/ck/ - Food & Cooking

[Anonymous No.15796307]

How do you cook a burger on the stove without getting a ton of smoke? Every time I try to cook one it sets off my apartment's smoke alarm. I use 6-7/10 heat on my electric stovetop and even cover the pan with a lit, but it still sets off the smoke alarm.

[Anonymous No.15796319]

Your heat is way too high. Try lowering it to 3 1/2 or maybe 4.

[Anonymous No.15796325]

>>15796307
If there's alot of fat coming out, sop it up with a papertowel before it smokes.

[Anonymous No.15796328]

Dude just take the batteries out of the smoke alarms. They should call them cry-wolf alarms because all they ever do is freak out when you're cooking. It would be an extremely rare and unlikely scenario for a smoke alarm to ever alert you to a real fire.

[Anonymous No.15796333]

>>15796325
But recipes always say to cook about 5min each side. Even at 7 heat it takes me about 8min or more for each side.

[Anonymous No.15796346]

>>15796307
>>15796333
Sear it then finish it in the oven. Or use grapeseed oil.

[Anonymous No.15796355]

>>15796328
This, smoke alarms are just an annoyance if you cook regularly. Smoking pans are a normal part of cooking.

[Anonymous No.15796359]

>>15796307
your stove is dirty

[Anonymous No.15796360]

>>15796307
Your pan is too hot, medium low heat for burgers

[Anonymous No.15796365]

>>15796307
Several things can help here
1) stop using cast iron, it's notoriously smoky and in a small apartment a steel frying pan is a lot less likely to smoke out your kitchen
2) lower heat, it's harder to get a good crust on meat cooking low and slow but way less likely to smoke
3) Use a lid to seal in the heat, or a piece of tin foil pressed down until it's nearly touching the burgers, this speeds up cooking time
4) Thin patties. Thick patties are absurd anyways, so make them thin. I always lay a piece of saran wrap on the counter, spray it with a bit of cooking spray, set meatball on one side and fold other side over then very, very gently roll patty flat with rolling pin. You can always double stack if you like a thicker burger and it even tastes better that way because you get more crust for same amount of meat.

[Anonymous No.15796450]

>>15796307
Just cover your smoke alarm with a shower cap when you cook. There really is no way to get around the smoke if you don't have a really good exhaust fan in the kitchen. All other methods will just result in a subpar burger imo.

[Anonymous No.15796466]

>>15796333
>cooking a burger on high heat for 8 minutes per side
I see.....you must really like em tough and flavorless huh?

[Anonymous No.15796489]

>>15796466
But it wasn't high. I wanted medium so it was about 160F when I used my thermometer. The recipes usually say medium-high heat on the stove. I figure medium heat is 5 and high heat is 10, so for "medium-high" I used the midpoint.

[Anonymous No.15796500]

>>15796328
>>15796355

.t guys who will one day die in a house fire in their sleep

[Anonymous No.15796533]

You shouldn’t have it on any higher than 5 you mongoloid

[Anonymous No.15796550]

>>15796307
Add a little bit of high smoke point oil to the pan. Not enough to fry the burger, but enough to collect some of the excess fat and prevent it from immediately smoking off. iirc avocado oil and peanut oil both have a smoke point of ~450 so if the oil itself starts smoking then you know you’re cooking too hot.

I stopped caring about smoking up my apartment. I have a smoke detector within line of sight of my range less than 10 feet away so it reacts to the slightest trace. I bought a quality fan with a cradle so any time I use the stove or oven I angle it right behind the detector and I’ve never had a problem even on the lowest fan setting. Open up a window in the room(s) exposed to the smoke (not behind the fan) and it’ll naturally flow out. I hooked mine into a smart outlet so I can turn it on and off from my phone. I never have to worry about it going off even when I meal prep 10 pan seared steaks and I can’t see further than one foot in front of me.

[Anonymous No.15796739]

smoke alarms should come with a button that turns them off for an hour

[Anonymous No.15796781]

>>15796739
I’m going to try to sell this idea as my own

[Anonymous No.15796812]

starting in 2022 smoke detectors will be required to stay quiet if they detect cooking smoke, you can still buy them now though

>>15796739
>>15796781
already exists
mine has a hush button that prevents it from alarming for a few minutes

[Anonymous No.15796821]

>>15796812
Always late on the gravy train. I had the refrigerated trash can idea 3 years too late as well

[Anonymous No.15796823]

>>15796812
How can it differentiate between cooking smoke and fire smoke?

