been doing wrong? I straight up tore and crushed the ground meat into a patty so it wouldn't fall apart on the pan, I thought that's what you're supposed to do.

[Anonymous No.4274034]

>>4274024
It really depends on the quality of the ground meat you've got.

[Anonymous No.4274037]

>>4274024

NOOOOOOOO...that makes it really tough and all the meat fibers get all bound up like rubber bands. You need to have some air and fat pockets in the patty so the juices from the meat and the melting fat say in side of the seared burger.

[Anonymous No.4274047]

>>4274034
I've done it a few times with ground sirloin

>>4274037
Shit, that's exactly how it is...

[Anonymous No.4274057]

i dont
tastes better

[Anonymous No.4274066]

>>4274057
heh

[Anonymous No.4274071]

> being this anal about hamburgers

put ground chuck/sirloin in ball
cook to desired amount

Hamburger patties benefit from simplicity.

Toppings are a different story.

[Anonymous No.4274077]

>>4274047

It's also very important to keep everything that comes in contact with the meat and the meat itself very cold until you're ready to put it in the hot pan. If you are going to touch the meat with your hands to make the patties (nasty fucker) keep a bowl of ice water next to you and dip your hands in it before you touch the meat...this way it won't stick to you and it will somewhat help to not melt the fat from the heat of your dirty little paws.

[Anonymous No.4274091]

Just beef mince/ground beef and salt. Maybe ground peppercorn and/or caramelised onion, but neither is necessary.
Measure your beef for the amount appropriate for the burger size you wanna make; 2-4oz (60-120g) is standard in North America but 100g is common in the EU.
Roll into ball.
Flatten into a disc of your preferred thickness.
Grill or griddle to just under desired doneness, flip and cook the other side similarly.
Rest it a minute then build your sandwich on your choice of bread or grain product with the patty and your choice of toppings and condiments.
I prefer brioche with mayonnaise and the patty topped with bits of chopped bacon and mushrooms sautéed in the bacon render encased onto the patty with a layer of easy-melting cheese, but I usually just build my burgers on American bread, usually potato, with American cheese.

[Anonymous No.4274097]

>>4274047

>ground sirloin

This is not an ideal cut, generally it's too lean to make a good burger. I use, 25% short ribs, 50% chuck and 25% round and usually get about 23-17% fat content with this mix.

>inb4 omg too complicated

Any good butcher will just grind them all together for you...FREE.

[Anonymous No.4274111]

>>4274091
Ahh, I wish there was a place near me that made brioche. Oh well, at least we have some insane pretzel bread. Preztel bread, dry jack, whole grain mustard, LTO.

What the fuck is American bread? Are you talking about that bleached rectangular flavor-dead muffin you can buy for 60 cents?

[Anonymous No.4274161]

>>4274111
Looking it up, turns out to be an English invention. Anyway, pic related: this stuff.

[Anonymous No.4274162]

>>4274091

>merican bread
>merican cheese

GTFO

[Anonymous No.4274167]

>>4274161

>bread
>eaten from the dawn of man
>oldest culinary invention

~English invention~

what in the hell is the matter with you son?

[Anonymous No.4274171]

>>4274167
Brits think they invented everything, true story.

[Anonymous No.4274177]

>>4274167
He meant shitty pullman loafs or whatever the fuck those are.

[Anonymous No.4274182]

>>4274167
This type of bread is an English invention. You can go from dry ingredients to baked yeast bread in a total of 3 hours, which is really fast in comparison to bread where I'm from, which takes at least 12.
Of course, soda bread and potash bread take considerably less time, but those are not made from yeast.

I think it's called Chorliwood bread or something like that.

>>4274162
I think American cheese works well with it. It melts quite readily. We don't have any cheeses of similar texture where I'm from. Melting cheeses are far more stringy and other cheeses are too firm. American cheese, I think, is perfect for this sort of thing. Not something I'd enjoy on a cold sandwich, mind you, but it goes well on hamburgers.

