No.14890
Please give some ideas to cook good hamburgers.
I usually just buy packed meat alongside american cheese slices, mustard, mayonnaise and ketchup. I also add toppings like tomato slices.
My hamburgers are very generic and basic. So I want some ideas to make them more outstanding.
most importantly i need them to be:
>cheap
>easy and fast to cook
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No.14892
Something I picked up from my dad was to mix in a small amount of pork sausage with your ground beef. It makes it extremely flavorful and juicy.
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No.14893
Buy some ground beef chuck. The fattier meat will taste better than leaner meat for burgers.
Put your meat in a bowl and crack an egg into it.
Grate or finely chop half an onion and mix that into your meat.
Add some garlic powder, salt, pepper and into the mix and mix all that up with your hands. Some people say to never mix any seasons into the meat but I think those people are completely fucking retarded
Try not to mix it too much or your hand heat will melt the congealed fat a bit.
Form those into burger shapes, personally I find flatter is better as the meat will recoil in on itself as it cooks and thicken up and you can get a better consistency throughout the burger than if you made the meat into a ball and simply pressed down with a spatula.
How are you cooking them? On a grill? Griddle? Frypan?
Then for toppings I go with standard american cheese slices as well. I personally like sprinkling some rib spice I make on them for a smokier taste as well as adding barbecue sauce and dipping in ketchup. I also like slicing pickles and adding lettuce and tomato as well. But your toppings sound good too.
I think your main problem is buying prepacked hamburgers and the main thing you're missing out on is flavour in your meat which could be solved just by buying ground beef and following the steps I said earlier. Also don't forget to toast your buns on whatever you're using to cook the burgers.
Oh also adding butter to your buns adds nice flavour as well if you don't mind adding extra calories
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No.14895
If you really want a good fucking burger, you're gonna want to grind your own meat. A good technique is to get some chuck, slice it into relatively thick cubes and salt it. Let the meat rest for 10 minutes to let the salt do its magic, then just grind the meat. The benefit of doing this is you can safely eat more rare ground beef, plus, now you have a meat grinder and can make some sausage, which is one of the kings of meat. For cheese, you could go crazy making your own cheese, but nothing quite melts the way american slices do. If you ever get the chance, make a juicy lucy, it's a patty with some american cheese in the center, getting the ratio right is a bit tricky, but if you do there's almost no beating this Minnesota classic.
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No.14896
>>14895
He added that he wants his burgers to be easy to cook. Grinding your own meat is a huge extra step, store bought chuck is fine especially if you buy your meat from a butcher.
Also
I've literally never heard of a juicy lucy before. Where in Minnesota is this a classic?
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No.14898
>>14896
True, but grinding meat for homemade sausage is 100% worth it on it's own, the ground beef is just the cherry on top.
State capitol. It's a very niche burger that hardly anyone can get right, which is probably why you would be hard pressed to find it being served anywhere else, if you ever stop by Minneapolis, be on the lookout for one.
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No.14899
>>14898
Oh okay, despite my flag I'm in Bemidji and I had never heard of them before. I have a wedding to be at in Minneapolis in about a month so I'll have to keep an eye out for them. They sound good
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No.14900
YouTube embed. Click thumbnail to play.
Watch this video. I have done this only a couple of times because I only have a small manual meatgrinder and it's a lot of work but that resulted in the best burgers I made at home.
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No.14907
Frozen meat loses flavor. Gotta skip the cheap tubes, if you care… otherwise you're adding a bunch of seasoning to try to bring back flavor.
So, from a pack of fresh ground beef (chuck, in the 80/20 to 73/27 range works nicely, but "ground beef" works too), form patties about the right size (a bit over finger thick), put a dimple in the middle, light sprinkle of seasoned salt (Lawry's), cook.
Cooking on an iron skillet works great. Get it ripping hot - water droplets should dance, give it a quick wipe with a damp towel (cools the surface to keep the beef fat from instantly scorching), and slap that meat down. Flip once a crust has formed on the bottom. Add cheese now if desired. Remove to rest once a crust has again formed.
I prefer dry toasted buns - toaster oven, oven broiler, or a regular toaster that can handle a bagel. You can pan-fry in butter and residual drippings to toast, but I prefer dry so the bun can absorb any burger juices.
