Simple, unsophisticated, slapped together. How do you do yours? I melt on some cheese, squirt on some ketchup and mustard, and call it a day.
FEET
>anemic cheeze
>>21981129Cheese, a mixture of ketchup, dijon mustard and mayo, onions, a tomato, a couple slices of pickles and a thin piece of lettuce to top it all off.
>>21981129get a load of this queer, nice socks bro LOL
>>21981165this but without the lettuce >>21981129two 1/8 lb smashed patties preferably on a cast iron plate on the barbie
>>21981129>cold, cheap bun>dry, burnt to hell patty>dry, congealed cheese Who the fuck puts Colby Jack on a fucking burger? Kys>>21981169Performative soy faggot, why are you using a gril if you're just going to put the fucking things on a pan? Kys
>>21981167AAAAAAAHAHHAHAHHAHAAHAHAHAHJAAHAHAHAHAHAHaaaaaa
>>21981167I'm 80% sure that is a literal child.
>>21981170>why are you using a grilbecause it was summeri wanted to cook outsideburgers on a wire rack never work as well as a plateyou still get smokethis pic was after smoking a pork shoulder>Performative soy faggotyou're trying too hard
>>21981178I hope your grill tips over and ruins everything you own and immolates you and your loved ones.
>>21981169>this but without the lettuceThat's fair. The lettuce doesn't really contribute anything to the burger. I just add it on since it looks nice and if I'm making burgers in the backyard I'm usually planning on serving it to guests.
I never remember to take pictures of my borgars but this is the last time I bothered to, not my best>>21981176being a literal child is no excuse for high water socks like that, lil bro's gonna get bullied a bit. This is the Internet Hate Machine™ after all anon, lest people forget
>>21981179rude.
>>21981176imagine being a childcouldn't be melol, lmao
>>21981176Not an excuse to skip leg day
>>21981182High socks like that haven't been a bullyable clothing item for at least two decades where I live!>>21981185>>21981205Fair enough. They should just grow up.
>>21981129cheese, fresh white onion
>>21981181>The lettuce doesn't really contribute anything to the burger.You're doing it wrong.
>>21981261Elaborate. At most it makes the burger slightly crispier, but the onions are already there for that.
>>21981129that looks so tasty brotakes me back to childhoodhavent had bbq since thengood times
>>21981129Ngl that looks pretty mid. Colby jack is ok, but it should cover more of the entire patty. The patty is too large for the bun too. I bet it tastes alright
>>21981294Just buy a house with a backyard and a grill bro. It's that easy. Just get a mortgage and go in debt for the rest of your life man.
>>21981281Onions are more for taste - for real crispiness you want two pieces of fresh lettuce, ideally from more towards the bottom of the leaf where it's crunchier, and you want it underneath the patty where it won't wilt. It does double duty by keeping juices from soaking into the bottom of the bun.
>>21981356I see. I've only been doing one piece and I've been placing it on top of the patty. I'll try that next time, thanks.
>>21981356thin layer of butter or mayonnaise should be applied to stop grease soaking into the bun. however I enjoy grease soaked into the bun so I pay it no mind
>>21981426based caramelised onion enjoyer
>>21981129It's fun to get creative with them.
>>21981129Cheese, caramelized onyos, iceberg garbage lettuce, and fry sauce on both buns
I'm gonna make a burger soon. Heads up guys
>>21981129Has a historical precedent at lake parties and backyard bbq's but thinking back on my childhood experiences a little effort could have made for a much better experience. First off it's just ignorant to not toast the bun on the grill that is already being used to cook the burgers. Second american cheese and burgers are just a match made in heaven. Real cheese as you can see in the OP solidifies way too quickly and becomes much less palatable. A bit of prep ahead of time such as making a burger sauce combining mayo/ketchup/mustard/pickles would allow for a much tastier burger to be put together with even less baggage to cart with you. Sadly we just didn't think of such things in the past but I hope future campers and grillers will have better foresight and have improved outdoor grilling experiences.
>>219811291/4 lb 80/20 ground beef. dont get the chub, get the stuff in the styrofoam with clear plastic over it. yes it mattershand form into patties and pop em in the freezer, separated by parchment. were not freezing them, just getting them nice and firm while we light up the grilllight a full chimney of lump charcoal. briquettes are gay.on the bottom of our old smokey grill, place a handful or two of mesquite wood chips. you can do this because the old smokey grill grate isnt really a grate, its a plate with holes in it.lit charcoal goes on top of the wood chips. place the grate on. give it a minute or two before putting the lid on. preheat for a few minutes.place patties on, season with whatever rub youre currently working with, followed by lid. the grill should be rolling with mesquite smoke. this is what you want. its flavor.eventually fat will render and fall on the lit coals. you can hear it and smell the wonderful concoction of mesquite wood smoke and rendered beef fat dripping on the coals.flip at halfway point. add white american cheese. replace lid until cheese melts but before it starts to bubble. serve immediately on toasted bun and with toppings/sauces of your choice.
