/ck/ - Food & Cooking

>the best recipe for a tactical burger

Beef
Gun
Knife
Rope

Combine

>>6148993
You get uncooked steak

>>6148981
>get yourself 1kg of ground beef
>crack an egg into it and use your hand to mix that shit up
>now, form the beef into patties. I like to put diced onions in mine
>once the patties are formed, wrap them individually in plastic-wrap and throw them in the fridge for a couple hours
>When you're ready to eat, grab an onion and chop that shit up and throw it in a pan with some butter
>get some bacon and fry that shit up in another pan
>fire up the grill, get that fucker hot, and put the patties from the fridge on the already hot grill
>after you cook the patties on one side and flip them over, put some cheese on it and let it finish cooking. Cooking times will vary depending on how you like your shit down. I like my shit more medium well so I cook for about 6 minutes, flip, then cooks for another 5 minutes

After the patties are done cooking, find some pretzel bread (you live close to germany I hope) and throw that shit along with the bacon and the grilled onions on it, grab some romaine lettuce (or some other leafy green besides iceberg) and some tomato and anything else you want (i like jalapeno)

Now and far a wht you should top it off with, I prefer stone ground mustard but thats your call. Best part about burgers is you can do them however you want. Just dont be a fag about it.

>>6148981
I have no idea what a tactical burger is, is it like a tactical chunder?

Either way. A good burger doesn't need any sauce, there should be enough moisture and flavour supplied by the meat patty itself, the tomato and lettuce.

>>6149002
Tactical Burger- What Navy SEALs eat

>>6148981
use brioche bun, no knot if possible
mix your own beef if possible to get right flavour, tenderness, fat % etc.
if not just good beef mince is fine (not too lean)
lamb is also good, fish is too and pork/beef is good

form patty gently (don't squish and overwork) to a size greater than the bun and no thicker than half of the depth of one side of the bun, or whatever you want

make sure to leave a shallow impression on the center of the patty, right to the edge to stop it turning out round while cooking chill in fridge while you prepare everything else

par cook bacon now and butter or oil bun ready for toasting, put potato fries on
salt and pepper one side then flip onto medium-high grill or pan, season other side
leave until you can see the sides starting to cook, about 2 minutes
flip
then add cheese if you want-nothing too strong or sharp but something that melts well, also put onions or mushrooms in now to cook slightly

putting a lid or metal bowl over the burger helps cheese melt

serve on toasted bun with whatever sauce you like the meat should rest enough while you make burger and finish beer you started before cooking
mayo, aioli, mustard, ketchup BBQ sauce, chilli, whatever you enjoy but mustard, mayo and ketchup are classic
tomato, lettuce, cucumber, roasted capsicum are sometimes good but lettuce and tomato, maybe onions and pickles are classic

drink a coke or a milkshake or a beer with it
turn over once half eaten to make it easier to finish

sorry for so much text
any Americans feel free to correct me

Well i'll just tell you if you're making burgers, don't handle the meat too much. It'll make it tough and not that good.
Sauces can be anything you want. Beef goes good with a lot of things.
>french
I wanna try a croissant burger now

>>6149001
No salt and pepper ? Nothing but beef and one small egg (for 1kg ?) inside the patties ? What about pickles ?

>>6149002
>tactical burger
It's a joke but I meant a burger easy to eat, not some monster with two pizza as buns.

>>6148996
The correct term is tactical tartare burgair.

Pleb

>>6148996
shoot it until it's done

>>6149021

>>6149012

>>6149014
>croissant burger
That wouldn't work

>>6149012
> brioche bun
In France, "brioché" for bread means BAD

>>6149012
What kind of cheese exactly ?

>>6149027
https://www.google.com.au/search?newwindow=1&es_sm=122&tbm=isch&q=brioche+bun&revid=1817111877&sa=X&ei=BTq5VKDTEobV8gX5qILADA&ved=0CCIQ1QIoAQ&dpr=1.1&biw=1745&bih=868

Holds the burger but dissolves into buttery goodness as you eat.
Sesame or sourdough buns are fine.

>>6149027
>that wouldn't work
Says the negative nancy

>>6149027
>In France, "brioché" for bread means BAD
yeah, no.

>>6149028
real american, gruyere, provolone,
maybe havarti?
I don't know any good French cooking cheese but I'm sure brie would work.

Key is to improve your burgers over months or years, keep trying different ingredients and techniques.

I want a Croissant burger.....

