Cheeseburgers never taste as good when made at home as from a restaurant.

Cheeseburgers never taste as good when made at home as from a restaurant.

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  1. 3 weeks ago
    Anonymous

    probably the greasey oil flavouring from throughout the day

  2. 3 weeks ago
    Anonymous

    You just can't cook. moron.

  3. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      https://i.imgur.com/97CybQP.jpeg

      Cheeseburgers never taste as good when made at home as from a restaurant.

      Hes not wrong and its because you are smelling it as it cooks, so you dont get the extra bonus of fresh smells when you eat. Very common thing.

      • 3 weeks ago
        Anonymous

        based coo/ck/s ask their mom to finish the recipe while you go to the basement and wait for the smell fatigue to go away. alternatively, don't flush the toilet so you can cleanse your smell palette before eating

  4. 3 weeks ago
    Anonymous

    you forgot the MSG

  5. 3 weeks ago
    Anonymous

    Nah

  6. 3 weeks ago
    Anonymous

    Just use a lot of salt and a lot of fat. Wah lah, fast food burger patty. No need to season it.

  7. 3 weeks ago
    Anonymous

    gr8 b8, m8. you're also an yuge homosexual. learn to cook.

    • 3 weeks ago
      Anonymous

      there’s a reason ‘we have ____’ at home is a meme bro
      also

      • 3 weeks ago
        Anonymous

        Sounded like a good recipe too until she bungled the green peppers and didn't caramelize the onion.

  8. 3 weeks ago
    Anonymous

    The reason it doesn’t taste good is because you’re cooking it on a frying pan. Cook it on a grill and it makes a world of difference

    • 3 weeks ago
      Anonymous

      Nah, best burger is pan/griddle, cooked in previously cooked bacon fat. You could use lard if you don't want bacon, I don't you why you wouldn't, point is it needs to be animal fat. Cooked to browning. The flavor is all in the crust, that's why smash burgers are so good. Then, you steam the cheese on top of the burger. Place cheese on the patty, throw a little bit of water (like a teaspoon, maybe 2 pinches if it's a small pan) and cover for a few seconds. Cheese type doesn't matter. I like strong cheddar, but singles is fine too.

  9. 3 weeks ago
    Anonymous

    I do 70% ground beef 30% sausage and I grind it again after mixing it with the spices my burgers are fricking delicious, I bake potato buns and memechelin fries and I use provolone cheese not American slices

    • 3 weeks ago
      Anonymous

      sounds like you're a man who appreciates a nice wiener lodged firmly in your ass

  10. 3 weeks ago
    G8rH8r

    this. Fast food burgers have been engineered by scientists and experienced chefs with millions of dollars to taste better than anything you can do it home

    • 3 weeks ago
      Anonymous

      >Fast food burgers have been engineered by scientists and experienced chefs with millions of dollars to taste better than anything you can do it home
      But they don't taste better. And they're engineered to maximize profits.

    • 3 weeks ago
      Anonymous

      I defy you to say that again after eating one of my burgers.

  11. 3 weeks ago
    Anonymous

    Speak for yourself

  12. 3 weeks ago
    Anonymous

    It's possible to make a fast food burger at home that eclipses any you've had in a restaurant.
    The trick is to get a bun which is like a fast food bun, which isn't easily apparent when looking at them in the bread aisle. Fast food buns have more sugar and datem in them than a typical value-brand burger bun, but also you also can't go for the premium brands because those are too bread-y.
    I buy Wonder brand which is a very good fast food style bun with a lot of springiness to it. It's similar to a McDonalds bun but a little bit bigger and better quality imo. Unfortunately they do not make a sesame seed version.

    Then the next thing you need to do is weigh out your meat, and not to overdo it. Use 80/20 ground chuck and 1/4 lb patties as a starting point. You can go lower than 1/4 lb and do 2.8 ounces per patty if you want.
    Use real American Cheese from the deli, not kraft slices.
    Heat your buns by either toasting them or just putting them near something warm to simulate a heat lamp. Or use an actual heat lamp if you have that laying around.