The burger drippings are great to fry an egg in, which makes a fine burger topping. Yolk just past runny and into gooey is ideal (over medium), but even hard fried works.
Don't sauce the bun base. Base, burger, cheese, egg, other toppings.
Crown gets a moderate spread of mayo, then a thin spread of brown mustard and a few drops of ketchup.
If all that is too complicated:
Keep doing what you're doing, EXCEPT:
Toast the bun
Sprinkle of salt and pepper on the raw top of the meat once it's in the pan
Slice your tomatoes and onions thinner
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No.15094
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No.15110
>>15094
Don't do this. If you want eggs just eat eggs ffs.
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No.15117
>>15110
But I don't want just eggs, I want eggs in a burger.
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No.15118
>>15117
You're not allowed.
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No.15120
>>15118
You're not my mom, frog.
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No.15122
>>15120
Would you listen to your mom if she forbade you to put eggs in a burger?
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No.15123
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No.15125
>>15123
This is why you're my least favorite child.
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No.15127
>I don't know about you, but the planet Saturn pops into my mind with every bite of a hamburger I take
What do you co/ck/s think of when you have a nice burger?
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No.15132
I had an idea to further the egg burger.
A big slice of grilled pineapple.
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No.15136
Personally, I like the style of burgers where you take the patty and squish it down onto the grill/pan. Then into a bun with onions.
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No.15138
>>15127
I always think about eating grass, shitting on fields, getting milked by big, strong hands and, for some reason, swimming around with my friends in a rape cave.
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No.15139
>>15138
>and, for some reason, swimming around with my friends in a rape cave
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No.15153
>>15138
turns out dolphins dream of cows?
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No.15166
For toppings miso paste mixed with the mustard is good. Not a lot, just a bit in there makes it have this sort of sour-salty bite.
You could also play around with seasonings, garlic and onion powder can always work but cayenne or white pepper's good too. Don't be afraid of sauces either, people call me crazy but I sometimes wait for them to be partially cooked and then coat with BBQ sauce so that it sort of caramelizes down on the burger and you can use the leftovers on a pan to toast the buns.
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No.15192
>>15127
Every time I make a delicious burger I think about how much better they are than my dad's. Growing up I didn't even like homemade burgers because they were so bland, thank fuck I learned to make my own properly. They're so delicious.
>>15094
Wouldn't that egg just get burned to fuck? At the temperature you should be cooking a burger it will scorch an egg. Just make an egg separately and put it on top instead of that shit that way you don't get burnt egg taste in your burger
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No.15202
Rinder that burger are known as cancer sandwiches.
They are made of chemical sludge and painted to look remotely like food.
Anyone who seriously fell for the burger meme has been brainwashed by the industrial food kikes.
Go firebomb your local burger joint.
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No.15204
>>15202
>Rinder that burger are known as cancer sandwiches.
>They are made of chemical sludge and painted to look remotely like food.
>Anyone who seriously fell for the burger meme has been brainwashed by the industrial food kikes.
This is true when you are buying most any prepared food. We are discussing making them. If you make both the patty and buns what is the problem?
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No.15205
>>15204
Clearly the wheat and cuts of meat are synthetic sludge.
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No.15250
Did you know that burgers aren't made from beef?
They are made from niggers shitting on a grill.
That's right. Americucks eat fried nigger shit.
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No.15251
>>15250
LOL That's pretty funny haha
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No.15267
>>14890
Add some onions and bell peppers to the meat.
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No.15297
>>14890
>use quality meat
>season it
>don't use American cheese, any cheese is better than that processed garbage
>limit the condiments, shouldn't overpower the flavor of the meat
>onions and tomatoes
>optional: lightly toast the buns
Often times I have homemade burgers more flavorless than even shitty fast food burgers. It's because they either use cheap meat or don't season it. Even just a little salt and pepper does wonders.
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No.15703
>>14893
Gonna try this shit tonight, sounds orgasmic.
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No.15760
>>15297
>Use quality meat, a mix of cuts and nothing else
>Season the patty AFTER forming it
>Pan fry it, use American cheese but throw some water in the pan and cover it to steam it so the cheese melts perfectly
>limit the condiments
>caramelised onions and tomatoes
>mandatory: lightly toast the buns
FTFY
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No.15761
>>15760
American cheese is shit. SHIT. If you must have "American" cheese, at least do it the traditional way of mixing a ratio of about 55-70% cheddar to 30-45% cream cheese.
