>>7335531 OP here it was tasty. the other one i had with it was a bit more cooked and the searing was stronger. I prefer my meat rare. This brueger had a texture like some wet puffy pussy lips. it was a good burger. I also fried the onions you see in the fat from the burger and finished it off by pouring about 10ml of IPA to deglaze and give it a hoppy kick. Last but not least I used a romaine lettuce for the first time. I normally use iceburn but I've found the romaine type means I can use 1 leaf to avoid dropping any lettuce and help the structural properties of the full burger.
>>7335544 also you guys might be interested in a little experiment i did a few weeks ago. I had some spare 'frying steaks' that i needed to get rid of. I find they are too thin to cook to my liking and i normally avoid buying them. literally less than a centimetre thick. i decided to mince them, no mincer so i just spent 5 minutes with a knife cutting it until a mince. the problem was the fat % would be ridiculously low for a this use. not a good idea right? i got round this issue but taking the fat from some streaky bacon, and some of the meat too, and incorporating that in the burgher. it ended up as a super tasty treat mixing fantastic tastes of fairly good quality steaks with smoked bacon fat goodness. much better than putting a rasher of bacon in the bun on top of the patty.
>>7335555 no egg. no breadcrumbs. 100% mince with a fairly high fat %. Form it into patties and put it in the fridge to set. before cooking take them out to warm the outside up for 5 minutes. cook on high heat in a close to smoking oiled pan until almost burned on the first side. only now do you flip. same again on the otherside. let it sit for 5 minutes while you fry some onions, or mushrooms, or otherwise prepare the rest of your birger (toast the buns in the same pan for a couple of seconds, still on high heat.)
>>7335458 Depends on how scrupulously your meat is sourced. I wouldn't risk supermarket ground beef that rare. Meat I ground myself or had the butcher grind for me that day where I trusted the source would not be an issue that rare.
>>7335458 Ground beef should be cooked more thoroughly that steaks because they have a shit load of more surface area for bacteria to grow Unless the beef has been ground right before cooking, you want to cook the meat somewhat throughly
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