why is it so hard to replicate this at home?My 80-20 burgers taste like mentally retarded transperson sadness and tears.
Put a little butter or coconut oil in the pan.A lot of people mistakenly assume that the meat is so fatty that they don't need to add oil to the pan.but to get that crispy "deep fried" texture on the outside of a burger, you need more oil, and it needs to be very hot, like just below the smoke point.
>>21886220Usually more salt and more fat solves the problem
>>21886220>taste like mentally retarded transperson sadness and tears.Stop being trans then?
>>21886262>Stop being trans then?I'm not trans, its just a figure of speech. I actually enjoy having a penis.
The cooking secret as to why every restaurant tastes better is they use an ungodly amount of salt and butter. You have an unhealthy relationship with food and your brain can't enjoy "normal" food now unless it's loaded with sugar and salt
>>21886220Where are you buying the meat from OP?Most of your problems can be solved by having a decent local butcher who uses steak cuts for the 80/20.If you don't have that I'd get a meat grinder. They aren't super expensive. You probably also need a patty press or a big ass turner/spatula if you don't have one. Beyond that it's about knowing how to keep the pressure down on the patties and how long to let them cook before letting them flip. Most fast food places use seasoned salt for the meat as well because it has a little sugar which kicks off the caramelization reaction. >>21886308>The cooking secret as to why every restaurant tastes better is they use an ungodly amount of salt and butter. This isn't true.>>21886230Also not true>>21886229Also not true.
>>21886220It's not hard to replicate, it's just dumb.
>>21886427If you honestly think in n outs secret is quality beef you're exceptionally stupid
>>21886304>I actually enjoy having a penis...in all of my orifices
>>21886464>If you honestly think in n outs secret is quality beef you're exceptionally stupidWell funny enough that isn't what I said you fucktruck.You don't need to use ~expensive steak~. Fun fact for you sucknfuck: beef that isn't ground is called 'steak'. You do things like mix chuck, brisket, etc. What the fuck do you think 80/20 mix is made out of? Magic pre-ground beef? Fuckstick.
>>21886511You literally suggested going to a local butcher for ground beef you fuckin dingus. You have no clue what you're talking about. Salt and fat is all it takes
>>21886514Yeah because if this guy lives in a fucking stupid area and they normally shop at, for example, Walmart, and they're buying ground beef from walmart, you want to go to the local butcher.Not only do you put words in other people's mouths but you talk too much without knowing anything.lurk moar
>>21886520In n out is getting the same shit Walmart is ya retard. Hell for what they charge if could be even lower quality. Shut up
>>21886304can i enjoy it with you?
Use two eggs instead of one and use less breadcrumbs
I add salt, onion powder, and msg. Always btfos restaurants. They try to cheap out in order to save $0.001 by not using msg. They know they can get away with whatever because customers are fucking morons who will keep buying no matter how many corners are cut.
>>21886220I'll tell you the real secret for making your plain 80-20 into a delicious burger1) Form it into patties2) Add salt and a little bit of pepper3) Steam the patties!4) Sear them to add depth of flavor (Optional since they also taste great and are less carcinogenic without sear)5) Put deli counter american cheese on top6) Use a highly processed bun like Ballpark or Peperidge Farm7) Add any other toppings you happen to like
>>21886304>"I actually enjoy - penis"
>>21886220high heat. flat tops have more thermal mass than pans at home. best to use cast iron skillet at decent temp to get the maillard reaction.
>>21886220it’s in the name, “fast food”. you’re cooking at a snail’s pace, in and out is cooking at 1200, 1500, 2000 degrees fahrenheit. the employees are wearing welding masks
>>21886220The answer is always more salt, more fat, and more sugar. Any remaining hints of flavor that seem to be missing are preservatives, chemical traces from processing, and contamination... there is a huge amount of contamination that is considered completely acceptable by "regulatory agencies".
>>21886304Cool story, Elliot.
>>21886220use a carbon steel cooking surface and crank the heat up, add a shitload of salt and some black pepper... should be hard to fuck up those absolute basics
>>21886738>Ballpark bunsI've never seen anyone else recommend these, but they are in fact the best. Brioche is a meme.
