/ck/ - Food & Cooking

Hire a special assistant you fuckin retard

Pan
Nice and hot

>>13344124
Medium high heat, thin patties, short cook time, stainless steel or cast iron, little bit of oil no way to fail

>>13344160
Asked and answered.

>>13344160
>Medium high heat
Nope! HIGH heat!

>thin patties
Right! And smash them!

>stainless steel or cast iron
Those will work work! Whatever you do don't use teflon!

>little bit of oil
No! A lot!

Cast iron. You should be using meat with a high enough fat ratio that you don’t even need oil or grease.

Also don’t ever use that yellow “cheese” I wasn’t even allowed to eat Kraft slices as a kid.

>>13344172
reddit

>>13344209
American cheese is perfect for burgers. Kraft is fine.

>>13344209
>Also don’t ever use that yellow “cheese”
This is literally the perfect use of processed cheese food product. No other cheese compares for melting over a good burg.

>>13344124
use enough oil where you are basically deep frying them

>>13344216

Blue, Gouda and Pepperjack are all so much better tasting. Why spend the time to make your own burger and then ruin it with American cheese or one of those cheap buns? Get real cheese and real rolls from the bakery section to toast with your food. It’s slightly more work but so much more satisfying.

>>13344231
>Blue, Gouda and Pepperjack are all so much better tasting
Agreed. On their own, that is. For a burger American is perfect and better.

>>13344172
>Still doing smashburgers

Smashburgers are so 2017, now you're supposed to do smearburgers. Smear the meat on the grill into kind of a stain that's wafer-thin.

>>13344234
I agree, but to each their own.
For me American cheese is fine, but if a foreigner wants to ruin their burger then that is fine as well.

>>13344238
I like a thin burger but that's just taking it too far.

>>13344231
None of those cheeses provide the same texture of an American slice, save that bleu cheese for wings.

>>13344124
Non stick pan
NO OIL
works with Frozen or not frozen patties no thicker than 3/4 of an inch.

heat pan with high heat.
place burger in pan cook for at least 2 minutes do not squish do not peek do not fuck with it.

if 2 minutes is up or burger starts to raise up in the center flip and cook on medium to high heat for another 2 minutes. do not squish do not peek do not fuck with it.

if you used a frozen burger flip every 1 minutes until it stops bleeding (unless you want it medium), salt on last flip add cheese if desired, turn off heat and wait for burger to stop sizzling, it is now done.

if not frozen flip 2 more times at 1 minute intervals. salt on last flip add cheese if desired, turn off heat and wait for burger to stop sizzling, it is now done.

>>13344240

>foreigner

I’m from North Jersey

>>13344252

And I forgot those don’t work here.

>>13344252
I'm sorry for assuming your national identity bruh.

>>13344250
>non-stick on high heat
Enjoy your fluorine gas.

>>13344261
you're an idiot.

>>13344250
Terrible advice.

>>13344265
>Pyrolysis of PTFE is detectable at 200 °C (392 °F), and it evolves several fluorocarbon gases and a sublimate.
>The degradation by-products can be lethal to birds,[59] and can cause flu-like symptoms[60] in humans—see polymer fume fever.

>>13344278
this had been debunked plenty of times before
don't forget to take your meds

>>13344124
smash burgers

>>13344294
There's no debunking dead pets.

>>13344172
could you put more exclamation marks you insufferable retard !!

>>13344278
Useless without stating the PPM of degradation by-products created per given PTFE amount.
Did you know that burning wood or charcoal produce fumes that can be lethal to human beings?

>>13344124
A bunch of disgusting shit leaks out as you are cooking, and there are oil splatters literally all over the kitchen. It is a complete disaster.
All over the stove, the hood, the knobs, the oven handle, the floor, and (You).
Result is a mediocre burger that looks awful, and a kitchen that is fucking trashed.
Burgers belong on a grill, outside. Make something else with your ground beef if you only have a stove.