    The last thing to do is wrap your completed burger in foil and let it rest for about a minute. This lets it steam the bun a little bit and lets the aromas mingle together. When you open the foil you'll smell the burger smell that wafts out and it sets off all kinds of dopamine that you're about to eat something good.

    • 3 weeks ago
      Anonymous

      >The last thing to do is wrap your completed burger in foil and let it rest for about a minute
      this is why I love Five Guys so much

      • 3 weeks ago
        Anonymous

        I bet you love all guys you homo

    • 3 weeks ago
      Anonymous

      tl:dr look for brioche buns

      • 3 weeks ago
        Anonymous

        Brioche is not fast food style.

      • 3 weeks ago
        Anonymous

        Brioche is garbage for burgers
        Potatoe or kaiser ftw

        • 3 weeks ago
          Anonymous

          >Brioche is garbage for burgers
          >Potatoe
          this guy gets it

    • 3 weeks ago
      Anonymous

      As for me it's the double McChicken

    • 3 weeks ago
      Anonymous

      >The last thing to do is wrap your completed burger in foil and let it rest for about a minute
      this is why I love Five Guys so much

      aluminum foil trick works well for other things too like breakfast sandwiches. also if you buy these wonder bread buns and some cheapish chicken patties you basically have what is mcdonald's mcchicken. too bad frozen patties are nearly a buck a piece now

    • 3 weeks ago
      Anonymous

      >real American Cheese
      >real
      >American
      >Cheese

    • 3 weeks ago
      Anonymous

      Coat cheap ass bun lightly with thick honey water dip in sesame seeds.

  13. 3 weeks ago
    Anonymous

    Ignore all the other flamboyant garbage itt... It's because you're not using angus beef at home

  14. 3 weeks ago
    Anonymous

    I can make excellent home burgers, but I can't make wraps for shit.

  15. 3 weeks ago
    Anonymous

    Literally the opposite wtf
    I must be an amazing burger chef then.
    I do enjoy using my secret combination which is bbq sauce mixed with relish.
    Also another secret is to use the finest tomato quality and slice. Do not compromise on the tomato.

  16. 3 weeks ago
    Anonymous

    That's not true. Try the recipe for the Cheeseburger that was used in the movie The Menu. They actually recruited a professional chef to teach how to teach Ralph Fiennes how to make his specialty burger.
    It tastes just as good as a restaurant burger. Try it sometime.
    Here's how to make 'em just like they did on the set of The Menu.
    Here's the recipe:
    https://www.buzzfeed.com/rossyoder/the-menu-movie-cheeseburger-recipe
    _____________________________________

    First, the ingredients. Here's what you'll need according to the chef himself:
    1 tablespoon butter, 6 ounces ground beef, two slices yellow american cheese, seasoned salt, burger sauce of choice, pickle chips, thinly shaved yellow onion, sesame seed bun
    A few worthwhile notes:
    • The following recipe makes one double cheeseburger. If you'd like to make multiple, increase quantities as needed.
    • Chef Benhase specifies freshly ground beef, which would, of course, be delectable. If you can find the freshly ground stuff — or if you own a literal meat grinder — amazing! Otherwise, just opt for ground beef with as much fat as possible, which is exactly what I did. An 80/20 blend (80% lean to 20% fat) worked really nicely for me.
    • The original recipe only calls for "seasoning," which could totally just be salt, if you'd like. I opted for seasoned salt and loved the extra oomph it gave the burger, but you could also use plain ol' salt and pepper if you'd prefer. There's a ton of flavor in this burger already, so you do you.
    You'll also need two particular pieces of kitchen equipment: a heavy-bottom skillet that's not nonstick, like cast iron, carbon steel, or stainless steel; and a sturdy steel burger flipper. For the latter, the thinner the better.

