>8th or so time i've cooked burgers for the first time. >Always turn out pretty good

>8th or so time i've cooked burgers for the first time
>Always turn out pretty good
>Start buying organic grass fed meat
>85/20
>Try to use them for burgers
>Cook on med/high heat for 4-5 minutes like I usually do
>Burgers look considerably smaller than my normal burgers
>Take a bite
>SPLURT
>hot grease spews all over the place
>All 4 burgers I made have a pocket in the middle that is full of grease/water/"blood"
What the actual frick? Is it the meat or what? How the frick could this have happened, it's like someone fricking injected grease into the burgers like a boston cream donut. None of them were pink or anything, they were fully cooked.

CRIME Shirt $21.68

DMT Has Friends For Me Shirt $21.68

CRIME Shirt $21.68

  1. 2 weeks ago
    Anonymous

    >8th time for the first time
    >85/20

    • 2 weeks ago
      Anonymous

      The extra 5% is where the liquid was hidden.

    • 2 weeks ago
      Anonymous

      85/15 u know what I meant...

      But that's what the organic meat comes as for whatever reason. I know more lean burgers can make your burger shrink a lot more but I didn't imagine the 5% would be this big of a deal compared to the normal 80/20 I get

      • 2 weeks ago
        Anonymous

        >I know more lean burgers can make your burger shrink a lot more
        it's fattier burgers that shrink more because the fat renders out

      • 2 weeks ago
        Anonymous
      • 2 weeks ago
        Anonymous

        >85/15 u know what I meant...
        I absolutely did not. 80/20 is a common grind.

      • 2 weeks ago
        Anonymous

        >lean burgers can make your burger shrink a lot more
        What the frick no it's the opposite

      • 2 weeks ago
        Anonymous

        >u know what I mean.
        I have no fricking clue what 8th time for the first time means. No one does.

      • 2 weeks ago
        Anonymous

        >I didn't imagine the 5% would be this big of a deal
        it's not 5%, it's 33%. 20% fat is 33% more fat than 15%

    • 2 weeks ago
      Anonymous

      Right down the middle

      https://i.imgur.com/a88qjfO.jpeg

      >8th or so time i've cooked burgers for the first time
      >Always turn out pretty good
      >Start buying organic grass fed meat
      >85/20
      >Try to use them for burgers
      >Cook on med/high heat for 4-5 minutes like I usually do
      >Burgers look considerably smaller than my normal burgers
      >Take a bite
      >SPLURT
      >hot grease spews all over the place
      >All 4 burgers I made have a pocket in the middle that is full of grease/water/"blood"
      What the actual frick? Is it the meat or what? How the frick could this have happened, it's like someone fricking injected grease into the burgers like a boston cream donut. None of them were pink or anything, they were fully cooked.

      And what were you buying before? Sounds like you fricked up forming them or need to let them rest. I buy organic 85 and they are juicy but never have a pocket.

  2. 2 weeks ago
    Anonymous

    If you do thick burgers you gotta squeeze em a bit if your don't want the gusher

  3. 2 weeks ago
    Anonymous

    The 8th time I lost my virginity was different than the first time. The 6th first time; that's another story.

    moron

  4. 2 weeks ago
    Anonymous

    There's no point to ordering 80/20. It's cheaper but you're just pouring off all the grease and yeah, the burgers shrink like a bastard.

  5. 2 weeks ago
    Anonymous

    never understood morons who don't cook ground beef through
    what kind of subhuman ape are you that you literally eat raw meat

    • 2 weeks ago
      Anonymous

      2/10 bait, try harder

      • 2 weeks ago
        Anonymous

        >hurr anyone who doesn't agree with me is baiting
        ground beef needs to be cooked through, end of story

        • 2 weeks ago
          Anonymous

          >ground beef needs to be cooked through, end of story
          You can scream and seethe all you want but it's just not true.

        • 2 weeks ago
          Anonymous

          Only if you’re a pussy or immunocompromised. The risk is certainly higher with ground meat versus a steak but if you take reasonable precautions (blanch the meat for ~30s before grinding, ensure your grinder is properly disinfected, etc) the risk is astoundingly low (again assuming your immune system is functioning and also assuming you’re sourcing your meat from a good butcher you trust). If you’re getting your meat pre ground at the grocery store that shit is probably irradiated and even safer. I bet you think you have to cook pork to 160f despite there not having been a case of trichinosis from anything but boar meat in the USA in like a decade plus, right?

