How do you typically make your burgers at home?

How do you typically make your burgers at home?

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  1. 1 month ago
    Anonymous

    One foot in front of the other.

  2. 1 month ago
    Anonymous

    Mix 50/50 of 1lb pork and 1lb ground beef with onion and garlic powder seasonings and 1 egg. Fry sauce, ranch dressing, avocado, tomato, cheddar cheese, sometimes lettuce. Homemade bacon on top. Sauteed onions, or caramelized onions. Wa la.

    • 1 month ago
      Anonymous

      He said burger, not meatloaf

    • 1 month ago
      Anonymous

      >season just ground beef with salt and msg
      >toast brioche buns on dry pan
      >chop and fry onions and garlic in the pan, sometimes with some other veg for flavour (bell pepper, cherry toms, whatever)
      >add herbs and spoices just before veg is done
      >remove, let cool for 5 mins, then mix into meat with some breadcrumbs
      >form meat into shape and put in the fridge for 1 hour, or freezer for 20 mins
      >fry em on one half, flip, apply cheese to top side and cover while other side cooks
      >stack it like bun>kewpie>either mustard or hp sauce>burger>cheese>lettuce>crisps>more sauce & mayo> top bun
      breddy gud
      picrel was the other day when the shop didnt have bunz so i formed my patties using a tupperware to get the right shape for bread slices

      https://i.imgur.com/TZbWIqn.jpg

      Smashed on one of those electric griddles made mainly for breakfast. Works great.

      English muffins work pretty well as buns bwcause they can hold condiments. Don’t toast them too much or they’ll break apart.

      Burger patty: Just pure ground beef, grilled
      Cheese: Slice of real cheddar, put on the burger when it's flipped (to melt)
      Buns: Vaasan brand
      Sauces: Heinz Ketchup on the bottom, American burger sauce on the top

      Perfection

      would eat

      • 1 month ago
        Anonymous

        This picrel damn it
        Also had some grilled leftover ham in there with the lettuce

        • 1 month ago
          Anonymous

          [...]

          >Meals to cook when youre depressed. Ive just been ordering junk food but I really need to start cooking my own meals again
          wrong thread.

    • 1 month ago
      Anonymous

      Based, I always add just a little pork to my burgers in case I get some middle eastern visitors.

      • 1 month ago
        Anonymous

        You eat undercooked pork because you don't like brown people? But if brown people knocked on your door you'd make them burgers?
        There's schizo posting, and then there's pretending to be older than 14 and failing. It's pretty cringe when someone (you) falls into that latter category.

        • 1 month ago
          Anonymous

          Don't worry muhammad I made yours all beef trust me 😀

          • 1 month ago
            Anonymous

            show me the halal certificate you western pig

      • 1 month ago
        Anonymous

        They have a clause for that. Eating pork unknowingly isnt a sin.

        • 1 month ago
          Anonymous

          I tell them as they are eating it but it's so good they can't stop. I've personally damned at least 500 of them to hell. Probably going to catch a few tonight.

  3. 1 month ago
    Anonymous

    I buy the Sam's Choice frozen patties from Wal-Mart. The vidalia onion flavor seems to cook the best. Top to bottom, I build it on a brioche bun:
    peanut butter
    bacon (4 slices)
    cheddar (two slices, melted)
    patty
    red onion
    tomato
    lettuce (optional)
    mayonnaise
    Bacon can be a pain in the ass to cook, and I hate the packaging. So starting a couple months ago I switched to the Hormel Black Label microwavable stuff. That's why I do 4x slices instead of the normal two you would expect.

    • 1 month ago
      Anonymous

      Dirty scum

  4. 1 month ago
    Anonymous

    80/20 beef, fine mince. paprika, cumin, onion powder, garlic powder, s + p. too big of patties smashed. pickles, grilled onion, bacon, fried egg (optional), american cheese, garlic aioli. toasted bun. sometimes if i see em i’ll get an onion bun or make a patty melt and throw some kraut on it

    • 1 month ago
      Anonymous

      That sounds likr a fantastic meat loaf recipe

  5. 1 month ago
    Anonymous

    beef + bun (toasted in the toaster (bagel setting)) + ketchup + yellow mustard + pickles
    After cooking, not while cooking, after, I add the seasonings: salt, pepper, garlic powder, onion powder, paprika.

  6. 1 month ago
    Anonymous

    Very carefully

  7. 1 month ago
    Anonymous

    With whatever is cheap the day I crave a burger. Which was today.

    • 1 month ago
      Anonymous

      the cheese is too thick and not melted enough

    • 1 month ago
      Anonymous

      Based burger improviser. Sometimes you just need ground beef between bread.

    • 1 month ago
      Anonymous

      Entire contents of the picture looks like shit along with rotation. I'm sorry.

  8. 1 month ago
    Anonymous

    clumsily and without honest effort.

  9. 1 month ago
    Anonymous

    80/20 beef, pan fried with onion & garlic powder, salt and pepper. Melt some cheese over top [havarti, muenster, provalone, whichever I have on hand].

    Toasted ciabatta bun with mayo & dijon mustard. If I have any on hand, i'll mix in some home made chili paste, too.

    Stack it up:

    bun
    spread
    pickled onions and/or jalapenos
    cheez'd patty
    green lettuce
    spread
    bun

  10. 1 month ago
    Anonymous

    Molasses bacon seasoning
    Shredded cheddar cheese
    Barbecue sauce
    Onions.

  11. 1 month ago
    Anonymous

    Publix sells these really good blue cheese patties. I broil them on the top rack in my oven. Then I use whatever buns are in the bakery, pickles (homemade if I have them), caramelized onions, butter lettuce, mustard. I usually eat them with potato wedges that I absolutely cover in smoked paprika.

    • 1 month ago
      Anonymous

      Oklahoma style - smashed on a hot griddle surface with onions. It's the only way, really.

      A blue cheese crumbles and peppered bacon burger is one of the few times I'll deviate from the smashburger with American cheese. The flavor combination just works.

  12. 1 month ago
    Anonymous

    frozen 80/20, bake them 20 mins at 350. the patties look disgusting but taste good enough and its much easier to throw away the foil instead of cleaning cookware

    mayo, onions, and pickles as toppings.

  13. 1 month ago
    Anonymous

    Smashed on one of those electric griddles made mainly for breakfast. Works great.

  14. 1 month ago
    Anonymous

    English muffins work pretty well as buns bwcause they can hold condiments. Don’t toast them too much or they’ll break apart.

  15. 1 month ago
    Anonymous

    I transitioned my burgers to patty melts this past winter and I honestly prefer them so much more.

    I use the nice sourdough from Aldi or Costco because it gets the good crispy butter fried in a cast iron

    Get a good mandolin to slice really thin onion rings that caramelize before the burgers get to medium. I like sliced pepper jack and make the 1000 with brown mustard, mayo and tapatio (no ketchup)

  16. 1 month ago
    Anonymous

    Burger patty: Just pure ground beef, grilled
    Cheese: Slice of real cheddar, put on the burger when it's flipped (to melt)
    Buns: Vaasan brand
    Sauces: Heinz Ketchup on the bottom, American burger sauce on the top

    Perfection

    • 1 month ago
      Anonymous

      >Slice of real cheddar
      From Somerset England?

      • 1 month ago
        Anonymous

        I more meant, anything that's not American "burger cheddar".

  17. 1 month ago
    Anonymous

    30/70 smashed pattie on cast iron, yellow murrican cheese, dill pickles, rehydrated onions, remoulade/burger sauce, buttered toasted martin's potato bun.

