/ck/ - Food & Cooking

[Anonymous No.6714293]

The friggin burgers you make at home are never as good as store bought.

[Anonymous No.6714317]

>>6714293
only if you're incompetent.

[Anonymous No.6714322]

>>6714293
Can I get fifteen half eaten cheeseburgers to go, yknowmsayin?

[Anonymous No.6714324]

That is because you are cooking out all the life giving juices.
And I am killing the next person I see press down on the burger with a spatula

[Anonymous No.6714337]

>>6714293
>this nigga doesn't know how to season meat and form it into a patty
>the basic skills learn by every toddler with playdoh and anyone who's ever had salt and pepper in their life

>>6714324
I don't personally smash my burgers, but on the flip side to this, there's nothing worse than someone who makes large patties that have pools of grease build up inside of them.
What's that? You want to eat me? HAHAHA BURNING GREASE ALL OVER YOUR FACE.

[Anonymous No.6714344]

>>6714337
Burgers need to rest for 5 minutes before you eat them anon.
off the grill and onto a plate , then onto the bun.

[Anonymous No.6714346]

>>6714293
They are when you put viagra in 'em. Right, Bobandy?

[Anonymous No.6714362]

>>6714344
Well then you just have warm sloppy grease all over you. You still don't win. :|

[Anonymous No.6714625]

Anyone got some burger tricks? I like to put a bit of A1 and worchestire as I form them. Death to anybody who puts raw onions in the raw patty though.

[Anonymous No.6714640]

>>6714344
That's a pseudoscience-based wive's tale, as it the "sear it to seal in the juices!" crap.

[Anonymous No.6714643]

>>6714625
>Death to anybody who puts raw onions in the raw patty though.
But it's so good

[Anonymous No.6714668]

>>6714293
Post what do you put in your homenade burger.

Personnaly is:
Bread
Hamburger sauce
Tabasco
Lettuce
Onions
Cheese
Steak
Cheese
Potato galette
Bread

[Anonymous No.6714671]

Go get a job at five guy's, and you will learn the ways.

[Anonymous No.6714728]

>>6714625
>death to anybody onions etc

fucking this. it ruins the consistency of the burger. and they never taste as good as a cold, raw slice of onion placed on top of a cooked burger. why the fuck do people do this? do they think they're improvisional cooking geniuses?

[Anonymous No.6714733]

>>6714728

[Anonymous No.6714740]

>>6714733
bruh there is no way you can even appreciate the taste of the onion when it's all mashed into the burger. all it does is make it fall apart. also, i've found that almost everyone who does this burns the fuck out of their burgers.

[Anonymous No.6714742]

What does everyone else put in there Hamburger patties? I just put onion soup mix because that's what my old mum taught me.

Anything better out there?

[Anonymous No.6714761]

>>6714742
garlic puree, a splash of worcestershire, cumin, cayenne, salt, pepper, and a bit of cornstarch mixed with a bit of beef stock.

[Anonymous No.6714772]

>>6714742
I usually just mix in some montreal steak seasoning and a splash of worcestershire to add some flavor to the meat.

[Anonymous No.6714778]

burger's have been good to me and there good to you

[Anonymous No.6714784]

>>6714761
>>6714772
Nice! Thanks you guys I'll try them all, except for the Montreal seasoning as I don't even remotely live close to Montreal, nor do I know where or what that is.

[Anonymous No.6715115]

Uh guys, im talking cheeseburgers here!

Help me out, a mans gotta eat!

[Anonymous No.6715120]

[Anonymous No.6715125]

>>6714668
>hamburger sauce
nigger what?

[Anonymous No.6715127]

>>6715125
Fuck off, Randy.

[Anonymous No.6715131]

>>6714784
steak spice... club house makes the most common one I've seen. If memory serves, it's granulated garlic and onion, red pepper flakes, coarse salt, and pepper. coriander and dill.

[Anonymous No.6715132]

>>6715125

Pants tight enough randy? Make like a tree and fuck off.

[Anonymous No.6715138]

>>6715125
fuck off

[Anonymous No.6715150]

>>6714640
>not letting beef rest

[Anonymous No.6715160]

>>6714772
You shouldn't mix anything with salt in it into the patties
Just season it next time

[Anonymous No.6715166]

>>6715160
It's never caused any problems for me and I've been making burgers like that for years.

[Anonymous No.6715173]

>>6715166

[Anonymous No.6715175]

>>6714293

I can tell you why Randy.

Its because the burger meat you buy to make into patties is the wrong hamburger.

If you want a good juicy burger you have to use special Hamburger ground meat with more fat added.

The stuff you buy is too lean.

You want a mix with more fat in it.

[Anonymous No.6715178]

>>6715173
>>6715160

Calm down Phill Collins, fuck.
Just let the guy make the burgers the way he wants to. Let guy bonds be guy bonds.

>>6715125

Fuck off Randy.

