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/ck/ - Food & Cooking

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15525505 No.15525505 [Reply] [Original]

I've always cooked burgers over charcoal. The weather where I live is, however, being an uncooperative cunt. Anyone got any tips or recommendations for pan fried burgers? Much appreciated.

>> No.15525518

>>15525505
Watch a fucking YouTube video and stop shitting up the board

>> No.15525525

>>15525505
toss 'em in the broiler and stop shitting up the board

>> No.15525526

>>15525518
>don't talk about food on the food and cooking board

son, you retarded?

>> No.15525527

>>15525505
Smash burger like they do at smash burger.

>> No.15525536

>>15525526
Its not /teach me how to cook/ it's /cooking/

>> No.15525539

>>15525505
Get the pan really hot before throwing the meat in. Make sure it's not ultra lean meat. Then cook to the degree that you like. It's not rocket science.

>> No.15525548

>>15525536
Which is still cooking, ya knob.

>> No.15526079

>>15525518
kill yourself

>> No.15526235

>>15525518
You're probably one of those fat asses that posts non stop fast food. Can't even cook, get the fuck outa here you massive faggot.

>> No.15526240

why would you need tips on pan frying burgers
you fry it in a pan

>> No.15526250
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15526250

>>15526240

>> No.15526261

>>15525505
I like to brush mine with a bit of butter and reapply as it cooks. Also a high heat to start like the others said.

>> No.15526286

>>15525548
No, the root verb is teach instead of cook.

>> No.15526403

>>15525505
It should really be no different than cooking on charcoal. Cast iron, or a heavy duty pan will be of help to prevent steaming your hams versus getting a good sear.

Like all burgers, 50% of the battle is getting proper fat ratio(80/20), decent quality beef. If you're not comfortable eating your beef mid-rare or medium, just make smash burgers. Then, don't fuck the beef up i.e. don't throw all sorts of shit into it like worcestershire, breadcrumbs, etc. All you need is good beef, form gently into patties, then liberally coat in salt and pepper. That's it.

If you want cheese, place it on ~ 1 minute before the burger finishes, splash some water into the pan and cover it to melt the cheese.

>> No.15526419

>>15525505
I'm actually half-considering busting out my Weber tomorrow even though there's still a half foot of snow on my deck.
There's just no substitute charcoal-grilled meat.