[Anonymous No.15796836]

>>15796823
particles of cooking smoke particulars have a lower coefficient of gravity based on molecular dytronomy as compared to plastics/wood/fabrics that also tend to distribute the photons of the phase 3 laser more verticularly

[Anonymous No.15796843]

>>15796836
I think this is some "/g/ told me that .mp3's lose bitrate over time due to rotational veloco-density" trolling, but I don't know enough about chemistry to know for sure.

[Anonymous No.15796847]

>>15796823
By smell

[Anonymous No.15796861]

>>15796307
Cover smoke alarm while cooking stinky smelly food, maybe

[Anonymous No.15797112]

>>15796836
>>15796843
That doesn't sound right. Last time I checked, smoke detectors used a small amount of americium to detect smoke, not a laser

[Anonymous No.15797130]

Really? Not a single smash burger chad in this thread? Enjoy your dry burgers that took three times as long to make.

[Anonymous No.15797137]

>>15797130
What is a smash burger and how to make it?

[Anonymous No.15797154]

>>15796812
>>15797112
Sparky here. There's several different kinds of smoke detectors. Most landlords and homeowners tend to just buy cheapo diffraction ones that can get set off by steam or other shit. Other times, engineers might just spec the wrong type in the wrong place because they're fucking idiots who just copy-paste autoCAD drawings all day and live in a fantasy land.

[Anonymous No.15797160]

>>15797137
~1/8lb of loose beef, smash it flat on very hot pan, cooks real quick, stack 2 on a bun. potato masher covered in foil works well enough

[Anonymous No.15797161]

>>15797160
>potato masher covered in foil works well enough
good idea. never thought of that

[Anonymous No.15797163]

>>15796500
There’s this awesome smoke detector that we carry around all the time on our face anyway

[Anonymous No.15797166]

>>15797130
>>15797160
>Enjoy your dry burgers
Somehow a burger squashed extra-thin to cook it fast (i.e. fast food style) sounds like the driest thing imaginable.

[Anonymous No.15797181]

>>15797163
Bedrooms were required to have arc-fault protection on their circuits because fire departments were finding that people were frequently burning to death in their sleep because of electrical fires. As it turns out, you don't usually wake up when there's a fire until it's too late.

[Anonymous No.15797184]

Rather than taking out the smoke alarm batteries, buy a pack of shower caps at CVS/Walgreens etc and stretch one around the alarm, much easier to remove than the batteries, and if you forget to remove the cap after youre done cooking, the severe amounts of smoke will still trigger the alarm.

[Anonymous No.15797214]

>>15797137
I feel like anybody who has spent more than 1 day on this board knows the answer to this, but on the 1% chance you're not trolling

>Roll hi fat ground beef into golf ball
>Throw onto pan on very high heat (add tsp high smoke point oil first if your beef is anywhere lower than 30% fat first)
>Immediately flatten the shit out of the ball with any flat object (I've used anything from a spatula and my hand to the bottom of a sauce pan with both hands on either side of the rim of it. The harder the press the more the fat will carmelize.)
>Salt & pepper
>Flip after 60 seconds
>Salt & pepper
>Serve after another 60 seconds

Sometimes I'll crush a bit of garlic and add extra oil to make them garlicky. If you do this I recommend regular high heat and 75 seconds each side. You'll want to also replace the garlic with each burger to prevent burning it. Make sure the swish the garlic-oil around the burger and use plenty of salt to bring out the flavor. This is the way that Culver's in my home state of Wisconsin makes their burgers and they have quickly become pretty famous for this. It's super easy and you won't be waiting a year to make your food. If you want to add cheese make sure you cover the pan to melt it quicker. Add lots of veggies too because this food is terrible for you and your body will need it.

>T. Wisconsin Anon who's brother worked at a Culver's

[Anonymous No.15797215]

>>15797166
~20% fat and it fries so fast it stays moist unlike a fat burger that takes so long the juices have time to drain out before the center is cooked. smash burgers are made to be juicier + extra maillard reaction

[Anonymous No.15797223]

>>15797214
I come here every once in a while. I visit /tv/, /int/, /g/, and /lit/ much more frequently. I'm not trolling. Dunno what would be so fun in trolling by pretending to not know about something called a smashburger.

Thanks for the recipe anon.

[Anonymous No.15797225]

>>15797161
I would not recommend this.