>>6148981
This is a home reconstruction of one of the best burgers in NYC. On the high end of things chefs are getting very particular about the blend of meat in their burgers. This blend is excellent.

http://www.seriouseats.com/recipes/2010/04/the-spotted-pigs-chargrilled-burger-at-home-recipe.html

>>6149069
"He currently resides in Harlem with his wife and dogs."
>letrashman.jpg

Come on, France, we're already giving you tactical advice on how to stop terrorists from fucking your shit. You want our tactical burgers too? What are we getting in return?

>>6149075
You most likely couldn't afford to live in Harlem...

>>6148981
>put beef on barrel
>aluminum foil
>shoot 10 mags through
>use kabar to slice tomatoes, lettuce
>put bun
>save whatever you didn't eat in your mag pouch
done

>>6149080
...and?
He's been trashed.

>>6148981
did you make a burger yet Le Francais?

>>6148981
Y'all don't have the right bread for hamburger buns and your ground beef has too much flavor. It needs to be sterile and tasteless. I'm sorry, France. You cannot even begin to into burger.

>>6148981
Don't listen to the Northern scum, it's mustard or mayo or both on a true burger. Ketchup is for fries.

>>6149001
>crack an egg
Stopped reading

>>6148981
Keep your knees bent
Head check
Raise up the burger close to your body with two hands
push it away from your body
squeese the buns
Back towards your body and lower into the holster
Head check

>>6150561
Not yet, will post

>>6151310
so lunch?

my recipe, but I'm canadian so take it with a grain of salt I suppose

>take regular non-lean ground beef, put it in a mixing bowl or just lay it out on a flat surface, spread it out gently so you can season evenly without breaking it up in to meat mush
>season with salt, pepper, and a bit of powdered garlic to taste, go a little easy because you're not done seasoning (you can add whatever seasonings you deem fit at this point)
>mix gently with your fingertips, again this is to prevent mashing your meat
>form in to patties, generally err on the side of thin, a little thicker than your finger maybe. too thick and you won't be able to cook them well
>season the patties on the outside with salt, pepper, and garlic powder
>heat your cast iron skillet or grill to high as fuck and then add a tiny bit of vegetable oil
>put your patties on, don't crowd the pan
>watch your patties, you'll be able to see the cookedness creep up the side. when it gets a little more than halfway up flip them and let that side cook, add a slice of cheese on top if that's what floats your boat
>when you can't see any pink on the sides you should be done assuming your patties are thin enough
>let rest a few minutes, serve on a toasted bun with whatever you please on it, and french fries and a dill pickle on the side
if you did it right it should taste like steak and be very juicy. if there's a tiny line of not quite grey in the center it's probably not the end of the world, you just don't want a thick rare burger unless you're using top quality meat that you ground yourself.

>>6149022
Salt and pepper. get 80/20 ground beef and form the patties yourself. Then put whatever your little french heart desires. Personally I like garlic aioli and bleu cheese but I like strong flavors.

As for something more typical: cheese is usually sharp cheddar. I like spinach instead of lettuce or if you want lettuce it should be dark green. Mayo and ketchup is fairly standard. This board is very weird about ketchup but a little is fine if you like it. Get good quality buns. I used to skimp on that but it's important.

get short ribs, debone meat
loosely grind with about 1tbs additional reserved bacon fat
mix in salt/pepper/msg/dried garlic while forming into patty shapes with divet in middle
fry in pan with with small amount of bacon fat to prevent sticking
cook to medium rare (you ground your own beef right before, don't be a fag about doneness)
cover briefly on stovetop to melt preferred cheese
serve on potato rolls, toasted on pan with butter before serving
condiments are your preference but I do none or something tangy to cut through the richness of the burger

burgers always get compliments

>>6151344

so much fucking wrong in this thread.

one: get fatty meat. At least 20% fat. Grind your own if possible.

two: do not salt ahead of time. No binder like egg or breadcrumb is needed either. Form the patty GENTLY so it's nice and airy, not hockey puck like.

three: salt and pepper the outside. honestly, i prefer to pepper mid-cooking so it doesn't burn, but that's optional.

four: get a pan as hot as you can. cast iron is preferred, stainless steel is acceptable, too. all-clad is great, but the risk of damaging a $150 pan on a burger makes that silly imo. Anyway, hot, hot, hot pan. A dab of high-smokepoint oil that has a neutral taste like grapeseed. You can use coconut or peanut if you really like that flavor, but that makes for a weird tasting burger. Clarified butter works great, too. Flip as often as you like, it will help the burger cook evenly, especially important on a thick burger that you want done medium-rare.

