/ck/ - Food & Cooking

>>13811996
Lack of salt maybe?

>>13812017
No, I seasoned it very generously with sea salt, coarse ground black pepper and McCormick Burger seasoning.

Fridging them overnight seems pretty stupid and a way to dry them out. And when did you salt them?

>>13812025
So, it was actually overseasoned.

>>13811996
why did you refrigerate them overnight?

>>13811996
>formed patties
>refrigerate patties
Why you do this? just put a ball of mince on the pan and flatten it

>>13812036
I seasoned them right before cooking them.
>>13812042
No, the seasoning was fine.
>>13812047
It helps keep the burgers from falling apart. I heard some people use egg yolk as an alternate way of keeping your patties in tact.

>>13811996
patties are too thicc

You're making burgers wrong
https://youtu.be/IGxGQyx7lfk?t=28

>>13812062
Burgers don't really fall apart unless you don't form them and just slap beef in a pan. It's kind of hard to diagnose without seeing the whole process, but I think your two mistakes were refrigerating them overnight and making them too thick. Next time make thinner patties, let them warm up to room temp, then season and fry over medium high heat. A thinner patty only needs a couple of minutes rest, and if less beef is a worry then make it a double. But thin patties are much harder to fuck up, even moreso if you make them smashburgers.

>>13812062
>No, the seasoning was fine.
>salt+pepper+ McCormick seasoning
Maybe your taste buds are just dead?

why would you chill them and then leave them laying out for 30 minutes to warm up, that's silly as heck
you should probably think more about the 'why' when you hear advice about how to make something op

from the sounds of it, what you yourself are wanting out of a burger is a dry burger that tastes juicy, so you want one which has a lot of filler

>>13812171
Plain salt and pepper, while adequate seasoning, is just very boring for me. I like all the extra spices, dried onion pieces and slight sweetness that McCormick's burger seasoning adds to the meat. It really livens a burger for me.

I wish people would stop with this "room temperature" bullishit. It doesn't do anything and your meat is still fucking ice cold if you leave it out for an hour. Stop it.

>>13812308
Does for steak to get a good sear. Don't see why'd you care to do it for a burger

>>13811996
did you salt them before cooking? because if so, that would explain your issue

>>13811996
>cylinder thick
Is this supposed to mean something?

It just sounds like you ate it too quick. Wait for a few min after cooking to let the beef re-absorb the fats/juices.

>>13812347
can you explain, without linking an article of someone else's opinion, what leaving a steak out does for the crust?

>>13811996
i do:
>put the patties on the fridge for like 30minutes after i form them
>start cooking it right after i took them from the fridge.
>I make everything at the same time so its still hot by the moment i eat it.
Since its still hot it all juicy , once you let it sit too much time the juice becomes solid (greese)

Also lard on the bun before toasting it

A burger should not be dry, the whole idea of 80% meat 20% fat is for it to be juicy

you buy the bag of frozen patties at the wal mart
ive tried 7 minutes each side, 9 minutes each side
ive tried them outside on a charcoal weber
i will face off against any reddit foodie with the freshest ground beef and i will win

>>13812538
Allows you to develop the crust on a high heat without leaving the inside totally raw. This is for cooking it medium rare or medium, the only worthwhile ways to cook a steak.

A patty presser?

It sounds like you got the science of making hockey puck just right.