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re: What is the key to perfect burger patty texture?
Posted on 2/8/16 at 6:50 pm to DonChowder
Posted on 2/8/16 at 6:50 pm to DonChowder
Lemme guess you press the burgers firmly with spatula while cooking amirite?
0
Posted on 2/8/16 at 9:30 pm to Aubie Spr96
I used to make that stuff in high school
Obviously it depends on the person, but when I was making it it was around 70/30 and awesome
Obviously it depends on the person, but when I was making it it was around 70/30 and awesome
Posted on 2/8/16 at 9:32 pm to GregMaddux
quote:
perfect burger patty texture
What ever Fat Cow does, don't do that.
Posted on 2/8/16 at 9:39 pm to DonChowder
quote:
Smash it after you see a pool of fat around it.
Well definitely ignore this guy.
Posted on 2/8/16 at 9:56 pm to Matisyeezy
Just make sure it is not over cooked so you can feel the bloodiness
Posted on 2/8/16 at 10:06 pm to GregMaddux
Ashamed of several of the responses you got.
Pat to the size you want (i like thin), season, set out for 20 minutes, cook on hot cast iron for nice crust. When you see juice "sweating" through the top, raw meet, flip and finish cooking.
DO NOT SMASH
Pat to the size you want (i like thin), season, set out for 20 minutes, cook on hot cast iron for nice crust. When you see juice "sweating" through the top, raw meet, flip and finish cooking.
DO NOT SMASH
This post was edited on 2/8/16 at 10:07 pm
Posted on 2/8/16 at 10:12 pm to Grits N Shrimp
I use 93/7 or 96/4 and have for years. Medium rare and very juicy and delicious
Get the 96/4 at whole foods. It's very good and lean. Sorry I'm not a fatass
Lean patty with whole wheat bun, and hand cut baked sweet potato fries. Soo good
Get the 96/4 at whole foods. It's very good and lean. Sorry I'm not a fatass
Lean patty with whole wheat bun, and hand cut baked sweet potato fries. Soo good
Posted on 2/8/16 at 10:13 pm to dallastiger55
Yikes.
Yes you can. Just has to be within a few seconds after it hits the pan.
LINK
quote:
DO NOT SMASH
Yes you can. Just has to be within a few seconds after it hits the pan.
LINK
This post was edited on 2/8/16 at 10:15 pm
Posted on 2/8/16 at 10:23 pm to dallastiger55
So, if we use anything other than your extremely lean burger meat, we're fat arses?
I dislike posts like yours which make stupid assumptions about other posters body weight because of a meal.
I'd rather not eat a burger if it's made with meat that lean. My personal taste.
I hope the OP returns to tell us about the texture he's trying to achieve and how he's been making his burgers.
I dislike posts like yours which make stupid assumptions about other posters body weight because of a meal.
I'd rather not eat a burger if it's made with meat that lean. My personal taste.
I hope the OP returns to tell us about the texture he's trying to achieve and how he's been making his burgers.
This post was edited on 2/8/16 at 11:34 pm
Posted on 2/8/16 at 10:29 pm to dallastiger55
quote:
Lean patty
Disgusting
quote:
Whole wheat bun
You too fat to eat a regular bun?
quote:
Hand cut sweet potato fries
Deep fried in oil?
Your life sucks.
Your food sucks.
Your post sucks.
quote:
Dallas
Your football team sucks.
Posted on 2/8/16 at 10:44 pm to BRgetthenet
quote:
Your football team sucks.
It was a solid burn already, but then you threw this in...I don't see how he'll ever recover. Well done, net.
Posted on 2/8/16 at 10:55 pm to Gris Gris
this guy has routinely bragged on here about how much food he eats but now all of a sudden we are fat asses because we dont eat 96/4 meat from whole foods. he eats like an nfl player but apparently weighs 150lbs
Posted on 2/8/16 at 11:08 pm to Jones
He seems like the preachy type that is always talking about the next hottest fad in fitness because he's overcompensating for being a chunky kid.
We get it, you like to eat healthy meals (although you've said you can put down an 8 piece from Popeyes by yourself, which no human should do). You don't need to come into every thread about comfort foods and tell us how shitty your recipes are.
LINK
(Drops mic...)
We get it, you like to eat healthy meals (although you've said you can put down an 8 piece from Popeyes by yourself, which no human should do). You don't need to come into every thread about comfort foods and tell us how shitty your recipes are.
LINK
(Drops mic...)
This post was edited on 2/8/16 at 11:19 pm
Posted on 2/8/16 at 11:18 pm to tlsu15
quote:
Dude a bowl is two meals for you?
Grow a pair
I'm 150 lbs and get a bowl with double rice, double meat, guac and all fixins AND two hard tacos with chips.
Posted on 2/8/16 at 11:24 pm to Jones
You're so macho, bro.
Posted on 2/8/16 at 11:25 pm to Paul Allen
I really appreciate how you always take up for the underdog. This board needs more people like you. You're the best, Pawl.
Posted on 2/9/16 at 2:07 am to GregMaddux
I cook burgers often on the grill and my friends always ask that I cook that when they come over for the card game. I always use 80/20 ground meat and season it early in the day and put it back in the fridge after forming the burgers, this really helps with them keeping their shape and not breaking apart. I've never used bread crumbs or eggs, that seems ridiculous imo. Put them on a hot grill and flip early and often, this keeps them juicy and never press them down. Cooking them like this seems to work for me and my friends love em. I probably use the same seasoning anyone from south LA would use.
Posted on 2/9/16 at 7:54 am to thegreatboudini
quote:are we making burger patties or scrambles?
3 eggs for 1 pound of beef
Posted on 2/9/16 at 8:29 am to Matisyeezy
Thanks. I will not support belittling and bigotry on this board.
Posted on 2/9/16 at 9:52 am to LSUDUKE
quote:
I cook burgers often on the grill and my friends always ask that I cook that when they come over for the card game. I always use 80/20 ground meat and season it early in the day and put it back in the fridge after forming the burgers, this really helps with them keeping their shape and not breaking apart.
Same here. I take big chunks of meat from the package, roll it a little, and put it in my cheap plastic burger press. Flatten them out and put them on a platter, and back into the fridge.
quote:
I've never used bread crumbs or eggs, that seems ridiculous imo
I've only used egg. One large egg in a pound of meat is fine, but I usually just use the press.
quote:
Put them on a hot grill and flip early and often, this keeps them juicy and never press them down
I wait about 5-6 minutes, or the first beer, before I flip them. Crack open another one, finish it, and flip again. The grill is somewhere between 350-400. Let it cook a few more minutes, then flip and add cheese for those that want it, and put those under a metal bowl on the grill so it melts quicker.
quote:
I probably use the same seasoning anyone from south LA would use.
I stick with salt and pepper. Sometimes use onion salt.
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