/ck/ - Food & Cooking

>>19099995
you have covid

>>19099995
You're probably overcooking them; you're aiming for a medium-well, not well done. If you know what you're doing you can make a nice juicy burger even with lean beef, let alone a medium chuck

>why are my well done burgers dry
You fell for a meme, dude. Smash burgers are garbage, and are always going to be dry. (And don't listen to any fag telling you that you can make a juicy well done burger "if you know what you're doing"; that's literally not how it works, and they don't know what the fuck they're talking about.)

>>19099995
add a pinch of garlic powder, onion powder, and msg to the mince. also make normal patties instead of fuckbrain smash patties

>>19099995
>smash burger

>>19100040
>>19100050
So you suggest me to make thicker burgers, how much weight though? Give me some pic examples, is this good enough?

>contrarian faggots hating on a fucking burger because it’s popular
Unironically grow the fuck up, holy shit. Worse than fucking bronies arguing about which princess pony is best completely seriously.
I don’t own a smashed but I’ve pressed the ball of meat into the pan since I was a kid to get as much browning as possible.
Then lots of caramelized onion, lettuce, tomato, homemade ketchup and truffle mayo.
And to answer OP’s question, you’re not running the grill/plate hot enough. It should not take longer than maybe 2 minutes on each side of you lose a lot of juicyness.

>>19100119
>you suggest me to make thicker burgers
I would never suggest this

>>19099999
Quint get

>>19099995
low effort bait/10

>>19099995
Turn the heat up more, cook for less time. You just want to brown the outside, the middle will take care of itself with how thin the patty is.

>>19099995
70 FUCKING 30!!!! Anything above 80/20 is an excessive amount of fat any seasoning or decent sear is just going to be drowned out by the excessive amount of rendered fat in the pan. Cut down to 80/20 use kosher salt, msg and smoked paprika for seasoning.

>>19100050
Smash burgers are just plain quicker. Instead of spending all that time forming a patty and trying to prevent it from shrinking and curling, you just roll up a loose ball of meat and smash it down into a patty that shrinks minimally and doesn't curl up or anything else annoying, plus it cooks quicker. I'll never understand why people waste their time pre-forming patties when they can just smash out a patty on the cooking surface.

>>19099995
bumping faggot smash patty thread

>>19099999
OP eternally btfo numbers don't lie.

>>19099995
The key is a very hot pan. Cast iron is good, anything except nonstick works. dont oil the pan. Take your meatball and smash it down quickly, it should sear and smoke up the kitchen. Only takes about 60 seconds on that first side before your have to scrape the patty off, and do about 30-45 seconds on the other side.

>>19100050
Did smash burgers become a meme recently? Because its been something I've done out of impatience for years now

>>19099995
A proper beef patty should taste good and flavorful with just salt, black pepper, and good caramelization.

If your beef patties are flavorless, you might be using shitty ground beef. That stuff varies a lot, it's full of scraps and they add random fat scraps to get the ratio needed. The flavor of the patty is ultimately dependent on the fat that has been added, and if you're getting ground chuck that has old dried up shitty fat added to attain 70:30 ratio, it's not going to be good.

If you can't get good-tasting ground beef, maybe try buying lean ground beef and adding your own fat. Finely minced bacon would be good, you can even buy wagyu fat because they trim so much of it. Gently mix it together and see how that goes.

You may also just be pressing all the fat out. The fat is the flavor. Some fat will always leak out, but the danger of a smash burger is if you smash it too much you're squeezing all the fat out, and you might as well be using very lean beef at that point, which is bland.

>>19099999
Quints confirm. OP has the newest strain

>>19099995
>The pan is full of juices
The juice is in the pan and not in the burger anymore you fucking moron. You fucked it.

>>19099995
The greater the surface area the more fat you are cooking off. You're cooking off most of the flavor and the result is a dry crusty patty.
>But the sear locks in the juice
This is true for the inside, which is miniscule compared to a standard patty. You can get the same crustyness on a 4-6 oz patty by using a press, you can also season your meat with more than just salt and pepper.

>>19103150
>You're cooking off most of the flavor and the result is a dry crusty patty.
eurotard that has never had a smashburger talking out his ass

>>19099995
>smash them for 10 seconds
Smash burger smash should be like 1 second. If you watch professionals at a burger joint making smash burgers, it's even less than that.
Smashing it is only to maximize how much of the patty is touching the cooking surface, not to increase pressure against the cooking surface. The second the proteins start to seize up from the heat, all you're doing is squeezing the flavor out.

You could even skip the smash theoretically and just throw the patty really hard against the cooking surface.

Also, never press while cooking or after flipping.

>>19103010
Yes, massive meme. Id say 5 years ago you would never even hear the words "smash burger". Now you see burger joints opening up everywhere specifically focusing on selling smash burgers.

>>19103170
I've been dragged to multiple burger places that "specialize" in smashburgers and they were all the same. Dry and crusty burger, that's why they always have a ridiculous cheese to meat ratio, a shit ton of grilled onions, and a thick "burger sauce". A plain smash burger that is just meat and bun would be inedible because the meat is not masked by a bunch of moist toppings. Grilling or broiling a reasonably sized patty will always be superior.

>>19100050
I'm waiting until this meme blows over. The number of people I see preaching it like gospel is unnerving.

>>19103311
Euros have no history of cooking meat so it's not surprise you don't understand the simple hamburger. I feel sorry for you, if you ever find yourself in the good old us of a just hit me up and I'll show you a good time and a good burger.

>>19103331
I love in Arizona, retard.

>>19099995
use seasoning salt instead of normal salt

>>19103336
That the first place that popped up when you googled us states? lol

>>19103340
How's that wisecrack supposed to work? Alaska is first alphabetically.

>>19103337
black hands typed this

>>19103349
sorry eurobro I didn't mean to make fun of you, just feel bad that you've never gotten to enjoy a good burger. Honestly it's not difficult, you can make one at home just as good if not better than you could get at any restaurant.

Put salt, peppper and msg in your burger

>>19103236
>>19103010
>>19103311
yeah to me it's a meme. I made them when I lived in a tiny apartment in Japan because that was the quickest and easiest thing to make without a grill and with minimal ingredients. Honestly they are pretty average at best.

>I've been dragged to multiple burger places that "specialize" in smashburgers and they were all the same. Dry and crusty burger, that's why they always have a ridiculous cheese to meat ratio, a shit ton of grilled onions, and a thick "burger sauce". A plain smash burger that is just meat and bun would be inedible because the meat is not masked by a bunch of moist toppings.
I agree with everything except being dry. Usually at a restaurant they're cooked tons at a time and so much fat is on the grill from all of the burgers they basically get deepfried, it makes me sick

>>19103419
lmao @ this 90lb wuss. Oh no a little fat oh no not the scary milliard reaction oh heavens forbid I taste any flavor except boiled meat.

>>19099999
I kneel dr anon

>>19103449
You can't call someone a wuss and say memeard redditaction in the same breath

>>19103456
>european and a science denier
What a funny combination, enjoy your boiled meat friend.

>>19099995
rub your burger all over those juices pal. flip it multiple times and cover it with those juices.
pretend its a women who likes to be handled.

>>19103063
>dry fat