Burger incoming
Grilling
>>21981694Those patties are anemic brothey are going to cook into chips!
Burger time
>>21981704Cheddar?
Ever do a burger on sandwich bread?
>>21981747Yes, cheddaer
>>21981776isn't it technically called a patty melt when it's on bread?
>>21981799No, you have to grill the bread too.
>>21981776a burger, no. your mom, yes.
My new condiment of choice is a good medium salsa. It pretty much replaces the tomatoes and all the other condiments on the burger.
>>21981303I don't want to be forced to live in 1 place. I should be a grill...
>>21981922>I don't want to be forced to live in 1 placeYour poor parents would love to hear this statement from you.
>>21981638There is actually a variety of real cheese. It fills every niche in fact. You don't need american cheese, ever, for anything.
>>21982512agreedt. european
>>21981922A cute grill though, right?
>>21982512>>21982527I like americans, except cheese. I promise you can do better.
I make a couple burgers for a lunch every few weeks, but then I don't know what to do with the head of lettuce and tomato Any recommendations on storing the lettuce and tomatoes? Can they be frozen? I put thousand island, lettuce, tomato, grilled onions, ketchup, mustard, and pickles. Its a real carb load and knocks me out at 6pm
I wouldn't know, my burgers always suck.
>>21982587Just make your own american cheese. You can get yourself some sodium citrate online pretty easily (alternatively, make it yourself by heating a 1:1 mixture of baking soda and lemon juice, but the flavor may be a teeny bit off). You just dissolve the sodium citrate in a bit of milk or water, then add all your favorite cheeses. Heat it up till it's all melted and well combined. Now just pour the mixture into a mold and leave it in the fridge till it hardens. You now have your very own american cheese, leagues better than what you'd find at the store. I still mainly use storebought american cheese but for when I'm feeling fancy I have made it myself a few times.
>>21982508All professional chefs disagree with you. Look son I know being contrarian on 4chan is our thing and all, but there is such a thing as taking it too far and going into retard territory. You are taking it too far this time.
>>21982756mine did too until i had a few realizations:1. fat: you need fat. 80/20 is the leanest beef you should ever use. 73/27 is incredible for burgers. 2. thickness: thin burgers are better and easier to cook. and if you like more meat, stack em3. doneness: well done is the key. ground beef is not a steak, dont cook it like one. now, i know what youre thinking. "wont it be dry? well done means dry lmao". for a steak, yes. for ground beef, no. well done burgers can still be greasy and delicious if you do it right.4. how to cook: flat surface is the best. it cooks in its own rendered fat resulting in a product that is both well done and juicy. this is what you want. cooking on a grill meaning on a grate over a heat source is a bit trickier. the fat drips away so even a minute too long can be the difference between a good juicy burger and a hockey puck. this part takes experience.cheese: they say american cheese is the best because, well, it is. it gets all melty and gooey the way something like cheddar wont. that melty salty cheese combined with the grease is why burgers taste so good. bun: do what you want here. toasted buns are better because the grease doesnt soak into it as fast. also adds a nice little crunch.
>>21982867thankswhat about mixing it, which texture should it have before I turn it into balls
>>21982888first, you need to use the right beef. idk about where you live but where im at you can buy ground beef in a vacuum sealed tube, or in a styrofoam tray with plastic over it. you want the second one. the tube stuff cooks weird because its been overly handled and compacted.so get the right beef, usually in a 1 lb package. separate into 4 equal pieces, loosely form into balls, then form into patties by putting them on a plate and pushing down, one at a time. use a finger to create the edge. dont worry too much about getting a perfect shape, each one is gonna be a little different and thats ok.then ill put them in the freezer while i light the grill or the fridge if its gonna be awhile. you want them nice and firm so they dont fall apart when you put them on whatever youre cooking with.
>>21982766In case anyone is dumb enough to try this... it doesn't actually work. Just FYI.
>>21982842>All professional chefs disagree with youI am a pro, much to my regret
>>21981519this would get you ejected from my barbecue.
>>21981129God Bless America
