I started making burgers at home instead of buying fast food and I'm so happy. Please roast the burger I made in my first 24 hours. I use ground round 85 15 and I cook it medium well.I use a smash paddle to push the burger down and give it the crust I like.I like a little bit of cold cheese because melting the cheese always comes out uneven.What can I do better?
>>21985410toasting the bun always helps! I'd use a single piece of lettuce to catch any drippings so the bottom bun stays intact too; otherwise breddy gud for your first!
>>21985410>I like a little bit of cold cheese because melting the cheese always comes out unevenStop being a retard and melt it evenly. Toast buns. Bigger burger patty.
>>21985410Maybe some good balsamic vinegar? I feel it could do with a bit of a zing
Good for you, OP. So much better than overpriced garbage fast food.
I stopped making burgers at home because you really can't compete with fast food burgers. McDonald's Double QP mogs anything I've ever seen posted on this board or anything I make at home, and I'm no slouch.inb4 home made burger fags sperg out. That burger you cooked that you're so proud of, I've had it thousands of times at pubs, other people's homes, my own home. It doesn't compete with a well made fast food burger. These are billion dollar corporations with teams of food scientists and heaps of research behind making their food not only delicious but also impossible to recreate in the average home kitchen. Also the lettuce, tomato, excessive pickles and onions and salad dressing for sauce infuriates me, not to mention the other wacky shit you women put on burgers. Avocado? Piss off, lady.
>>21985410>melting the cheese always comes out unevenWhat the hell are you talking about?
>>21985426Bot post
>>21985410>cheese nice and meltedIf it's what you like what else matters. I put the cheese on the bottom though, keeps the grease out of the bun.
>>21985410Cut the cheese smaller put it on immediately after flipping and cover with a lid to melt it. Put the buns in at the same time.
>>21985410Dont listen to the 1s saying you HAVE to melt the cheese. I like unmelted cheese myself.
>>21985410Wouldn’t mind a slightly wider patty but aside from that it’s an excellent burger
>0 people commenting on the complete lack of sauce
>>21985495It's underneath spread thin as thousand island, with a smear of Dijon mustard on the other buns unpictured
>>21985426You fell for it, you stupid idiot. It's chemicals and science that tricks you into thinking you're eating something that real food "can't compete with". Just say you prefer unholy abominations designed to addict you over real food. I guess you already have.
>>21985410Your cheese melts uneven? Sounds like you take it straight out of the fridge and put it on your burger. You should be taking it out with all your prep stuff so it can come up to room temperature while you're cooking, and then place it on top of the burger maybe 1 or 2 minutes before you pull it off the heat
>>21985641>chemicals and science that tricks youThis is easier for you to believe than the fact that you're just not that good at cooking burgers. Do you have a commercial flat top grill in your house? Do you have the bun toasting machine? Have you spent decades dialing in the recipe you use? Have you spent billions of dollars taste testing your recipe?Face it, you're outclassed. Fast food conspiracy is just a cope. Cooking itself is "science and chemicals" and anyone who has access to advanced methods, ingredients, and equipment would be crazy not to use them.
>>21985426Goycattle postAméricains are really the perfect golems
>>21985635well that's just fine then
>>21985422Its really not, red robin makes 2 times the burger as this
>>21985410I'm a fan of 75/25 for burgers, myself, but I like them good and juicy. As other Anon said, toasted buns is a must. I like to use a kaiser roll cut in half as the bun, and I definitely suggest adding a fried egg on top. I love it, some people hate it, but you should definitely try it at least once.
>>21985648This is the advice I needed thank you
>>21986288to piggyback on anon's point, if you have an extra thick slice of cheese you need to melt, tent the burger loosely with aluminum foil while on the grill/in the pan.
>>21985650>0.000001 cent has been credited to your bank account, you fucking stinky shill
>>21985410>place patty>season the meat on the side that's up>flip>season the meat on the side that's up>flip>wait>flip>wait>place the cheese on the patty>bun the patty
>>21985426man, been a m,inute for this pasta.at least you only got 3 dullards.
Beef patty looks good, maybe toast the bun next time and put some sauce (if you like it like that). Maybe melt the cheese, you can do it when you flip the patty and put a lid on for a minute to melt.
>>21985426>you really can't compete with fast food burgers.msg.
