/ck/ - Food & Cooking

That thing looks fucking nasty

What the fuck

there's not much you can do unless you can produce a slop with your pan, or if you can put a grill of some sort so that the grease can avoid the meat.

>>5870703
>inb4 shitpost

Make the patties smaller, you could of made two thin ones than one big meatball.

>Captcha: william ndsizila

> that piece of cheese

>>5870709
this is more or less how it actually looked
turned up the satiation, the flash kinda fucked with the colours
>>5870718
fuck you I told you to ignore it

>>5870724
forgot pic

>>5870727

> that piece of cheese

>>5870729
You are an asshole

>>5870712
thanks, but it's not grease
it's just meat juice, very liquidy, not oily at all

>>5870703
It's a burger man

> finely cut up some jalapeno and onion (jalapeno optional)
> put in a big bowl with hamburger meat (I like 20% fat)
> season meat (maybe a little Worcestershire sauce)
> pat out patties
> grill
> when meat is almost done lightly grill hamburger buns
> add cheese near the end to the meat
> put everything together, top with veggies and condiments of your choice

Once you get the basics down you can really do a lot of creative shit with a burger. They're amazingly flexible. Add eggs, mozzarella sticks, cole slaw
....you can do so much.

Melt your damn cheese. Do you grill at all?

>>5870741
>season meat (maybe a little Worcestershire sauce)
Do not listen to this pleb, I bet he eats his meat done and grey aswell.

>>5870715
> thin hamburger patties

>>5870712
Wait, you actually cook hamburgers in a pan?

>>5870750

I just eat meat patties like a steak.
(I cook them. I don't eat raw meat. That's fucking stupid)

>>5870747
No man. Not at all. Onions, jalapenos, and Worcestershire sauce (plus misc seasonings). I never said crap about overcooking anything. Sometimes I'll even mix an egg in there.

I bet you don't even grill

>>5870758
where else would you cook them, in the oven? fuck off nigger.

>>5870765
OP here
seasoned burgers are fine if you dig that, I like the taste of meat and prefer minimal toppings, sometimes I eat heavily spiced patties which can be amazing at times.
and I do grill from time to time, I live in an apartment withouth a balcony though so I can barely do that.
You seem to know a thing or to about burgers, so any idea why my patties are so fucking soggy? the meat quality is pretty high, they are well rested and not greasy, they are just dripping like motherfuckers and it drives me mad

>>5870777

> getting mad about juicy meat

I will never understand you

>>5870779
did you not read my posts? any of them?
I like it juicy, but they are fucking wet and I don't know why. It's not like I have moisture on my tongue when I eat it. It is dripping, you can't tell me your burgers are dripping and you are fine with that.

>>5870703
looks OK. bun is meh though. next time get a crunchy french roll.

did you use a leaner grade of meat?

>>5870791
yes, not sure what percentage though
but it was pretty lean

>>5870791
ALSO,

press on it while it's cooking, and again when they're done if you're feel there's still too much juice in it.

>>5870784
I love when burgers are dripping of grease.

>>5870784
Maybe let the meat rest for 10 minutes or so before you bite into it.

>>5870807
>>5870795
>>5870791
thank you for the only really helpfull posts in here yet
might make a new batch next week and post results,this time withouth the cheese, seems like I derailed my own thread with that

well the threads alive, post burgers!

>>5870767
I make mine in the oven sometimes. 350 degrees for 45 minutes. Perfect every time.
Not the same as grilling obviously, but way better than pan frying with none of the work.

>>5870829
You're the moron who is complaining that his hamburger recipe is too "wet" without telling us your fucking recipe.
For all we know you're adding a fucking jug of cow piss to your hamburgers before cooking them because you think you're supposed to.

OK first and foremost: toast your fucking bun man. That right there will allow your burger to hold up to much more juice than an untoasted bun, and it just tastes and feels better. Add a little more juice insurance with a thin spreading of mayo on both buns.

