/ck/ - Food & Cooking

>>19276657
Here you go anon.

73/27 ground beef.
Chill meat in fridge.
Weigh out 1/3lb amounts. Don't handle the meat too much. You want the meat to stay slightly chilled when forming patties. You can work in salt and spices now, but don't overwork the meat. It will look sort of pale and white if you do, and have a worse texture.
Form patties flattened down to at least the size of the bun, if not a touch larger. Not smashed flat like paper, but not thick either. Try to keep the edges from splitting, and reform them if they do. You can also put a small dimple in the middle on one side.
If you're cooking right away, go get the grill started. You want it to be nice and hot before you put the patties on. If you're waiting a while, you can put the patties on a tray or a plate and put them in the fridge for now. Room temp/slightly cold is fine for when they go on.
Season the non-dimpled side before you take them out to the grill. Salt and pepper is fine.
Put them on the grill seasoned side down and dimple up, and season the other side immediately. If you're on gas, put them directly over an active burner on high, preferably one that has less flare-ups, or directly over the charcoal. You can put the lid down/back on the grill.
Go prepare cheese, a clean plate, and buns if you are going to toast them on the grill.
Cook until juice starts pooling on the top of the patties, and the edges start to brown. The juice will often start pooling several minutes before the edges turn.
Flip your patties. There will be some flareups as you dump the juice on the top of the patties onto the fire. Depending on the melting quality of your cheese, it can go on now, or in a minute.
From here, you should check the internal temperature with a thermometer like pic related every few minutes. 160F is safe and fully cooked, but if you like pink and extra juicy, and trust your meat supplier, you can go lower such as 150-155.
Don't forget to toast your bun.

Enjoy, and always remember, fuck niggers.