>>13345260
This is what you get. 80/20 patties, started in a dry pan, no oil, high heat, heavy duty quality pan, but not teflon.
WOW, looks amazing

>>13345260
>Burgers belong on a grill, outside
How do they make burgers on a griddle though?

>>13345269
You can't cook.

>>13345270
They scrape the scrapple off at the end. Meanwhile, it just hangs around in your pan and ruins the experience.

>>13345269
what the fuck are you doing you sperg

>>13345273
List the things I did wrong, CHEF.

>>13345273
How should he cook that such that the burger does not boil in its own runoff and gets dried out before it burns?

>>13344252
based

>>13345269
jesus christ, and i thought my stove-top burgers looked gross.
my problem is they keep falling apart...

>>13345269
retard

>>13344234
I'd argue Pepperjack is better on a burger as long as it has any manner of bacon, fried onions, etc..

>>13345306
>my problem is they keep falling apart...
If that's due to sticking, then you should understand what you need to remedy to stop them from falling apart.
If it's not due to sticking, make sure you're using something with enough fat like 85/15 instead of 95/5. Otherwise, besides making sure you're not mixing in a bunch of solids, I unironically recommend giving freezing the burger patties a try.

>>13344172
actually kill yourself for real

>>13344216
>American cheese is perfect for burgers.
>>13344234
>For a burger American is perfect and better.
There's a reason why the default burger cooked by Burgers is:
>80/20 ground meat
>grilled bun
>let us
>tow mate oh
>Un yun
>Pick Hill
>American cheese
>must hard
>catch up
>Mayor Nase
There are many like it but this one is mine.

>>13345273
>>13345282
>>13345312
I will repeat:
List the errors, identify the root cause, and suggest corrective action.

>>13345313
Not at all. American is best.

>>13345390
>identify the root cause
You can't cook.

>>13345269
>>13345390
Errors:
>burgers are poorly compressed and formed
>meat is sticking to the pan
>you're boiling it instead of frying it, there is a difference
>too many burgers in the pan
>burger meat is ice-cold
Solution:
>form burgers into a ball, SQUEEZE that shit, then form it into a patty with your thumb pressing the edges in so it's flat. Or get creative, I use the plastic bag I store meat in to squash them out then touch them up.
>use less oil. Just a dab on a searing hot pan to prevent sticking
>use less oil. You're going to get spatter and mess, just rest the lid of the pan on it 1/3 the way off to cut down on spatters but don't trap the moisture, you want it escaping good.
>rest your burgers for a bit before putting them in the pan
>that pan only cooks 2 burgers at a time max
There ya go, give that a shot-er-roonie, see if she chooches

>>13345410
Yup. Should probably be using cast iron too. I bet that overcrowded pan faggot was cooking frozen patties or some retarded shit.

>>13345269
I've never seen such an awful looking burger before, and I mean that as a compliment, you've broken new ground and should be proud.

>>13345269
literal slop o' shit. you should be ashamed of yourself.

>>13345269
do americans really?

>>13345410
Errors:
>burgers are poorly compressed and formed
I bought them as pre-formed patties, I wasnt able to change this. It was 80/20 ground chuck.
>meat is sticking to the pan
Am I supposed to use a brand new flaw-free teflon here?
>you're boiling it instead of frying it, there is a difference
All the liquid came out of the patties, I did not intend to boil them, that shit just happened
>too many burgers in the pan
I agree. The pan was crowded
>burger meat is ice-cold
Yes it was. Right out of the fridge.
Solution:
>form burgers into a ball, SQUEEZE that shit, then form it into a patty with your thumb pressing the edges in so it's flat. Or get creative, I use the plastic bag I store meat in to squash them out then touch them up.
Its impossible to cook a good pre-formed patty?
>use less oil. Just a dab on a searing hot pan to prevent sticking
I used no oil. Or, it was a tiny glaze.
>use less oil. You're going to get spatter and mess, just rest the lid of the pan on it 1/3 the way off to cut down on spatters but don't trap the moisture, you want it escaping good.
Using a splatter guard would help, but its still a non-starter if I need to clean everything for a fucking burger
>rest your burgers for a bit before putting them in the pan
If this helps, sure. Whats the reasoning here?
>that pan only cooks 2 burgers at a time max
I agree. These patties were about 6 ounces each, they were touching each other.
There ya go, give that a shot-er-roonie, see if she chooches
Thanks. Only helpful post in this thread.