five: roll. potato roll is objective best. any light, soft bun that can hold up to some juice will suffice. Keep bun:meat ration in mind, and don't get a huge bun.

six: toppings. use whatever the fuck you like. raw onions, caramelized onions, lettuce, spinach, mesclun, arugula, tomato, beet, egg, avocado, guacamole, bacon, cheese. The best cheeses are the kind that melt well. American, cheddar, gruyere are all examples of cheeses that melt well. It isn't gonna be liquid, but it shouldn't still be hard. It has to be gooey.

seven: condiments. I like a swipe of mayo on the bottom bun to help keep a layer between that piece of bread and all the juice. No one likes a soggy bun. I like a dollop of ketchup underneath the lettuce and a dollop of brown mustard on top. Again, structural reasons: lettuce is slippery, and things like other toppings or the bun can slide right off if not given something to help hold it together.

>>6151358
>so much fucking wrong in this thread.
where?

>>6151373
we've got
>>6149001
>>crack an egg, no salt/pepper
>>6149012
>lamb is also good, fish is too
>>6149031
>sourdough buns
>>6150660
>Ketchup is for fries.
>>6151344
>season with salt, pepper, and a bit of powdered garlic
>>6151353
>mix in salt/pepper/msg/dried garlic

>>6151377
the fuck is wrong with you fag?

>>6151377
He's right though, ketchup on a burger isn't great and if you have tomato on it like ya outta it becomes a bit redundant to have tomato sauce

>>6151377
lamb and fish are good, try them some time
sourdough is decent
ketchup is great if you don't like tomatoes
seasoning is fine

eggs are no, I agree

>>6151377
look man seasoning the outside is a good idea, it gives you big flavor right on the second you bite, but I've never had problems with a little seasoning inside, it makes the flavor last through the bite. and I've never had any texture problems because of it, I don't salt the insides and leave it to sit for an hour and suck all the moisture out of it.
ps ketchup sucks and completely overpowers the taste of anything you put it on, suitable only for heavy starchy things like fries.

>>6149001
>Crack an egg
>Onion inside the burger
>No salt and pepper
>Medium Well
Opinion discarded

I just use mccormicks burger seasoning, pic semi related

>>6148981
>I want to know everything, from what exact type of sauce to how you make the best buns.

>1/2 inch patty
>brioche bun
>mayo, mustard
>onion, tomato
>sharp cheddar
no fucking pickle

>>6151422
also burgers taste best when cooked on a hot grill, broiling and panfrying never really match it

good shooting by your cops on the murderers
hope they shot out both there eyes

>>6151358
The only nigga that has made any sense in this thread so far.

>>6151358
>pan as hot as you can
>hot hot hot pan
>constantly flipping so shit doesn't burn

I hate this shit.

Do you even know how to cook? I understand the point of wanting to get a nice char on the outside but this is retarded.

Have you ever even used a pan as that is as hot as it can get? On every stove I have ever used maximum heat is way too much to do anything other than boil shitloads of water or preheat a pan faster (and then you turn the heat down because you're going to murder the pan and whatever you put into it). With a pan that hot your "dab" of oil will light on fire and then smoke away before you even get a chance to put the burger on.

Seriously, just use a good cast iron pan, put a bit of oil in it and preheat it over medium to medium-high heat until it just barely starts to smoke, and be ready to toss on the burger when it does. You don't need to cook with a 700F pan to make a good burger.

>>6151383
Lamb burgers are amazing, provided you like lamb in the first place.

>>6148981
>mini burgers are a big fad right now
Thank you for not using the "M" word.

>>6148981
>Since there's so many americans here...

>>6149001
>1kg
>>6149012
>flavour
>capsicum

Fuck off.

>>6153093
Mmmmmmsliders?

>>6153103
>fad
>meme

>>6148981

Je t'explique...

La sauce est facultative. C'est peut-être un cliché ou un mythe que le burger doit comprendre une sauce, peut-être que certaines personnes redoutent que la viande soit si sèche que le sandwich ait besoin de sauce; parfois, cependant, la sauce peut servir d'élément de composition, c'est à dire: sert à lier le pain, la galette et les condiment en bouche.

