/ck/ - Food & Cooking

[Anonymous No.14670793]

I love burgers. Here's one I made recently. Usually when I do blue cheese burgers I just add some mayo too, but this time i added onion and tomato slices. Delicious.

What condiments do you use for blue cheese burgers?

[Anonymous No.14670801]

>>14670793
I hope you or your butcher ground that meat.

[Anonymous No.14670809]

amerisharts are disgusting demonkin which is why they eat raw ground meat

[Anonymous No.14670820]

>>14670809
I'm not American.

Here's another blue cheese burger I've made.

[Anonymous No.14670822]

>>14670793
>Here's one I made recently.
No, you didn't.

>What condiments do you use for blue cheese burgers?
Caramelised onion relish. Anything else is an abomination.

[Anonymous No.14670834]

>>14670793
You can’t burger for shit,poof.

[Anonymous No.14670836]

>>14670793
Gordon Ramsay-Fookin' Rawwwww!!!!.gif

[Anonymous No.14670839]

>>14670820
then you're just mentally ill

[Anonymous No.14670844]

>>14670793
RIGHT
BURGAH, NICE AND RAW

[Anonymous No.14670852]

>>14670834
You post a burger with some whole grain bun, and say I'm the one who can't burger?
>>14670839
Just because you have some mental issue with rare burgers, doesn't make normal people that like them mentally ill.

[Anonymous No.14670854]

imagine being terrified of raw eggs but eating raw ground beef.

[Anonymous No.14670865]

>>14670854
huh?

[Anonymous No.14670875]

>>14670820
>>14670793
Fry the patties next time. It will taste much better. :)

[Anonymous No.14670884]

>>14670875
They are fried, don't you see the sear?

[Anonymous No.14670885]

>>14670884
That might as well be oxidation.

[Anonymous No.14670887]

>>14670793
Onion relish, something sweet like strawberry or blackcurrant jam works surprisingly well too.

[Anonymous No.14670894]

>>14670809
Imagine being from a third world country where its not perfectly safe to eat minced beef raw.

[Anonymous No.14670897]

>>14670809
Have you never had a tartarsteak?

[Anonymous No.14670907]

is this retard seriously still posting pictures of that fucking burger? it's been months dude what the fuck is your problem?

[Anonymous No.14670909]

>>14670793
Use a better bun, toast the buns, lightly cook the onions, add pickle and lettuce and get rid of that tomato since it does nothing with the blue cheese.

And while you might like the insides raw it's better to cook it slower so the inside isn't just completely raw and gooey but still a little red.

[Anonymous No.14670915]

>>14670793
You should never eat ground meat raw unless you trust the meat company has extremely high standards. In slaughter houses meat gets covered in in shit and other stuff squirter out the organs when the cow is butchered. The factory farm slaughter houses assume you are cooking your meat all the way so they don't give a shit about what gets on it. There was even a scandal year ago where people died because steak houses bought thin steaks then glued them together with coagulated blood. Because the outer layer was on the inside and cooked raw, people were hospitalized.

[Anonymous No.14670917]

>>14670907

Pretending that raw ground beef is safe to eat is one of the oldest /ck/ trolls. Welcome to 4chan. You might want to lurk a few more months.

[Anonymous No.14670920]

>>14670907
you dont get it bro? its an epic troll only newfags fall for!

[Anonymous No.14670919]

>>14670897
>mmm salmonella

[Anonymous No.14670921]

>>14670917
shut the fuck retard i'm talking about this one specific poster that's the op of this thread. maybe take your own advice and lurk more.

[Anonymous No.14670923]

>>14670917
some countries do eat raw ground beef.

[Anonymous No.14670942]

>>14670897
>>14670919
Tartar isn't ground, it's chopped, which makes all the difference.

[Anonymous No.14670945]

>>14670917
What are you on about, came here during the ytmnd years (sure with a hiatus for a bunch of years yes) don't you know that "råbiff" or tartarsteak as it is also called is something that is eaten in Europe?
It's filet mignon thats been either minced twice or finely hacked with a knife then seasoned and served with an eggyolk and no it's not bullshit and raw beef is perfectly safe to eat.

[Anonymous No.14670954]

>>14670945
Never mind it wasn't actually me you were replying to X)

>>14670942
I would say it's the filet mignon that does all the difference but I do prefer it finely chopped as being machineground does generate heat especially if the amount of meat is small

[Anonymous No.14670961]

>>14670793
>Unrendered fat
That's not rare, that's uironically raw lmao

[Anonymous No.14670972]

>>14670919
Salmonella doesn't really exist that much anymore. Anyone making a steak tartare will use the freshest beef possible.

[Anonymous No.14670973]

>>14670793
thats literally raw

[Anonymous No.14670999]

>>14670961
That's how rare is supposed to be according to UK standards. Americans would call it blue.