[Anonymous No.6715179]

>>6714324
Smashing the burger isn't bad if you do it in the first 15-30 seconds, during this period the fat hasn't had a chance to melt enough to leak out, and you get it pressed into the heating surface you get a nicer sear.

[Anonymous No.6715181]

>>6715173

[Anonymous No.6715183]

>>6715120

fuck off ya greasy cheesburger eating bastard

[Anonymous No.6715196]

>>6715178
Just sayin' mixing salt into them will draw out the juice

[Anonymous No.6715255]

>>6714293
I use fresh ground sirloin for my burgers and just salt and pepper. Sometimes I dust with garlic powder. Then I get a nice sear on both sides, either on a grill or in a hot pan with oil butter. I cook them hot and fast so that I still have some pink on the inside. I like to get it just around what you'd call medium rare on a steak. Set on a plate for about 10 minutes to let the juices settle. You can bun the burger right away, but you'll get a soggy bun when the juices run. That's why it's best to let it rest. To me this is perfection as hamburgers go and you can't get that as a fast food joint.

You don't need to add shit to your meat unless you're using something of lesser quality and you plan to cook it to well done. Sometimes(when I'm ooking for more than a few people) I'll do some ground round and finely chop some raw onions and bell/other mild pepper(not too much), to mix in the meat. I cook this to well done. The result is a tender patty and dumb bitches asking me what i put in it.

Someone told me ground sirloin is actually just a ground cut of meat without additional sections of connective tissues and what not that aren't usable elsewhere and that ground round and ground beef, is just like any cut of beef and connective tissue that just would not be sold unless it was ground up. Not sure if that's true or it's more complicated than that.

[Anonymous No.6715309]

You half witted, incompetent, riding the short bus, little toe jam scraping, piece of shit.
Just.....shut the fuck up. You have zero intellect on the matter of burgers.

[Anonymous No.6715334]

>>6715150
I'll rest my beef in your ass, pussy boi

[Anonymous No.6715336]

>>6715309
Wow, he maaaad.

[Anonymous No.6715338]

salting doesn't actually dry out the burgers to an appreciable degree, they probably lose like 2% of their moisture max. and that's assuming you do it the worst possible amount of time in advance, like an hour or something. if you leave it much longer than that the moisture is likely to reabsorb and if you do it right before forming and cooking it p much will do nothing because burgers cook so fast.

so salt your fucking burgers because underseaoned meat is shit

[Anonymous No.6715355]

I sort of agree with OP, to be honest. Sure, I can make a great burger at home on the grill in the backyard, and I am certain I am doing it properly. 80/20, don't over handle the meat, salt and pepper, cooked nicely, no press down, good topping ingredients, blah blah.

It still isn't really ever as good as a nice restaurant known for their burgers, like Bob's Burgers and Brew in the Seattle area, for example.

[Anonymous No.6715433]

>>6715355

In Australia we dont have the same sort of burger making culture.

It goes like this:

You pay up for an expensive burger at a hipster resturant up to $16 usd (these are the only alternatives to McDonalds or Burger King).

A few bites in you realise that you would have enjoyed Mc Donalds or the King himself more, and only for half the price.

Fucking shitty hipsters.
>muh brioche bum
>muh trendy named spiced mayo
>muh pretentiously unpretentious decor
>muh ironically unsophisticated upmarket dining

What a fucking travesty, mediocrity framed by pretense.

I should not be surprised, there are no western BBQ resturants anywhere in my state anymore.

[Anonymous No.6715437]

>>6714293
FUCK OFF RANDY

[Anonymous No.6715477]

>>6715437

Well you arent exactly a breath of fresh air.

A mans gotta eat, i just want a cheeseburger as good as storebought!

[Anonymous No.6715594]

>>6714293
you need to add a special sauce, might i suggest one with three parts ketchup, to which you add two parts both of sayosauce and mustard

[Anonymous No.6715601]

I personally prefer slider style burgers on the grill. I use small buns such as Hawaiian buns for them. They cook super fast, probably only 2 or 3 minutes on the grill. That way the meat is still very tender and juicy.

It can be a challenge managing them on the grill. Don't put too many on at once because the cook too fast to manage them all. I just do about 8 at a time.

I hate the super thick patties that some people make. If you want more meat in a burger make 2 thinner patties and make it a double burger. When you make the burger too thick the outside is dry and nasty be the time the inside is cooked.

Personally I would rather eat like 6 mini burgers cooked perfectly than 1 big burger.

[Anonymous No.6715604]

>>6715477
It's easy to make burgers that are way better than anything store bought if you are not retarded.

[Anonymous No.6715675]

>>6715125
fuck off

[Anonymous No.6715696]

>>6715594

[Anonymous No.6715698]

I make some pretty good cheeseburgers

[Anonymous No.6715805]

>>6715125
Fuck off randy.