>>13345260
>>13345269
>>13345410
Oh yeah and you're cooking them too low. Med-high on a pre-heated pan. Pan should be heat-soaked well.
>Put pan on stove
>turn up to 1/4 max, wait 5-10 minutes
>add couple tablespoons high-smoke oil to pan
>turn heat up to Medium-High, 3/4 or so
>swish the oil around in the pan
>wait until oil starts to smoke
>add rested, not ice-cold burgers

>>13344124
Cook covered in a pan at low heat until you hit your target temperature. Then drain off the fat but don't clean it completely, just pour it out. Raise the heat to brown the outsides and your done.
You can go hot and fast but it's messy, doesn't always cook your patties and can cause sticking or burning very easy.

The trick is to cover your patties so they raise more evenly in temperature. Once you are within about 75% of your target temperature flip your patties. Also clearly use a thermometer.
After you have done this a few times you will learn how long it takes to cook, I'm very lazy so I'm using very low heat and it takes about 45min for me start to finish which works out fine if your watching something.

>>13344155
Garlic
In

>>13345457
>I bought them as pre-formed patties, I wasnt able to change this. It was 80/20 ground chuck.
You can still dress them, those pre-formed patties are SHIT. Still squash them in your palms while rotating the burger around and forming the edge w/thumb.
>Its impossible to cook a good pre-formed patty?
Basically, yes
>I used no oil. Or, it was a tiny glaze.
You need a thin coating over the bottom of the pan.
>Using a splatter guard would help, but its still a non-starter if I need to clean everything for a fucking burger
Burgers properly cooked 'aerosolize' grease into the air. Putting a lid 2/3 over the pan and directing the spray toward you vent, opening windows, is the only solution. If you don't want spatter, don't cook burgs inside. I do it, you have to work with it. I agree burger spatter all over sucks, so I learned to minimize it.
>If this helps, sure. Whats the reasoning here?
You see all that water? It's from pre-formed burgs. May be 80/20, but the water content is still high.
Resting at room temperature allows that moisture to escape. In reality, you should only be buying in-store-ground 80/20. It will have less moisture and less chance of disease (BSE which really isn't a concern anymore). It also tends to be higher quality. Just ditch the preformed burgers.
You are regulating moisture. All that water seeping out is ruining your ability to put Maillard (sear) ont he burgers. Resting to temp also cooks more even, so you only need a short sear, flip sear, done. Store ground beef will not rot on you while you have it covered with a paper towel for 1/2 hour or so on the counter.
Just trust me:
use store-ground 80/20
rest burger to room temp
>I agree. These patties were about 6 ounces each, they were touching each other.
You are clearly troubleshooting this yourself, try some guidance and keep going you will figure it out.
That's a sufficiently thick pan, too, I use an old teflon pan like that which I sanded the teflon out of.

>>13345457
>He didn't thaw his meat before he cooked it
I shiggy diggy

>>13345482
>Resting at room temperature allows that moisture to escape.
Resting at room temp allows the burger to evenly heat and the moisture to escape *while you're cooking it*. Cooks more evenly, less surprises from water seeping out all over.
Base problem is water-infused pre-formed patties.
You probably ougt to thaw them all out, smush them all into new patties while sopping up all the commercially-added weight water (thumb on the scale basically) and then you'll be ok. Still not idea.
They add water to the mix b/c water is heavy and you make more profit selling you water than meat.
Probably 20% water content in those pre-formed soup burgers kek

>>13345390
You talk like such a spastic lol

>>13345457
That's a nice pan with good seasoning and a fucking nice stove.
Are you yanking our collective cranks, Gordon?