[Anonymous No.4274186]

>>4274171
No, you're thinking Greeks and Chinese. The Chinese even think they invented fucking pizza and the Greeks think they invented orange juice. Fucking Greeks.

[Anonymous No.4274199]

>>4274111
>pretzel bread
Pic related? If so, love the fuck out of this, but haven't had it in years. Where my cousins live, it's super common so much so, in fact, that Starbucks sells sandwiches with this as the base.

[Anonymous No.4274202]

>>4274199
Ours is darker and has caraway seed, and is the size of a large burger bun. A local grocer carries it, but it's almost always sold out, and relatively expensive when it's not.

[Anonymous No.4274215]

>>4274202
Sounds good! I love caraway, especially in bread. It would be called kümmelbröt or kümmelbrötli where my cousins live. Where I'm from, we don't have caraway. I don't even know how to say it in Italian.

[Anonymous No.4274231]

>>4274008
b-but i like 5 guys

[Anonymous No.4274240]

>>4274008
When I went to Five Guys, my burger was juicy and awesome. Thick as fuck too.

[Anonymous No.4274244]

>>4274231

Your really going to need to step up your...what shit actually taste good, game; if you want to stick around here.

[Anonymous No.4274247]

>>4274240
It was joocy from the condiments not from the meat. That is their trick.

[Anonymous No.4274250]

>>4274240

>five guys
>juicy
>thick

lol....no it wasn't

[Anonymous No.4274251]

>>4274240

I'd like to see the five guys you go to.

I enjoy 5guys, but because i can stack a ridiculous amount of toppings on it, and not because the burger in particular is good. Also I love those fries.

[Anonymous No.4274411]

>>4274199
awwww sheeeayt
I haven't seen any of this stuff since I left Europe. You just gave me a sad.

[Anonymous No.4274416]

Not perfect, but personally, I like to mix up my beef with Sriracha, Old Bay, Worcestershire, Garlic and sometimes a little diced onion.

[Anonymous No.4274424]

ultimate patty:

1/2 80/20 ground beef
1/2 ground bacon
egg
sharp cheddar
diced raw onion/jalapeno
salt
pepper
garlic powder

boomtowm

[Anonymous No.4274437]

>>4274005

Does that thing really work? Or does the patty still puff up in the middle and get all fat like an American?

[Anonymous No.4274441]

>>4274424
>egg
We said hamburgers, not meat loaf you fucking sicko.

[Anonymous No.4274451]

I dice up some red onion finely, season it with a bit of pepper, salt, and paprika, mince it all together (gently, mind you) and slather a mixture of Dijon, Worcestershire, and whiskey on it while i cook it (either over a grill or in a frying pan in bacon fat).

[Anonymous No.4274458]

Used to use just beef. Little fresh ground pepper and be done. Now I add a finely diced small onion.

[Anonymous No.4274464]

>>4274424
>1/2 80/20 ground beef
>1/2 ground bacon


haha...NO your ratio is all fucked up, it would be way too fatty...fatty.

[Anonymous No.4274465]

>>4274250
You're right. You were there and ate my burger. I'm such a fool.
>>4274247
Naa nigga. The burger itself was pretty great. The fact that they used fresh jalapenos rather than pickled on my burger also added to it's greatness
>>4274247
Move to MN

[Anonymous No.4274466]

>>4274071
Pretty much this. People way overthink burgers and are surprisingly pretentious about it.

Best to buy some meat of your choice at a butcher/grocery store and grind it, then form it into a patty. I don't think you need to form a dimple, the bending people talk about usually only happens to burgers you could the shit out of anyway.

You can season the meat beforehand but I usually season a burger like you'd season a steak, with a good amount of salt right before you put it on the grill/flattop/whatever. Sear it on one side, flip and sear on the other. I like mine medium rare but I don't flip out if someone eats theirs well.

It's certainly safer to grind the meat yourself if you want to rock the med rare burger, but I've never gotten sick from storebought ground.