That said, if you just want less juice you have a combination of one of two options: cook it more and/or use a leaner blend. A proper 80/20 blend should be cooked to medium. If you like it rare, use less fat like a 95/5. If you like it well, shoot for at least 70/30 (hard to find more than that, so you might have to grind your own if you like it all burnt and shit).

My guess is that you got a regular 80/20 or 70/30 chuck and undercooked it rare or something. Maybe if you could describe your blend and cooking methods you'd have a better shot at getting help?

>>5870847
the bun is toasted, as I said the bread is not soggy
the patty consists of about 130 grams of meat, I spread them to about 10,5 cm in diameter and about 1,5 centimeter in height. then I press a litte pit in the middle, salt and pepper them and sear the on medium high heat in a pan for about 3 minutes per side, then let them rest for another 3 minutes
>>5870842
and I dont add anything to the meat you cunt

>>5870893
Sizes sound about right, if a little on the thick side (thinner will make them less juicy), but I'm a quite a bit suspect about the cooking times and temps. First of all "medium high" is no good; it really should be rocket hot. Get the pan as hot as you can get it by leaving empty on the highest heat you can for a while until it can't get any hotter. Then the patty stays on until the proper sear appears, and that comes from looks not time. You're looking for golden brown and slightly charred, and even at that high temp 3 minutes is probably not getting there (I'd say closer to 4 or 5 for the first side and 5 or 6 for the flip side at rocket hot temps), so at your lower temp there's just no way.

tldr: you're undercooking it. Also, still no word about the fat content blend you're using, but even a 95/5 at that much underdone is going to be a sloppy mess.

>>5870777
Make sure you are using 80/20 ground beef, leaner meat doesn't work right, you need a fatty meat so the fat will melt and it will not be a juice balloon. Also try cooking it a bit longer than you want to, it will still be good if you dont cook it completely dry.

>>5870727
Is all American cheese like this? I don't even know where to buy that plastic looking shit in Ausland.

>>5870703
You need to score the meat or poke some holes in it so that the inside juices can escape. Just be careful that you don't end up with a totally try burger.

>>5871516
You can get it in blocks that you have to cut yourself as well but it's not any better. I don't know why people use it when you could get better results with any proper cheese, the only argument I've heard is "muh meltability" but if you can't melt some cheddar successfully you probably shouldn't be cooking in the first place.

>>5870912
>Sizes sound about right, if a little on the thick side (thinner will make them less juicy), but I'm a quite a bit suspect about the cooking times and temps. First of all "medium high" is no good; it really should be rocket hot

I guess if you want it charred it should be that hot.

I have NEVER cooked a hamburger at anywhere near rocket hot. It's been years since I even cooked on at medium.

On my stove, medium is the setting '5'. The highest setting I will use for any beef is '4'. Whether steak or hamburger, they always come out at least "very good", usually "excellent", and sometimes "truly exceptional".

>>5870703

Let it rest longer. Three minutes is not enough unless you really overcooked it.

>>5870715

I cooked a hamburger last night, too.

About one to three months ago, someone didn't believe me when I said I make them an inch thick or more. When I was getting ready to cook it, I thought about that comment and went and got a ruler and measured it. It was approximately 1 1/16" thick.

I also wrapped a couple of strips of bacon around the perimeter and cooked it in the oven instead of a pan. 350 degrees for 20 minutes, flip, 15 minutes, and then broil for about four minutes to finish off the bacon.

The results were very good.

>>5870795

Yikes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Never press on it like that. Not before you cook it. Not while you are cooking it. Not after it is cooked.

Unless your idea of a good hamburger is a hockey puck.

>>5870807

Exactly.

When I fix a hamburger, it sets while I finish all the utensils I used in cooking and then wipe down the stove and countertops. That takes at least 5 minutes and more like 10 minutes. Only after everything is washed do I put it on a bun.

Some people let it rest on a wire rack. Others on a paper towel or cloth towel. The idea is to let the juice that drips out of the hamburger keep from puddling around the hamburger. If you set it on a plate or other hard, flat surface to let it set for a little while, the bottom of the hamburger patty is going to be a bit sloppy. That might be enough to make the difference.

