/ck/ - Food & Cooking

unmelted cheese
weird color and texture to patties
no mayonnaise on buns
no greens
2/10

>>12063571
Melt that cheese and put some greens and onions on it.

>>12063581
Mayonnaise and Dijon on the bottom half of the buns, melting cheese is weird, the colour is only weird in the photo

I hope that's not beef
The cheese is too thick and not melted
Need to add: mayo, lettuce, onions

>>12063590
>melting cheese is weird
You are the weird one

I chopped up a steak to make the patty btw
So what I need to do to make real American burgeurs is
>greens
>onions
>thinly sliced melted cheese

>>12063602
Everyone does borgers different. If you're not actually memeing why do you think everything in america is done a certain way?
My brother likes his cheese melted on his bun not his patty. My other brother doesn't like cheese on his borgers at all. I like cheese melted onto my non-animal product patty.
Do whatever the fuck you want, jeez

>>12063617
>non-animal product patty
git

>>12063602
>burgeurs

>>12063602
Hamburgers are made with ground beef. You need to grind your steak. Cheaper cuts of beef are ok.

>>12063637
Don’t have a grinder, I just chopped it really small

Looks alright, cheese needs to be melted though

>>12063602
chop up your meat finer, I'm talking like chinese-chef-dual-wielding-tier.

The "true" american burger is really how you want it, regardless of what people on here will tell you.
But not melting your cheese is a little weird, admittedly. Common toppings you'll see are indeed greens, onions, tomatoes, pickles too. Ketchup, mustard, mayo. Cheese is about ratio more than thickness, you don't want too much cheese to burger because you don't want to compromise the flavor of the burger. Everything you add to the burger should compliment it and serve it, not overshadow it. Making the cheese thinner helps melt it more easily.

If it tastes good then that's ultimately what matters.

When you melt the cheese put it on early enough that it'll melt but the burger won't be overcooked. Timing depends on the type of cheese used and how quickly it melts, patty thickness and how you like it cooked.

>>12063571
slop o shit/10

>>12063687
Rude desu

>>12063571
Um yeah, as everyone has said the cheese being unmelted is an egregious error. I mean wtf, american cheese style product "now melts."

>>12063571
wtf are those

>tomato only

>>12063602
>I chopped up a steak to make the patty btw
Just have a steak sandwich, what the fuck?

>>12063617
>non-animal product patty.
I'd just eat portabellos if I was a veggie.

>>12063645
just buy mince

>>12063657
This many understands what it means to be an American: You are free to fuck up your burger in any way you choose, so long as it's the way you wanted to do it.

>>12063602
>Bun
>Patty
>Sliced cheese (Cheddar, Mozzarella, Gouda or whatever.)
>Lettuce, Spinach or Microgreens if you're a fag.
>Wafer-thin onion
>Tomato
>Some condiments, who cares.
Mustard, pickle relish mayo and ketchup are popular but I don't like ketchup.

Slice your tomato thinner, those things are like steaks.

You should put the cheese on the most well-done side of the the burger a short while before it's completely done cooking, after you've flipped it at least once, and, if you're doing it in a skillet, put the lid on. If you're doing it on a grill close the lid/hood and just chill.

People say the vegetables go on top but who cares. You really can't fuck it up as long as it's all inside the bun and you enjoy it. Remember to season with salt and pepper, to taste.

Alternatively, just pan-fry some mushrooms and onions until the mushrooms shrink and the onions caramelize. Put them on the burger and melt mozzarella over it.

Feel free to make fun of me for taking someone serious on the internet.

>>12063581
quite possibly the worst burger i've ever seen, if you can even call it that. fucking foreigners..

>>12063602
Don't listen to these flags who say that you need a fine grind for your burg, that factor is fairly irrelevant. What you need to focus on is the crustiness of the burg and the balance of flavors brought by the toppings. A few slices of pickle or some thinly sliced onion will replace the texture of the greens so don't worry about your "greens" either.

>>12065734
Toast the buns. Mayo on the bottom bun with a bit of freshly ground black pepper.

>>12063571
Not an American but you need to melt that cheese.

>>12065199
>tomato

>>12063571
well at lest they're not retarded giant meatballs and stacked so high its impossible to pick up and falls apart. But the cheese seems a little thick, other then that not bad.

>>12063571
Put the cheese on the patty when it's on the grill so it melties

in burgerland we have meat/fat ratio on the meat, so for burgers I look for 80/20 or 75/25. Don't go super lean because it will dry out
>shape about 1/4lb ~ 120g of mince into a patty with a depression in the middle (this keeps it from getting tall)
>grill: medium high meat, salt and pepper both sides, about 5 min per side or until it is medium
>griddle: same thing, but add a T of oil
>cheese: american fake cheese or colby jack. don't go super strong or extremely melty like mozz
>toast your buns
>little bit of mayo and mustard
>pickle if you want, imo it's required
I keep it really simple. your attempt looks like if I went to someones house and they offered to make burgers. I wouldn't say no, but I wouldn't rave about it. good attempt 5/10 keep cooking.

>>12063602
>>>>I chopped up a steak to make the patty btw
almost everyone i know uses 80/20 ground beef for burgers.

>>12065236
Wtf is a "steak sandwich"?

>>12066747

You at least nailed the toasted bun.

>>12063571
ameringger here
pros
>toasted roll
cons
>beef looks weird
>>12063602
you need ground beef 80% meat/20% fat
if you dont have a grinder buy one.
>variety of toppings
throw some more veggies on that. Lettuce, tomato, onion, pickle are standard although you dont need them
sauteed onions, sauteed mushrooms, bacon, jalapenos...shit like that
>MELT THE FUCKING CHEESE
imagine chewing that large cold chunk of cheese

Why the fuck do other countries think the cheeseburger is the pinnacle of American cuisine? Jesus fuck, it's just meat and a bun.