  18. 1 month ago
    Anonymous

    >thousand island -based burger sauce
    >caramelized onion
    >patty
    >one slice each swiss and american cheese
    >grilled pineapple ring
    all on toasted buns

    pic unrelated

  19. 1 month ago
    Anonymous

    >ground brisket, salted and peppered
    >two slices of colby jack
    >tomato, each slice lightly salted and peppered
    >raw red onion
    >pickles
    >nice crunchy leaf of lettuce
    chopped lettuce then mixed with mayo is far superior to spreading the mayo on your buns if you're going that route, but i'm using aioli here and don't typically use as much as i would regular mayo
    >homemade aioli with fresh rosemary
    >pancetta
    i prefer pancetta over bacon since i feel like the smokiness of the bacon takes up too much room on the burger and overpowers some of the more subtle flavors
    >lightly buttered edges then toasted sesame seed buns

    wala. i like to use way more pickles and thicc cuts of red onion than people typically like so i left that up to you. btw you're a subhuman if you use ketchup on a burger. it doesn't belong there, get rid of that shit and put a tomato on

    • 1 month ago
      Anonymous

      >bacon overpowers the subtle flavors
      >aioli
      >rosemary
      >way more pickles
      >thicc cuts of raw red onion
      Get your head out of your fricking ass

      • 1 month ago
        Anonymous

        go put more ketchup on your burger. bacon smokiness is overpowering. if you don't have a piece of pickle in every bite of the burger you're wrong and it doesn't over power anything. pickles are absolutely necessary and play especially well with the fatty brisket. the aioli maybe, but i'm pretty subtle with the garlic. rosemary goes excellent with beef and pork, you dumb Black person

        the only thing i might give you is the red onion, but there's a reason i didn't recommend it my way. i eat raw onions on their own

  20. 1 month ago
    Anonymous

    salt pepper garlic
    lotta mayo
    2 slices white american
    caramelized onion
    spicy bbq mixed with ketchup
    sometimes bacon, usually not

  21. 1 month ago
    Anonymous

    >Ghee the pan
    >Smash 'em
    >Cheese 'em
    >Pickle juice+mayo+ketchup+south of the border taco seasnin' for the sauce

  22. 1 month ago
    Anonymous

    I have literally never made a burger in my entire life.

    • 1 month ago
      Anonymous

      What a sad little man you must be.

    • 1 month ago
      Anonymous

      its fun, you should try it. you can make whatever kind of burger you want :^)

  23. 1 month ago
    Anonymous

    First, I put it in a hot pan.
    That's it.

  24. 1 month ago
    Anonymous

    microwaved from frozen ground beef, white sandwich bread, ketchup

  25. 1 month ago
    Anonymous

    throw my frozen beef patties on a baking sheet straight up and blast em in the oven for 30 minutes. set it N' forget it

  26. 1 month ago
    Anonymous

    For one thing, I use regular ol' sliced sandwich bread rather than burger buns. I like Sarah Lee butter bread.
    And Chedasharp cheese. It's not typically sold in stores as it's mostly used by the food service industry but it's what I buy (in 5lb blocks). Love the stuff.

  27. 1 month ago
    Anonymous

    >85/15 beef patties pressed semi-thin
    >Texas toast as buns
    >Brie cheese, dijon mustard, and spinach as condiments

  28. 1 month ago
    Anonymous

    Chuck ground at home, 100g to 1/4lb patties, grilled to 153°F, seasoned with salt and pepper, rested for 10 minutes. Homemade buns toasted on the grill. Mushrooms, onions and jalapenos sauteed in cast iron on the grill, deglazed with whiskey, tequila or scotch then reduced. Either sharp cheddar or Swiss. Homemade ranch, homemade BBQ sauce. Bacon. (Use the bacon grease in the mushroom mix to saute).

    • 1 month ago
      Anonymous

      >100g to 1/4lb patties, grilled to 153°F
      Stopped reading there.

      • 1 month ago
        Anonymous

        If you came to my house on burger night I'd make yours up to 1/3lb (or even perhaps a double 1/4lb), and I'd grill it to whatever temp you specified. I'm no burger gatekeeper.

        • 1 month ago
          Anonymous

          The problem is that you're larping as an American, but you forgot what the unit of measurement below pounds was called, so used grams instead. 153F is also a moronic number that nobody would ever use ("yeah, give me medium-well, but make it a little closer to medium than well-done" is not a phrase that human has ever spoken). And using a thermometer to temp a 1/4 pound burger is just absurd in the first place. I know a "quarter pounder" is considered the big boy burger at McDonald's, but that's a tiny patty, and not something you could accurately temp to an exact degree like 153.

