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/ck/ - Food & Cooking

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5467818 No.5467818 [Reply] [Original]

I was considering actually devising a recipe for steamed hams (steamed hamburgers).

I've decided to go with a typical slider recipe, maybe throw in some dill and try to get them to the thinness of a White Castle slider.

One thing I'd like to attempt with this is getting grill marks on these burgers for more of a joke purpose. Any ideas?

>> No.5467844
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5467844

>for more of a joke purpose

>> No.5467847

Ideas for grill marks? Ever seen the movie Audition?

I'd say a pair of pliers, a blow torch and a wire coathanger would be your best bet.

>> No.5467867

>>5467847
Could probably achieve it with a toaster oven grate.

>> No.5467900

>>5467818
>maybe throw in some dill
hrm on beef burgers?

OP is kind of the type that has no palate. I don't even get where this is a joke purpose either.

>> No.5467903

>>5467847
Or just preheat an oven and put them on the racks. Edgy retard.

>> No.5467904

>>5467903
Not sure you know what that word means.

>> No.5467907

>>5467904
I know the definition of every word, ever, so I think you're wrong.

>> No.5467908

>>5467818
I wouldn't bother with actually burning marks on them, I'd paint them on with food coloring.

>> No.5467923

Look up Connecticut Steamed Hamburgers. That'll give you a good guide for making moist, juice, and not thin as fuck steamed burgers. The thing that makes them super fucking great (inasmuch as a steamed burger can be great) is the steamed cheese.

>> No.5467943
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5467943

This guy uses tuna cans and I think he's nailed it:
http://www.roadfood.com/Forums/Steamed-cheeseburgers-m486920.aspx

I heard the best ones are made in Albany

>> No.5467973
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5467973

>>5467907

>> No.5468032

>>5467818
I have actually been toying with the steamed hamburger concept myself. I have a technique I've come up with, and if it works, I'll post it. But I wasn't planning on trying it out for a few days yet.

Also, as far as grill marks go, the best way for you to do that, on a steamed burger, would be to get a cast iron rod really really hot in some flames, and use it like a branding iron.

>> No.5468052

>>5467818
At this time of year?

At this time of day?

In this part of the country?

Localized entirely within your kitchen?

>> No.5468318

>>5467973
Sorry not into guys

>> No.5468572

This has piqued my interest. I might try this tonight. might be able to use small ramekins for the burgers.
Never even heard of steamed hamburgers before sounds interesting.
Would they have less fat in them compared to say, grilling?

>> No.5468602

Make sure to steam them long enough.

Black dry erase marker for the grill markers, get the non-toxic kind (unless you want a massive headache and gastric problems).

People talk shit, but my aunt has done this method for years, the flavor is always fine.

>> No.5468625

Why are the grill marks so important anyway if you are putting it inside a bun?

>> No.5468674

I've been pouring a bit of water and covering up my burgers for years whenever I cook them. Makes them pretty moist

It's not 100% steamed, since it's sitting on a pan over direct heat... but I can't do without that sear.

>> No.5468689

>>5468572
>>Never even heard of steamed hamburgers before sounds interesting

No, they sound shitty. Because they are. Steaming is a method for quick-service fast food. It's compromising fast cooking in exchange for worse flavor because no sear.

>>Would they have less fat in them compared to say, grilling?

I would expect them to have more fat because they're cooked at a lower temperature and it's more difficult for the fat to run out.

>> No.5468754

One of my grandmothers used to "steam" hamburgers for me, or maybe it was boiling them but it worked. OP, put your burger in the pan at highest heat and sear each side, one minute. Add water until it nearly covers the burger, but not all the way. Season the living fuck out of your water until it's as salty as seawater, cut the heat down low and cover with a lid. Cook on low for 30 mins or so and add your cheese at the end. LIke anon said the steamed cheese is the best part. Cover until drippy melted.

>> No.5468765

>>5468602

Why not black sesame or ground up nori?
If you want to eat ink that badly, just use squid ink.

>> No.5468768

>>5468689

You are wrong, more fat comes out because there's no seared layer to hold it in. The fat is poured off brfore serving.

>> No.5468782

>>5467818

Technically sliders are steamed burgers. Getting grillmarks on them would...make it a twice-cooked burger, but with the popularization of "sous-vide" in "high-end" kitchens, it's possible to do it...

The point? None. But it's possible to do it.