Burger science

[Anonymous No.12867665]

ITT we discuss and dissect burger set ups. What's the purpose of the ketchup if there is also tomato? And does the lettuce portion of the salad serve any purpose when there is also onions and pickles?

[Anonymous No.12867687]

For me it's The Impossible Whopper.

[Anonymous No.12867765]

>>12867665
OP cannot tell the difference of flavors between a raw tomato and processed sweet vinegary tomato ketchup. /shitthread

[Anonymous No.12867811]

>>12867665
I don't like ketchup on burgers to begin with.

[Anonymous No.12869370]

>>12867665

[Anonymous No.12869375]

>>12869370
>3.3MB
What the fuck is your problem

[Anonymous No.12869383]

>>12869370
Holy buzzwords batman AND up it's own ass. None of this means objectively anything. "Adds freshness, flavor, richness" okay bud, whatever it takes to pop out a book I'll find in the trash bin of Barnes and Noble in a month.

[Anonymous No.12869385]

>>12869375
I want you to taste the texture of the paper.

[Anonymous No.12869392]

>>12869383
It is popular mechanics

[Anonymous No.12869394]

>>12869392
Not going to take pics of it all since no one cares, just thought it was worth sharing that page since it was on topic

[Anonymous No.12869401]

>>12869394

[Anonymous No.12869402]

>>12869394
Are you at the dentist office

[Anonymous No.12869406]

>>12869370
80/20 is too lean, 75/25 or 70/30 is preferable

>>12869394
thanks anon

[Anonymous No.12869408]

>>12869402
Nah, T-Mobile has different free stuff each month and sometimes it is subscriptions to magazines. I tear them up and lay them on the floor while I clean my guns

[Anonymous No.12869415]

>>12869406
No problem, pic related is the issue, was for September

[Anonymous No.12869881]

>>12869370
>best meat you can
>use mustard, ketchup and mayonaisse

You truly are beyond redemption.

[Anonymous No.12869887]

>>12869881
I didn't write it. But I'll be honest, I've had this incredibleorganic ketchup that was like.. two or three ingredients, and some great mustards.

[Anonymous No.12869893]

>>12869370
They manage to be pretentious and give terrible advice all around. It's baffling.

[Anonymous No.12869958]

>>12869893
Just remember, never use American cheese. Never. Better off with no cheese.

[Anonymous No.12869969]

>>12869958
I'm french and still think american cheese is great on a burger. It's pretty much the only good thing it has going for it.

[Anonymous No.12870015]

>>12869969
You have to balance the fattiness of the cheese with more acid, pepper jack is the way to go unless you like extra pickles.

[Anonymous No.12871799]

>>12869370
This is why women will never cook a good burger, they don't understand the science.

[Anonymous No.12871806]

>>12867665
https://www.youtube.com/watch?v=ERUugjLmwuY

[Anonymous No.12871813]

>>12867665
Bottom bun toasted
spicy or whole grain mustard
patty
cheese
jalapeños
red onion
lettuce
horseradish sauce on toasted top bun

[Anonymous No.12871824]

>>12869370
>no onions
This above all else makes it a fail. Onion is the mandatory burger mate.

[Anonymous No.12871835]

>>12869392
>(((popular jewcanichs)))

Oh yeah, the ones who made the special issue to support the (((official truth))) of the 9/11 events who has been totally debunked by tons of experts in their subject area.

[Anonymous No.12871873]

>>12871824
Now that I think about it, the worst burgers I've ever had are:
1. My schools fish "burger". The only condiment was mustard.
2. My sisters special order burger without onions. It got mixed up with mine.

[Anonymous No.12871895]

>>12869408
I stopped redeeming those, and changed my number, because of all the robot calls.

[Anonymous No.12871902]

Test

[Anonymous No.12871975]

>>12867665
The best one I've ever had, from top to bottom.
- Picked garlic.
- American cheddar cheese.
- Coarsely-ground beef, 7:3 ratio meat to fat. Pan fried at high temperatures to give it a crust.
- Mayo and mustard.
All in between buns made of toasted brioche.
(Pic: Not it, but close enough.)

[Anonymous No.12871978]

if your borger is taller than it is wide, you fucked up

[Anonymous No.12872015]

How do you feel about meat in general?
1. Is a burger always well done, or should beef be enjoyed medium/rare?
2. Pan fried with a crust, or grilled and soft? Steamed?
3. How does one season the meat? Should you?
4. Thick or thin?
5. Fine, or coarsley ground?
6. How much fat?

[Anonymous No.12872023]

>>12871975
That's supposed to be
- Pickled onions
not garlic.

[Anonymous No.12872049]

Here’s my take:
1. Homemade, toasted buttered buns
2. 70:30, lean to fat
3. Smash burgers, 2 patties, each melted with cheese of choice. Both patties seasoned
4. In-n-Out mock spread with onion powder and a hit of sriracha
5. Shredded iceberg for texture
6. Tomato seasoned with salt and pepper
7. Lots of caramelized onions
8. Pickles
basically it’s an improved homemade In-n-Out burger

[Anonymous No.12872079]

>>12872049
Does the "smashing" have any significant effect on flavor or texture? I've never tried it.

[Anonymous No.12872096]

>>12872079
Yea. Smashing does help it cook, and changes the texture. I went, and still kinda am in a smashing phase.

[Anonymous No.12872208]

>>12869370
>Use the best beef you can, [...]
>[...] and counteracts the richness of the patty.
What a waste.
>American cheese is not cheese and should never be used.
America bad! Never mind that American cheddar really compliments the beef and the bread.
>Pickles: These are an essential part of the burger.
The two essential parts of a burger are the bread, and the meat. If any of these two are of low quality, the consumer is going to notice. No one misses a pickle (I'm exaggerating of course).
>Sauces: Only use [...]
Limiting your options to only three choices? Again. What a waste.

>>12869394
>The scientific advisor to the barbecueing website [...] roasted two identical [...]
This can hardly qualify as a scientific experiment. What was the hypothesis? How was environmental variables monitored and controlled? What about repeatability? How strong was the correlation between temperature, time and "dryness"?

Throw that away, before it ruins your next burger.

[Anonymous No.12872309]

>>12869406
Imagine criticizing the perfect burger. It’s perfect anon. Your quirkiness and little twists aren’t endearing or desired. Change yourself.

[Anonymous No.12872418]

>>12872079
gets that maillard action going. I tend to like a slightly thicker patty, though.

[Anonymous No.12872438]

>>12872079
By doing that you lose juices. Don’t do it.

[Anonymous No.12872469]

Burger aren't about science, it's about SOUL

[Anonymous No.12873580]

>potato bun
>bbq
>tomato
>fried onions
>swiss
>burgah
>bun