[Anonymous No.15797250]

>>15797225
hey it works

[Anonymous No.15797254]

>>15796307
Your heats too high, or your oil/grease smoke point is too low. Either way, if you want sear marks on a medium well without smoke (or a vent to suck it up), the easiest way is to cook it part of the way then finish it in an oven or microwave.

[Anonymous No.15797289]

>>15797130
too greasy 2bh

[Anonymous No.15797334]

Fuck smash burgers, theyr disgusting hipster tier shit. A fat burger is easy to make and still be juicy, three minutes each side with a high fat grind on med-high heat and its perfect. I dont even add eggs or anything to them, I have a butcher grind mine, dont use that preground shit.

[Anonymous No.15797359]

>>15797334
>hipster
that'll be the artisan rare in the middle towers smothered in cheese sauce, if anything smash burgers are greasy spoon diner trash tier

[Anonymous No.15797394]

>>15797359

I live in North Jersey, my state has the highest amount of diners in the country and not once, even at the shittiest, open at 3AM for the drunks when the bars close backwoods diners have I seen something like a smash burger. I was convinced it was a /ck/ joke, like fingerboxes were on /b/ until I googled it and found out it was a real thing.

[Anonymous No.15797411]

>>15797394
have you ever tried one? you'll probably enjoy it

[Anonymous No.15797586]

>>15797130
smash burgs best burgs

[Anonymous No.15797595]

>>15797586
based. ate smash burgers everyday for a month last summer

[Anonymous No.15797612]

>>15797289
Yeah, ok, this is what hamburgers are. Like what is your point lmfao, this food is terrible regardless of however you prepare it. Like, in other news, yes, water is wet you fucking spastic no shit

[Anonymous No.15797621]

>>15797394
>T. Retard who never has actually dined out before

You wouldn't know the difference apparently since literally like 50% of places that serve burgers are using this technique now

[Anonymous No.15797641]

>>15797621

Literally no place worth eating at would serve a customer a smash burger, we dont need your shitty flyover state opinions here, thank you.

[Anonymous No.15797657]

>>15797641
>I live in North Jersey

[Anonymous No.15797663]

>>15797641
>What is In-N-Out

Literally the most famous restaurant using this technique was founded in California. Stop posting. Go order some food. Develop some taste because right now you don't have any and your posting is ruining the overall quality of my favorite board. Seethe you fucking retard and realize you don't know shit about food

[Anonymous No.15797667]

Smash burgers are bullshit and I can say this with authority because I’m responsible for moving 400 units per week.

[Anonymous No.15797672]

>>15797667
units of what? you're being rather vague

[Anonymous No.15797688]

>>15797672
Burgers. 100lb of medium grind 75/25, 4oz patties. I hate that fucking thing but it’s literally triple the sales of the next highest seller.

[Anonymous No.15797695]

>>15797663

>order food

This is for people who cook their own food, not people who shitpost fast food threads, and I lived im Cali for 6 years getting my degree, after the first few times of In and Out I realized it was decent but highly overrated. Your opinions are shit and you suck ass at cooking, go order some UberEats you pleb.

[Anonymous No.15797700]

>>15796307
>How do you cook a burger on the stove without getting a ton of smoke?
You can't. Today "kitchens" aren't made to cook. You have to design your own house to make a real kitchen. There's things I never make home, also I have a curtain (waiting to catch fire and burn the whole house) in my kitchen, sealing the place I cook. My range hood is hook up to the extract vent, which is illegal, but I don't give a fuck, I'm renting.

[Anonymous No.15797724]

>>15797688
We're not making fucking McDonalds at home. 80/20 is more what you're looking for and DISABLE YOUR FUCKING SMOKE ALARM. Jesus Christ. You want to do it right, you do it on a 600F grill. Indoors, you do it at 400ish. Until 165 internal.

[Anonymous No.15797778]

>>15797695
>>15797667
>>15797724

One day someone will make you anons a delicious smash burger and you'll remember the time you sperged out on /ck/ about how terrible they are. I tried my best bros but I understand that some people are simply too retarded to be helped. God bless and good luck

[Anonymous No.15797788]

>>15797778
Dude, I'm not arguing against it. I'm arguing how to keep your smoke alarm from freaking out. I make smash burgers all the fucking time.

[Anonymous No.15797798]

>>15797778

People don't understand that burgers aren't steak and aren't a roast. You cook them hard and fast and to medium to well. People are fucking idiots with food.

