/ck/ - Food & Cooking

>>19180476
Standard old fashioned method:
>Put pan on stovetop at medium-high to high, depending on stovetop. Add fat of choice, I like clarified butter.
>Hand-form patties (I like 80/20 beef) larger than bun (it will shrink). Do not overwork. There is a technique to this, keeping the edges rounded so they don't crack, and the patty uniform but slightly thinner in the middle.
>Place patty down in center of pan. Add desired salt and pepper.
>Cook without moving, pressing, or lifting the patty. Just don't touch it. You want the burger to be 90% cooked before you do anything.
>When the edges start to look done, and juices are coming up through the top, flip burger once. Do not press on it.
>Season cooked side with salt and pepper and place cheese on top if desired.
>Cook 90 seconds or so.
>Place on toasted bun topped as desired. Let rest at least 5 minutes before eating.

How my dad did it, how his dad did it, and his dad as well. I don't know what all the fuss is about smash burgers, this method produces a superior seared crust. Moist and juicy inside, even if well-done. In order to to adjust done-ness, just change thickness of patty. The thicker the patty, the rarer the center.

>>19062140
I wasn't expecting this level of humility and now I feel like a jerk. I'll post the last burger I made and took a photo of. I call it grandpa-style... ketchup, mustard, pickle, american cheese. Griddled in an old fashioned way. You can tear it apart if you wish.

Post burgs!

>>18869023
Ketchup and Mustard is from Christmas which is the only day of the year when I eat cheeseburgers all day long.

Pic related.

Burgs are too easy and really the only way to fuck them up is by overcomplicating it.

Fuck you nignogs and this stupid shit.

I am having a cheeseburger christmas. Feast your eyes: