/ck/ - Food & Cooking

[Anonymous No.18912197]

This was really bland. How do I get more flavorful? Was it because I only used ground chuck?

[Anonymous No.18912200]

there's where you went wrong

[Anonymous No.18912201]

>>18912197
The sign is a subtle joke. The shop is called "Sneed's Feed & Seed", where feed and seed both end in the sound "-eed", thus rhyming with the name of the owner, Sneed. The sign says that the shop was "Formerly Chuck's", implying that the two words beginning with "F" and "S" would have ended with "-uck", rhyming with "Chuck". So, when Chuck owned the shop, it would have been called "Chuck's Fuck and Suck".

[Anonymous No.18912202]

>>18912197
slice onions thinner

ground chuck is enough
the best burgers will have more fat, but chuck is fine

[Anonymous No.18912203]

>>18912200
What's a good combo for burger meat? 50/50 sirloin/chuck?

[Anonymous No.18912206]

>>18912197
Have you tried seasoning it?

[Anonymous No.18912208]

>>18912201
But it's always been a Feed and Seed store. The joke is that it used to be called Chuck's Feed and Seed

[Anonymous No.18912211]

>>18912197
Did you use salt and pepper? Was the patty too thick? Was the beef too lean?

It could also be because you're tastelet. Nothing to be ashamed of, lots of people I know have blown out tastebuds for one reason or another.

[Anonymous No.18912225]

>>18912206
seasoned with salt and pepper
>>18912211
beef was 80/20. 2 (3oz) patties, 1 slice american

in regards to being a tastlet, i think the bun was also just shitty- it had that white bread taste and the american cheese just tasted like cheese whiz

need better quality buns and american cheese somehow

[Anonymous No.18912239]

>>18912225
make your own buns, make your own american cheese - you can just use milk and other cheeses then you will still have american cheese but with more flavor

[Anonymous No.18912268]

>>18912225
Dude, I made burgers last night out of the cheapest walmart chuck in a tube on wheat bread. Came out plenty good. Add onion powder and garlic powder too, anything else is extra

[Anonymous No.18912274]

>>18912239
>in regards to being a tastlet, i think the bun was also just shitty- it had that white bread taste and the american cheese just tasted like cheese whiz
i don't think it was entirely the beef

[Anonymous No.18912277]

>>18912268
>>18912274

[Anonymous No.18912293]

>>18912197
season it next time whiteboy

[Anonymous No.18912300]

OP has COVID

[Anonymous No.18912308]

>>18912197
Put a bit of mustard into your meat before cooking along with your other seasonings.

[Anonymous No.18912322]

>>18912277
I get it, use your dub dubs to see beyond the veil and just listen to me about the garlic and onion powder, please

[Anonymous No.18912324]

>>18912308
Few drops of worscheshire make this the best combo

[Anonymous No.18912327]

>>18912308
>>18912324
>>18912274

[Anonymous No.18912337]

>31, still live at home
>my mom makes burgers every now and then
>they range from shockingly good to shockingly shit

Her self-esteem is really fragile I'm afraid that, if I try, I'll outcook her burgers and make her feel bad.

[Anonymous No.18913252]

>>18912197
Burgers in that style are supposed to taste simple. Salt, fat, sweet from onions and condinents, tang from pickles. Try more salt next tome or maybe msg.

[Anonymous No.18913257]

>>18912337
the way self-esteem works is that you must show them the way

if you think you can cook a better burger, than do so but don't be a cunt about it... show her the way...

[Anonymous No.18913297]

>>18912337
>Start cooking
>Cooking is better than hers
>She no longer has to cook or feels obligated to
Everyone is a winner

[Anonymous No.18913381]

>>18912197
I saw Gordon Ramsey separate the egg whites and added the yolk from the egg in the meat. He also sprinkle seasons the patties while its on the grill/pan, instead of mixing all the seasons in the beef. I never done any of this tho, I just buy food already made cuz lazy
https://www.youtube.com/watch?v=fQallQyxAfw

[Anonymous No.18913730]

>>18912225
Personally I try to go 70/30 for burgers. I'd also recommend white american cheese. That's not a race joke, it just has a slightly sharper, saltier taste, and doesn't have that "yellow" flavor that Velveeta and cheese whiz has.