>>13345494
This is the exact language engineers use in problem solving. (You) are a fag.
>>13345489
It was thawed, but it was fridge temp. I would never directly cook frozen patties.
>>13345482
I guess mess goes with the territory for pan fried burger. Not sure if this is worth it.
Also yes, $1.99/lb meat has low expectations. I don't think this market is intentionally adding water. The crowding must be the biggest mistake.
Overall... just fuck frying burgers inside. I think I learned enough to do it right, but the huge mess remains once the convenience of the preformed patties is removed, and the fact you have to do small batches, and let that shit splatter to all fuck. This ain't worth the trouble, save it for the grill and good weather.

beef mince
egg yoke (no whites)
mustard powder
garlic powder
onion powder
mix
make the burgers, compress them with your hands.
salt and pepper before you fry them.
hot pan.
seal them, and cook 5-7 mins per side
do NOT push them down and make all the juices come out like a spasmo.

>>13344250
>works with Frozen or not frozen patties
you make it sound like there is a third option

>>13345534
>Overall... just fuck frying burgers inside.
I've never fried a burger on the stove, because I hate grease splatter, but does anyone else use one of these indoor grills?
I've probably cooked 10,000 burgers on this thing when it's too late or cold to use the grill outside.

>>13345457
I'm glad you agree. Now stop being a fuck up and do it right next time.

>>13344124
add 1/4 inch water and then put on medium-high heat until simmering then add burgers and cover. reduce to medium heat and simmer for 12-14 minutes, flipping halfway through. not great but you can't fuck it up really. works with frozen patties too

Has there been a proper conclusion or are you faggots still sucking each other off? OP, has your question been answered?

>>13345761
The conclusion is:
Burgers are way to messy to do inside. Let your local greasy spoon cook one for you, or save it for the 4th of July party outside on the grill.
Stovetop burgers require that you fuck up your whole kitchen to make. Some people are massive slobs who are okay with this, I am not.

>>13344124
>>13345761
https://www.amazon.com/Grease-Splatter-Screen-Frying-Pan/dp/B01GFQFGFQ

>>13346509
>Burgers properly cooked 'aerosolize' grease into the air.
you are fucked either way. Don't think some gadget from Amazon can cure all your problems.

>>13345760
nothing like a sickly grey patty and a spatter mess. DO NOT ADD WATER OR OIL it is not needed.

12-14 minutes? seriously? that's about twice the time of my method.
>>13344250

>>13346509
those don't work.

>>13346503
This. It's a greasy nightmare to cook burgers inside, especially if you have one of those awful combination microwave/range hoods that does jack shit.

>>13346503
I've cooked burgers on the hob many times and they've always come out fine, sure I'll get a greasy pan but that's about it.

>>13345284
Preheated pan is a start. A cold pan will render out all the fat.

get a splatter screen you fucking retards

>>13345283
Like... fucking everything. How the hell did you end up with that mess? Was the pan cold when you put the patties in?

>>13346816
Ya they do...??? Especially for simmering tomato sauces.

>>13345283
You didn't preheat the pan until the oil started to smoke. Pretty simple singular mistake desu. (Also overcrowded but that wouldn't have really been an issue if your shit was hot)

If we cook burgers on the stove we use cheap beef, salt and pepper, and press them super flat. High heat in cast iron. It does make a bit of a mess. They turn out akin to McDonald's burgers, so we usually make thousand island and shred lettuce and they're way better than a real big Mac.

But honestly just cook some nice Chuck on the grill.

>>13348574
Oh and we keep a pack of American cheese slices for only this rare occasion.

>>13345360
Van Halen's backstage rider was fucking epic

>>13345260
>>13345269
https://www.youtube.com/watch?v=IGxGQyx7lfk&t=28s