/ck/ - Food & Cooking

>>11895741
THAT BURGER IS GARBAGE

>way to tall, way to hard to eat
>thick pattys take forever to cook and all the juices leak out

What you want is a thin, juicy, seared patty, maybe double. You want fresh meat, with a good sear. Special sauce is a must as well.

Here's how to make the best burger, a classic american smashed burger.

>buy some chuck at a butcher shop, at least 80% fat, have them grind it for you fresh.
>refrigerate the meat before, for a single patty use 3-4oz depending on how big ur bun is. For double pattys use 2oz
>preheat cast iron or griddle to almost as hot as it can get
>butter or oil the pan and place the ball with patchment paper on top.
>smash down with a flat sauce pan, flattening and holding down for 10 seconds, salt liberally after
>flip after the juices start pooling, maybe a minute depends how big ur patty is. add deli american cheese
>toast your fav bun in butter
>make special sauce.
>.5 cup mayo, 1tps ketchup, 1tsp mustard, 1tsp vinegar, 1tsp pickle juice, salt pepper. sometimes i put a pinch of paprika or garlic powder. but even just mayo and ketchup is good. dont underestimate the vinegar and pickle juice tho
>put ur fav toppings
>profit