[Anonymous No.18913761]

>>18912197
>How do I get more flavorful?
Season the meat,
Cook over an open flame,
Invent a secret sauce (try ketchup, mayo and horseradish),
Use a tastier cheese (Velveeta slices melt as well as American but taste better),
Toast the buns,
If that's still not enough, add sauteed peppers.

[Anonymous No.18913766]

>>18912203
Mostly chuck is good.
I've seen people add some brisket, but I can't figure out if that's a good idea.

[Anonymous No.18913772]

>>18912225
2 patties, one slice of cheese is a rookie mistake.

[Anonymous No.18913779]

>>18912324
>worscheshire
Ooooh, I gotta try this.
Not OP, btw.

[Anonymous No.18913795]

There are four things you need for a good burger:

1. Decent beef. This should be self explanatory but the number of dumbfucks who buy cheap ground beef is amazing.
2. Fat. Do not use lean beef. You want *at least* an 80/20 ratio. Add fat, if you must.
3. A good sear. Doubly true if you're doing a smash burger, obviously.
4. Season the outside of the patty when it it is in the pan: salt & black pepper. Ignore all the retards ITT telling you to add onion powder or Worcestershire or whatever. You're making a burger, not meatloaf. Oh and DEFINITELY no egg or breadcrumbs in a beef patty.

[Anonymous No.18913802]

>>18912197
Should have used ground Sneed

[Anonymous No.18914504]

>>18912197
usually, the sauce makes the taste of the burger in my opinion

[Anonymous No.18916003]

don't listen to the fatties
go for a 95/5

[Anonymous No.18916133]

>>18912225
>seasoned with salt and pepper
You probably didn't use enough. Sometimes you gotta use surprisingly much.
And for burgers, make sure there's enough fat in the meat before cooking.

[Anonymous No.18917116]

>>18913795
>no egg or breadcrumbs in a beef patty.
Does anybody actually do this?????

[Anonymous No.18917130]

>>18916003
>go for a 95/5
Be sure to hold a pinkie out (better yet, both) while eating this nonsense.
Don't forget to wipe your mouth with an Egyptian cotton napkin (300 thread count minimum) after every bite.
You know what? Just go for silk instead.
Don't forget to suck at least ten dicks afterwards.
80/20 or bust, faggot.

[Anonymous No.18917154]

>>18912197
Worcestershire in the patty

Use fattier ground beef

Reconstitute some dried onion and mix in with the patty

Use herb butter


Any of these or all of them

[Anonymous No.18917495]

>>18912208
mind blown

[Anonymous No.18917498]

>>18917116
Yes, the British.

[Anonymous No.18917773]

>>18916003
This is a great way to end up with no sear and a dry burger.

[Anonymous No.18917779]

burger

[Anonymous No.18917781]

Make sure the beef patty has spices in it. Add tomato, use uncooked onion, add ketchup and another sauce if you like, add some tiny bit of vinegar so it's like pickles without the texture of pickles, and add some lettuce. This is a burger.

[Anonymous No.18918067]

Chuck is fatty, stuff with a lot of fat needs more salt. Try using more salt and try to sear it better. If it's still bland just add MSG

[Anonymous No.18918228]

Elitists will tell you hurr durr no seasoning but this can turn any quality beef into a tasty burger.
I've also noticed that store brand american cheese is absolute garbage and significantly worse than craft singles which are significantly worse than anything like Sargento or deli cheese. The cheese quality is arguably more important for a "cheese burger" if you only have offbrand cheese product just toss it and top your burger with something else.
I also prefer grilling to pan seared unless I'm doing Oklahoma onion/ smash burgers.
You can cut the onions into slices, season and grill those too. A lot less time consuming than waiting for onions to carmalize and you don't need to add any oil or butter. Flip burg 3 times. Large seeded bun if you plan to cover it with veggies and sauces, smaller glossy buns for just cheese and onion.

And no Europoors, a chicken sandwich is not ALWAYS a chicken burger. Only if the chicken is minced/ pressed into a patty.

[Anonymous No.18918912]

>>18918228
>a chicken sandwich is not ALWAYS a chicken burger.
No shit
>Only if the chicken is minced/ pressed into a patty.
You are some silly cunts I swear. If it's between two burger buns it's a burger. That's it. What you said is demonstrably wrong because chicken fillet burgers exist. You put whatever between two burger buns it becomes a whatever burger, except for chips which become a butty. How are the people who get called burgers the ones that can't comprehend this?