[Anonymous No.15797807]

>>15797798

Actually if you use high quality ground beef and not the preground stuff, a rare burger over a few minutes is perfectly viable and in many cases far jucier and flavorful than one cooked high and fast, even if the patty is made with minimal or even no seasoning

[Anonymous No.15797809]

>>15797778
Alternately I’ll keep selling smash burgers to rubes until the bottom falls out of the trend and I’ve got to come up with some other hip thing.
I think it will be the Wagyu Polynesian next. That’s something hipster trendoids will buy for sure.

[Anonymous No.15797810]

>>15797667
>:( My weak little arms can't handle pressing down a ball of ground beef every few minutes, help

[Anonymous No.15797818]

>>15797810
You’re a cunt and you have no idea who I am, how I cook, or what my business is like. Suck a fat dick.

[Anonymous No.15797819]

>>15797807
Yeah that's nice, but it takes a real fucking retard to use high quality ingredients on a fucking burger. Again, if you wish to remain a complete sperglet, it's your choice and I respect the fact that you can't be helped

[Anonymous No.15797836]

>>15797818
Seethe little retard, I promise you this trend has been around longer than you've existed

[Anonymous No.15797848]

>>15797810

Pressing it down just removes the juices, theres a reason no decent chef does this not only with burgers but any cut of meat.

>>15797819

I can afford to have high quality meat be ground and I choose to do so because I want to taste good food. Thats not retarded, its called having standards. Just because your broke ass needs to wait for discounts at Costco doesnt mean the rest of us are like you. You’re the kind of person who recommends Lodge over Le Creuset, Calphalon over All-Clad and that retarded Victorinox over Wusthof. Go be a pleb somewhere else. Id say Reddit, but even those fags probably have a higher standard than you. Im LMAO-ing at your life.

[Anonymous No.15797859]

j-just post burgers bros...

[Anonymous No.15797876]

>>15797836
Wrong. Smashburger opened in 2007 and I’ve been cooking professionally since before the millennium. Tell me some more shit and show me how fucking stupid you are, drone.

[Anonymous No.15797890]

>>15797876

Post ID with DOB. Black out all other information of course, with a timestamp and quoting that guy. Otherwise fuck off.

[Anonymous No.15797936]

>>15797890
Sure, pal. I’ll get right on that. I need to prove my credentials to you like I need a second asshole. Go ahead and spew some more bullshit about food trends and other things you know all about. You’re a retard with no hand.
Suck
My
Dick

[Anonymous No.15797962]

>>15797876
>Smashburger
is a restaurant, smashburgers are over 50 years old
https://www.bluemaumau.org/story/2012/03/26/real-story-smashburger

[Anonymous No.15797965]

>>15797936

Then go be a smash burger eating retard somewhere else. Youre not a professional cook, at most you were a prep chef at McDonalds and now youre a fat MLP and loli loving asshole who cooks 90% of his meals in a microwave. Go take your ugly ass and your NEETbux back to /r9k/.

[Anonymous No.15797977]

>>15797848
>Pressing it down just removes the juices, theres a reason no decent chef does this not only with burgers but any cut of meat.
This is technically true and weighting any kind of cooking meat is a mortal sin. Here’s the thing about the smash burger though, and I say this being one of the people utterly shitting on it in this thread, when you have high fat content the compression actually serves to steam cook the meat and coverage and pressure creates a crisping effect. So the patty develops flavor from that as opposed to juiciness which is the presence of remaining fats.
The technique for smash burgers is quite sound but I really don’t care for the end result. That crispy edge reminds me too much of overcooked taco meat and even though the flavor is acceptable the texture is not great. In my opinion of course. People seem to like them but these are the same people that accept an American slice as cheese on their burger so I think theirs a gap in taste spectrum there.

[Anonymous No.15797990]

>>15797962
Yeah, I googled that article too. And while I accept that as the true origins of the burger it hadn’t regained public acclaim until the trendoids bought into the Smashburger brand in the mid oughts. No one cared about it as a technique in the broader culinary field, if you’re comfortable with calling trendy burger stands part of the culinary field, until 2007.

[Anonymous No.15798008]

>>15797163
You can't wake up from a smell fuckface, otherwise people wouldn't be dying in their sleep from fires so often

[Anonymous No.15798015]

>>15797965
you need to stop projecting

[Anonymous No.15798025]

>>15797848
Yeah Kenji sucks.. You fucking rube. God you people are fucking idiots. Both systems work and you'll constantly argue because you're just huge assholes. Like the asshole of assholes.

[Anonymous No.15798028]

>>15797965
I’ve been a professional cook for longer than you’ve been, son. I’ve done banquets for hundreds at a time, I’ve worked back to back 20 hour shifts, I’ve written thousands of pages of recipes, I’ve hired and fired more people than were in your graduating class at Plebshit High. I spend more time thinking and planning the logistics of food ordering, production, and consumption than you spend awake.
There’s like 10 dudes on this board that share a tier with me. You are not one of them.

[Anonymous No.15798040]

>>15797667
You're a dumb queer. Thick burgers are garbage for overweight tasteless pigs, and one British hack who can't even make scrambled eggs or a grilled cheese

[Anonymous No.15798041]

>>15798008
Uh, you’ve never been asleep next to my wife on her period. She farted so foul once I woke up and thought I had the flu because I was stumbling to the bathroom getting ready to puke. Once I was in clear air it was fine but goddamn.

[Anonymous No.15798042]

>>15798028

>plebshit

I went to UPenn fag.

[Anonymous No.15798047]

>>15798040
This. All the best burgers are smashed thin prior to cooking.

[Anonymous No.15798050]

>>15798042
For what? PE? You sound like a dumb cunt that bought his degree.

[Anonymous No.15798055]

>>15798042
Under graduate degree in being a fucking useless cunt.

[Anonymous No.15798057]

>>15798040
You’re tasteless faggot that spends his time on message boards arguing about fast food. I have experience. What do you have?

[Anonymous No.15798066]

>>15798057
>What do you have?

Taste. Grow the fuck up and eat a few vegetables in your stupid lifetime.

[Anonymous No.15798074]

>>15798057
A waistline that can fit in pants from the normal store, obese cumshitting pig.

[Anonymous No.15798082]

>>15798055
>>15798050

MSc, but keep on trying. Go defend your shitty smash burgers somewhere else like your retarded fast food threads.

[Anonymous No.15798088]

>>15798040
The greatest burgers in the country at Dyer's Burgers, and I can confirm they smash them flat with a spatula before deep frying them.

[Anonymous No.15798093]

>>15798074
I've ate heavy fat food for the last 6 years at least. Lost 70 pounds from 220 to 147

[Anonymous No.15798100]

>>15798066
Oh look, another know-nothing thinks he’s got the edge.
You grow your own food, dawg? You got five or six vessels of micro-greens, shoots, and lettuces in your house right now. Do you can and ferment? How’s your kimchi game, motherfucker? You ever make sauerkraut out of beets and mustard? My guess is no.

[Anonymous No.15798107]

>>15798082
Used to dance with you newbs at 3M. You don't know a goddamn thing even in your field let alone in food, that you utterly misunderstand. Go get experience before you look as stupid as you do here.

[Anonymous No.15798109]

>>15796307
Why is there so much oil in the pan? You shouldn't be adding any fat at all beyond what's in the meat.

[Anonymous No.15798111]

>>15798088
>before deep frying them
That’s fucking brutal. An animal died for that. So disrespectful.
Is it a tallow fryer, I wonder.

[Anonymous No.15798118]

>>15798111
https://www.youtube.com/watch?v=URM04TnbIr4

[Anonymous No.15798121]

>>15797810
Move units then talk shit and we can do this. Until then, I ain't even speakin your name. Just keep my name outta your mouth and we can keep it the same, nigga.

[Anonymous No.15798122]

>>15798109
I think that’s rendered fat. Hence the conundrum.
I’ve found the best pan method for a 6oz patty is hard sear both sides, drain fat, finish in oven under high broil, flip at 2 min.

[Anonymous No.15798129]

>>15798107

The only stupid looking one here is you, defending your low class scholarship smash burger.

>3M

Top fucking kek. You’re on the level of Fulsail.

[Anonymous No.15798132]

>>15798107
>3M
Thanks for inventing PFOS you sick fucking demon. Rot in hell.

[Anonymous No.15798135]

>>15798107
I bet he’s a better chef than you

[Anonymous No.15798136]

>>15798129
listen to yourself. I can't help that shit you piss.

[Anonymous No.15798140]

>>15798135
I'm sure he is. and better than Kenji. Stop pretending you're someone else.

[Anonymous No.15798148]

>>15798136

Sure. Hahahahaha. Youre a fucking moron with no class and no taste. Go back to your shitty burgers, mong.

[Anonymous No.15798152]

>>15798140
I’m not even him, you just sound like you have an attitude

[Anonymous No.15798159]

>>15798152
At least that is all that matters to you. If you're even a person. Keep pissing your life into the net like a fuck up. Watching you fucking people whinge and squirm is depressing.