One trick that many people do is to apply a thin layer of some kind of oil to the hamburger bun to repel any juice that comes out of the hamburger. Often it is mayonaise that is used, but some fast food places will use some other form of oil. If I'm fixing a hamburger and it looks like it is dripping too much juice, I'll apply a thin layer of mayonnaise to the top of the bottom half of the bun and the bottom of the top half of the bun.

>>5871530
Piss off, that plastic crap op used tastes like shit compared to american cheese done right.

To people who cant get it, it is basically the same flavor of a mild/medium cheddar but it melts better. Some american cheese is plastic garbage (op), some is really good.

>>5871586
It's still trash though, like comparing a diarrhea with constipation.

>mild cheddar
Might as well put slices of nothing on your burger. The only people who think mild cheddar is good are the same people who think skim milk is tasty.

>>5871595
I bet you don't own a scale.

>>5871595
The only people who cant appreciate the subtle creaminess of mild cheddar in certain applications where other ingredients are the star of the show probably has shit tastes. Its a hamburger, not a grilled cheese sandwjch faggot.

i think i might be the only person in the world who likes burgers dry and chewy.

the condiments provide the moisture, not the meat.

>>5870767
A GRILL. COOK BURGERS ON A GRILL

>>5871516
the OP is european

>>make sure ur using 80/20 burger, mix in an egg for every 2-3 burgers ur making and about 2 teaspoons of bread crumbs or panko for every burger...mix all together with ur hands and shape burgers...make sure u cook em on something where the grease can run off while theyre cookin...like a slotted grill...and dont press down on them...it screws them completely dude.

>>5872287
how do you make sure it's 80/20

>>5870703
Cook them a bit longer dumbass

>>5870703
>that piece of cheese

>>5872311
Eh? It's labeled that way when you buy it. At least here in the states. There's everything from 73 (lean) /27 (fat) to like 90/10.

>>5872287

I can see no advantage at all to mixing eggs in with hamburgers and definite reasons not to do so.

I've seen people write that they do it to make them stick together. I've rarely ever had problems with hamburgers holding together and I don't compact them at all. And it seems to me that mixing in egg would fill in the gaps where the juices would ordinarily collect and force those juices to migrate out of the hamburger into the pan or onto the bun.

So why do YOU mix eggs in with the hamburger?

>>5872325

Where I live in Texas, it isn't marked at all. Whatever the grocery store grinds depends on what you get.

>>5872229
That explains the shit tier burger

>>5872331
>american
fucking pleb get some real cheese amerifat ahuhuehue
>european
europoors can't into burgers eat some more chipbutties bongtard

this board starts to get onto a whole new level of shitposting, almost /tv/ tier

>>5870741
retard.

>>5871516

American wrapped cheese is crap, but its hard to tell just by a picture.. If that cheese has ever gotten warm enough with enough weight on it, it causes those indentations.. very common.. doesnt say much about quality, just how its handled. Even at refrigerated temps that can happen. Wrapped cheese is very soft, not like wheel or block cheese.

>>5872329
What fucked up grocery store do you go to that doesn't mark the fat/lean content of it's ground beef? I can't think of any time in the last 20 years that I've been to a grocery store that didn't label the fat content of their ground beef, even on the stuff ground in-store.

>>5870703
The patty looks good, but I'm not a fan of the rest.

Gotta melt dat cheese, brah

>>5870703
Okay OP, what was the fat-meat split on your burger?

And you should be resting for half the time you cooked it, so how long did you cook it?

Me, I like the juice 'cause I put the burger on true bottom bun early with a little mayo, cracked pepper, and sliced white onion.

>that slice of cheese

Nothing really wrong with American Cheese on a burger, but you really ought to melt it.

>>5872338

BANE?

>>5872329
Sometimes, there's ground hamburger which is just mixed up from trimmings and shit. It's usually cheap and not always marked.

But other, cut specific grinds should be labeled.

>>5873326

>that "burger"
>that piece of kraft single

Lel