>Toppings are a different story.
So true. I loves me some aged cheddar on a burger, although I can never say no to mashed avocado, but there are a million more creative things to do.

[Anonymous No.4274467]

>>4274465
Aw shit. That last one was supposed to go to>>4274251
I'm drunk.

[Anonymous No.4274476]

>>4274464

you clearly have never done this

[Anonymous No.4274479]

>>4274437
holy shit if you dont want it to puff up in the middle, but an indentation in the middle with your goddamn thumb. how hard is this?

and what the fuck makes you think that a patty made by that would be any less likely to puff up than one made by hand?

but yes, the device works. completely worthless though unless you're a perfectionist.

[Anonymous No.4274480]

>>4274476

If you actually did this, you would have clearly had a burger dripping in fat with a center of unrendered gross bacon fat.

[Anonymous No.4274483]

use cold meat
put into pan over heat
salt top side a little
turn
salt
??
delicious

[Anonymous No.4274491]

>>4274480
Depends on his cut of bacon. Not all bacon is 90/10 fat to meat.

[Anonymous No.4274498]

>>4274424
Take the egg out of the patty, fry it, and use it as a topping.

[Anonymous No.4274502]

>>4274424
I'd rather add bacon on top of the burger. I really like that crunch.

[Anonymous No.4274507]

>>4274498
Mmm...Seconded. I love a fried egg on top of bacon, cheese and onions for breakfast after a night of drinking.

[Anonymous No.4274516]

>>4274491

Well if it's that nasty euro bacon that's actually ham...maybe; but there's no way that you could do this with actual American bacon.

[Anonymous No.4274532]

>>4274516
>Doesn't actually know about "european" bacon, makes assumptions anyway.
You do realize that it's not all the same country and they do have different cultures and cuisines, right? Did you go to public schools or did you have to put efforts into being this ignorant?

[Anonymous No.4274618]

>>4274532

look I get it, you're jelly of my freedom. Although, you all pretty much the same, you use the same gay money, you're all far more effeminate then normal dudes, you all speak some form of faggit and you call ham bacon.

[Anonymous No.4274632]

>>4274618

>continues to refer to England as "europe"

[Anonymous No.4274635]

>>4274618
>you use the same gay money
> pound sterling, faggot

[Anonymous No.4274643]

>>4274618
TFW I'm swiss and I can own firearms you can't. Stay poor, fat, sick, and jelly amerifats.

[Anonymous No.4274649]

>>4274635
>>4274632

You cawk knockers aren't even in euro, you live on some stupid island with a mysterious tooth decay disease off the coast.

Also, why the hell are you even in a merican' cuisine thread ?

[Anonymous No.4274653]

>>4274649
>Hamburger
Yup, that's an american name alright.

[Anonymous No.4274654]

>>4274516
>euro bacon

What you are referring to is both there and here, as well as Canada, and probably nearly everywhere else for that matter. They also have the bacon you are used to because I've been there and had it too.

>>4274618
>my freedom
>mfw you actually think they live with less FREEDUMBHURR than we do

[Anonymous No.4274657]

>>4274643

Thanks for the coco, chocolate girl but per capita we still have more gun owners and guns in general.

[Anonymous No.4274665]

>>4274643
What canton? My mom's from Zug and Zurich (raised in one, lived in the other). You're not Romand, are you?

[Anonymous No.4274666]

>>4274657
>per capita we still have more gun owners and guns in general
Is that supposed to be a good thing? Gotta be great living in a country where you can legally own guns but don't have to worry about every other idiot having one.

[Anonymous No.4274672]

>>4274654

>have the bacon you are used to

NOPE, I've see that Hugh hippie guy on animal planet and every time he starts talking about bacon he pulls out that euro crap. I'm NOOOOO what are you doing, that's frigging HAM...you idiot.

[Anonymous No.4274675]

>>4274632
>England was not mentioned once in that string of quotes

you English are retarded and make the rest of Europe look bad.