    • 2 weeks ago
      Anonymous

      i like my steaks raw, and my burgers med-well or well.

      i also like chicken breast done well, but i'm not sure if that's just because they fill it full of saline and shit and it tastes weird and gross when it's too "juicy"

      • 2 weeks ago
        Anonymous

        Oh you don't eat your chicken rare?

        • 2 weeks ago
          Anonymous

          Who doesn’t
          https://www.chefsteps.com/activities/chicken-tartare

  6. 2 weeks ago
    Anonymous

    Was the meat packaged differently? Grass-fed beef always comes in vacuum sealed packages, that might be why, if the meat is denser. Doesn't let the liquid out as easily.

    • 2 weeks ago
      Anonymous

      Yeah it was vacuum sealed, admittedly the meat had a lot of blood and liquid around it that I just uhh...didn't wipe off and just formed into the meat

      • 2 weeks ago
        Anonymous

        It's not blood

      • 2 weeks ago
        Anonymous

        >the meat had a lot of blood
        no, it did not. moron.

  7. 2 weeks ago
    Anonymous

    jack? is that you?

  8. 2 weeks ago
    Anonymous

    start with room temp meat. set it out on the counter an hour before cooking. make thinner patties. let it cook longer. try slightly lower heat if the exterior burns before the interior renders out.

    • 2 weeks ago
      Anonymous

      All this when you could just cook a smash burger in 2 minutes

      • 2 weeks ago
        Anonymous

        Yes and i could prepare a handful of dirt and dessicant packs in 10 seconds, what's your point?

  9. 2 weeks ago
    Anonymous

    How does someone frick up cooking burgers

    • 2 weeks ago
      Anonymous

      by over-thinking it and at the same time thinking they are master bbq-ers.

  10. 2 weeks ago
    Anonymous

    >85/20

    • 2 weeks ago
      Anonymous

      >85/20
      For me it is 80/25. I pan fry it in crisco.

  11. 2 weeks ago
    Anonymous

    I buy 2/98 meat
    >So 2% fat, right?
    ....
    >Right?

    • 2 weeks ago
      Anonymous

      Depends how much the guy cums in your butt and mouth, homosexual.

  12. 2 weeks ago
    Anonymous

    cook them slower dummy
    and press while cooking if you must get the juices out

  13. 2 weeks ago
    Anonymous

    I always smash the burger after flipping.
    >b-but juices will come out
    yeah no shit that's the point

    • 2 weeks ago
      Anonymous

      also I hope you're not trying to make them that thick. That's a meme.

      • 2 weeks ago
        Anonymous

        Smash burgers is a meme. The burger in the OP is perfectly fine. It's a very good thickness for a nice rare burger.

        • 2 weeks ago
          Anonymous

          you're disgusting

    • 2 weeks ago
      Anonymous

      >I always smash the burger after flipping.
      >>b-but juices will come out
      >yeah no shit that's the point
      look! everybody point and laugh at the moron that turns meat into inefible dry sponges! he even thinks he can cook lmao

  14. 2 weeks ago
    Anonymous

    This only happens to me on the skillet, I poke em with a fork. Doesn’t happen on the grill. Something about the flat surface searing the outside and sealing in too much juice.

  15. 2 weeks ago
    Anonymous

    Have you tried not chilling them first? From what I understand, chilling beef helps the fat stay in the meat while cooking, which results in a juicier burger.
    It would stand to reason that if you left it out at room temp for an hour or so, it would do the opposite and you wouldn't get squirted.

    • 2 weeks ago
      Anonymous

      Yeah honestly the one detail I left out is that I read a thread about making burgers here and someone claimed to put his burgers in the fridge for 30 minutes or just freeze them entirely for later and I thought that sounded like a good idea and did that. Should've never taken advice from Culinaly when the method i've been doing has worked perfectly fine.

  16. 2 weeks ago
    Anonymous

    From my experience, this is caused by one of two things:
    1) the patty was frozen at some point
    2) shitty brand that added too much water
    looks like a good burger otherwise

  17. 2 weeks ago
    Anonymous

    make them thinner when you do them the 9th time for the first time

Your email address will not be published. Required fields are marked *