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No.15770
>>15760
>american cheese
why not just use actual cheese
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No.15785
>>15760
>American "cheese"
Don't. Use swiss, chedder, or monterey jack/pepper jack instead.
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No.15786
>>15760
>american cheese
Unless you're trying to mimic fast food taste you'd be better off with cheddar or swiss.
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No.15794
>>15760
Why American cheese? Why not real cheese? If you want a softer cheese that melts easier you could at least use Havarti.
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No.15795
When forming a patty, make an indent in the center of both sides. That should reduce the cooking time a little bit, and ought to make the patty evenly cooked when frying or grilling.
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No.15817
>>15795
better if you score the meat by making a crosshatching pattern instead of an indent
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No.15859
fry over high enough heat to create splatter/mist of grease, and set buns close enough to get grease mist while the buns are grilling/toasting in the grease. light coat of fresh burger grease on buns is why good restaurant burgers are so good.
I've been experimenting with fresh "hot dog relish" of fresh chopped cabbage and onions, with mustard. The minced veg works really well with mustard to hold everything together and keep mustard from dripping.
I'm hoping to expand that concept to a Burger, most likely with mayo, mustard, ketchup and fresh minced onion, tomato, and maybe bell peppers.
Don't be afraid to cut burgers in half to make easier to eat without the ass-end blowing out.
Potato buns or CA style sourdough chewy bread.
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No.15871
I use a Foreman grill when making homemade cheeseburgers. The patties I use are pretty thick and I don't bother defrosting.
About 12 or 13 minutes and they are done with fairly medium-rare insides. I usually use sliced, individually wrapped mozzarella cheese, potato buns which I lightly toast, A1 steak sauce, and slice onions. If lettuce is available, I use it.
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No.16290
>>15770
>>15761
>>15785
>>15786
>>15794
You need a cheese that will melt properly. American is cheap, works, and complements the taste of the burger. It's inexcusable in any other context, but not for burgers.
Best alternative is to use citric acid and melt down some cheddar. Spread it out on a baking sheet and cut into slices.
Alternatively, just use Pepper Jack. Adds some kick and melts surprisingly well.
>>14890
Best thing for quick, easy, and cheap burgers is to buy pre-made meat and buns. You can upgrade these if you want to spend the money or grind your own meat, but if you want quick and easy then you should focus on technique and not supplies.
Butter your buns and fry them on your griddle/pan. Try not to burn them. Get a nice crust to form.
Roll your meat into little meatball-sized balls and then drop them into the skillet. Smash them down with your spatula so they're flat. Takes some finesse to get right but it's worth it. Season once it's in the pan with salt and pepper. Drop some mustard on top. Flip and let it fry in the mustard. You can season the other side if you wish.
Toss your choice of cheese on it.
I like to add thousand island, pickles, and raw white onion to my burgers, but it's up to you to pick the best condiments for your burger.
Cheap meal. Quick and easy. I've entire families multiple meals with this recipe from a single tray of meat. $30 can get you 20+ burgers, easily. Great for parties and the like.
Getting the fries right can be a bit of a challenge. I'm still experimenting. I don't have an easy way to fry them, but that's the best. Oven is serviceable but you need to be careful not to either under or over cook them.
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No.16291
>>16290
>and complements the taste of the burger.
Maybe if you like eating processed garbage.
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No.16323
My grandma got me two blocks of american cheese thinking it was chedder instead due to the color.
Anything to do with it or just let it sit there until I toss it?
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No.16324
>>16323
Good on burgers or macaroni & cheese.
Melts nicely for nachos.
OK in grilled cheese, maybe with something else added.
Passable with some cold cuts in sandwiches - beef or ham.
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No.16391
>>15859
>I'm hoping to expand that concept to a Burger, most likely with mayo, mustard, ketchup and fresh minced onion, tomato, and maybe bell peppers.
This is a good idea Old time burger sauces were like this: e.g. https://carhopsburgersauce.com/ https://www.allrecipes.com/recipe/168018/secret-burger-sauce/ relish with mayo base so it's savory and tangy
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