>tfw burger that can't make a good burger
Help me out /ck/.
I've tried tons of recipies, methods, and seasonings and am always disappointed with my product.
One time I made stuffed burgers that were alright but still nothing special.
What kind of meat do you use? Buns? Seasonings? Anything else?
Keep it simple.
Also, have you ever tried using panade? It's really good if you can't be bothered getting high quality freshly ground meat.
Soak some white bread in milk to make a paste and mix that with the minced meat. Make sure it's not too wet though, and don't overmix.
Flat burgers mcdonalds style:
Take two pieces of parchment paper, squeeze patties flat between and put into freezer to set.
Extremely high heat, short cook time. Salt and peper.
Ketchup+mayo is burger dressing. Chopped letuce, pickles, a bit of tomato perhaps. And really important: diced raw onion.
Fat burgers gourmet style:
Mix meat with salt. It acts as a binder.
Form larger patties, good quality meat, high heat cooking, baste with a bit of butter, put on some onion rings as well. Consider garlic and mixed pepper, bit of chili.
Buns should be first toasted, then closed and steamed for a short half a minute.
how do you fuck up burgers. you slap a patty of ground beef onto a thing and then throw it on bread. Unless you totally can't cook, the only thing you can fuck up on is the beef. Its pretty much the only "hard" part of making a burger.
>it doesn't taste right
In that case, there's two options: you're either fucking it up, or you have shitty taste in burgers. Since you're American, it's probably the latter and you've never had a real burger in your life, so they taste weird to you.
1 pound ground beef
¼ cup shredded cheddar cheese
2 slices cooked bacon, crumbled
2 teaspoon worcestershire sauce
½ teaspoon liquid smoke
½ teaspoon salt
Pinch of freshly cracked black pepper
>never had a real burger
I think you've got that backwards there ahmed.
>America only has one type of cheese
>the only burgers in America are Mcdonalds
literally retarded or just pretending to be
>american cheddar isnt cheddar
eurofags will never taste this greatness
>home made buns from your country (hot , tasty if you do it good)
>BBQ salsa from murica(grilled taste , or change to other stuff if yoy dont like this)
>eggs fried inside an onion (put an onion ring on the pan, fry the egg inside of the ring , it ends up in a small circle form.
>put some onions ring along side the egg / or bacon
>instead of that plastic cheese murican use , use the cheese the best pizza uses , the so called barraza cheese or something.
it will be good if you can cook it the way you want
The most important part is how you cook the beef. I prefer pan-frying it so it retains most of it's fat and tastes better (I also only use like 80% lean beef for same reason). Don't buy pre-formed patties, they are usually too dense. Buy ground beef and make the patties yourself, make them loosely packed. Use medium heat so they cook slowly and evenly and you won't make the outsides tough and chewy. This should give you a soft and juicy burger. It shouldn't be black or charred or any of that because that most likely gives you a dry hunk of crap. Just a nice light brown. And don't flip it around and press it into the pan and shit because that just makes it lose fat. Ideal is soft, loose, fatty, juicy.
Ironically >>7358828 looks to be an example of the opposite: thin, densely packed, overcooked, dry
If you aren't cooking for a shitload of people just grind it yourself. Find the fattiest chuck steak you can find, remove the silverskin and put it through a meat grinder, food processor or you can even chop it up with a heavy knife.
When forming the patties they should be 2-3.5 ounces and should be 1/4 inch bigger than the bun to account for shrinkage.
Take equal parts lean ground beef and ground pork, mix em' up, add an egg, and a teaspoon of Worcestershire sauce, mold into patties, season with salt and pepper and freeze. Use a cast iron skillet and heat it up well, place the patty for like a minute each side. Add half a cup of water and cover with a large bowl. Melt butter on a a skillet, toast buns in said butter. Use ketchup and dijon mustard as basic toppings.