          • 1 month ago
            Anonymous

            moronic foreign tourist larper on suicide watch

          • 1 month ago
            Anonymous

            >a quarter pound of beef makes a tiny patty
            I'm not that Anon but I wanted to comment here.
            I'm not a small guy. Using Amerimeasures, I'm 6'1, 195lbs. I'm from yurp but live in the US. When we buy ground beef for burgers, I use a scale and measure out 100g per patty. That's less than a quarter pound (113g). Between the burger (meat, buns [or in my case, bread] and fixings), the side (fries and/or salad, if I didn't put any veg on the burger), I'm satisfied until the next meal.
            Why do I not feel hungry after a quarter pound burger but you do?
            >my family sometimes eat what can best be described as burgritos, which are ground beef formed into a sausage shape rather than a patty and put into a flour tortilla, this way, we can add lots of vegetables and wrap it up as a burrito without fricking the structural integrity

            • 1 month ago
              Anonymous

              You're filling up on fries so your gay little poverty euro-measured patties are enough.

              • 1 month ago
                Anonymous

                More veg than fries but that makes sense

                >why do I not feel hungry after a quarter pound burger but you do?
                That has absolutely nothing to do with anything I said. I was saying that patty is too small to temp to anywhere near the accuracy of 153F. There are multiple reasons why this is the case, but I don't really feel like explaining them all. The point being made was that the other anon/(you) don't know what you're talking about and are just larping.

                Of course I also don't believe for a second that you're not the same anon. I don't even believe you're 6'1 and 195 pounds. That's just too convenient. It's like, "yeah, of course I'm over 6 feet tall, but I don't want to brag since it's only by a little bit, and I'm just under 200 pounds, which has nothing to do with the fact that there's a '200 pound and over fatty' thread up right now and that seems like a convenient cut off; oh yeah, my dick is also above average, but it's only 7 inches, so it's not like I'm special." It's the exact same lazy shit Trump does; but it only works when you're playing to the lowest common denominator.

                >I was saying that patty is too small to temp to anywhere near the accuracy of 153F.
                Oh, I get it. Good point.
                >The point being made was that the other anon/(you)
                Guess I shouldn't have bothered asking you anything. I'm not that Anon but you believe what you like, ma'am. I'm not the thought police. You do you, boo.
                And I don't care if you believe me about my height and weight. I only mentioned them to point out that I'm not some small dude and a supposedly small burger is enough for me for a meal.
                >imagine having so little going on that your height is a bragging point
                lmao

            • 1 month ago
              Anonymous

              >why do I not feel hungry after a quarter pound burger but you do?
              That has absolutely nothing to do with anything I said. I was saying that patty is too small to temp to anywhere near the accuracy of 153F. There are multiple reasons why this is the case, but I don't really feel like explaining them all. The point being made was that the other anon/(you) don't know what you're talking about and are just larping.

              Of course I also don't believe for a second that you're not the same anon. I don't even believe you're 6'1 and 195 pounds. That's just too convenient. It's like, "yeah, of course I'm over 6 feet tall, but I don't want to brag since it's only by a little bit, and I'm just under 200 pounds, which has nothing to do with the fact that there's a '200 pound and over fatty' thread up right now and that seems like a convenient cut off; oh yeah, my dick is also above average, but it's only 7 inches, so it's not like I'm special." It's the exact same lazy shit Trump does; but it only works when you're playing to the lowest common denominator.

              • 1 month ago
                Anonymous

                t. jealous small-dicked manlet
                He's from Netherlands or something. That's literally average height there, you insecure little c**t

              • 1 month ago
                Anonymous

                The odds of a 7 inch wiener and being 6'3" are about the same distribution. It isn't super uncommon. Those are my stats too. I'm 190 though which is too skinny for my height, but I struggle to gain weight.

