How do I make a goddamn good burger? Whenever I buy a premade one and cook it it either ends up fucking raw or too hard and crunchy, and always way too thickNever tried starting from mince
>Never tried starting from minceWell a thread died because you are retarded.
>>21995805And I'll kill as many as I have to until I can have a decent burger
Someone commented here to cook both sides for 7 minutes. That was good advice.
>>21995802you answered your own question dipshit
>>21995811I'll save this for next time I try, thanks anonI ain't putting any onion or pickles to my burger though, veggies are for FAGS
>>21995814oh god, you're one of those people.
>>21995826
>>21995802If you are fucking up with premade burgers, I'd say the problem is you and adding any extra steps is just going to confuse you further.
>>21995802I make the best burgers on /ck/ anon, what do you want to know?
>>21995802>>21996031Firstly of all are you from Australia, NZ, or UK?(This matters because of regional differences)
>>21996031How do I get it juicy, not crispy, not dry and not raw?
>>21996034UK, I never eat outside more than a couple days a year so the only good burgers I have eaten are from Burger King, Five Guys and Hard Rock Cafe
>>21996035You have to use mince. The pre-done burgers are for idiots. I’m assuming because you say mince you’re not from the USA or Canada, I’d need to know where you’re from to give you legit USA burger intelligence.
>>21996038>UKYou actually have an easy time to make an amazing burger. UK has fantastic ingredients and often the cuisine sucks for no reason.>>21996041>>21996038So yes as I mention here, you NEED to use mince.Let me share a video that helped me a lot:https://youtube.com/watch?v=kBHZBTXDBW4So the 10-second smash is perfect, and if you do that with a slightly meatball-shaped patty you will get a good crust going, and then as he says, use a spatula at a 45deg angle to scrape the meat from the pan and then flip.I actually need to cook burgers tomorrow since I need to use up the buns I have. I’ll do a full noobie recipe and get flamed for it lmaoBut as you see in this photo you form the mince and then smash it into the pan as the above youtube video explainsMore than happy to help, I have a michelin star irl and I post on /ck/ to help people learn and enjoy food
>>21996038>the only good burgers I have eaten are from Burger King, Five Guys and Hard Rock CafeExtremely dire.I will show you and this will be a triumph of /ck/Firstly the main thing with burgers is a good mince. In the UK that is easy.You want 80% protein/20% fat mince.If you can’t find it at the grocers then the butcher will sort it.Buns: they should sell a brioche bun of some sort if not use a chippy bun or barm: all acceptable. Ideally sesame seed bunSalad: LTOP (lettuce, tomato, onion, pickle)All optional, pickle is the core addition followed by onion, tomato, lettuceCheese should be American but American is just cheddar with sodium citrate and milk so you can make american cheese at home with a top-tier UK cheddar
>>21996038>>21996066The burger itself is a few core things:>seasoning for the mince patty>quality bun>quality sauce>quality cheese The rest is fluff and you can adjust as you like, but those are the core elements to nail.
>>21996038For seasoning I suggest you buy Lawry’sAmazon should be able to supply you
>>21996068quit larping at yourself
>>21996073My restaurant did 3.9m in sales last year I think I have a burger that sells pal.
>>21996077anyone actually this serious about burgers would not go through the effort of trying to teach a brit
>>21996079That’s where you’re wrong kiddo.
If you need more visual aids (because your eyes have HIV) I’ll do a burg tomorrow for ceekay (and make ‘em all seethe)
>>21996051Retarded question, how do I do this without a burger grill?
>>21996073His burger looks fine to me. It's not like anon is incorrect about anything that he said.
>>21997732Not him but you will struggle if you just have nonstick, you need to press them constantly or they'll pull together and barely get a sear. You will still get less sear than with the right tools. Smash needs good stick and if you ever want to get it off you need good scrape. Really no way around it. And season afterwards, the seasoning pulls liquids and lubricates the pan. So flat grills are best for this but you can get by with low rim steel that can take scrape if you're just cooking for one or two. Wipe it off between burgers. Get a griddle scraper, or a wide paint scraper for that thin, sharp and sturdy.With sear and stick under control your burger game gets strong fast, both for stacked smash or thick singles. Any beef even.
>>21996073where are your half eaten burger cross section screenshots
>>21996085would would wouldkindly get in my Belly
>>21995802>How do I make a goddamn good burger?If your goal is to surpass a well-made fast food burger, you might as well give up. You won't be able to compete with billion dollar corporations who have dialed in their recipes and produce them with specialized comercial equipment (no matter what any of the fags on this board will tell you).You can still make an OK burger at home, though. Some people even prefer the inferior taste of an amateur home-made burger.
