/ck/ - Food & Cooking

>>14661648
I season before mixing and will also put on some salt and pepper on both sides of the formed patties. You're probably not going to notice any difference anyways unless you heavy hand shit in the mix. Regardless of what you end up doing, just season the damn meat and move on, I think you're putting too much focus on that aspect.

80/20 is a great ratio, I personally wouldn't do 70/30 because unless you're grilling or baking the burgers, you'll be cooking it in oil and/or butter anyways + whatever fatty condiments you put on/other meats.

Making an indentation in the middle of the patty helps to prevent your burgers from shriveling turning into a massive hockey puck of meat. If your the burgers you formed are thick, go ahead and give an indentation. If you're doing smash burgers or have thin patties, it doesn't really matter.

Burger doneness is subjective, do what you think looks good to you (some people enjoy med-rare etc). Just get a thermometer and cook until 145. The burger will firm up as it cooks, so when you press on it, it shouldn't be mush (i.e. underdone). If you're really that worried about it, just make a test burger and go off of that if you have some extra ground beef, but at the end of the day you're just cooking a hunk of ground meat, it aint a steak.

If your burgers are thick, be sure to rest them for 5-10 minutes after pulling them off the heat so they don't make your bun all soggy by leaking juices.

>>14661648
You know the easiest way to find out when the best time to season it is? Do it all three different ways and decide for yourself.

What you should do is forget about ever grilling thick burger patties. Take 80/20 plain ground beef in 4 oz. balls and smash them super flat on a hot cast iron pan or griddle. Season the side facing up with salt and black pepper. Flip after a minute and a half or so. Add cheese. Let melt. Stack patties. That's it.

>>14661828
Thanks Ronald.

it sounds like you have a whole lot more research to do before trying to tackle something as difficult as a burger

>>14661828
That's not how Gordon does it tho...

I do 70/30, salt and pepper only after forming the patties. I dont bother making an indentation. High heat, 3 minutes each side. Even if youre cooking on a stove with a cast iron, a quick blast of cooking spray is all you need; the reason we go high fat is because it renders off into the pan. Simple as that.

>>14661740
I still can't bring myself to eating hamburger meat that's done medium.

>>14662008
Sure, but what makes you think his burger advice is any good? Have you seen him make one? They're always stupid towers

>>14662051
what's the point of making burger towers? I've never understood that.

>>14662051
so they can pretend the pink in the middle makes them sophisticated, even though they unanimously use shit-tier grocery ground beef. the cope is fucking real.

>>14662061
Looks cool in pictures to normies

>>14662049
Totally valid my friend

>>14661648
Grilling with 70/30 meat is going to result in more flare up, so keep room on the grill to move patties when flare up occur. Or have a tightightly fitting lid with the vents closed that you can put on when flare ups happen. Also for store bought ground beef take that meat to well done. 2.5oz patties smashed are really good because they are cooked to well dome but still are moist.

I would salt right before throwing on grill. Salting too in advance will draw out moisture and depending on how far in advance you salt the moisture might not get a chance to reabsorb before you decide to cook them.

>>14661648
OP
ignore every other reply if they dont say exactly the same thing.
>80/20 ground chuck
>6-8oz portions
>form patties gently - dont mash
>3/8-1/2" thickness - no more
>dimple the patty
>season liberally w/ s&p - nothing else
>sear seasoned side down - hi heat
>flattop or ci pan - never directly on grill
>season backside of patty while searing
>flip once - only once
>cheese it if youre gonna cheese it
>butter and toast your bun
>rest patty a moment
>probably just burned your bun - hurry
>dress your bun however you see fit
>eat a damned good burger
thats it.
dont mix shit in the patty. thats meatloaf
dont cook on the grill - inferior results
dont fiddle with it.
form
season
sear
eat

>>14662487
The only exception I would make is if you're using 85/15, then broil it.
85/15 is more expensive, and broiling is a lot of extra hassle, so stick with 80/20 on a griddle or pan unless you're under strict doctors orders regarding the beef fat.

>>14662487
nigga knows burgers

>>14661648
I recomend using a Mason jar lid and ring to get evenly snaped Patty's. Spray both parts with cooking spray. Push lid into the bottom of the ring then flip it over and pus the patty out.

>>14662487
>never on the grill, but a flattop
wait, hold up, what? But isnt the point of grilling to get the smokey flavor and high heat? If patties arent made over a fire, whats the difference between that and just using a stove?

>>14661828
>What you should do is forget about ever grilling thick burger patties.
Imbecile. Here's a proper burger. You'll never get a nice rare burger smashing the shit out of them.

>>14663544
That's a tiny burger Ree. You makin sliders for the kids?

>>14664529
Cast iron directly on the grill
Close the lid
You get the smoke of the grill
and fat-retention of the flattop

>>14664716
That's a poorly prepared burger for a number of reasons. Suggesting it's a 'proper Burger' makes your opinion invalid.

>>14664716
Smash fags are mentally ill. It's the same people who spam e-celeb threads and never contribute any actual OC or food discussion; they probably don't even cook.

>>14664716
is that you scalfani?

>>14665279
>That's a poorly prepared burger for a number of reasons.
You make a claim, but don't tell what's wrong here. It's because nothing is wrong. The bread is decent (could be better), it's good meat, cooked perfectly, and has mayo and green habanero sauce as condiments. A proper burger.

>>14665311

by cooked perfectly, do you mean raw?

>>14661648
Okay I've been making this sauce for my burgers for the last 29 years of my life, I call it Quinky Sauce. It's just 3 parts ketchup, 2 parts Sayosauce, and 2 parts Mustard.

Anyways tonight we had burgers, and my daughter wouldn't eat my Quinky Sauce so I punished her by making her go to her room for a time out.

My wife get's all pissed at me for doing this, If my daughter doesn't want to eat the food we make in this house, why should I be the bad guy for punishing her?

I'm gonna continue making Burgers the way people in this family eats burgers, but I think maybe I could mild down my recipe a bit, I was wondering if you guy's had any recipe's or variation on Quinky Sauce that would be suitable for a child?

>>14665316
I mean rare.

smash
maximum maillard Reaction, cooked all the way through, piping hot, cooks in seconds, easier to eat compared to retarded tower burgers.

80/20 is best but i've had great results with 85/15, thicker burgers and longer cook times will want to higher fat%

>>14666715
>cooked all the way through

>>14666742
unless you're grinding your own meat your beef is probably hundreds of different cows blended together, its not steak

>>14666769
Everybody knows this and yet you keep posting it as though it matters. Why not just go to McDonald's if you want to eat dog food?