/ck/ style burgers

[Anonymous No.19526144]

Doesn’t get more premium’d than this………. Zzzzzz……

[Anonymous No.19526148]

After about 5 minutes on low heat the onions are caramelized and ready

[Anonymous No.19526147]

>>19526144
What is that crap on it? Montreal steak spice?

[Anonymous No.19526150]

>>19526144
Where’s the cheese?

[Anonymous No.19526155]

>>19526147
Good eye ranger. It’s chuck and loin (formerly chuck and sneed) in the meat grind with the steak seasoning on the outside of the patties (not mixed in)

[Anonymous No.19526159]

>>19526150
Gotta put the onion on the patties first anon. About 20 seconds each side on maximum heat.

[Anonymous No.19526163]

And…. Voltaire!
Cold cheese on a burger is kino

[Anonymous No.19526172]

But this is the classic /ck/ burger so i broil’ded it

[Anonymous No.19526176]

>>19526172
>hockey pucks with cum and vomit on it
you should feel bad for wasting our time with your faggotry

[Anonymous No.19526177]

On the toasted WHITE bread. White. WHITE…. Bread.
4 roma tomato slices and mustard

[Anonymous No.19526180]

Now dats a burger!!!!
:)

tbanks for reading myyyy theead go try the /ck/ burger! :)

[Anonymous No.19526183]

>>19526144
44 checked but is that seasoning only on the outside? I would kneed it into the ground beef
still looks good anon

[Anonymous No.19526188]

>>19526144
>drying out your ground beef by salting/seasoning it before cooking

[Anonymous No.19526196]

>>19526177
>>19526180
That's the most disgusting burger I've seen in awhile. You must be European. Or worse, Australian.

[Anonymous No.19526199]

>>19526183
I think doing that might dry it out. Next time I think I’m gonna make 1/3rd pound patties.
>>19526188
Anon if you put it on before you cook them it’s not a big deal. I made these patties so it’s not like they were just coated in Steak’s Seasonings.

[Anonymous No.19526205]

>>19526196
>hating on the Louis’ Lunch original OG gangster burger style getting the /ck/ drip
Busta.

[Anonymous No.19526220]

>>19526205
It's a patty melt.

A bad patty melt.

[Anonymous No.19526229]

>>19526220
No need to be jealous of the /ck/ drip. I’m about to make OPs recipe and I bet it’s delicious.
This burger a certified drip my guy.

[Anonymous No.19526238]

>>19526199
99 checked and no it won't, but if it did you could add a few drops off water
problem solved
I do this whenever I grill patties, and it works fine
that said I haven't grilled in years, but I know what I know
besides beef is pretty moist to begin with

[Anonymous No.19526260]

>>19526205
>>19526229
>drip drip derip derp
Just stop

[Anonymous No.19526281]

I don't think I've ever seen a cookalong take a nosedive as quickly as this. For reference, pic related is what a "/ck/ style burger" looks like.

[Anonymous No.19526287]

>>19526281
that's just what a faggot burger looks like xD

[Anonymous No.19526288]

>>19526281
>disgusting foreign thing that is not a smashburger
>served in gay pedo groomer dish
Try again.

[Anonymous No.19526315]

>>19526288
>disgusting foreign thing that is not a smashburger
>served in gay pedo groomer dish
Lol. You realize where you are, right? Everything you typed out sounds exactly like /ck/. Seems like you should probably just go back.

[Anonymous No.19526328]

>>19526281
Tb anon's "burgers" are vile slop

[Anonymous No.19526336]

>>19526281
rare burgers are garbage meme

[Anonymous No.19526348]

>>19526315
>>19526281
"I'm a faggot please hate me"
Don't worry faggot, we do. ;)
Burger looks like total shit and OPs burger shits all over it. Get the fuck out of this board you faggot, groomer, trashcan, barf-ass crap cooking-ass nasty shit ass personality and gross ass food having-ass UP the FUCK and OUT of this board.
Dum bich.

[Anonymous No.19526357]

>>19526328
Still one of a small handful of people on /ck/ who can actually cook.

[Anonymous No.19526360]

>>19526357
Don't defend yourself that shit you call food is vile.

[Anonymous No.19526372]

>>19526196
Mindbroken. That is a traditional American cheeseburger

[Anonymous No.19526382]

>>19526348
OP's burger is overcooked and doesn't even have a hamburger bun, you retard. Even though the other burger also is a bit overcooked it's miles better.

