Tried making my burgers today but I think I fucked up...
Any idea what I might've done wrong?
>>22005655be careful what you wish for. you might get a whole burger tutorial thread just for you.
They also ended up somewhat raw somehow...>>22005660It is what I require
>>22005655Too little heat, too little time.It's obviously not cooked through.
I tried to press them with spatula and parchment paper, but they didn't get very flat, and as they cooked they got way smaller
>>22005671>to little heatThe pan was almost burning itself though, plus I have induction hob so I'm not too sure how to set it properly since it's my first time cooking by myself...
>>22005653need mor burg
>>22005675You need to give induction hobs a few minutes to warm up and cool down. They're more efficient than gas but have far worse temperature control.
>>22005653I've always found it's easier to make them in the grill / broiler rather than frying them anyway. Try not to be too dissuaded and give them another go tomorrow
>>22005653>Tried making my burgers today but I think I fucked up...You did better than most Americans could.Americans can't cook anything unless it comes pre-packaged from a large commercial corporation. Sad really.
>>22005663>It is what I requirehere https://archived.moe/ck/thread/22000112/#22000112
>>22005717Obsessed
>>22005675with induction hobs set it at medium, I only recommend high setting if you are boiling water otherwise the pan might heat up too much which will cause it to burn on the outside and be undercooked on the inside. If you see the pan smoking lower the heat and remove from the heating pad to reduce its temperature.Also what are you using to make your patties?>first time cookingHey first times are for fucking up, not everyone gets the advantage of being taught.
>>22005720That is a piss poor attempt at a burger. Britbongs mess up the most basic things.
>>22005717Holy shit this jeet is super bitter about America. Literally cries about America in every single thread regardless of context. Must suck living in a third world that barely has food.
>>22005733>Must suck living in a third world that barely has food.To clarify, he lacks clean food>inb4 clean it that is for lower caste's duh
>>22005723>otherwise the pan might heat up too much which will cause it to burn on the outside and be undercooked on the inside.Exactly what happened >Also what are you using to make your patties?As in the mince ratio? It's 80/20
>>22005728>Britbongs mess up the most basic things.Like American OPs burger?
>>22005728i think that guy is a non-brit but he used bongese because the other anon who asked how to make a burger was british.
It's normal for them to shrink, but by how much depends on the lean:fat ratio you used. 85:15 or more don't shrink by much, but something like 73:27 or less is meant more for maybe tacos, sloppy joes, or stir fries.
>>22005740Did you only use mince? try adding an egg and breadcrumbs so the meat forms better.
>>22005728>That is a piss poor attempt at a burger. Britbongs mess up the most basic things.It's an American making this.Brits don't label their products in Ounces first and grammes second, neither does the rest of the world.By all means shout how trashy and awful it is . . . .it's made by an American.Ouch.
>>22005743Op here, I'm Brit desu>>22005756Only mince, yes, my goal was to make something as good as fast foods but my kitchen skills are pretty subpar
>>22005764I'm OP and from Wisconsin, I used 10% fat ground beef and I think I should have used a binder such as bread crumbs or egg. I'm new to cooking so willing to learn
>>22005764>>22005781No, im OP from New delhi. Wanted to learn how to cook sir
>>22005781I'm not sure what sort of "cut" the beef was, but 10% are usually too "steaky" in my experience, they won't bind up properly (might vary depending on where you are). Being American, I think you'd want what you call 80:20 ground chuck
>all these useless commentsYou made them too thick in the middle, homie. As the meat cooked it accentuated it's natural form and became even thicker in the middle which caused them to be undercooked.Just make em real thin next time, thin for the win; thick for the ick.
With that much bun real estate you could maybe crimp it into a UFO burger
>>22005740>Exactly what happenedYeah, heat too high. To get used to your cooktop, start at medium, and adjust as needed, but dont be imatient. Let your pan heat properly first. It's really just practice. After a while you get a feel for what kinds of heat you need in each situation.
>>22005720Stop reposting your god-awful recipe>>22005653>>22005655You made your patty too small and didn't put in an indent in the center. When beef cooks the proteins condense which causes the burger to pull inwards and shrink so if you don't put an indent in the center it'll become a ball instead of being flat.Always make your patty a bit larger than the bun to account for shrinkage and always indent the center to make sure you get a flat patty.>>22005673You didn't smash nearly hard enough for a smash burger and that pan you posted definitely didn't look hot enough for a smash burger. You made a steakhouse burger. The above advice is for a steakhouse burger.For a smash burger you need to just make a ball of beef, get your cast-iron or steel pan so hot that water zooms across the surface, then smash down the patty HARD by using another tool like a potato masher to smash down on the spatula. When liquid starts pooling on top salt it and scrape it hard with a stiff metal spatula. It WILL be stuck.
>>22005764>>22005756Why do people do this shitDon't put egg or breadcrumbs in your mince unless you want to end up with meatloaf instead of a burger
>>22005653The problems were too little Fat(e); use 80%/20% Ground BeefThe wrong pan was used; use a Cast Iron SkilletThe patties were too densely packed, making the burger toughIt also needed Amerikanischer Käse
that looks good. can't always nail the bun to patty ratio. You can stretch the patty out a little more to avoid as much shrinkage if that's your concern. Burgers don't require rocket science.. Season your meat, mix it up, roll into a ball, and squish the ball into the desired patty form.You want a hot pan. I use beef tallow, or bacon grease if i have any. Cook on one side until it's browned, then flip and repeat. You can also lower the heat and let it cook for a couple minutes after the other side's had some love. Baking is also an option. Just season your meat, press into a pan, and bake it. Get a pack of kings hawaiian rolls, and cut down the middle. Insert cooked meat patty between buns, and cut along bun edges for easy 'sliders'.
>>22007315> that looks goodNo, it doesn’t> Season your meat, mix it up, roll into a ball, and squish the ball into the desired patty form.This is how you end up with a tough burgerYou want to lightly form the patties, and only use SaltAnd apply the Salt after the patty is formed
>>22007315>Season your meat, mix it up, roll into a ballNever season ground beef until just before it hits the pan>>22007292>80/20 is not enough fatWhy does it feel like burger threads on /ck/ are just people trolling retards into making inedible food?
>>2200780780%/20% is Fat(e) enoughSome use 75%/25% or even 70%/30%
>>22007154>Stop reposting your god-awful recipei was not the OP of that thread. you sound obsessed.
