/ck/ - Food & Cooking

>>5994832
put more salt and pepper on them

Of all things, you decide to copy a fucking Mcdonalds burger?

>>5994832
>but lacked in flavor
You mean, like a mcdonalds burger?

>>5994832

use actual ham

>>5994832
thumb in the middle to make them thinner in the middle than the outside. cooks evenly and flattens out.
salt and pepper in the meat while shaping.
less fat is less flavor also.

use 20% fat meat and make them thicker

why on earth did you decide to try to replicate the flavour profile of a mcdonalds burger is beyond me

>>5994832

It's that special sauce, mang. You gotta find some sauce flavor you like and put it on there.

Youve got to use 80/20 chuck and make the patty as thin as possible. Like 1/8" thick

It'll shrink to bun size by the time it's done.Add some "cheese", lettuce, tomato and 1k Island and off yourself

>>5994915
i second all three of these. season your meat BEFORE you put them in the freezer. maybe use some of pic related if you don't care about health scares (i'm assuming you don't).

if you want an even patty, do the thumb trick to make them consistent. also, make sure you are using a griddle or skillet, not a grill. if you get a suffieciently high-fat ground, the fat will cook into the meat, rather than dripping uselessly.

>>5994832

Pressing it out in thin patties will certainly lower the quality to that of fast food hamburgers.

For the best hamburger, use the least amount of handling you can use to for it into rough patties. When cooking, don't ever press down on them with a spatula.

I have rarely eaten a hamburger that is anywhere near as good as mine. I make mine about 1 inch thick with absolutely minimal handling. I cook them in a pan with plenty of melted butter at medium low heat. There is no need to sear them because you can get all the carmelization you need at low heat. I watch the side to see how far the cooking has progressed and flip it when it reaches the middle and cook that same amount of time on the other side.

After cooking, I set them on either paper or cloth towels for at least a minute or two to drain the grease from the outside. Whether on paper or cloth towels or on a toasted hamburger bun, I let them rest for at least five minutes and up to ten minute. During that time, I wash all the dishes I used to cook the hamburgers.

The resting does two things. It helps the heat finish cooking the inside -- generally to about medium. Cooling a bit also helps the juices be less runny.

Using this approach, the hamburger will be pretty juciy. You can spread a thin layer of mayonaisse on the inside top and bottom of the hamburger bun to help keep it from being absorbed into the bread since oil repels water.

>>5995491

>Pressing it out in thin patties will certainly lower the quality to that of fast food hamburgers.

he wanted to replicate fast food burgers. pressing it into another shape doesn't lower the quality. what i would suggest is to not press the meat into a patty until you are ready to cook. you don't want a dense meatloaf or meatpuck. you can press them between pieces of parchment and two plates. before cooking go over them with salt and pepper. flat top cast iron works great. high heat and flip constantly.

You need to have your pan hot as fuck and the meat not too cold.

Then you make the pattys, put a little saltt and pepper and just cook them. Just squish them and turn them until they are ready.

Put a layer on cheese on 30 seconds before putting in bread and it tastes better than fast food.

>>5995491

I rest the burgers

for an authentic fast food burger, wrap it in foil after you stick it in the bun. the hot burger steams the bun.

Most of my burgers are basically this:

http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

>>5994832
Don't make them thin
mix onion into the patty
toast and butter the bun

>>5994990
what's in there, a part from MSG?

>>5996127
It's pretty much salt and pepper mixed together

>>5996127

It literally is only MSG.

>>5996135

Why did you make this up?

>>5995491
>There is no need to sear them because you can get all the carmelization you need at low heat.

>>5994832
>froze them in the fridge

i freeze mine on the countertop.

http://www.youtube.com/watch?v=03h5T_tiyx0&t=10m56s

>>5994832
>pressed it out into really thin pattys, and then froze them in the fridge

I think that about sums it up right there.

Just take fresh ground beef, make it into a patty that's slightly bigger than your bun and as thick as you desire (at least 1/4" inch or 6 mm for you metric folks). Mix in some montreal steak seasoning when you make the patty. You can cook it in a pan if you like, but for me, the best burgers are cooked over charcoal, with propane being a convenient second. Don't cook it until the juices stop coming out like my mother does. Put some cheddar cheese on top of it and let it melt near the end. Done.

>>5996215
That's Tommy Lee Jones you asshole.

Montreal steak seasoning if it's available in your area, OP.