    • 3 weeks ago
      Anonymous

      the recipe cont.

      make sure you have a sturdy steel burger flipper and a heavy bottom skillet
      You'll need a skillet that can handle really high heat, so nonstick isn't the way to go here. And to scrape up all that crusty goodness when you flip your burgers, a steel flipper is mandatory. Don't try this with plastic!
      STEP #1: If you have a vent over your stove, turn it on. You'll need it. You can even open a window! And if you just so happened to want to unplug your smoke detector for the time being, that also wouldn't be the worst idea. Just remember to plug it back in later.
      Things are about to get a little smoky.
      STEP #2: Prep your burger balls. As Chef Benhase puts it: "Burger balls are key." (Aren't they just.)
      3 ounces of burger meat being shaped into balls
      If you're as annoying as I am, use a kitchen scale to weigh out two 3-ounce portions of ground beef. If that's not your style, you can also loosely pack a 1/3 cup measuring cup with ground beef to create equal portions.
      Once your beef is divided, lightly compress each portion into burger balls, just until everything adheres. You should still see the individual strands of ground beef instead of smashing them into a solid mass. "Work them as little as possible," Chef Benhase told BuzzFeed. "It's important to not emulsify the fats or warm them up."
      Once your burger balls are shaped, you can actually pop them on a plate and put them into the freezer until you're ready to cook them, as long you'll be ready in 15 minutes or less so they won't, you know, freeze. As the chef says, the colder the meat, the juicier it'll be.
      burger balls on plate in the freezer
      STEP #3: Get your buns nice and buttery and toast 'em. Over medium-low heat, melt the butter in your skillet and add the buns, cut side down. Toast them until they turn golden brown, about 2–3 minutes, and reserve until you're ready to plate.
      toasting buns on the skillet

      • 3 weeks ago
        Anonymous

        the recipe. cont

        Chef Benhase specifies clarified butter (or ghee), which is usually pretty easy to find in professional kitchens. I used a tablespoon of regular butter to save time, and it ended up being fine. Just make sure to wipe the excess butter out of your skillet before searing the burgers so the butter doesn't burn and turn bitter.
        STEP #4: After wiping out the excess butter and sesame seeds in your skillet, crank up the heat. Like, a lot. You'll want to heat up your skillet to the point that a droplet of water actually beads up and dances around the skillet instead of immediately evaporating, like so:
        This is on a roaring hot skillet, BTW. Fun and scary!
        STEP #5: Pop your cold burger balls onto your skillet and smash them. No need to add oil!
        smoky skillet with burger balls on it
        I've found that the best method for smashing your burgers is to place a small sheet of parchment paper over each burger ball, place your sturdy flipper on top, and press the back of your flipper into the burger balls until they're flat. The parchment paper will peel right off the burgers, and your flipper won't get stuck to the ground beef.
        pulling parchment paper off of smashed burger on skillet
        NOTE: If you'll be cooking up multiple rounds of smash burgers, you'll need some sort of heavy, flat-bottom object (not your hand!) to press down on the burgers since the flipper will be hot to the touch. A pepper grinder, heavy drinking glass, or even a meat tenderizer would all work nicely.

        • 3 weeks ago
          Anonymous

          the recipe cont.

          STEP #6: Season the raw side of the burgers generously...
          seasoning on burger
          ...and lay the thinly shaved onions on top of each. When they did this in the movie, I was wowed. And in real life, it makes such a huge difference in the flavor department.
          shaved onions on top of burger
          STEP #7: Once the first sides have been seared for about 2 minutes, you'll flip them. "When flipping, you want to really scrape to make sure you don’t lose any of the crispy bits," Chef Benhase instructs.
          crispy crust on burger
          "The shaved onions will get trapped under the patties and start to steam and cook in the beef fat," he adds. They definitely will — and it's glorious. Flipping will also reveal a deep brown, crunchy crust on the cooked side, which is exactly what you're going for.

          STEP #8: Add your American cheese to the top of each burger. To make it just like they did in The Menu, make sure the four corners are slightly hanging off the sides of each patty. As the cheese melts, it'll start to give you those "fried egg edges," the chef says.
          american cheese placed on top of burger
          STEP #9: While the cheese melts, add your pickles to the bottom toasted bun and slather your burger sauce of choice all over the top bun. I used a 1:1 ratio of mayo to ketchup here, and it was delish.
          burger buns with sauce and pickles on either side

          • 3 weeks ago
            Anonymous

            the recipe cont.