[Anonymous No.14671020]

>>14670793
LOOK MOM I POSTED IT AGAIN

[Anonymous No.14671034]

>>14670809
Ivlike the way he picks it up to see as if hes thinking,, oh shit i didn't cook that enough

[Anonymous No.14671055]

>>14670954
>I would say it's the filet mignon that does all the difference
I was talking about the safety (ground v's chopped) but yeah you have to use a good quality beef for tartar, obviously.

[Anonymous No.14671074]

These burgers are too rare.

>t. Actual American

[Anonymous No.14671088]

>>14671055
Why would chopped be safer than ground beef? It accomplishes the same thing but a mincer uses several spinning knives and press the meat through grates with sheer force and cutting and they are cleaned daily with industrial strength enzymecleaner so it isn't dirty, yes you can't store ground meat as long as a piece of whole meat but it's the same for chopped meat.

[Anonymous No.14671093]

>>14670793
>claims to have "made a burger"
>the patty is so red I can swear to hear it moo

[Anonymous No.14671192]

>>14670793
>>14670820
>intentionally giving yourself e-coli during a pandemic
You're not very bright, are you?

[Anonymous No.14671280]

>rare steak good
>rare burger bad

[Anonymous No.14671284]

>>14671280
It's not a rare burger. In the words of Ramsay: IT'S FOOOOKING RAW

[Anonymous No.14671285]

>>14671280
yes

[Anonymous No.14671304]

>>14670820
Weak bait mang.
Cook it less next time.

[Anonymous No.14671306]

>>14671284
You heard of blue steak? This is blue burger.

[Anonymous No.14671307]

>>14671088
It can depend on the design of the machine. Some that do ground beef are so hard to clean that they smell like a dead possum before they get cleaned. I'm not saying that mince tools are easy to clean; it depends on the design and the person doing the maintenance.

[Anonymous No.14671332]

>>14671307
You've never actually smelled or cleaned one, have you?

[Anonymous No.14671354]

>>14671306
Might as well eat roadkill then

[Anonymous No.14671357]

>>14671332
>You've never actually smelled or cleaned one, have you?
Actually no. I posted what I heard when one of my co-workers had to clean the machine in the butcher department of the grocery store we worked at. So maybe she made it all up, if that makes you happy.

[Anonymous No.14671362]

>>14671280
thats raw, not rare.

[Anonymous No.14671375]

>>14670897
steak tartar isn't a raw hamburger

[Anonymous No.14671380]

>>14671280
thanks for confirming raw burger posters are just well done well done steak plebs trolling the rest of us

[Anonymous No.14671390]

>>14671307
If we are talking industrial grade then that usually occurs if the company is cheap (not replacing dull knives and the rod when necessary) and the people using it are underqualified which in turn lets the knives spin too much due to wearing on the rod that goes into the "hole" that you put the plastic thingys and knives on so a bit of mainly fat and very thin pieces of meat gets stuck on the rod and heated if you run it dry so to speak but all this should and must be removed when cleaning which includes disassembly and then drowning every nook and cranny with water and industrialgrade cleaner while making sure no meat or fat is left anywhere but even with good maintenance (pouring a bit of cooking oil on the knives and rod when assembling helps just throw away the first mest that comes out but som amount getting stuck and smelly by the end of the day after producing a couple of metric ton if ground is to be expected when it's time to clean

With that said when making tartar you normally mince or chop the meat close to serving or at least the same day so even if we are talking a nasty ass machine the amount of bacteria won't have enough time to accumulate to end up higher than the approved amounts (all meat have bacteria and they are regularly tested which is especially drakonian when it comes to ground meat but there are levels that are determined safe to eat and levels that says get your shit together but still ok to sell and eat)

[Anonymous No.14671399]

>>14671375
Oh please inform me oh great one, what is the difference other than a tartar being made with more expensive meat and not touching a pan at all which you could argue that some rare burgers look like 'cause not even the sear is worth mentioning.

[Anonymous No.14671429]

>>14670909
Actual good advice in the middle of a flood of do amerieuros really? abloobloo muh salmonella! The fuck did you just say about me you little bitch I'll have you know I survived 3 strokes and over 300 salmonella infections blablabla

[Anonymous No.14671490]

>>14670793
Oh shit, jack is posting on ck now?

[Anonymous No.14671509]

>Yes I'll have a medium rare burger with extra hot sauce please

[Anonymous No.14671514]

>>14670852
Whole wheat buns is better than any "rare" ground beef monstrosity like the sloppas you're posting OP

[Anonymous No.14671521]

>>14670854
Because anything inside the shell is protected from salmonella, compared to grinding up beef and exposing the beef to the elements of what could and could not be contaminated.
AKA, you're so retarded that you can't comprehend the differences.