La viande peut-être assaisonnée, cependant, il s'agît normalement de bœuf et de son gras. Des parties différentes de l'animal peuvent être hachées afin de créer une boulette qui possède un goût unique. Les gens se rappellent habituellement que le filet goûte différemment de l'épaule, qui elle goûte différemment de la longe. Des coupes grasses de différentes parties peuvent alors être hachées ensembles pour former des galettes maison. Un pourcentage de gras élevé aide la viande à demeurer tendre et juteuse sur le grill ou sur la plaque et celle-ci ne doit jamais être pressée sur la surface de cuisson, effervescence soit maudite, elle sera davantage appréciée en boisson.

Le pain est habituellement un pain de mie blanc cuit à basse température, de façon à ce que la croûte demeure tendre. Il s'agît, après tout, d'un sandwich et il est désagréable d'avoir à arracher des bouchées, surtout lorsqu'il s'agît d'un sandwich où les ingrédients et condiments sont tous assez lisses, glissants et placés à plat. Est aussi à éviter que le contenu du sandwich soit extrudé en prenant une bouchée. Le pain peut ou non être garni de graines de sésame, être grillé ou autre. Peut-être n'est-il pas déplaisant d'imaginer un sandwich au bœuf fait d'un pain à l'onion mais les graines de sésame sont entièrement élément visuel dans la majorité des cas, peut-être sauf si le teriyaki serait thème du sandwich.

1/2

>>6148981

2/2

Les condiments, pour le burger, sont souvent des sauces ou compotes à base de vinaigre qui servent normalement à masquer le goût de la viande de maigre qualité et l'effet astringent du vinaigre crée une atmosphère de rapidité et de superficialité qui contribue à la consommation rapide et indiscriminée du sandwich. Des feuilles de laitue peuvent contribuer un croquant en bouche, puisque la galette et le pain sont tous deux mous, en plus d'offrir une certaine fraîcheur, de même pour des rondelles d'onion, qui, elles, offrent aussi une certaine âcreté. L'acidité des tomates aide à maîtriser le gras de la viande en bouche, en plus de contribuer liquide lors de la mastication.

C'est un sandwich de bœuf. Un sandwich fait avec du bœuf de pauvre qualité. Le reste ne sert qu'à s'assurer que le plat soit consommé et plaire aux gens qui consomment ou doivent consommer ce genre de nourriture.

C'est de la cuisine rapide. Voilà. C'est fait pour engloutir beaucoup d'énergie rapidement, sans en faire un plat et retourner à ses autres activités. C'est aussi conçu pour être peu dispendieux et nutritif, puisque les coupes de bœuf moins chères ou moins tendres sont plus difficiles à digérer à moins qu'elles n'aient été hachées ou cuisinées de façon appropriée, tel que les plats de bœuf provinciaux qui sont fort appréciables en soirée.

>>6153206

Faut pas oublier non plus que les Américains n'ont pas de système de santé publique et qu'ils se poursuivent en justice constamment pour réaliser leur rêve commun de tous être seuls au monde sur des tas d'argent. Pour ce qui en est de la galette bien cuite, il faut se servir un peu de sa tête. S'il s'agît de parties hachées à la maison, y'a pas trop à s'en faire, s'il s'agît de parties hachées chez un boucher de quartier, y'a peut-être un peu plus de risque, s'il s'agît de parties hachées industriellement, y'a pas trop à s'en faire non plus. Les microorganismes et le bœuf haché... Il faut penser que la viande hachée à énormément de superficie comparativement à une pièce complète et que toute la viande peut être exposée, tandis que l'intérieur d'un bifteck peut difficilement être contaminé. Il faut aussi penser à la manipulation, l’équipement et à l'air. C'est pourquoi je dis que le bon boucher vend peut-être de la viande contaminée tandis que la mégaépicerie vend probablement du bœuf haché plus sûr à manger cru.

Moi j'aime bien mon burger un peu saignant, dans un petit pain crouté... et avec des frites.

I use a pound of 80/20 hamburger seasoned with salt and pepper. I take two slices of bread and soak them in beef broth to soften it then mash it. I add the bread and two eggs to the hamburger along with some diced onions and minced garlic.

https://www.youtube.com/watch?v=gZuDMKXWU_E

He is from Toronto but still pretty good advice. Only thing I hate is he uses a shitload of nasty yellow mustard and ketchup. Mayo, aioli, or a quality mustard are the ways to go I think.

>>6151358

Good steps.

>>6151358
>super hot pan with oil
enjoy splattering the entire kitchen when the moist as fuck beef hits that pan.