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/ck/ - Food & Cooking

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9513320 No.9513320 [Reply] [Original]

What's the secret to a good homemade burger?

>> No.9513324

>>9513320
hot enough to form a crust

>> No.9513329

>>9513320
Hatch green chilies and sauted onions, with bread and butter pickles.

>> No.9513332

Salt, pepper, onions and egg

>> No.9513334

>>9513332
>>9513329
Onions?

In a burger?

The fuck?

>> No.9513336

>>9513334
>im a faggot

>> No.9513345

>>9513334
Yes, you put onions in your homemade burger. Pre-made burgers usually have onions/onion powder in them.

Dice them extremely finely and stick them together with the beef using the egg. It will shrink during cooking, but not fall apart if you use egg. The onions will also absorb the beef fat, retaining the flavor.

>> No.9513353

>>9513320
>>9513320
Worcestershire cauce

>> No.9513362

>>9513320
Super hot grill. Smashburgerstyle. Smash your meat onto the extreme heat for deliciousness crust. Toast bun in toaster, add plenty of AMERICAN cheese. Diced onions. Lettuce. Mayo.

>> No.9513472

I'm pretty opened minded about burger ingredients but I have my way. Make a patty of no more than 1/4" thick, cook turning once and add onions to saute in the burger fat. Add cheese at the very end and toast the bun in the residual fat.

Assembly: mustard (fuck any fag who wants ketchup or mayonnaise), 1 burger, thin sliced pickles, another burger, pickles again. You want lettuce or tomato? Make a fucking salad. You want ketchup or mayonaisse? Head to your nearest fag bar.

>> No.9513491

iv'e been making a lot of burgers. and i like them with ketchup and pickles after all the others. use to load them down with everything.

>> No.9513497

>>9513320

Rub some bbq sauce, garlic salt, and some chili powders into the ground beef before grilling.

>> No.9513777

>>9513345
Use a food processor to turn your onions into a rough paste. The egg isn't needed, forget it.

>> No.9513798

>>9513329
New Mexico?

>>9513320
Grind your own beef. You can go all chuck, or go full tryhard and come up with some blend of beef cuts that will complement each other.

>> No.9515628

>>9513320
blend some onion, coriander and chilli pepper and work it into your mince mix

>> No.9515655

patty+ketchup ez

>> No.9515667

>>9513320
1) Good meat, freshly ground. Short Rib is the best cut IMHO. Brisket 2nd, Chuck 3rd. Fat content needs to be around 20%.

2) No additives to the patty. Work the meat as little as possible. Over-working the meat or using a press creates a bad texture in your burger.

3) Grill or pan-sear it so you have a nice crust on the outside but is no more than "medium". Beyond "medium" you lose flavor and juiciness. Medium-rare is good too. "Rare" is good for steaks but has a pasty texture in a burger. Medium rare or medium is perfect, with a good hard sear on the outside of the patty for texture contrast.

Do NOT press on the patties with your spatula while you're cooking. All that does is fuck up your texture & makes the burger more likely to stick to the pan or grill.