/ck/ - Food & Cooking

>>18540640
There are no big chunks of unrendered fat in a burger because it's ground. Insofar as there is fat, it's akin to eating prosciutto with a layer of fat on the outside; it's sliced so thinly that the fat virtually melts in your mouth. There's nothing wrong with eating steak tartare for exactly the same reasons, but it does bring up the most common caveat people will make when it comes to eating burgers that aren't cooked well-done, which is that, "it's safe if you buy the meat from a butcher you trust and grind it yourself". It is true that it is marginally safer, as you can be sure that all the meat is coming from a single animal, but otherwise it sounds like you're agreeing with me about the dangers of eating rare beef.
>>18540666
>the fact that a well-done steak is recognized as unappealing by everyone with any sense of taste and discernment has no logical connection to the conclusion that a well-done burger is somehow any better
And the fact that a few people think they prefer well-done burgers has nothing to do with the argument that anything under well-done isn't safe, and is therefore a moot point. I never tried the Truff fries because I wasn't willing to spend $4.50 for a dozen cold fries topped with a drizzle of a sauce I have at home and a few chunks of their worst protein. I might try the 7-layer stuff.
>>18540681
>the grease keeps them moist
This is just blatantly false, but I guess it's your opinion vs mine. I can't tell you how many times I've seen someone here say, "if you can't cook a well-done steak that's still juicy you're just a bad cook". That's just not how it works.

>>17912101
Usually the top bun is flattened because I shove it into a little box, but this time I left it on the side because I also brought home some special sauce in a ramekin. Here's the burger I posted a year ago for reference.