[Anonymous No.19526388]

>>19526372
lololololool ebin troll good one you get him lololololol sandwich

[Anonymous No.19526389]

Pan wasn’t hot enough, enjoy your steamed boiled hamburger

[Anonymous No.19526391]

>>19526388
https://youtube.com/watch?v=9Pnj_E5XFG4
Anon, you might be retarded.

[Anonymous No.19526403]

>>19526391
>implying the "first burger" is traditional
>implying either has anything to do with this thread

[Anonymous No.19526423]

>>19526281
those look so soft and gross lol

sometimes i rarely (pun intended) get them that rare by accident and they taste like something i shouldn't be eating

[Anonymous No.19526444]

>>19526423
That's medium rare. It's the most popular way that people order steaks and burgers. You're the outlier here.

[Anonymous No.19526446]

>>19526281
IT’S RAW

[Anonymous No.19526463]

>>19526180
looks good but where are the pickles?

[Anonymous No.19526467]

>>19526444
Mine are pink usually but not THAT pink and that much pink

There's no way people eat medium rare burgers often lol

[Anonymous No.19526504]

>>19526467
Even if you cooked your burger blue its probably going to be fine, but I wouldn't make a habit of it because it's ground beef. Medium rare is the canonical default burger setting. Don't be a pussy. It's supposed to be pink.

[Anonymous No.19526513]

>>19526444
>>19526504
>medium rare
>burgers
>most popular
first of all most popular would be well done burnt to shit deep fried smash burgers
Second, steaks should be medium rare, burgers should be medium
simple as

[Anonymous No.19526531]

>>19526463
The pickles?

[Anonymous No.19526547]

>>19526513
smash burger isn't "well done" per se. It's just charred on the outside. If you do them right they're still medium, or at least that's what you should aim for. It's just an exceedingly forgiving way of preparing burgers so you can not give a shit and cook it medium-well and it's probably going to turn out quite good still.

After I flip mine they only stay on the grill a few more seconds. I use onions for most of the sear and char and that lets me actually cook the burger medium while still getting the smashburger characteristics.

[Anonymous No.19526555]

>>19526547
no, you're wrong. the majority of burgers are served well done

[Anonymous No.19526560]

>>19526555
I wasn't talking about how the majority are served. I'm talking about what the default for a home cooked burger is / should be.

[Anonymous No.19526571]

>>19526513
>Second, steaks should be medium rare, burgers should be medium
Imagine being so retarded you think all kinds of steaks should be made to the same doneness, also disregarding personal preferences. Your opinion doesn't matter.

[Anonymous No.19526609]

>>19526467
>no way people eat medium rare burgers often
I wasn't talking about all burgers eaten. I was talking about how burgers are ordered. Yes, half of all burgers eaten come from fast food/cafeterias/boomer dad backyard grills and are served well-done by default, but that's irrelevant. If you go to a restaurant that serves burgers they are going to ask you how you want it cooked, and the way people order from most to least popular goes: medium-rare > medium >> well-done >> rare = medium-well. It's virtually exactly the same as how people order steak, except that rare steak is more common than rare burgers, and medium burgers are most common than medium steak.
>>19526513
>most popular would be well done
*most eaten, assuming you include fast food
>burnt to shit deep fried smash burgers
Lol, no.
>>19526547
Almost everything you said is wrong. You're trying to make smash burgers but are adding onions when you sear them so they're not overcooked, which is completely missing the point of smash burgers (which are always cooked well-done by definition).
>>19526560
>i'm talking about what the default for a home cooked burger is / should be
No, you're talking about what you do. Nobody cares what you do unless you make a thread and show how your way of doing things actually produces a good result. OP at least tried that, despite failing miserably.

[Anonymous No.19526622]

>>19526463
That’s the surprise

[Anonymous No.19526635]

>>19526609
>Almost everything you said is wrong. You're trying to make smash burgers but are adding onions when you sear them so they're not overcooked, which is completely missing the point of smash burgers (which are always cooked well-done by definition).
Incorrect. The point of smashburgers is sear. I use onions in the Oklahoma burger method to offload one side of the sear onto the onions (the other a partial sear on the initial meatball), thus allowing me to cook the burger to a goal of medium. It's tricky but it results in very good burgers for me at the sacrifice of a marginal amount of meat char. Stop being a cock.

>No, you're talking about what you do. Nobody cares what you do
(You) do.

[Anonymous No.19526653]

>>19526635
>(You) do
Yes. I appreciate when people discuss different techniques and enjoy arguing about different ways to do something. Your explanation of how you sear the burger with onions is exactly what I assumed you meant. Maybe the burgers you make are better than a lot of smash burgers because you're using a hybrid method, but you can't smash one side and then steam the other over onions and pretend that's the "normal" way that smash burgers are made. 99% of the time the emphasis is on getting as much char as possible, which means the inside is cooked well-done.