>>21886768fucking moronic comment
>>21886524Smells like bitch in here
>>21886837stop sniffing yourself
>>21886220It's ALWAYS butter and msg
>>21886230>>21886220this anon was correct. In-n-out uses a FUCKLOAD of salt on their patties. turns out when i heavily salt mine, I get very very close to their burgs.I also think Sprouts' in-house american cheese is the closest taste, of all the over-the-shelf variants, to the processed cheese that in-n-out is using.Make sure you're using 2oz patties, they cook extremely fast, you'll be able to keep a smidge of gray-pink juiciness and they wont completely shrink and deform yet when they're at the "correct" donenesswhen you think you've added enough salt to them, add just a bit more. then you're at their inhouse level of salt
>>21886828this anon is also right btw. I went through every single off the shelf bun i could try; and it comes down to:a) many hamburger buns sold are way, way too heavy and denseb) or they're way too big, designed for an entirely different kind of hamburger experiencec) or they have too much sugar and don't toast up in a satisfying way d) or they're sliced weird and you can't toast them on a flat tope) or they're too weak with no sponge qualities, immediately permanently deflating under any real pressurelike yeah you can get the $1 or $2 per 8 pack of generic buns and those are close, but Ballpark is like twice that price with a much more consistent and strong, yet soft, bun. I like to toast them without any butter or oil, first thing I do, on the pan, while it's still heating. It only takes a few seconds and you're closely watching it. I like doing the no-butter toasting of the buns because it seemed to result in a far more consistent and even toasting in the end, with the bonus of not having to wipe down a smoking pan/flat top from having used butterAnother thing you at-home burger people might want to try is wrapping your burgers. I bought the paper/foil wrap as well as those pre-cut foil sheets in the dispenser, and both work fine for the job. Once your burger's done immediately wrap it in foil and get the rest of your meal together (for me it's either preparing my side salad, or fries, or both), and sure enough, even like 10 minutes later, a foil-wrapped at home burger is still piping hot, and all that steam/burger flavor gets trapped and completely changes the experience. I don't give a shit about the "wasteful nature" of using things like aluminum foil, or disposable gloves, or plastic, for a single-serve at home meal anymore, because I'm not a faggot who values randoms over my own existence. If fast food can justify using the most disposable wasteful type of packaging ever, im going to start using it in my own kitchen to save me time and stress
>>21886220I don't have confirmation, but I'd also bet money that they're using an 85/15 mix and not 80/20
>>21886220Basically an 80/20 mix, over a fairly short amount of time, results in a lot of grease buildup in a pan/on a flat top.An 85/15 mix can be cooked greaseless, with the patty itself absorbing its own grease when it isnt overcooked, and when the flat top isn't too hot. That's the sweet spot for mass production cooking, where you have little to no waste, requiring less grill cleaning, and making each patty cook more or less the same since they're not frying in a layer of oil over time
You guys don't salt your burgers?
MSGMORE BUTTER
>>21886304>figure of speechYeah, nah, nobody but you says that
>>21887149taste the meat, not the salt.
>>21887197Nigga you can't actually taste the salt on properly salted food, it just amplifies all the flavours that are already there.In essence, you taste more meat per meat when salted.
>>21886511Reddit
>>21886828American *rolls eyes*
>>21886856You're the bitch anon.I'm not surprised you're too stupid to understand this
>>21887143They're probably using 70/30 nigga
>>21886220I don't even use 70-30, just the 90-10, but I do use McCormick "smash" seasoning, which is just another version of Montreal steak seasoning. I like to make big balls of 1/4 to 1/3 and then onto the pan to be smashed. Carla Lalli Music method with the 2nd spatula for leverage to push it flat ot just my fist. Then I sprinkle the side with seasoning, fresh pepper, and a splash of worchestershire. I leave them alone until proper browning, then flip, no more seasoning, but a touch of butter to finish. Butter toast the buns. Grilled onions or bacon jam add a ton of flavor.My favorite burger at Shula Burgers was called "wine country" and I every so often mock it up at home. Those dressed mesclun greens and goat cheese and roasted peppers. I use tomato jam from the jar. In a restaurant, I usually go for a black n bleu mood, unless a steakhouse where I want smoke.
>>21887280Beef, salt, cheese and bread should be all that's needed for a cheeseburger to taste good. Make sure your base tastes good before you add stuff. All your additions may make for a good burger, but the same additions on a good base will be that much better.
>>21887212They're right though
>>21886738
>>21886220butter your griddle.salt your meat.press your patty.flip only once.
>>21886220it really isn'tif you can't make a burger then you can't cook at all
>>21886220>80-20Use 50% .
>>21887335What kind of salt? And would you still need to butter the griddle if the blend is a proper 80/20?
>>21889255table salt.yes, the butter isn't for fat or lubrication of the cooking surface, it's purely for the flavor you're missing.
>>21886220majority of time, flavourless burgers are down to not enough salt. People really underestimate how much salt to put in a burger.
>>21889294How much for ultrasmash?