>>12063590
melt the fucking cheese coward. im gonna find you and hurt you

>>12063592

>cheese is too thick

There is no such thing but it indeed needs to be more melted

>>12063571
the STATE of those tomato slices
the cheese looks like the kind of cheese that would taste great room temp so unmelted is fine
looks like you toasted one set of buns and not the other, whats up with that?
otherwise toasting the bun is pro move

whats in the patty?

>>12067381
The tomato slices are the only things that look good. The cheese is probably okay, but has no business being on a burger in those thick unmelted slices.

>>12063602
chopped up steak sounds good
also, use iceberg lettuce for greens and nothing else
use either yellow or red onion, your preference. but they MUST be sliced not diced
you could go the extra mile and saute your onions with some mushrooms.

thinly sliced cheese isnt a necessity, and depending on the cheese, melting is also an option.

>>12067398
fuck no, the tomato is cut way too thick for my liking
but i agree, thickness of cheese is too much

you want the patty to be the main attraction

>>12063571
Maybe it's just the angle, but that looks like WAAAAY too much cheese. Tomato is a bit thick too

>>12063590
>melting cheese is weird

>>12063571
The tomatoes are too thick
The meat looks disgustingly pale
The cheese looks like it’s still cold and has no business being there, is far too thick, and is that two slices since it wasn’t wide enough?
No lettuce or onion in sight
No apparent condiments
The only thing you got aesthetically right was the toasted bun.

>>12063571
F

>>12063590

>melting cheese is weird

>>12063590
>melting cheese is weird
This is actually the most ridicoulus thing I've ever read.

>>12063590
This anon is correct.

Cheese should be cold on a burger, added directly from the fridge at the last moment.

Burgers should have a temperature differential. The meat should be piping hot and the salad/cheese/whatever should be ice cold just from the fridge.

Fuck people who serve warm food.

>>12063590
>melting cheese is weird

This is something my extremely picky, 10 year old nephew would say. Are you a child or autistic?

TO BE AMERICAN IS TO HAVE YOUR BURGER ANY DAMN WAY YOU PLEASE

THERE IS NO BURGER CZAR PUBLISHING GUIDELINES ON APPROPRIATE BURGER PREPARATION

YOU ARE NOT SUBJECT TO EUROPOOAN UNION REGULATIONS ON SALAD:MEAT RATIOS

WHATEVER YOU DESIRE, YOU CAN HAVE - IF YOU WORK FOR IT

THE AMERICAN BURGER IS THE FOOD OF THE FREE MAN, BUT TO BE TRULY AMERICAN IT MUST BE PREPARED IN FREEDOM

>>12068746
You are a ridiculous human being, and your opinion has been discarded.

>>12068755
Anthony Bourdain something unironically similar to this, when he discovered a burger joint that would serve med-rare burgers.

>>12063590
Based and cheesepilled

>>12063571
Unmelted cheese is really a crime when it comes to burgers, also that looks like regular cheddar, which doesn’t melt well at all and sucks on a burger. You actually need the processed stuff or a good melting cheese.

Raw/10

>>12063590
Did your babysitter drop you and not tell your parents?

>>12063571
noice

>>12070339
Will becoming an alcoholic make my hairline better?

>>12070458
That's what the image shows, so it must be true.

>>12068746
This. Except your last remark is wrong sometimes. But for burgers you're right. Cold cheese is awesome on burgers. You can actually taste it.

>>12063590
This. You niggers have probably never had a burger with cold cheese of actually good quality. I bet shitty processed cheese product is disgusting cold, but actual good stuff is better cold on a burg.

>>12068755
God I love America so damn much

>>12063590
I was 100% on your side untill you said melting cheese was weird. Now i know this is all just a sad cry for attention.

>>12063590
>melting cheese is weird
I will fly over to wherever you are on this fucking planet and give you a stern lecture about cheese melting.

Does this look better frens?

>>12063590
>melting cheese is weird

>>12072241
8/10 my guy great job. You can sleep soundly tonight. Looks like something you would buy a at a microbrewery in california.

>>12072241
weak bun game and a little too much spinach
still good though 7.5/10.2

>>12072241
burgers that tower up and not landscape out is a big mistake

>>12072264
>>12072274
Thank you frens

>>12072241
now that's a burgah

>>12072241
huge improvement
did you like it?

>>12063590
Replying to you ;)

>>12072241
Much better than attempt #1. For a true American burger (at least from a southern American, califriends have different rules) use white onion instead of red and iceberg lettuce instead of spinach.

>>12063590
This anon is right. Good cheese tastes better cold than warm/melted cheese.
I'll make lasagna or stuffed shells and pop 'em in the fridge for tomorrow's dinner, because ricotta cheese has a lot more flavor cold. Same principle here. A good slice of Vermont cheddar is best enjoyed unmelted.

>>12072241
Where’s the motherfucking pickles

>>12063590
was it tasty dude?

>>12065734
thank you for your (you) kind anon, my burger brother in arms

>>12072241
how does it taste, friend?

>>12063571
Looks pretty good to me

>>12066750
There better be horse radish sauce on there

>>12072277
Idk I still think it looks good
>>12072286
>>12072303
>>12072324
>>12072368
It tastes rly good
>>12072343
I bought some pickles only to realize they were the “sweet” variety when I went to put them on the burgeur

>>12072449
It looks good, and most importantly it tastes good to you. That’s what matters.