[Anonymous No.4274676]

>>4274657

Right, but the difference is that we don't have school shootings or armed niggers in every single city. In fact, we're one of the safest, freest (in terms of constitutional rights and freedom of the press) countries in the world. I'm sorry to hear that you suffer from gender identity issues as well, but projecting your insecurities onto others is simply not healthy or constructive.

[Anonymous No.4274680]

>>4274666
I wish that I was swiss. I am a proud amerifat but northern europe is so wonderfully rational.

[Anonymous No.4274686]

>>4274680

>Switzerland
>'Northern' Europe

I agree that they're rational but they're not really that far North.

[Anonymous No.4274687]

>>4274665
Nope, half-italian from Lucerne in Uri.

[Anonymous No.4274692]

>>4274676
You probably still wear an orange triangle when crossing the street, SwissFriend.

>to non-Swiss, this implies s/he's a little kid

[Anonymous No.4274694]

>>4274676
That is not really a fair analysis. You little country is more one of our states. We have states here in the US where no school shootings occur and everyone is nice and well off.

We also have the south which is full of idiot hicks and some truly foul cities.

Crime is down in all of them though and things are on the mend.

[Anonymous No.4274701]

>>4274672
Then that's what he prefers. One guy. They still have both in most if not all euro countries. I can guarantee it for the ones I've been to.

[Anonymous No.4274706]

>>4274480

http://slaters5050.com/

faggot

[Anonymous No.4274708]

>my continent could beat up your dad!
>I MEAN CONTINENT

captcha so funneh

[Anonymous No.4274710]

>>4274680
You know your Swiss if you have to explain to Americans that you are NOT a Swede. Seriously, why do you guys get Swiss and Swede confused?

>>4274687
HA! I was born and raised in Italy! Not a Swiss citizen, myself, though, but my mom is.

[Anonymous No.4274712]

>>4274710
>know your Swiss
>know you'RE Swiss
Fix'd.

[Anonymous No.4274714]

>>4274710
is switzerland not in northern europe? Or are you saying you are not rational like the swedes ?

[Anonymous No.4274721]

>>4274710

wait, so what are they called then swissese, swissican, swisstities?

[Anonymous No.4274723]

>>4274714
The Swiss are just...kinda odd. We're in Central Europe btw, come out and visit us sometime, you might just like it.

[Anonymous No.4274724]

>>4274714
Not in northern Europe. It's west-central.
http://en.wikipedia.org/wiki/Central_Europe

See that country that juts out at the bottom left of the red nations in the map there? That's Switzerland. I think Danmark is the southernmost country of northern Europe.

[Anonymous No.4274726]

>>4274714
It's located south of Germany and north of Italy. It's either central or even southern Europe.

[Anonymous No.4274729]

>>4274706
>http://slaters5050.com/

yeah, they had to cook the living shit out of it, to get that uncooked bacon fat in the center....dumb idea....shitty burger; just use less bacon ass hat.

[Anonymous No.4274730]

>>4274714
Lord help me I have always thought Switzerland was a scando country.
Sorry little swissies. I am an idiot.

The brutal truth is that I am better at geography than the average american.
We are good at some stuff but god help us we just are not taught geography well at all.

[Anonymous No.4274746]

>>4274730
It's fine. Swiss are used to it. Happens all the time.
Other things Swiss are used to:

paying retardedly high prices for everything
getting stopped at the border re-entering Switzerland, getting checked that you're not smuggling foreign groceries (seriously, lotsa Swiss near the borders with other countries shop abroad and drive home with the stuff because stuff in Swiss groceries are 2-3× higher than in neighbouring nations)
wearing kinderüberwurf when you're a kid
getting subtitled on German and Austrian television cuz Swiss German as so different from Standard German
having to explain to foreigners who ask questions about Switzerland by stating "Well, it's different for each canton, so..."

Switzerland can technically be seen as a bunch of heavily interconnected micronations since legality, language and custom will vary so heavily canton to canton.

You should visit.