[Anonymous No.14671542]

>>14671088
Because the meat fibers of beef itself are too tough for parasites to penetrate. It leaves the outside exterior of the steak "unclean", which through searing effectively cleans it. This is why you can have a steak rare or medium rare.
Meanwhile, meat grinders can get dirtied up really well just like >>14671307 is saying, which also goes to show that when you grind/mince meat you're effectively exposing all parts of your beef to the elements and possible bad bacteria.

[Anonymous No.14671550]

>>14670854
>>14671521
Who said aything about being scared of raw eggs? I eat both raw ground meat and raw eggs.

[Anonymous No.14671559]

>>14670915
No meat doesn't get covered in shit in slaughter houses and nothing "squirts" out of the organs are you some kind of retarded vegan activist that never even seen how animals are butchered or how meat is treated during the whole chain.

What a shitty steak house does has nothing to do with slaughterhouses or butchers but nonetheless no they weren't using coagulated blood that is just stupid and wouldn't work what they likely used if this isn't bullshit was "meatglue" which is are enzymes that help fuse the meat together but something about the outer layer (of course they buy a piece and cut it themselves seeing as it is cheaper) and people being hospitalized is just some of the most ignorant shit I've heard, yes people could have been getting sick (why go to a hospital for simple food poisoning) but that only has to do with the steak house and the chef being nasty and not following basic hygiene protocols so stop lying

[Anonymous No.14671563]

>salmonella/10

[Anonymous No.14671595]

>>14671542
Interesting how you missed my post about cleaning, bacteria and such with grinders >>14671390 and you are simply wrong you can have parasites in beef and bacteria also nasty ones (just not in high enough amounts to make you sick) are also present and the outside exterior being more unclean that the rest isn't really right either as well as a sear being the same as somehow cleaning seeing as the only way to be completely safe is cooking it to a high enough temperature meaning well done to kill the bacteria otherwise it doesn't really matter but yes minced meat has more bacteria due to the higher surface area which is why controls are rigorous as well as cleaning daily.

Sorry but you are simply wrong but I understand how it could have seemedlogical or if it's because of some religious reason

[Anonymous No.14671602]

>>14671542
>Because the meat fibers of beef itself are too tough for parasites to penetrate
kek what. that's horseshit.

there's nothing special about any type of meat or fish over another, they're just more or less likely to carry certain pathogens based on the conditions in which they are raised, slaughtered and processed.

[Anonymous No.14671609]

>>14670793

[Anonymous No.14671782]

>>14671609
>saving a highly degraded version of an image that's supposed to be pristine quality
Retard

[Anonymous No.14672859]

>>14670793
whenever i make burgers, i make the sloppiest, greasiest god damn messes, but every time i pick up a burg i've made this way, i don't put it down until the very last bite. always extra delicious when you know exactly what you like.

image is double patty, thick cut bacon, some white cheese (probably monterey) between both patties, sauteed portabella mushrooms and white onion, with garlic salt & pepper, mayo spread on the bun (important to spread it evenly across the whole bun; affects taste) then finally, quaker steak & lube smoked jalapeno honey sauce. i'm sure it's great on wings, but it's also great on burgers. it was the best part, the sweetness mixed with the salt & spices augh

[Anonymous No.14672879]

>>14670897
do people seriously eat this shit what the fuck

[Anonymous No.14672909]

>>14672879
Steak tartar is bredy good. Always sketchy after eating it, but I haven't gotten sick yet

[Anonymous No.14672925]

>>14672879
yea, it's akchyually good. Raw beef, egg yolk, condiments. You mix it and spread it on some crispy sourdough bread toast. Fuck yea

[Anonymous No.14672977]

>>14672879
Yup and I recommend to try it at least once it's pretty good and it might help people somehow scared of eating red meat rare, it's basically filet mignon that hasn't been cooked so we are talking something very tender

[Anonymous No.14673210]

>>14671280
Retard.

[Anonymous No.14673534]

>>14671399
From what I've been told it's about cleanliness. Ground been often contains meat from multiple different cow, so the risk of contamination is higher and it's safer to cook it well. Making tartar with a single cut lowers the risk of possible contaminants. Don't quote me, but I'll keep cooking my burgers well.

[Anonymous No.14673580]

>>14672879
Íts good

[Anonymous No.14673932]

>>14673534
I guess there's some merit to that seeing as the risk of one cow being sick does get higher the more cows you use but the controls and tracing are rigorous and there is always an alarm usually far before it even reaches a store if something is off with a cow in the system and hygiene is like the biggest deal in the meatindustry (that and the "coolchain") so cleanliness shouldn't even be a factor

[Anonymous No.14674066]

>>14670793
learn to cook your meat.