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/ck/ - Food & Cooking

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File: 118 KB, 1280x720, burgah.jpg [View same] [iqdb] [saucenao] [google]
13187729 No.13187729 [Reply] [Original]

burgah

>> No.13187753

If I held that vertically, would all the toppings fall off?

>> No.13187766

>>13187729
that veg bitch wasn't gonna eat it from the beginning and just wanted to be famous for turning down meat. what a bitch, like all veggers.

>> No.13187791

>>13187753
it would be extremely messy

>> No.13187794

>>13187791
4 U

>> No.13187856
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13187856

>>13187729
SEASON IT BEAUTIFULLY!

>> No.13187861

>>13187729
Bœgah

>> No.13187868

>>13187791
>>13187794
You're a big chef

>> No.13187902
File: 219 KB, 1024x1024, PSX_20180204_200933-01-1024x1024.jpg [View same] [iqdb] [saucenao] [google]
13187902

>>13187729
>burgers
Oh yes, the great American "cuisine". This is what Americans eat all of the bloody time, huh? No wonder they're all dying of obesity, the fat fucks.

>> No.13187909

>>13187902
>British
>food
Kys

>> No.13187930
File: 63 KB, 615x820, 1572966079175.jpg [View same] [iqdb] [saucenao] [google]
13187930

>>13187902
>fry-ups
>Oh yes, the great British "cuisine". This is what Brits eat all of the bloody time, huh? No wonder they're all dying of obesity, the fat fucks.

>> No.13187938

>>13187902
desu it's the soda and fries that make you fat

>> No.13187965

>>13187930
“Full English breakfast with extra breakfast”

>> No.13188062

>>13187930
>CHORL

>> No.13188144

>>13187902
Don't you have a child to rape, Ahmed?

>> No.13188152
File: 1.11 MB, 1511x1511, 20191109_204651.jpg [View same] [iqdb] [saucenao] [google]
13188152

How's my borgar looking?

>> No.13188165

his face looks like ps3 graphics

>> No.13188168

>>13188152
>bun untoasted
>bacon undercooked
>burger looks like ground turkey
>chunks of shit in it
Delicious.

>> No.13188184

>>13188152
It looks like shit, but I'd probably eat it anyways.

>> No.13188192

>>13188168
Thanks anon, I should have cooked the bacon more and grated the onion

>> No.13188227

>>13188152
Do Europoors really

>> No.13188242

>>13188192
If you like underdone bacon, you do you. I used to use grated onion but would always get some fucker crying about muh texture. Burgers are one time I'd reccomend onion powder over fresh.

What's up with the color, though? I use cast iron, so maybe that's it.

>> No.13188252

>>13188242
I did use cast iron, i think maybe I just under cooked it. I'm new to this, but when I cook with cast iron it seems to only cook on the area directly touching it, unlike a bbq which will cook all over. My gf thought the onion was undercooked too. The pattern very chewy kinda like uncooked dough, does that sound like an undercooked burger to you?

Using a grill pan instead of a bbq do you have it on as high heat As possible or what?

>> No.13188259

>>13188227
You know what, I change my mind. Would eat/10 with more cooked bacon. There’s just something off about it although the ideas are sound. That untoasted bun on the bottom is a huge liability with that tomato and all of that wetness right on top. A hard crust on that would immediately boost +1. I see hints of a good crust on the patty, but I think I would have gone a bit thinner and wider to get some char up the sides. Looks like the cheese needed to go on just a bit sooner to get fully melted and not kind of globby. But it’s close, because the cheese on right side of pic looks better. Not a bad effort.

>> No.13188263

>>13188252
>The pattern very chewy kinda like uncooked dough, does that sound like an undercooked burger to you?
That or the added moisture from the onion.

>do you have it on as high heat As possible or what?
Medium or a touch above depending on the size of the patty. I use 85/15 ground chuck and a bit of butter in the pan.

>> No.13188267

>>13188259
I had a layer of mayo protecting the bun, and it wasnt a proper burger bun but a slightly mnore hardy roll. there are definitely problems though,. particularly with the huge chunks of onion, and i think the patty was too thick, plus the aforementioned bacon issue

>> No.13188534

>>13187938
very high iq and very true

>> No.13188701
File: 197 KB, 1106x829, burgah.jpg [View same] [iqdb] [saucenao] [google]
13188701

>>13188267
This is a burger. I made potato rolls specifically to make American style burgers. Lookup smash burgers, much easier to get right and they are super tasty too, and possible since you have a cast iron.

>> No.13188710

>>13188701
>smash burgers
>wojak.bat

>> No.13188715

>>13188701
Too bad you didn’t get a good hard toast on the bottom bun and are using ALDI-tier lettuce. Prolly would eat tho

>> No.13188716

I dont like rare/medium-rare burgers.

I dont think it should be treated like a steak

>> No.13188721
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13188721

>>13188710
I smash burgers in the kitchen and the bedroom.

>> No.13188784

>>13188716
>I dont like rare/medium-rare burgers.
They are only done midrare
>I dont think it should be treated like a steak
It's not supposed to be because of bacteria, the reason you can have a steak rare is because all the bacteria is on the outside and you sear the outside killing them, but with mince the outside gets turned in through the mincing and so there is bacteria all throughout the mince. I've eaten midrare burgers and they are juicy and obviously nicer than well done but I always feel like I'm rolling the dice when I eat midrare cooked mince, even with how clean raising livestock is today.

>> No.13189638

>>13187938
This.
>ground beef
>cheese
>vegetables
>bread

If you separated them and laid them on a plate people would call it a healthy and balanced meal.
Of course this assumes you're using high quality ingredients.