burger tutorial blease

[Anonymous No.9829272]

[Anonymous No.9829318]

[Anonymous No.9829334]

>>9829318
if the meat wasn't ground up it'd get up and run off that plate

[Anonymous No.9829337]

[Anonymous No.9829338]

>>9829272
>maek burg
>eat teh burg

[Anonymous No.9829366]

If you don't own a charcoal grill, then forget it. You're bound to fail.

[Anonymous No.9829372]

Salt. Pepper. Cast iron. Flame. Done.

[Anonymous No.9829377]

>>9829372
thanks gordon

[Anonymous No.9829394]

>>9829337
>yolks not runny

[Anonymous No.9829395]

>>9829337
Man this looks like such trash. Overcooked and pointless

[Anonymous No.9829398]

>>9829366
99% of burgers in restaurants, from McD crap to award winning, cook on a flat top, which can be emulated with a cast iron

[Anonymous No.9829401]

>>9829272
No matter what you do, don’t fucking put mayo on that shit. That’s the quickest way to ruin a perfectly good burger.

[Anonymous No.9829411]

>>9829401
No. That sounds wrong. Well you're a faggot now.

[Anonymous No.9829413]

>>9829401
I know everyone says you need to use at least 80/20 ground beef for a juicy burger, but I like mine made with lean beef and kind of dry so I can add a thin layer of mayo and cheese without it being too wet and fatty.

[Anonymous No.9829415]

>>9829272
You need a cast iron skillet. It's usually ready to go but I prefer to cook bacon in mine prior to throwing the burgers down. I have a premade patty blend that I swear by but you could also mix your blend together if you don't have a lot of time. Do not go above 80/20 when it comes to lean to fat content.

I usually cook it on each side for about a minute and a half with my cast iron fully hot and on high.

When it comes to the toppings I use, Bacon, Pickles, Banana Peppers, Jalapenos, Red and White Onions, with the everything cooked besides the pickles. I like throwing the b-peps, penos, and onions on the cast iron because they cook up quickly and I like the flavor from it. To give the veggies even more flavor, once I flip the burger over, I place the veggies on top so they soak in the burger juice.

Man this is making me hungry just typing it all out. I tend to enjoy my burgers most at medium rare. Medium is good too.

[Anonymous No.9829418]

>>9829415
oh also I add kosher salt and freshly ground pepper to the burgers right before I throw it on the cast iron.

[Anonymous No.9829419]

>>9829398
Spoken like a loser who just wants to go along with the crowd...

[Anonymous No.9829424]

>>9829272
I've been thinking a lot recently about the perfect burger. So many restaurants have let me down, and previous home attempts have ranged from decent to disaster. After countless hours of research and experimenting, I believe I have finally discovered the formula for the perfect burger. A "secret formula" if you will.

THE PATTY:
1/4 lb 85% ground beef, slightly chilled, rolled into a ball, and gently pressed flat just before cooking. salt and pepper on one side, that side in the pan. salt and pepper on the other side.

THE CHEESE:
one slice high quality american cheese. NO SUBSTITUTIONS

THE SALAD:
one slice beefsteak tomato. two whole romaine leaves, roughly bun sized, stacked. one whole slice onion.

THE CONDIMENTS:
1 teaspoon sweet hot mustard, 1 teaspoon mayo, 1 teaspoon dill relish, mixed together. NO KETCHUP.

THE BUN:
one of the most important, but most overlooked components of the perfect burger! how many a burger are ruined by the sad state of a soggy, untoasted, bun? or some flimsy wonderbread imitation that can't even hold the ingredients together? for the perfect burger - YOU MUST BAKE YOUR OWN BUNS. cut them so the bottom is ever so slightly larger than the top.

[Anonymous No.9829428]

>>9829424

PREPARATION:
here's where it all comes together. this is what separates the wheat from the chaff. if you don't cook your burger correctly, it's all been for naught.

cast iron pan, preheated and ready. put your prepared patty in. DON'T TOUCH. leave for about 5 minutes, or until the sides start to cook and there is a pool of juice in the middle. don't forget to salt and pepper this side. FLIP ONCE. after the flip, add your whole onion slice to the pan. butter both sides of your bun and add them to the pan as well. it is important that you only cook ONE BURGER at a time so that you have room for the onion and bun. after about three to four minutes, add the cheese on top of the burger, and flip the onion. check buns, remove if done. place a piece of foil over the top of the pan for about a minute.

while the cheese is melting under the foil, take your bottom bun and spread on some sauce. remove foil. place grilled onion on top of cheese. now for the ultimate task.

ASSEMBLY:
you got what it takes? put together your burger. DO IT RIGHT!

>bottom bun
>sauce
>burger
>cheese
>grilled onion
>lettuce
>tomato
>top bun

Congratulations. Enjoy.