>>5996222
You are fucking confused. That's the bandit.

>>5996222
That's Dennis "I'll fuck anything that moves" Hopper, you ungrateful prick

>>5996222

Oh fuck, is it?

>>5996238
pls don't post rapists

cook them on a bed of onion

>>5994832
this is what you need op
https://www.youtube.com/watch?v=1WqZ5AlRneI

>>5995521
>pressing it into another shape doesn't lower the quality

All the handing to get it into thin patties does lower the quality.

For one thing, the warmth from your hands while doing all the manipulation of the meat will tend to warm the meat and irreversibly separate some of the fat from the muscle.

Second, and I think more important, all the handling squishes out the airspaces between the threads of hamburger meat leaving fewer places for the juices to congregate. This will inevitably force more juices out of the burger and into the pan.

>>5996562

If you used mechanical equipment that was chilled to form thin hamburger patties, the first effect should probably be nonexistent, but the second would still remain.

By the way, when I was a kid my parents went to El Paso for a few days. When they came back, my mother had a "hamburger press" for making hamburger patties. She only used it once because of the rather poor quality of the hamburgers that resulted from using it. It made thin hamburger patties that were really terrible.

After I went to college, I found out that it wasn't a hamburger press at all, but a tortilla press.

>>5994832
bump

>>5994832

>fast food
>delicious

Pick one. I'm going to assume you were high when you created this thread. Benefit of the doubt and all.

>>5995491
>1 inch patties

I bet you put it between two slices of bread as well.

>>5996562
>still using "juicy" in that context.

That "juice" is fat and oil that it was cooked in. It doesn't have a pleasant mouth-feel and your burger should not ejaculate grease into your mouth with each bite.

Please tell me what exactly you imagine these mystical "juices" are doing to your burger that makes it so good? Because I've never known anybody to cook a burger so much that it somehow becomes dry, and whenever I have burgers that are described as "juicy" they tend to be either completely normal burgers or they explode with grease, which is vile.

>>5994832
I grind veal and meat from pig thigh and mix it up with onions and some spices and let it sit in the fridge for a day

>>5994832
Worchestershire sauce

/thread

>>5998937
This nigga knows. I mix the mince w worcestershire, finely chopped onion, and season the outside w garlic powder and black pepper.

>>5994832
wrap entire burger in wax paper and let it sit in a warm oven for 10 minutes

>>5998980
Did you learn that from a memefoodie, or was a flyover involved?

>>5998797


>The tastes of others can't differ from my own, unless they're inebriated

>>5999045
>high
>inebriated

You tried.

>>5999051

in·e·bri·a·tion-
drunkenness; intoxication.

in·tox·i·ca·tion-
the state of being intoxicated, especially by alcohol.

tried and succeeded

>>5999069
#rekt

>>5994832
If you want them to taste like fast food use onion powder.

>>5994879
Or turkey, if you don't want too much fat.

>>5998980

>>5994879
underrated post

>>5994832

Hamburgers = pleb food

>1 pound ground beef
>1 packet ranch dips
>lots of bacon bits
>shredded sharp cheddar
>mix together
>split into 4 balls
>make each ball into a large patty
>cook in butter on stove
>more sharp cheddar on top
>hawaiian sweet hamburger buns

so salty and delicious

>>6000179
>>cook in butter on stove
>>hawaiian sweet hamburger buns

Put some fucking Dijon mustard in with the ground beef. Makes the burgers a lot better

>>5994832
You stupid nigger.
You don't go for fast food type any fucking thing.
What you do, is you make the patty round and sort of flat, i like mine about 1.5 inches thick.

Then you put that fucker in the pan on your stove, and another pan for the bacon. Save the grease from the bacon for your dog some gravy train or some shit, because it's starting to get kinda nippy out. You mummify the patty in bacon, then dice portabello caps and smother it with a thick slice of pepper-jack cheese. If you have to use condiments, you're fucking doing it wrong. You put this on Skillet toasted bun or rye bread, and make queso tots to go with it.

>>5996104
Kill yourself.

>>5996239
oy vey

>>5994832
>They turned out decent enough, but lacked in flavor.
Good!

Keep the method, but think about adding the following:
Worcestershire sauce
Cheese
Parsley
Whatever other green herbs you're game to try

this is how i make mine, used to do thick ones like every other retard but then discovered the secret of making them super thin and adding layers of cheese between them. very good, best burger ive ever had