            STEP #10: As soon as the cheese is melted and turning golden brown at the edges, remove them from the skillet and onto your prepped burger bun. Really scrape the bottom of your skillet so you don't lose the onions or crispy cheese bits.
            crispy golden brown edges on burger
            Stack the patties, add the top bun, and you're ready to eat.
            author holding the burger in hand
            In the looks department, not bad at all, if I do say so myself.
            And in the flavor department, it's honestly just exquisite. The meatiness of the beef is the star of the show here, and in tandem with the shaved onions and punchy pickles, everything is perfectly balanced.
            Between the crunchy crust on the outside of the burger patties, the gooey cheese, the crisp pickles, and the pillowy-soft buns, it's also a textural masterpiece. I mean, I could cry over that crust.

            • 3 weeks ago
              Anonymous

              https://i.imgur.com/97CybQP.jpeg

              Cheeseburgers never taste as good when made at home as from a restaurant.

              the recipe cont.

              crust is really crispy on the burger
              And juiciness? Delivered. (And then some.)
              burger juices below the burger on a white plate
              When I say it's easily the best burger I've ever had, I tell no lies. Sometimes simple truly is better, and The Menu's cheeseburger is bona fide proof of that.
              Whether or not The Menu ends up winning any awards this year, let me assure you that this burger is Oscar-worthy. If you try it out for yourself, let me know what you thought of it in the comments below. And if you decide to stream the film after reading this post, do "future you" a favor and make sure you have some burger ingredients on hand. You will be very, very glad you did.

              _______________________________

              END of The Menu Recipe. Try it and let me know when you change your mind on your initial opinion OP.

          • 3 weeks ago
            Anonymous

            Jesus Christ Black person thats way to many words to make one of the simplest sandwiches ever invented

            • 3 weeks ago
              Anonymous

              The more thorough recipes are the best recipes. It's best to get the details right, do you not like intricate recipes, or have you ever read a cookbook?

              • 3 weeks ago
                Anonymous

                I think he just thinks you're annoying, because you obviously are just jerking your ego off because you like to hear yourself sound knowledgeable about something.
                >but... i am sharing recipe on cooking board...
                yeah, but nobody fricking asked, and your post has multiple parts. you are basically spamming us with your burger recipe. nobody asked you for your burger recipe, and now you're flooding the thread. get a clue. you have autism

              • 3 weeks ago
                Anonymous

                Actually I have OCD, not autism.

    • 3 weeks ago
      Anonymous

      Kys

      • 3 weeks ago
        Anonymous

        You've got a problem with a famous culinary chef's recipe bro?

  17. 3 weeks ago
    Anonymous

    >two really thin patties
    >cooked on gril really fast
    >ideally a tiny bit of pink inside
    >grilled buns
    >two slices of kraft American
    >salt and pepper
    >grilled onions if you have the time (40mins)

    better than any burger you can buy

  18. 3 weeks ago
    Anonymous

    When i grill burgers over pecan wood, nothing beats them. But chopping the wood and the whole grilling thing is a lot of work so i only do it if we have a party or something.

  19. 3 weeks ago
    Anonymous

    Have you ever tried making a homemade veggie burger or a bison burger before? Maybe that medium would work better for you than beef.

  20. 3 weeks ago
    Anonymous

    My very favorite burger ever believe it or not was from Arby's. It was their Wagyu Steakhouse Burger. It beat off other restaurants till the point their pants fell off. I wish they would bring that back and make that a permanent food item. No idea why ti was a limited time offer.

  21. 3 weeks ago
    Anonymous

    I respect you for admitting that you can't do the simplest cooking operations.

  22. 3 weeks ago
    Anonymous

    What you should do instead of using butter to coat your buns, I mix Duke's mayonnaise and bacon grease together and let that shit seep into the buns. I also soak my burgers overnight in a vat of bacon grease in my refrigerator. It gets ki nd of chunky in the morning which is why I slowly heat it up in the overn until the bacon grease melts again, then I taske burgers out, season them in garlic butter, soy sauce, salt, pepper, lawyr's seasoning salt. Best damn burgers this side of the Mississippi baby.

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