/ck/ - Food & Cooking

[Anonymous No.17933074]

Are you a thin or a thickburger kind of man?

[Anonymous No.17933081]

>>17933074
1000% thin burg kinda guy

[Anonymous No.17933082]

These aren't real words

[Anonymous No.17933092]

>>17933074
I find it hard to make thick burgers over charcoal without burning the outside to a crisp and leaving the inside undercooked, so I make them flat by default (fuck using propane).

[Anonymous No.17933093]

>>17933081
Yeah, thin burgers.

[Anonymous No.17933109]

Both

[Anonymous No.17933112]

>>17933074
Thin but like three or four patties.

[Anonymous No.17933125]

>>17933074
thin, thick burgers never cook right

[Anonymous No.17933131]

>>17933074
thin

thick burgers always nasty af

[Anonymous No.17933143]

>>17933074
I'm a Steak n Shake Steak burger doing smashed burgers before the faggot hipsters daddy was a gleam in their granddads eye kind of person.

[Anonymous No.17933147]

>>17933112
<-------

[Anonymous No.17933151]

>>17933074
I'll take a triple smash burg over a mid rare chonker any day.
The crisp is literal heaven.

[Anonymous No.17933322]

>>17933074
Thick, it's much harder to get a thin burg blue-rare.

[Anonymous No.17933433]

>>17933074
one thick burger between two thin ones please

[Anonymous No.17933762]

>>17933092
>fuck using propane
Why is that anon? I’m not sure I’ve ever used charcoal. Is it just a flavor thing? I like propane because it’s a clean burning fuel that is easy to work with
t. Hank

[Anonymous No.17933770]

>>17933074
Big burgers should be made wider, not taller

[Anonymous No.17933782]

thin smashed burgers

[Anonymous No.17933791]

>>17933092
>(fuck using propane)
YES! there is literally no reason to not aquire a charcoal grill instead of a propane one, even better when you throw a piece of wood until it turns a nice red on the inside and white on the outside, it gives off slight smoke flavor without being overpowering.

[Anonymous No.17933803]

>>17933074
both are good

[Anonymous No.17935896]

>>17933782
>buying a dedicated "burger iron" instead of just using a spatula

[Anonymous No.17935903]

Glad to see my thin bros, this confirms my theory that the reason you get thick burgers at 90% of cook outs is because people just dont stop and think about what there eating is shit. It's not a fucking steak. It's ground beef. It doesn't need to be 1/2 inch thick and "medium rare". If you make these KYS.

[Anonymous No.17935927]

>>17933074
Thick. And I've tried both, and tried making both.
Thin burgers can't achieve decent surface texture without cooking the interior medium-well.

[Anonymous No.17935928]

I always make burgers like a donut by pressing the middle to be much thinner. Makes them cook more evenly.
And thin burgers of course

[Anonymous No.17935933]

>>17935928
why not just go all in and make a hole in the middle?
then you can fill it with sauce or cheese or something

[Anonymous No.17936285]

>>17933791
with the amount of time it takes to cook a burger, is it even possible to oversmoke it?

[Anonymous No.17936291]

>>17933074
double thin

[Anonymous No.17936305]

thin burgers always cook better, just use 2 thin patties

[Anonymous No.17936309]

>>17936291
The double thin gives you the mass of the thick but with massively more surface area for seasoning or char.

[Anonymous No.17936317]

As thick as my spindly pinky fingers still counts as thin, right? 1.5 cm ish?

[Anonymous No.17936321]

>>17933074
I like my burger thin like borderline shawarma

[Anonymous No.17936769]

>>17933074
thin, thick burgers don't even taste that good, thin burgers allow more complex flavors, but not too thin

[Anonymous No.17936842]

what's the american's opinion on adding ground pork to you beef for burgers?
here in germany ground beef can only contain up to 20% fat by law and most producers stay well below that. in fact it usually just states "fat content below 15%", because the exact amount is unknown.
ground beef mixed with ground pork can contain up to 30% fat and it is usually sold as 60% beef 40% pork. would it be better for burgers?

[Anonymous No.17936848]

>>17936842
We don't eat pork in the US. Not halal.

[Anonymous No.17936933]

>>17936842
you walk into just about any grocery store in America and go to the meat department and grab a chuck roast and have them grind it up for you and add in extra fat or meat of your choosing

[Anonymous No.17937044]

>>17936933
must be nice to not live in a 3rd world shithole

[Anonymous No.17937777]

>>17936842
>>17936848
late but this, but add that most dont even fuck with this option, although they have it, people usually just want to get their meat and gtfo, pre 2000s american extroversion is slowly dying.

[Anonymous No.17937816]

>>17933074
ever since making an oklahoma burger, I've never went back. just thin thin and throw on some onions and I'm good

[Anonymous No.17937826]

>>17933074
Thin for me.

[Anonymous No.17937834]

>>17933074
thin. but to make them like that I think you need to have them pre-made, frozen, and cooked on one of those double-griddles, don't you? t. non USian

anyways for me it is the McDouble.

[Anonymous No.17937839]

I like em thick and dry

[Anonymous No.17937933]

>>17936848
You probably mean not kosher. A lot of US culinary hangups come from the jewish smalltime meat industry of the early 20th century.

[Anonymous No.17937979]

>>17936842
In USA we can get ground beef with up to 30% fat. The fat percentage is always labeled too. It's not usually done with burgers, those are always just beef. But it's sometimes done for meatballs and meatloaf or when the ground beef is being cooked in some kind of sauce.

I think 30% fat gives the meat a great texture, but a lot of it ends up rendering out. So if you're not planning on using it for something it's going to be wasted and you might just want to stick with the 20%.

[Anonymous No.17938671]

>>17936285
yeah, throw some wood chips over the hot grill before cooking the burgers and you will oversmoke them by the time they are done, smoke can get pretty invasive, that shit will even stick to clothes and skin.