>8th or so time i've cooked burgers for the first time>Always turn out pretty good>Start buying organic grass fed meat>85/20>Try to use them for burgers>Cook on med/high heat for 4-5 minutes like I usually do>Burgers look considerably smaller than my normal burgers>Take a bite>SPLURT>hot grease spews all over the place>All 4 burgers I made have a pocket in the middle that is full of grease/water/"blood" What the actual fuck? Is it the meat or what? How the fuck could this have happened, it's like someone fucking injected grease into the burgers like a boston cream donut. None of them were pink or anything, they were fully cooked.
>>20626099>8th time for the first time>85/20
>>20626099I miss her bros...
>>20626108The extra 5% is where the liquid was hidden.
>>2062610885/15 u know what I meant...But that's what the organic meat comes as for whatever reason. I know more lean burgers can make your burger shrink a lot more but I didn't imagine the 5% would be this big of a deal compared to the normal 80/20 I get
>>20626108Right down the middle>>20626099And what were you buying before? Sounds like you fucked up forming them or need to let them rest. I buy organic 85 and they are juicy but never have a pocket.
>>20626131>I know more lean burgers can make your burger shrink a lot moreit's fattier burgers that shrink more because the fat renders out
>>20626099If you do thick burgers you gotta squeeze em a bit if your don't want the gusher
>>20626099The 8th time I lost my virginity was different than the first time. The 6th first time; that's another story.Retard
>>20626099There's no point to ordering 80/20. It's cheaper but you're just pouring off all the grease and yeah, the burgers shrink like a bastard.
>>20626131
>>20626099never understood retards who don't cook ground beef throughwhat kind of subhuman ape are you that you literally eat raw meat
>>20626099Was the meat packaged differently? Grass-fed beef always comes in vacuum sealed packages, that might be why, if the meat is denser. Doesn't let the liquid out as easily.
>>20626099jack? is that you?
>>206264712/10 bait, try harder
>>20626540>hurr anyone who doesn't agree with me is baitingground beef needs to be cooked through, end of story
>>20626488Yeah it was vacuum sealed, admittedly the meat had a lot of blood and liquid around it that I just uhh...didn't wipe off and just formed into the meat
>>20626131>85/15 u know what I meant... I absolutely did not. 80/20 is a common grind.
start with room temp meat. set it out on the counter an hour before cooking. make thinner patties. let it cook longer. try slightly lower heat if the exterior burns before the interior renders out.
>>20626471i like my steaks raw, and my burgers med-well or well.i also like chicken breast done well, but i'm not sure if that's just because they fill it full of saline and shit and it tastes weird and gross when it's too "juicy"
How does someone fuck up cooking burgers
>>20626816It's not blood
>>20626922Oh you don't eat your chicken rare?
>>20626919All this when you could just cook a smash burger in 2 minutes
>>20626960by over-thinking it and at the same time thinking they are master bbq-ers.
>>20626099>85/20
>>20626816>the meat had a lot of bloodno, it did not. Retard.
>>20626972>85/20For me it is 80/25. I pan fry it in crisco.
I buy 2/98 meat>So 2% fat, right?....>Right?
>>20626983Depends how much the guy cums in your butt and mouth, faggot.
>>20626985Sir this is a hamburger thread
>>20626099cook them slower dummyand press while cooking if you must get the juices out
>>20626544>ground beef needs to be cooked through, end of storyYou can scream and seethe all you want but it's just not true.
>>20626131>lean burgers can make your burger shrink a lot moreWhat the fuck no it's the opposite
>>20626099I always smash the burger after flipping.>b-but juices will come outyeah no shit that's the point
>>20628452also I hope you're not trying to make them that thick. That's a meme.
This only happens to me on the skillet, I poke em with a fork. Doesn’t happen on the grill. Something about the flat surface searing the outside and sealing in too much juice.
>>20628456Smash burgers is a meme. The burger in the OP is perfectly fine. It's a very good thickness for a nice rare burger.
>>20628474you're disgusting
>>20626966Who doesn’thttps://www.chefsteps.com/activities/chicken-tartare
>>20626131>u know what I mean. I have no fucking clue what 8th time for the first time means. No one does.
>>20626544Only if you’re a pussy or immunocompromised. The risk is certainly higher with ground meat versus a steak but if you take reasonable precautions (blanch the meat for ~30s before grinding, ensure your grinder is properly disinfected, etc) the risk is astoundingly low (again assuming your immune system is functioning and also assuming you’re sourcing your meat from a good butcher you trust). If you’re getting your meat pre ground at the grocery store that shit is probably irradiated and even safer. I bet you think you have to cook pork to 160f despite there not having been a case of trichinosis from anything but boar meat in the USA in like a decade plus, right?
Have you tried not chilling them first? From what I understand, chilling beef helps the fat stay in the meat while cooking, which results in a juicier burger. It would stand to reason that if you left it out at room temp for an hour or so, it would do the opposite and you wouldn't get squirted.
>>20628928Yeah honestly the one detail I left out is that I read a thread about making burgers here and someone claimed to put his burgers in the fridge for 30 minutes or just freeze them entirely for later and I thought that sounded like a good idea and did that. Should've never taken advice from /ck/ when the method i've been doing has worked perfectly fine.
>>20626969Yes and i could prepare a handful of dirt and dessicant packs in 10 seconds, what's your point?
>>20628452>I always smash the burger after flipping.>>b-but juices will come out>yeah no shit that's the pointlook! everybody point and laugh at the retard that turns meat into inefible dry sponges! he even thinks he can cook lmao
>>20626099From my experience, this is caused by one of two things:1) the patty was frozen at some point2) shitty brand that added too much waterlooks like a good burger otherwise
>>20626131>I didn't imagine the 5% would be this big of a dealit's not 5%, it's 33%. 20% fat is 33% more fat than 15%
>>20626099make them thinner when you do them the 9th time for the first time