[Anonymous No.18918962]

>>18913381
Don't use Ramsey as a reference for making burgers, his effort was an atrocity. Adding egg is something a lot of ignorant brits do with burgers because they use lean beef, which needs a binding agent of some kind so it doesn't fall apart when it inevitably becomes a dry, mealy puck. Good 80/20-70/30 beef doesn't need binders.

[Anonymous No.18918971]

>>18918228
>postures as an authority on what qualifies as a burger
>unironically says "carmalize"
Fuck off, cooklet.

[Anonymous No.18919188]

>>18918912
There is no such thing as a "burger bun" what you posted is called a sesame seed bun.
>>18918971
Excuse me for not spell checking everything. Why don't you try refuting the central point though instead.

[Anonymous No.18919190]

>>18912225
Maybe add more than just salt and pepper, dumbbutt

[Anonymous No.18919229]

>>18919188
there are other kinds of bun that include sesame seeds

[Anonymous No.18919231]

>>18912197
the bun honestly looks like shit made with american "butter". you need a proper brioche bun. even the store bought ones are good here. are they all shit where you live?
where is the sauce? use 4 parts mayo, 2 parts ketchup, 1 part mustard and some spices like smoked paprika and garlic powder.
also your onions are not caramelized properly
https://www.youtube.com/watch?v=kEfJTmf9hDs

[Anonymous No.18919239]

To answer your question OP: you can get a small bottle of Liquid Smoke for under 2 bucks in the seasoning aisle of the grocery store, it's the vapor moisture from the smoking of cedar wood and tastes awesome if you put a few drops in any meat, it will taste like you grilled in on wood.

[Anonymous No.18919276]

>>18912197
grill it over charcoal

[Anonymous No.18919508]

>>18912197
>How do I get more flavorful?
salt

[Anonymous No.18920355]

>>18919508
Yes, he obviously didn't use enough salt or mix it into the meat well. But sometimes I add some Worcestershire sauce or cajun seasoning to boost the flavor even more.

[Anonymous No.18920367]

>>18919231
>he bun honestly looks like shit made with american "butter"
This post is baffling. The bun looks amazing.

[Anonymous No.18920509]

>>18920367
op here: it tasted like the cheapest shittiest white bread you can find. i should have paid more for the real brioche not the natures own brioche shit bun

[Anonymous No.18921733]

>>18920367
it looks extremely artificial and I'm guessing that's exactly how it tastes. normal brioche buns don't look like that

[Anonymous No.18921791]

i finally bought a stainless steel pan and i want to try making smushborgar but am slav and have no experience with borgar making, so i have some questions
1. how to match patty size to bun size? i know pattys shrink but i'm not sure by how much so i'm afraid my patty will either be sticking out or not be wide enough. is there a technique/formula to follow i.e. 200 gram ball of beef will yield 8 cm diameter smashborgar?
2. is the sauce just mayo, ketchup and mustard mixed together or is there more to it?
3. caramelized onion, cheese, pickles, lettuce and tomato are all i need as far as toppings yeah?

[Anonymous No.18921887]

>>18912197
you have covid and are losing your sense of taste

[Anonymous No.18921900]

>>18912197
you need more salt, the salt grains should stay somewhat visible on the surface of the meat if you put them on immediately before cooking

[Anonymous No.18921901]

Post burgs!

[Anonymous No.18922247]

>>18918912
>butty.
Comes from a culture that gave us the "butty".
[opinion discarded]

[Anonymous No.18922251]

>>18921901
You only enjoy missionary sex don't you?

[Anonymous No.18922253]

>>18919231
>are they all shit where you live?
We have brioche here in America. Do Euros think they invented the egg?
Fucks sake, stop obsessing with us, and concentrate on fixing your train-wreck of a country.

[Anonymous No.18922254]

>>18922251
gross i like doggy style

[Anonymous No.18922257]

>>18919231
>onions are not caramelized properly
Raw onions or sauteed are fine on a burger, you don't _have_ to turn them into candy.

[Anonymous No.18922263]

>>18919276
Even a propane grill is better than a skillet or flat-top.