Thread 21503571

What is your burger recipe?

>>21503571 (OP)
ground beef
salt
pepper

>>21503571 (OP)
Protons, neutrons, and electrons.

Heh heh heh cade is borgar

>>21503571 (OP)
1/4 pound burgers. Roll ground beef into balls and then flatten between two pieces of parchment paper. Mould edges so that the patty is round and edges are thicker than the center. Salt, pepper, and garlic powder. Cook on griddle for 2 minutes per side on medium high. Use brioche buns. Top with whatever. Serve with fries or tots.

>>21503571 (OP)
top bun
cat
bottom bun

>>21503579
why do americans love processed powder so much?

>>21503571 (OP)
1/3 lb patty, 85/15 beef, thin-ish but not smash-thin. S&P one side then into a ripping hot cast iron skillet. Flip once halfway through. Flip again when almost done, add one slice of american and let melt. Transfer to toasted potato bun with a little bbq sauce. Rest just long enough to not be scalding, then enjoy.

>>21503589
auntie 'jima tol dem it gud

>>21503571 (OP)
1/2lb burger gently formed
Season with salt and pepper
Smoke @ 275 until internal reaches 125-130
Sear them directly over flame, or not.

Serve with whatever you want and boom. Better burger than yours.

>>21503571 (OP)
I have yet to perfect my recipe, but I generally do:
-2x regular ground beef patties ~100g or so, only salt no pepper
-add a slice of some local craft cheese in between both patties, processed american cheese explicitly not allowed
-lettuce, a thin slice of tomato, diced onions
-Sauce: some mix of mayo, ketchup, mustard and instead of relish I finely chop sweet pickles

Disclaimer: i am a not a chef but a retard

>>21503571 (OP)
That cats halftard fave always brightens up the catalog

>>21503574
no garlic powder? :(

>>21506018
baked garlic cloves on top

>>21503589
Everyone loves cocaine

>>21503571 (OP)
I found some good frozen patties from savalot
working on the outside griddle makes it easy
two paces bread dry toasted on the griddle
two pieces bacon
seasoning is white and black pepper, onion and garlic powder, and salt
minute after flipping the burger add thick layer of french fried onions(casserole topper) with BBQ sauce on the onion and american cheese on the BBQ, cover for cheese melt
both sides of the bread get heavy duty mayo
bacon goes any were in the middle

>>21503589
>oh no dried garlic ground into a fine powder
why are you ppl so obsessed with americans
didnt you have a worldspanning empire just for trading spices? how come you dont use any on ur bland ass food
>>21506030
sounds tasty

Pour black pepper on the coals
Trust me

>>21503571 (OP)
I hate how smashing ground beef in a smoking hot skillet still ends up boiled and grey.

>>21506490
skill issue

>>21503571 (OP)
I prefer the taste of lean beef, so I do a 90/10 but I put an amount of bacon through it to generate some fat. I like an Oklahoma smash, so I'll likely do that at times

>>21506462
What do you think I am a billionair
>>21506572
>Oklahoma smash
I can afford this, might try it this weekend

>>21506555
How can it even go wrong? It's like the ground beef doesn't obey the laws of physics.

>>21506582
>I can afford this, might try it this weekend
I use a mandolin, to get them as thin as possible, my knife skills aren't bad, but the mandolin is better. It benefits from very thin slices of onion.

>>21503571 (OP)
>What is your burger recipe?
who the fuck has a recipe for burgers?

>ground beef
>cheese
>salt and pepper, and a dash of cayenne
>spinach instead of lettuce
>have fries on the sides for the texture with a side of ranch from popeyes

>>21506773
I would do spinach, but so often the packages I buy have a few slimy decomposing leaves in the bag, and it's the most disgusting texture trying to wash and sort a serving. It actually got me to start eating lettuce because I was too picky of an eater to enjoy it beforehand

>>21506049
Our government used to be so cool

>>21506582
No seriously dude assuming you're grilling your burgers over charcoal as god intended wait until you flip them then dump a shaker of black pepper on to the coals then immediately slam on the lid with the vents closed and let them cook the rest of the way, whole peppercorns even work better bc they take longer to ignite so the timing isn't as precise

Ever since I learned this I've never made burgers another way

>pounda meat
>salt
>pepper
>paprika
>garlic powder
>oregano
best burgers you'll ever have. actually got the garlic/oregano/paprika combo from /ck/

>>21503571 (OP)
For me its the McDouble.

>>21506590
>>21506582
>I can afford this, might try it this weekend
I tried it, but I just added that touch to the BBQ western burger I posted earlier in the thread
I'm seriously going to use a oklahoma smash in any burger I make now

>>21503571 (OP)
>What is your burger recipe?
Well, usually I take a bread roll
Cut it in half
And then put edible things in between the two halves
You fucking retard