[Anonymous No.4274748]

>>4274676

haha you faggots are just as irresponsible with firearms as we are, now get off your damn high horse and go yodel at some yogurt.

http://www.voanews.com/content/three-dead-in-swiss-workplace-shooting/1612053.html

[Anonymous No.4274755]

>>4274748
Um no, that's one workplace shooting in a year. As in, an isolated incident where three people died. As opposed to a pattern of school shootings and inner city violence. Thanks for playing, but you're bringing a toothpick to a knife fight. The sooner you realize that America isn't the great country it used to be, the better your life will be. Now get off your high horse and stop feeding this bullshit american exceptionalism.

[Anonymous No.4274757]

>>4274729

again, you've clearly never had this/done this before

[Anonymous No.4274766]

>>4274757

Look you bastard, I didn't ever think I would have to say this but....that's too much bacon. God dammit, are you happy now you just made me say the arguably the most perfect food which can be added in vast quantities to almost anything, actually has a limit.

[Anonymous No.4274773]

>>4274755

If you didn't live in the mountains with your goats yodeling, making yogurt and putting holes in cheese; you all would be blasting each other just as much as we do. But when your nearest neighbor is out of range it's a little tough to rampage.

[Anonymous No.4274774]

>>4274755
But we have over 300 million people. Statistically less people die in mass shootings here than in say Norway.
We are a violent people but less so every year.

[Anonymous No.4274776]

>>4274773
Oh how cute, the americans are trying to be witty again.

[Anonymous No.4274800]

>>4274766

just fucking try it before you knock it holy shit

[Anonymous No.4274805]

thanks europoors for ruining another American food thread.

[Anonymous No.4274823]

>>4274805
And yet, we still have a AAA credit rating and make more hourly than you, get a month off every year and pay very little for healthcare. Please, call us poor again, it's so very funny. You're right little fox, the grapes are probably sour.

[Anonymous No.4274830]

>>4274800

How many time do I have to tell you that you CAN NOT put 50% bacon in a GD patty. The physics of burgers will not allow it. Even on the off chance that you were able to defy all the known laws of burger making; they are there for a reason....so that you don't make shitty fat dripping lard-ass burgers that don't taste good and have a crap ass mouth feel from the raw bacon fat. There is no way that you could cook a burger with that much gross fat into to a perfect med-rare because it would taste like shit. Now I want you to think about all of this long and hard when you get some time off from chugging on monkey cawks.

[Anonymous No.4274840]

>>4274830
not the same guy but two things
1 coulndt you par cook the bacon?
2 I like my bacon very rare. I hate crispy bacon where the fat is rendered out. I have eaten bacon raw and its very tasty.

[Anonymous No.4274863]

>>4274840
>coulndt you par cook the bacon?

that's not a realistic solution:
1. If you rendered the fat out it would take a shit load of bacon to get to a 50/50 ratio.

2. If you going to cook it anyway, just put it on top

3. if you try to put cooked bacon through a meat grinder, it will never make a nice patty

4. this is stupid, just use less bacon asshole.

>I have eaten bacon raw
>its very tasty

bro, you have issues and that's not really healthy.

[Anonymous No.4274875]

>>4274863

>sees a post about half bacon half ground beef burger
>has never tasted this before. definitely has never cooked one himself
>denies any possibility that this could work, even though there is successful business doing this exact thing
>cannot imagine something so beautiful
>gets super butthurt

i dont remember where I was going with this but you are a fucking retard. get your shit together.

you can add egg/bread crumb so that it sticks together
you can use the less fatty parts of bacon

I don't understand all of your butthurt

[Anonymous No.4274878]

Ok, how do I keep a patty flat? Wanted to make some sliders without them being super thick, meat shrinks up. HOW STAY FLAT?

[Anonymous No.4274887]

>>4274805
I assure you I contributed greatly to it, and I'm American.

I do not like us.

