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/ck/ - Food & Cooking

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13832276 No.13832276 [Reply] [Original]

I just realized earlier this year that this is the most superior way to cook a hamburger..

>> No.13832286

One flip?

>> No.13832327


>> No.13832351
File: 2.76 MB, 3072x4096, IMG_20200326_133611883.jpg [View same] [iqdb] [saucenao] [google] [report]

pickles + tomato + bacon jalapeno jam

>> No.13832512

Smash that shit.

>> No.13832524
File: 3.19 MB, 3072x4096, IMG_20200326_140114701.jpg [View same] [iqdb] [saucenao] [google] [report]

smashed that shit to the face my nibba..

>> No.13832723

>pickles cut thicker than the maters
Honestly other than that 9/10 looks good as fuck bro.

>> No.13832767

thanks brodizzle..

love being pickled..

>> No.13832774

I just cooked one.

>> No.13833239

Looks pretty fucking good, what fat % does the meat have? Also did you add butter or some kind of oil to cook it like that?

>> No.13833272

I just cooked one in the oven then added blue cheese crumbles at the end. Perfect.

>> No.13833299

>not deep fried
unironically you're doing it wrong

>> No.13833983

85\20, no added farts..

>> No.13833994

in the oven you say? interesting..

>> No.13834014

my bad, 85\15..

Fosters are getting to me..

maybe a webm will come later of the process, from the beginning..

>> No.13834017
File: 619 KB, 2448x3264, e1r6n0e8ggk31.jpg [View same] [iqdb] [saucenao] [google] [report]

80/20 Ground Chuck smashed with salt/MSG on a potato bun is the best burger I've ever had

>> No.13834021


>> No.13834045

That's the main reason. Fat content is always the main reason for a burger being good.

>> No.13834095

place I worked at got a lot of press before this style got overly popular. we'd use 82-18 ratio. salt and pepper mixed in with the meat before portioned with ice cream scoops into roughly 7 ounce balls of meat.
let the ball of meat sit for a couple seconds then smash the fuck out of it with a little more force on the edges. one flip . Being a just under a half lb allows for the corners to get insanely crispy.

>> No.13834101

those look nice and cozy..

I'll have three please..

>> No.13834127

haven't used that term, thanks for expanding my pants..

>> No.13834128
File: 1.04 MB, 1152x666, Untitled.png [View same] [iqdb] [saucenao] [google] [report]


>> No.13834136


share the wealth..

>> No.13834143

teehee, thanks for watching my carbs..

>> No.13834663
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one handed with my left nut tired behind my back..

>> No.13834701
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>> No.13834718
File: 9 KB, 259x194, deconstructed masterwork.jpg [View same] [iqdb] [saucenao] [google] [report]

Mixing salt with the meat

>> No.13834730

>bacon jalapeno jam
man, where can i get some of this?

>> No.13834738
File: 965 KB, 480x640, 2020-03-23_11-2.webm [View same] [iqdb] [saucenao] [google] [report]

homemade bro..

cook your bacon, then remove, add your onions and jalapenos. sweat till tender, add brown sugar splash of vinegar and cooked bacon. cook down and add balsamic vinegar to finish..

>> No.13834767

so i dont have a griddle or anything, but i do have a cast iron. would that work for this?

>> No.13834775

yes sir, that'll do the job just fine.. I like using the cast iron griddle for the extra space..

>> No.13834792

It's only a problem if you do it well in advance of cooking.

>> No.13834800

Do Americans really ....

>> No.13834808

I'm so proud you're here..

>> No.13834813

Own personal flat-tops? Yeah. A lot of us own property and put in workshops, grills, garages, etc.

>> No.13834840

I swear flattop shills are out in force or something, because now I really want one. What else do you do with it other than burgers and hash?

>> No.13834863

Everything. Good breakfast cooks can make eggs on them. It's just a really goddamned thick, flat pan man. Once you figure out temperature, you're going to be be doing everything you do in a saute pan on your flat top.

>> No.13834951

My Mineral B carbon steel skillet is a thicker gauge than the Lodge carbon steel griddle ... so what would the griddle add?

>> No.13834963

I was talking about an actual flattop, not a pan you throw on a grill or burner. Those things suck.

>> No.13834997


looks amazing man, i'm gonna try this

>> No.13835110

Thanks anon, you're making me salivate like a fucking bulldog

>> No.13835125

Your stacking order is all wrong.
"Toppings" on the bottom? What the fuck?

>> No.13835136

7oz? That seems a lot for a smash burger, were they really wide? Place I worked at did 2x3oz patties.

>> No.13835137


He's Australian.

>> No.13835363

>were they really wide?

see >>13834128

>> No.13835463

It’s better that way. Prevents bottom bun from getting soggy and the toppings don’t just fall off

>> No.13835475

this + March tomatoes is also a bad point

>> No.13835492

do you think adding a slice of butter on the patty after the flip could add some flavour ?
Also approx. how long do you cook it on each side ?

>> No.13835501

bottom bun doesn't fall to pieces, and lettuce is separated from the burger with other toppings so it doesn't wilt. looks like a good burger to me

>> No.13835530

calling shit that doesn't have berries in it jam is faggoty af

>> No.13835834

not him but you swipe some melted butter on both sides of the bun with a brush

>> No.13835838

no prob, I aim to please..

>> No.13835846

sure you can add butter, but does it need it?

first side will take about 2.5 minutes. the other side about a min..

>> No.13835859

don't we all have just a little faggoty in us?

>> No.13836666


>> No.13836788

I'll take them whenever I can get them..

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