How does /ck/ make a delicious burger?
Like what kind of seasoning do you guys use to give it a bomb ass flavor?
if you have very high quality meat you should only use salt and pepper. you can use special salt and special pepper though, up to you. steak pepper works nicely, as does chili salt.
personally I'm a poor piece of shit so I almost never get high quality minced meat. I would post my recipe for the best patty spice mix in the entire world but I'm going to write a cookbook and can't risk /ck/ stealing it. godspeed op.
>you can use special salt and special pepper though, up to you. steak pepper works nicely, as does chili salt.
so in other words, you can add chilli. and what the fuck is 'steak pepper'? can you add lemon salt? celery salt? then you can add lemon zest and celery seed. can you add garlic salt? then you can add garlic.
have some fucking brains
What I usually do with my buyers, is I throw the ground beef in the bowl, throw an egg or two in, a bunch of mustard, then salt.
Mush that shit all up with your hands, ball pieces of it up, squish, then cook.
Salt + Pepper are a must
Then depending on what I have and what I'm in the mood for:
or whatever else I have on hand
The amount of fat in the beef basically means that you can't fuck it up unless you really go heavy with the spices.
one the biggest lessons you learn with cooking over time, is that adding too much seasoning ruins food...less is always more
but if you really need seasoning for a burger to see for yourself, chilli powder, coriander, cumin, garlic powder, onion powder, jerk seasoning, cajun seasoning. also worcestershire sauce. - not all together, but pick and chose combos.
also burgers taste best when cooked in butter, not oil. also roll the top of the buns (not sesame buns) in the butter first and toast the bottoms.
but honestly, salt, garlic powder, chillipowder, bacon, cheddar, onion grilled or raw, bbq sauce. butter the buns (lel) and a root beer. even if you dont have bacon, this will work.
salt and pepper. use literaly 3x what you think it needs. If I make 4 burgers I use a tablespoon of pepper and at least as much salt, right on the patties.
helps the color and pepper cooks off when you fry it so it's not spicy.
this is literally the only reason a restaurant burger will taste better than a home burger, they drown it in salt.