[Anonymous No.4274909]

>>4274875

>finds some bullshit gimmick on the web
>located hipster joint capitalizing on it
>thinks it must be real
>doesn't understand burger science
>has no clue how it's actually done
>can't prove they actually put "50%" real bacon in
>delusional about the idea
>needs to stuff bacon down gullet at all cost
>zero comprehension of what a sloppy, fatty mess this would be
>nothing better to do than argue on 4chin
>starts to back track with additives
>making confessions of bacon abuse


Get the fuck over it, 50/50 would be so friggin gross and fatty not even merican's would eat that shit. If you added other shit like eggs and bread crumbs then it wouldn't be 50*/50 would it faggit? If you start taking selective cuts off the bacon, are you really using "bacon" or just another cured part of the pig?

[Anonymous No.4274912]

>>4274878

white castle method.

[Anonymous No.4274913]

>>4274878
hammer

[Anonymous No.4274914]

>>4274091
>>4274424
>>4274451
>mixing salt into the ground beef

No. Never ever ever do this, it destroys the burgers. The salt breaks down proteins in the meat, and the denatured protein segments will crosslink with each other, leading to an overly tough, dense, compact burger. Sausage makers season their meat before grinding precisely because they want to achieve this effect. As a burger maker, you do not want your burgers to have the texture of sausages. Just season the outside of the burger with salt and pepper immediately before you begin to cook.

[Anonymous No.4274916]

>>4274878
Make an indentation in the middle of the patty, when it's done cooking it will end up flat.

[Anonymous No.4274952]

>>4274914
Hey, guess what? I just added salt to fresh ground beef, griddled it and topped it with sautéed mushroom and American cheese. It wasn't tough at all. Either I have a magical kitchen or you're bullshitting.

[Anonymous No.4274958]

>>4274912
mock whities made with babby food are good

[Anonymous No.4274964]

>>4274958
forgot link
http://www.instructables.com/file/FDIQ21EFMMD0XI1

[Anonymous No.4274965]

>>4274952
Try it without mixing the salt in and see the difference.

[Anonymous No.4274971]

>>4274952
You're retarded for implying he's bullshitting. It's a very well-known fact.

[Anonymous No.4274978]

>>4274912
white castles gross,
The cosy inn makes a far better slider

[Anonymous No.4274981]

>>4274971
>>4274965
Samefag. Also, just did; you know what the difference was? One wasn't as flavourful. That's what the difference was.

[Anonymous No.4274991]

What do you think of Inn and Out? I think it's pretty good, or at least better than McDonalds etc, but my stomach can't keep down the old mayo sauce they use or w/e, so I just order it without that.

[Anonymous No.4275000]

>>4274991
It's as good as Nifty Fifty's with a much larger geographical range.

[Anonymous No.4275056]

>>4274981

http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html

Welcome to food science 101

[Anonymous No.4275275]

eiro burger

[Anonymous No.4275276]

>>4275275
*euro

[Anonymous No.4275286]

Meanwhile, in the better hemisphere...

[Anonymous No.4275298]

>>4275286
uh, large greasy fries, sloppy burger covered in some sort of cheese, and two small powdered pastries that looks like one of them is filled with grape jam.

Nothing unique there.

[Anonymous No.4275306]

>>4275298
Those are chips with chicken salt

That burger is AMAZING

Those doughnuts are strawberry jam filled

[Anonymous No.4275315]

>>4275306
>the entire population on England who can afford food gather at the only restaurant left standing since the police started shooting people at the daily riots

[Anonymous No.4275333]

>>4275315
Well the filename says ballarat, and that is in Australia, also ironically all the people in the picture are fat and the er...food trailer..is being pulled by a shitty, dirty work truck.

[Anonymous No.4275379]

>>4275333
>>4275306
I also see a black or blue Commodore

[Anonymous No.4275665]

>>4274441
>>4274498
Helps bind the meat together if your mix isn't fatty enough.

[Anonymous No.4275674]

>>4274657
Mandatory service, everyone who serve in army gets to keep Sig AR. More trained and skilled gun owners. :/

[Anonymous No.4275675]

>>4274694
Still in debt more than GDP, on the mend?