          • 1 month ago
            Anonymous

            Sorry if you're triggered, but I'm a Burger that grills his burgers in southwest Ohio, and I love Cincy chili as well. Since I grind my own chuck the amount is never exact, so I start as low as say, 85g? But I'll go up to 1/4lb. Yes, I weigh what I have and I use both systems to measure, whichever is easiest. I also enjoy shooting .223 or 30-06, but for serious long range shooting I'm a 6.5mm guy. I say 153° because I used to go to 165°, but when I started grinding my own I started cutting back the temp. Went down to 145° but that just didn't taste good, so I started playing with it and now I shoot for 153°-155°, it's just the Goldilocks temp for us I guess. And I've never had trouble temping or pulling at those temps, give or take a degree anyway. But like I said, you do you, and if you were here I'd make yours however you want it.

            • 1 month ago
              Anonymous

              >I'm a Burger that grills his burgers in southwest Ohio
              >I love Cincy chili as well
              >I grind my own chuck
              >I use both systems to measure, whichever is easiest
              >I also enjoy shooting .223 or 30-06, but for serious long range shooting I'm a 6.5mm guy
              >when I started grinding my own I started cutting back the temp
              >it's just the Goldilocks temp for us
              >if you were here
              Thank you, anon. Amazing larp. It's uncanny valley tier.

            • 1 month ago
              Anonymous

              >like I said, you do you
              Where did you say that? The only person who said that earlier ITT was me and I don't live in shitty-ass Ohio. Frick that place.

  29. 1 month ago
    Anonymous

    With ground beef, burger fixins, and a charcoal grill. How else would you do it?

  30. 1 month ago
    Anonymous

    don't really make burgers at home. I like to eat quite a lot and stay slim and the value proposition on burgers viewed through that lense is pretty bad, I do eat burgers on the go a lot though

    • 1 month ago
      Anonymous

      >the value proposition on burgers viewed through that lense is pretty bad
      I had a coworker who talked like this, except they were trying to argue why cooking at home wasn't worth it.

  31. 1 month ago
    Anonymous

    80/20 beef
    montreal steak seasoning
    blue cheese
    bacon
    toasted bun

  32. 1 month ago
    Anonymous

    Frozen Angus patties
    Cheapest buns
    Cheapest plastic cheese
    Tomato slice
    Onion slice

    It always comes out delicious because I am a great cook

  33. 1 month ago
    Anonymous

    Thin patties over charcoal

  34. 1 month ago
    Anonymous

    *ahem*
    A burger with multiple thin patties is better than one with a single big patty.

    • 1 month ago
      Anonymous
  35. 1 month ago
    Anonymous

    >get patties from local butchshop thats attached to a steak house (they use grinded leftover steak pieces for patties) Currently $10 per lbs
    >fire up grill
    >get it as hot as possible
    >throw patties on
    >patties immediately light on fire and burn to a crisp

  36. 1 month ago
    Anonymous

    >smash patty on pan
    >add shitload of salty seasoning
    >flip and smash
    >flip once more to cook off blood raised to the top

    put on bun and add bacon, lettuce, tomato, and a (yellow) Kraft Single™

    • 1 month ago
      Anonymous

      and mayo

    • 1 month ago
      Anonymous

      >flip once more to cook off blood raised to the top
      I tend not to do that more often than I would like. The vast majority of the time its just juice instead of blood.

      • 1 month ago
        Anonymous

        >the vast majority of the time its just juice instead of blood
        It’s never blood. Animals are bled out when slaughtered and have their entrails removed. Both of those would typically very quickly spoil if not removed. Blood goes through veins and arteries. Even if you’ve never eaten any kind of animal blood explicitly prepared as food, you must have at least cut your mouth at some point in your life and know what blood tastes like. It’s salty, and tastes like iron. The liquid that comes out of beef when you cook it is a combination of myoglobin, water, and rendered fat.
        Sometimes it appears reddish, but it tastes like…beef, not blood. I really don’t understand how some people can’t recognize the difference.

