How do I make an amazing burger?
I usually divvy up 4 oz of fresh grass fed beef, season both sides with slap ya mama seasoning
then I cook for 5 minutes at 4-5 on my stove then flip then repeat and add cheese at around 2-3 minutes remaining
Also I use powerseed bread for the buns
What am I doing wrong? They're pretty good but I bet a fast food burger would taste better
You are a lost cause.
Why?
Lost cause THIS
*teleports behind you*
Guess you didn't think through your words and deeds
*unsheaths vorpal blade*
Any last words? Should I even bother?
>grass fed beef
>organic bread
Stop being a homosexual. That's your problem,
Of course a hipster burger is going to taste bad.
so you're saying burgers can't be good without unhealthy slop?
yes
>yes madam make my burger with the lowest grade beef available! yes, the kind with all of the growth hormones! yes the soybean-fed kind!
what a retarded post I'm going to call it bait
Break the ground beef up in a bowl.
Lightly cover with the seasoning and toss the ground beef to coat.
Form the patties as usual. Hit it on both sides with additional seasoning before cooking.
Butter and toast the bread in a hot pan until brown.
Sear the patties in a hot pan and don't touch them for a couple of minutes.
Once you flip, add the cheese and finish cooking.
You'll get melty cheese + more complex flavors from the Maillard reaction.
what does "toss the ground beef to coat" mean also i thought you aren't supposed to season mixing in with ground beef and only supposed to put it on the outside
Sprinkle the seasoning onto the ground beef so the meat is seasoned all the way through and not just on outside.
It's what restaurants do.
t.former line cook
thx
I tried it and it was good thank you
>cover with the seasoning
bullshit nonsense advice from another retarded homosexual. mixing a bunch of bullshit into the ground beef is ONLY done to hide shit quality beef. Good beef only needs a little salt on the outside to bring out its best flavors. kys.
1lb 80/20, 1 egg, tblspn worshesterchire, quarter cup panko crumbs, salt, pepper. mix it up, 1/3rd lb patties about 1/2"+ thick.
We're talking burgers here, not meatloaf.
ah, low vibration naggers look past simple burger patty recipe, nothing lost.
that's a shitty meatloaf recipe, you absolute homosexual. fuck off and die.
I feel sorry for anyone that has to eat those 'burgers'.
>What am I doing wrong?
Everything. Here's what you do:
>use either 80/20 or 70/30 lean/fat ratio ground meat
>patties should be at least 5 oz each, 6 oz is best
>patties should be big enough to fit the bun AFTER cooking; make sure the center of the patty is slightly thinner than the rest to account for expansion
>best practice is make the patties at least a day ahead of time
>salt & pepper LIBERALLY to season
>cook on an actual grill over HIGH HEAT
>2 minutes on each side first, then 1 minute per side until medium temperature achieved
>serve on a bun with nothing
>add ketchup if you want
that's it. that's all it takes to beat fast food "burgers"
thank you, i'm afraid to use high heat though because i don't want it to burn
damn that's what i thought and why i had never done it before
t. op
i use butter exclusively
i thought you aren't supposed to do that
>i thought you aren't supposed to do that
Wut? You can put almost anything on a burger. Egg is a pretty good choice as mayonnaise is just egg yolk, oil and vinegar. Without the oil the yolk is thicker, and it's less tangy without the vinegar, but you have more structure and protein with the white.
Eggs are a layer of free sauce and protein basically.
I hate women
That is all
you literally just need an egg on it my friend
>kraft singles
hard pass
use 60/40 beef
Cook it in butter. Make your patties thinner.
>What am I doing wrong?
Using fucking bread instead of buns for starters. Also not properly seasoning your meat. It's not a steak, you mix the seasoning into the meat before making patties/balls. My go-to burger mix for for 2 lbs beef is salt, pepper, garlic powder one egg and some gochujang, but you can leave out the last 2 things.
Use a brioche bun, preferably home made. Make a burger sauce of mayo mustard ketchup a minced pickle and some (optional) hot sauce. Toast and sauce both buns, melt American (processed) cheese on your patty or patties. If making a smash burger then make 2 2.5 patties and stack them, or form a single 5 to 6 oz patty for a Steakhouse style burger. I usually only top with pickles but if youre using lettuce then use shredded iceberg, if using tomatoes then salt them, and if using onions then caramelize them. Best cooked in a cast iron skillet with beef tallow.
There. You now have the necessary knowledge to make a perfect burger of your own.
Smash burgers are the best kind at home