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/ck/ - Food & Cooking

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18074562 No.18074562 [Reply] [Original]

Just bought all ingredients to make homemade burger, could be more fatty %.
Got any 'secret' you care to share?

>> No.18074605

>>18074562
Salt and pepper

>> No.18074615

>>18074562
use 80/20 beef
best balance of flavor and fat

>> No.18074618

>>18074562
Olive oil. In.
Season. Salt. Pepper.
Mix.
Grill.
Season. Salt. Pepper.
Flip.
Nice.
Season. Salt. Pepper.
Two minutes.
Bun.
Toasted.
Plate.
Salt. Pepper.
Fucking delicious.

>> No.18074620

>>18074605
You should patent this.

>> No.18074622

>>18074615
I know.

>> No.18074628

>>18074622
you'd be surprised how many anons don't know this. They use 90/10 or higher and complain about the burgers not being juicy, or else they buy 73% and watch their burgers disappear from shrink.

>> No.18074633

>>18074618
I was more thinking adding something to the ground beef, like finely shredded onions, cumin, chili, whatever.
Anyone can make patty.

>> No.18074648

>>18074633
Good beef doesn't need more than s&p, but experiment with spices you like. Onions might make the patties fall apart, though.

>> No.18074653

>>18074633
put some cheese inside the burgah

>> No.18074676

I've heard of chefs using ultralean beaf and putting a pat of frozen butter in the center

>> No.18074682

>>18074676
No you haven't

>> No.18074683

>>18074633
I add:
>salt
>pepper
>small amount cumin
>onion powder
>garlic powder
>worstischire sauce

Toasted bun, goat cheese, bean sprouts

>> No.18074689

>>18074682
Yeah, it was in the 80 s though. I think it was in Bon Apetit.

>> No.18074697

>>18074683
>bean sprouts
Say what?

>> No.18074701

>>18074697

Oh sorry I meant alfalfa sprouts.

>> No.18074706

>>18074701
oh
much better

>> No.18074734

I just checked my meat, it's 14-18 percentage fat. Maybe I could chop a little bacon into it?
Bocuse d'Or, here I come.

>> No.18074737

>>18074628
Why don’t you just make the burgers bigger, expecting the shrink. Then you get max flavour and juiciness.

>> No.18074759
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18074759

>>18074734
>I just checked my meat
srsly, 85% is fine

>> No.18074770

>>18074759
Are we talking kobe beef here?

>> No.18074915

>>18074770
oh my

>> No.18074963
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18074963

>>18074620
Damn now you know. Where you live. I have to end you.

>> No.18075922

>>18074737
then you'd have an 80/20 patty.

>> No.18076226

>>18074734
I did a burger with par-cooked finely chopped bacon in it once, it came out pretty good

The hard part was reconciling the fact that this very beefy burger tasted like a side of bacon at the same time