    • 1 month ago
      Anonymous

      found the black man dat ovah cooks dey meets dry

  37. 1 month ago
    Anonymous

    >How do you typically make your burgers at home?
    Make:
    >80/20 or 85/15 ground beef.
    >Use small kitchen scale to portion, typically 0.25, 0.33, or 0.2 lbs.
    >Use simple burger press to hand press into patty shape.
    >Empty patty from press onto wax paper square.
    >Sprinkle desired dry spices on top of patty and gently tap in.
    >Lay another wax paper square on top of burger.
    >Put burgers into gallon size ziplock bag. Max 2x2x2 arrangement. No squishing.
    >Freeze burgers for later.
    Cook:
    >Fire up grill on high to med-high.
    >Remove wax paper and place patty on grill.
    >Direct heat, medium temperature, lower grill cover.
    >Wait a few minutes.
    >When top of patty has pooled some liquid, or bubbles, flip patty.
    >Wait a few minutes.
    >Remove from grill onto bun when desired doneness.
    >Assemble desired toppings and condiments on burger.

  38. 1 month ago
    Anonymous

    why would I make a burger at home when I'm rich and can pay someone to do it for me?

    • 1 month ago
      Anonymous

      Why would you pay someone for an overcooked burger?

      • 1 month ago
        Anonymous

        I think intentionally having bad taste is a way for people with wealth to imply that they weren't born into it, but earned it themselves. It's a very American attitude. Trump does it all the time (even though he was born into wealth and privilege and never worked a day in his life - so yeah, he's actually more of an example of how being born into wealth doesn't mean you have good taste).

    • 1 month ago
      Anonymous

      >dry ass burger with poorly trimmed/crisped lettuce placed on the wrong side
      fire your chef

    • 1 month ago
      Anonymous

      This.
      I don't care what the name of the board is, people that post their own cooking here are gays.

      • 1 month ago
        Anonymous

        Everyone who actually knew how to cook jumped ship before 2016. They knew something, just like moot knew something.

  39. 1 month ago
    Anonymous

    here's a nice trick for some variety - fry up a small quantity of some kind of tasty veg that you've chopped finely, then mix it into your beef before cooking. onions and garlic are the obvious choices, but i've also tried
    >cherry tomatoes
    >mushrooms
    >leeks
    >bell pepper
    >fresh chilis
    >aubergine
    >fresh basil
    even little crispy bacon bits works great

  40. 1 month ago
    Anonymous

    4 oz beef

    butter cast iron

    put SYM on both sides

    cook for 5 min at 4 1/5 then flip for 4-5 min

  41. 1 month ago
    Anonymous

    I just buy a frozen patty, put it in the oven for 20 minutes, toast whole grain bread on pan with lots of butter, chop a chive, add it on top of gauda cheese, add garlic powder, pepper and ketchup.

    • 1 month ago
      Anonymous

      You eat like a gay foreigner

      • 1 month ago
        Anonymous

        I am gay though

        • 1 month ago
          Anonymous

          hence the gouda

          • 1 month ago
            Anonymous

            Gouda is good-a
            The cheddar is better
            The havarti is a party

            • 1 month ago
              Anonymous

              havarti is a criminally underrated cheese, but it doesn't belong on a burger.

      • 1 month ago
        Anonymous

        buying frozen slop is as american as apple pie and steroids

  42. 1 month ago
    Anonymous

    i do 1.5;1 ration of onions to beef.

  43. 1 month ago
    Anonymous

    I'm surprised no one has mentioned boofing raw hamburger yet. Rectal absorption is much superior and healthier.

  44. 1 month ago
    Anonymous

    NOT KOSHER. WILL NOT EAT!

  45. 1 month ago
    Anonymous

    I don't eat burgers. Every part of it can be put to better use.
    Well, go frick yourself buddy...pal...even.

    Steve for free included.

  46. 1 month ago
    Anonymous

    i dont see how it's any of your business what i do in my own home

  47. 1 month ago
    Anonymous

    Caramelized onions flavored with soy sauce and sugar. Oven broiled burgers. Steamed buns.

  48. 1 month ago
    Anonymous

    mine

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