[Anonymous No.4275676]

90% Sirloin
10% Ox tail

[Anonymous No.4276356]

>>4275675

we'll see how you fare when everyone starts jumping out of the sinking ship you call the euro.

[Anonymous No.4276366]

merica here to save the day

[Anonymous No.4276400]

>>4276356
>Implying switzerland is part of the Euro.
What the fuck do they actually teach in american schools? You have to work to be this ignorant.

[Anonymous No.4276414]

>>4274244
You're joking, right? Half the fucking threads on this board are about McDonalds.

[Anonymous No.4276419]

>>4276400
They think the world is divided up into 'murikkka and Yuroope.

It's quite sad, but you can't blame them... their media, education, parents, peers, etc. help propagate nationalist ignorance under the guise of patriotism.

[Anonymous No.4276422]

>>4276400
>implying

No offense man, Switzerland is my favorite country in the world, but it's not particularly significant in the scheme of things, and aside from western europe, the easy majority of the world probably couldn't even point to it on a map in the same way most couldn't point to Pennsylvania on a map.

[Anonymous No.4276425]

>>4276422
>the easy majority of the world probably couldn't even point to it on a map

Sorry bro, not everyone is stupid like you.

[Anonymous No.4276428]

>>4276422
>but it's not particularly significant in the scheme of things
...not sure if serious.

[Anonymous No.4276429]

>>4276425
That doesn't make sense.

[Anonymous No.4276438]

>>4276429
Yes it does. You make it seem like Americans can't find Switzerland on the map or understand that it isn't part of the Euro Zone.

Not everyone is stupid here, but you think that because you are ignorant the rest of the world suddenly shares your lack of knowledge.

And don't fucking compare PA to Switzerland lol

[Anonymous No.4276443]

>>4276438
No it doesn't, you're getting way to defensive. I'm the only one here that's bothering to be honest with you.

[Anonymous No.4276447]

>>4276443
>I'm the only one here that's bothering to be honest with you.
No, you are the only one who fell asleep in school and apparently knows nothing about the rest of the world.

At least be brave enough to stand by your ignorance, don't try to drag the rest of the world into it.

[Anonymous No.4276449]

>>4276447
Again, doesn't make any sense. Stop projecting what you want to be true, it only makes what you claim looks like it applies to you.

[Anonymous No.4276454]

>>4276447

it's okay. you know, others know, some don't. get back on topic.

flash broiled chicken filet makes the best patty.

[Anonymous No.4276457]

>>4276428

Yeah, I went there once and I thought it was going to be all blond farm girls singing silly songs and handing me coco. Instead, it was just a bunch of really suck up euro trash with a hint of gay everywhere, srs'ly you guys are worse than the French.

[Anonymous No.4276463]

>>4276454

I'm not sure if that really qualifies as a patty

[Anonymous No.4276479]

>>4276463
>let's come up with a dish
>let's make a requirement that the dish has to consist of meat of undiscernible origin that has been processed up the ass
>god bless amurica.

[Anonymous No.4276495]

>>4273966
A mix of minced Beef brisket & neck with pork fat, onion powder, garlic powder, sauteed onion, smoked paprika, white pepper, sea salt, egg, chopped parsley

[Anonymous No.4276500]

>>4276479
>beef
>indiscernible origin

Not to say you can't have patties of other meats, but that's clearly what that guy was implying, and what OP is looking for as well.

inb4 MUH HORSE MEAT, that was the UK anyways, and realistically not the highest quality so called beef you could buy.

[Anonymous No.4276502]

>>4276495

congratulations, you just made sausage.

[Anonymous No.4276527]

>>4276502
Lots of people use "Sausage meat" to make burgers. That being said, I didn't mention stuffing it into intestinal lining and this isn't a sausage thread.
>congratulations, you just associated a burger recipe with something penis shaped.
>fag.

[Anonymous No.4277454]

damn that looks good

[Anonymous No.4277457]

>>4273966
Cheap meat, egg, fat, maybe some cereal.

[Anonymous No.4280339]

Fuck, that looks good.