[Anonymous No.6715823]

>>6714668

Bread
Dijon mustard
Raw onions
Cheese
Burger
(Sometimes a thin layer of mayo to keep the bread from going soggy)
Bread

[Anonymous No.6715852]

>>6714668
toasted bread
chili powder
craft singles

[Anonymous No.6716179]

>>6715131

pretty much this. its just a salt and pepper heavy spice blend, you could look up a mix recipe online and just make a batch of it to put in some random old shaker can

[Anonymous No.6716192]

>>6715433

plus you get beets on your burger, isnt that tasty?

.... srsly though, brioche burger buns are a gift from above. thats the only place in your rant you lost me.

[Anonymous No.6716226]

I appreciate a good home burger. They can stand well on their own. But a few times a month I just get that craving. No matter how good of a home burger it is, it doesn't satisfy that hole. And when that happens I just have to have that mcdouble. Nothing else ever compares to it during these times.

Same as taco bell burritos, and pizza hut. I have NEVER had a pizza as good as a stuffed crust super supreme, and I've been all over. No home cooked pizza really matches it, although there are good ones out there.

[Anonymous No.6716233]

>>6715150
>believing a myth

[Anonymous No.6716244]

>>6715594

>Ketchup

Pig disgusting, I only use Quinky sauce on my well done beef pucks.

[Anonymous No.6716353]

>>6716226

>I have NEVER had a pizza as good as a stuffed crust super supreme

No nigga, no.

[Anonymous No.6716580]

Come on ran...ill make you a cheeseburger at home....As good as store bought, bud!

[Anonymous No.6716588]

>>6716233
its not a myth retard.

[Anonymous No.6716638]

>>6715179

smashing the burger isn't bad, period - you don't 'lose moisture', that's a myth - but there's no point in smashing it when you're cooking on a grill. you smash when you're cooking on a flat surface, like a pan or a flat top, in order to maximize the amount of burg which comes into direct contact with the cooking surface, in order to maximize the formation of delicious meat crust.

on a grill you're just pushing the meat into the holes between the bars, which accomplishes nothing

[Anonymous No.6716644]

>>6716638
this is why I love my george foreman. mashes it enough and crusts it on all sides

[Anonymous No.6716655]

man, I wish I had one of those clamshell flat top grills like they have at mcdonalds.

[Anonymous No.6716722]

Very finely minced onion and garlic, coarse ground mustard go into the burger. Salt and pepper while cooking to rare+ if I ground it, or medium if it was ground by a store.

[Anonymous No.6717058]

>>6714742
a dollop of spicey mustard some beef bouilion powder lea and perrins wort. sauce

[Anonymous No.6717064]

>>6716226
Jesus christ...just admit you like disgusting greasy as shit junk.

[Anonymous No.6717076]

I mix in some worster sauce and make the patties then sprinkle salt and pepper and sometimes a little bit of garlic. I butter and grill the buns until they are golden brown while I cook the patties. They are simple as shit but I prefer them over fast food ones. The toppings change obviously but normally always swiss cheese on them as a staple.

[Anonymous No.6717082]

>>6716588
oh. ok

[Anonymous No.6719013]

I still cant figure out how to make a cheeseburger like store bought.

So far we have:

>Dont press the burger
>Pressing the burger is good for cooking
>You are using the wrong mince
>Mix X seasoning into it
>Dont mix X seasonings into the patty
>Op is a retread who cant get his own brain wheels movin

That's the fuckin way she goes?

S.P.S i can get my brain wheels movin' thats the way of the road.

[Anonymous No.6719072]

Coriander.

It makes a hamburger a hamburger. Seriously, never make a burger without it.

[Anonymous No.6719295]

My mother makes the patties so thick and when she goes to fry them they might as well as be meatballs. A trick I learned is to poke a hole in the middle of the patty so it stays flat while cooking.

[Anonymous No.6719308]

Bought some ground horse and currently eating my first horse burger.

Tastes like beef but kind of weird.

[Anonymous No.6719352]

>>6714293
restaurant - seasoned greased grill + heavy butter fat and grease

That's the seckret

[Anonymous No.6720582]

>poke a hole in the middle of the patty so it stays flat while cooking.
>Use mince which has a higher fat content than regular mince

I can never find cheddar which is sweet enough, what am i doing wrong?

Is cheddar even the right cheese for a burger?
Maybe it is too sharp.

[Anonymous No.6720586]

>>6714324

Never work in a restaurant then, you'll kill yourself when you see how they make burgers in 98% of them.

[Anonymous No.6720674]

>>6715355

Agreed. I can make a really good burger at home with all the tasty toppings but a good burger place or restaurant known for good burgers always seems to taste better.

For seasoning I just go simple with some ground pepper, garlic powder, and some type of salt or salt mixture. Basically any steak seasoning will work well on a burger though. Cajun burgers can be tasty as well.

[Anonymous No.6720682]

>>6719308
>TFW I live in Britain
>TFW i've probably eaten horse countless times in 'ready meals' without knowing it