[Anonymous No.19526663]

>>19526635
>The point of smashburgers is sear
it's to cook the burger faster moron

[Anonymous No.19526683]

Domino's bacon jalepeño stuffed cheesy bread is the best side dish.

[Anonymous No.19526686]

>>19526653
>but you can't smash one side and then steam the other over onions and pretend that's the "normal" way that smash burgers are made.
No, that's not what I meant to imply at all. I get that the result in practice may be a burger that tends to be cooked well-done, but there is no technical reason or definitional reason why this must be so, which is what inspired me to borrow from the OK style to try and offload the char onto the onions. So far it works very well, especially if I start the onions sufficiently early.

During the smash the fusion of the patty and onions really does produce something glorious that is genuinely a smashburger, is VERY well charred, and preserves some of the rareness of the meat.

[Anonymous No.19526687]

>>19526663
>it's to cook the burger faster
Correct, which is why everyone claiming that smash burgers are the more "traditional" type of burger are full of shit. The current smash burger clickbait fad is trying to pretend like they're somehow superior to regular burgers because of the sear. It's almost like if someone tried to say that you need to put an IPA on a ship for 3 months before drinking it if you want a "real" IPA - even though that goes completely against everything that makes IPAs so beloved.

[Anonymous No.19526703]

>>19526663
>it's to cook the burger faster moron
>>19526687
>Correct,
lol absolutely false. That is merely a consequence or possibly the original motivation for the method, but it is by no means the "point" of the method now since burger appreciators have long since come to value to characteristics created by the method itself apart from the "quickness"

[Anonymous No.19526718]

>>19526703
>lol absolutely false
>*proceeds to agree with everything said*

[Anonymous No.19526728]

>>19526718
You claimed to know what the point is. You do not know what the point is. Nobody was agreeing with you, ESL. Making a smashburger is not an exercise in efficiency or practicality. It has a culinary value in it's own right. Eat shit.

[Anonymous No.19526732]

two retarded ESLs arguing with each other, essentially saying the same thing at each other

[Anonymous No.19526745]

>>19526728
>ESL
Ironic. Use your words. Explain how you didn't agree with everything I said. Explain how you don't agree with any single thing I said. I said "sear", which is a real thing. You said "characteristics created by the method" and "culinary value in it's own right". Talking in empty platitudes makes it sound like you have no idea what you're talking about.

[Anonymous No.19526756]

>>19526144
Hi OP,

I’m an authorised /ck/ representative (we have a Discord for this board and I was voted as the official representative in a poll of over 60 Anons).

I’m confirming this as an official /ck/ burger on behalf of the entire board. Congratulations!

I hope you will continue to make many more threads displaying your cultural ability!

Onwards and upwards!

/ck/ out!

[Anonymous No.19526761]

What % fat does ck usually go for? Whenever I get ground beef it’s always like blood soaked meat paste I just get steak now

[Anonymous No.19526763]

>>19526745
>sear
Retard, anon said the point of the smashburger is to cook it faster and you agreed with him. Make up your gosh darn mind.

[Anonymous No.19526777]

>>19526761
80/20

[Anonymous No.19526795]

>>19526763
This >>19526687 was my post. Reread it. It says virtually the exact same thing as the post below it, which I assume was yours, except your post was more argumentative while failing to explain what you were taking issue with. Multiple posts later you still don't seem to know who or what you're arguing with.

[Anonymous No.19526798]

>>19526761
If there is blood it's probably been frozen and thawed. Just stick to 80/20. Don't over-think your ingredients, because that's how you ruin a burger 9 times out of 10. One thing I would recommend is American cheese over any other kind, but get the best American you can find. I go with Kraft DELUXE American as my go-to (avoid singles).

[Anonymous No.19526799]

>>19526756
OP here, thank you, wow! :)

[Anonymous No.19526801]

>>19526798
Getting american cheese from the deli is much better actually but personally I just use Jack cheese instead. (Colby jack, pepper jack, or plain if they have it)

[Anonymous No.19526804]

>>19526795
What is the point of a smashburger?

[Anonymous No.19526821]

>>19526148
those aren't caramelized faggot they're sauteed onions. If I knew you IRL I'd fucking kill your

[Anonymous No.19526828]

>>19526821
my what

[Anonymous No.19526840]

>>19526828
kill your burger method in a competitive burger grill-off

[Anonymous No.19526850]

>>19526144
why do boomers try to squish out all the grease and get rid of the flavour?

