/ck/ - Food & Cooking

>>18668113
>If you're not going to the local butcher and getting the most clean meats, like the ones used for steak taretare then cook your burger.
In my country the minced beef in supermarkets are safe to eat.
>>18668126
>The most dangerous part of any cut of meat is the surface, and with ground meat that surface is mixed in throughout the meat. Unless you know that meat is coming from a healthy cow slaughtered and butchered in sanitary conditions, it is not at all safe to eat ground beef raw
Agree.
>>18668140
Don't live in the US, I don't think I'd dare to eat raw supermarket minced beef there.

>>17074451
>>17074453
Wrong, as long as the meat is handled with proper hygiene standards, it's safe for healthy adults with normal immune system.

Pic related, a burger I made with ground beef I bought at the supermarket.

The reason this happened was because of this:

“Croucher was the chef that night. The mince was not cooked properly and was placed into a pan with iced water. Croucher needed to leave, so put the mince in cling film and put it in the fridge overnight. Having left it, he cooked it again and added warm mashed potato. He did not take the temperature when it was served.”

When first cooking the mince improperly it created great conditions for bacteria to multiply fast. Then when he used it the following day, it seems he didn't heat it up enough to kill that bacteria.

>>16771915
I prefer pickles on the side usually.

Burger made of fatty ground beef and salt.

I like to keep it simple:

-Mayo, mustard, ketchup, onion
-Mayo, blue cheese
-Mayo, hot sauce

You get the idea. Sometimes I do a full lettuce, onion, tomato, mayo, ketchup, mustard too.

Sometimes I like bacon, but it often overpowers the flavours I want.

Sometimes I even use a thin layer of baby rays BBQ sauce on it. The variations are endless.

Pickles goes on the side.

Pic related is a burger I made recently. It was delicious.

>>16003604
>What's the best ways to cook burgers?
In a pan: The patty needs thickness, but not too thick either. The patty needs to stay in the refrigerator until right before cooking. The pan has to literally be smoking hot at max power. Then you quickly sear each side in animal fat. This way you avoid cooking the burger more than bleu/rare.

>>15971624
>getting this made over someone liking something you don't like
Anyway bleu burgers are delicious. Pic related, one I made recently.

What's your preferred doneness for burgers? Mine is rare/blue rare.

Pic related. A burger I just ate. Mayo, mustard, ketchup, onion and pickle on the side. It was delicious.