[Anonymous No.15798195]

>>15796307
use a fat that is less likely to burn and use a lower heat

[Anonymous No.15798267]

>>15798159
I probably make more than you. Keep being hostile for no reason on the net, I’m sure your burgers are fine

[Anonymous No.15798278]

>>15798267
Post tax forms with all your information but gross earnings blacked out or fuck off, faggot

[Anonymous No.15798305]

>>15798278
You first

[Anonymous No.15798328]

>All these people hating on fast food threads

Meanwhile you're busy advising some retard on how to turn on a vent and open a window. Seethe retards this is how /ck/ has been for years. Go back.

[Anonymous No.15798385]

>>15798328
Move some units or get the FUCK off my board you no co/ck/ faggot

[Anonymous No.15798478]

>>15796307
Use an air fryer. Depends on the size but you can do two at a time if its a good one.
Doing it indoors stinks

[Anonymous No.15798493]

>>15798385

The only units you move are your fat fucking shity burger eating black ass. Go be a Switch owning nigger somewhere else.

[Anonymous No.15798513]

>>15796307
put a condom over the smoke detector while you cook. ignore faggots suggesting turning the heat down. burger patties need to be cooked at high heat, more smoke the better.

[Anonymous No.15798568]

>>15796489
Just cause the knob says 5, doesn't mean the heat is there. Stoves can burn hotter than the number, so it's good to cook and learn how your shit works.

[Anonymous No.15798572]

>>15798493
Yeah I can tell you haven’t moved a unit in your life you limp-dicked cock-snorkeler. Here’s a tip champ, go snack on some cheese pizza and your “smash burger” at the kids table while the adults are talking.

[Anonymous No.15798588]

>>15798572

I dont “move units” because I dont use low class phrases like that, and I wouldnt ever eat a smash burger you fucking retard. Go back to being poor and black

[Anonymous No.15798624]

>>15798588
>low class

The only low class thing I fuck with is your mom, and hey, it’s getting late bud, isn’t it time for beddy bye?

Maybe when you grow up you’ll learn about the industry that I’ve worked in since before you were even in your dads ballsack and then we can talk about moving units pleb.

> I wouldnt ever eat a smash burger you fucking retard

Oh so you got btfo and are backpedaling? That’s cute.

> Go back to being poor and black

Please stop with the projection.

[Anonymous No.15798645]

>smash burger

Can you smash the patty before you put it on a pan or do you have to do it in the pan?

[Anonymous No.15798647]

>>15798624

Ive never said I eat smash burgers, Im the guy who has been against them the whole time. As for your industry, what, being a prep chef at some low tier restaurant? Haha youre a wage cuck in a white dress, dont act like you’re something special. You survive on my tips.

Imagine being proud of working as a glorified servant. I feel bad for you.

[Anonymous No.15798685]

>>15798647
Don’t even act like you think you know who I am faggot. Do you think I’d do any of that shit if I were moving serious units? Of course not, but you’re clearly some low-life who’s never moved a damn unit in his short, sorry life. Not to mention you probably don’t know shit from shinola anyway when it comes to smash burgers.

[Anonymous No.15798733]

>>15798685

>moving units

Youre either a black or a VSCO TikTok bitch. Opinion invalidated :^)

[Anonymous No.15798847]

This has been a great thread, guys. Thanks for taking my shitpost and really running with it. You all cheered me up after a hard day of moving units.

[Anonymous No.15798863]

>>15797807
I disagree. Take away all the other bullshit and have just a pure beef patty and bun. Something like a smash burger is going to win over a steakhouse burger almost every time. I'm fine with rare ground beef, but there's a reason why most things like tartare have a bunch of other things mixed in. Because it's pretty one note.

[Anonymous No.15798869]

>>15797166
steaming it over a bed of onions is the trick to thin patties.

[Anonymous No.15798895]

>>15797166
Not really. You're more prone to drying out a thick patty because it has to be on the pan for longer. That's why those super thick NY style burgers usually do a reverse sear kind of thing.

[Anonymous No.15799182]

Smash burgers are absolutely the best kind of burger

>>15798645
Smashing the patty in the pan would be best for better crust formation.

[Anonymous No.15799260]

>>15796307
nice hockey pucks, retard

[Anonymous No.15799302]

>>15796307
>How do you cook a burger on the stove in an apartment without getting a ton of smoke?
you don't