[Anonymous No.19526867]

>>19526850
>flavour
You have no authority to question anything here, free speech tourist

[Anonymous No.19526916]

>>19526867
>t. meat squisher

[Anonymous No.19526921]

>>19526148
those are sautéed but not caramelized, as the other anon pointed out.

[Anonymous No.19526926]

>>19526281
i hope this faggot is dead. if he isn't already, he will be soon thats for sure

[Anonymous No.19526944]

>>19526159
dude it looks like you boiled them. don't you have a cast iron pan?

[Anonymous No.19526956]

>>19526926
I have an OC thread up right now. Burgers and Taco Bell make up like 2% of everything I post about.

[Anonymous No.19526960]

>>19526956
>patty resting directly on the bottom bun
horrible. just awful.

[Anonymous No.19526976]

>>19526960
And yet the bottom bun isn't the least bit soggy, despite the burger being incredibly moist. Funny how that works when you know what you're doing.

[Anonymous No.19526987]

>>19526976
pretentious, foreign and disgusting. Get that dry abomination off of my board.

[Anonymous No.19526989]

>>19526281
I'd rather have OPs shit on a raft then whatever the fuck that is.

[Anonymous No.19527136]

>>19526571
>also disregarding personal preferences
yes
>Your opinion doesn't matter.
No, what I'm saying is a fact and your opinion doesn't matter

[Anonymous No.19527149]

>>19526956
>>19526976
>>19526281
What's offputting about that ハンバーガー is there's a thick layer of gray/brown on the outside, and then suddenly it's vibrantly pink and soft in the middle. It's like it was taken straight from the freezer onto the grill.
I don't mind pink in a burger but usually there's more of a gradient. That burger looks like it elected Trump to build a wall to keep the pink drug dealers and rapists out of the United States of Gray

[Anonymous No.19527159]

>>19527149
Trumpburger would have ketchup. Lots of it.

[Anonymous No.19527166]

>>19527149
make america gray(t) again

[Anonymous No.19527174]

>>19526372
that's a patty melt

[Anonymous No.19527182]

>>19527149
More gradient means less heat, which means a worse sear and more overcooked interior. A gradient is a sign of a poorly cooked burger/steak.

[Anonymous No.19527194]

>>19527182
Cooklet

[Anonymous No.19527203]

>>19527194
Did you reply to the wrong post? That looks identical to the burger he was criticizing for not having enough gradient.

[Anonymous No.19527227]

>>19527203
It looks nothing like it and it's a steak not ground meat from a freezer
cooklet

[Anonymous No.19527239]

>>19527227
>It looks nothing like it
What do you mean? They're practically the same image. You seem confused.

[Anonymous No.19527243]

>>19527239
if you can't tell the difference then get your eyes and brain checked

[Anonymous No.19527259]

>>19527243
>layer of gray/brown on the outside, and then suddenly it's vibrantly pink and soft in the middle
Which of these is that supposed to apply to?
>>19526281
>>19527194
And is that supposed to be a good thing or a bad thing? It seems to apply to both, and both look really good. Anon said he wanted more gradient and then posted a similarly cooked piece of meat with just as little gradient as though to imply that THAT'S what it's supposed to look like, despite being identical.

[Anonymous No.19527324]

>>19527259
>similarly cooked
>>19527259
>identical.
no

[Anonymous No.19527342]

>>19527324
>similarly cooked
They were both cooked medium-rare over high heat.
>identical
Of course one is a burger and one is a steak you moron. What's identical is the layer of grey between the sear and the pink center, which is what we were talking about. Try to keep up.

[Anonymous No.19527859]

i make a mean burger at home but the cleanup after kills me

[Anonymous No.19527900]

>>19527859
Get a flat gas-powered griddle for outdoors. It's basically a must

[sage No.19528991]

>>19526155
Big mistake and you just burn the spices too much when having it on the outside before cooking it.

[Anonymous No.19529173]

this thread is fucking disgusting

[Anonymous No.19529495]

Sometimes I put cheese on the inside...

[Anonymous No.19529498]

>>19529495
...and then I bread it in crushed pork rinds...

[Anonymous No.19529504]

>>19529498
...and I fry it in a 50/50 mix of bacon grease and beef tallow...

[Anonymous No.19529513]

>>19529504
...and I pan fry a disk of low-moisture mozzarella until its beautiful on both sides...

[Anonymous No.19529523]

>>19529513
...still put bacon top with some fry sauce on the side(fry sauce is for both the fries AND the burger)

[Anonymous No.19529526]

>>19526176
>wasting the time of mongolian basketweaving forum users