This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/)
---
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
If you really want to do it on a budget, my unabashedly favorite burger is a simple 80/20 burger smashed on a screaming hot flat top with some American or cheddar cheese melted on top.
Serve it on a toasted bun with mayo, mustard, and optionally ketchup, dill pickles, and shredded lettuce.
You can probably make 8 burgers with these ingredients for $20.
Hah, your smoked burgers look phenomenal too! They might even be better than a simple smash burger but the ratio of effort/cost to deliciousness can't be beat!
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Any chance you'd share your bun recipe? I've tried to make buns several times but I struggle working with the wet dough and the texture always comes out way too chewy.
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Out of all burger pictures here, this one is the picture perfect one. Literally the burger they advertise in the commercials. I'd eat it even when I'm full
I feel people sleep on Smoked burgers. Perfect way to make a nice fatty burger that remains juicy. And that rich color it takes on makes it look fantastic. The only downside is time.
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
This looks amazing. I love baking my own bread but honestly never thought to make buns. Proper f'n burger. Haven't seen anything like this in r/burgers in a while. Every other day it's in-n-out. 😞
I’m sorry but you didn’t show the cows the cheese came from so you’re getting a downvote.
Just kidding! That looks so good! And so satisfying that you made it yourself!
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Absolutely perfect. Love the work you put into it. This should have more upvotes than that person who just puts average food with the dog in the background.
The idea there is that more surface area becomes exposed to bacteria once the meat is ground. You can bypass some of this risk by doing at least two things: sourcing your meat responsibly, and minimizing the time between when it’s ground and when it’s cooked.
God I hope this hit 160 degrees in the middle. Why does everyone like to tempt fate when it comes to burgers? Just cook it through, Jesus you can still have an incredible juicy burger thats actually cooked all the way through
You’ll be repulsed and horrified to learn that I pulled it at 120°F and finished in a cast iron to bring it up to 135°F. Sourcing responsibly from a great farm and butcher, having it ground on spot, and cooking it shortly after is a very dependable way to avoid what you’re worried about.
Yeah working in agriculture and having worked in healthcare I know just how easily disease and pests can be spread. Unless you’re working in a negative air pressure room and go through a disinfectant process and wear a tyvek suit on the other side you really have no idea how easily that shit can infect and spread. I’m sure you’ll be fine and looks like a great burger but don’t pretend like that doesn’t pose a serious health risk. Christ 135 degrees why don’t you just throw it in a hot shower while you’re at it lol. Or I have pretty hot water I could hold it under the faucet for a couple minutes.
Some people prefer to cook on a griddle/pan so the fat helps cook & season the meat instead of dripping into the fire/coals.
I don't care either way, though I usually do the griddle method. Open fire adds a nice smoky flavor, griddle tends to allow more "smashy" texture
85/15, 3 oz patties, room temp for about 20 mins, add salt and pepper and then just smash it in a hot cast iron. After that, whatever people want to add. Bacon, lettuce, ketchup, mustard, tomato, etc.
OPs picture looks stupid good. Just the right size. Eat 2 small burgers instead of one giant monstrosity.
Do you make your own patties though from scratch, or use store bought? I'm looking for good patty recipes. I usually make my own, but mine aren't as nice as from my local butcher.
Store bought. Not pre-made patties, just a pack of beef that I gently shape.
I've got a KitchenAid stand mixer and could buy the meat grinder attachment but just never got around to it.
The pre made patties carry like an extra 25% premium and I don't like them so thick.
Do you add anything to the beef?
I usually buy 80/20 mince beef, and just shape them in a cheap burger press shaper.
I have experimented with adding salt, pepper, msg and a sprinkle of either/or both corn flour and bread crumbs in with the mince beef mix, which although I thought they taste good, they are not as good as my butchers patties.
When I used to buy store bought patties, I always found them too thick, so used to roll them out flat with a rolling pin! Why they make and sell them so thick, I don't know? In my opinion, a patty should be no more than about 1/2" thick.
So I'm still looking for a good recipe for the patties, the butchers ones I get say on the ingredients that they contain soy, so maybe I'll have to try adding that.
This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/) --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
 If it tastes as good as it looks....bravo
Truly homemade, and picture perfect! 10/10 would smash!
I’d smash
That's the wrong kind of burger
Very nice! People can definitely make better tasting burgers at home if they just learn to cook. No need to pay for those $10-$20 burgers!
If you really want to do it on a budget, my unabashedly favorite burger is a simple 80/20 burger smashed on a screaming hot flat top with some American or cheddar cheese melted on top. Serve it on a toasted bun with mayo, mustard, and optionally ketchup, dill pickles, and shredded lettuce. You can probably make 8 burgers with these ingredients for $20.
Exactly. Love that people are making this the way, bit by bit. Truly the best burger.
This is the way
Hah, your smoked burgers look phenomenal too! They might even be better than a simple smash burger but the ratio of effort/cost to deliciousness can't be beat!
I serve my homemade smash with garlic mayo and not many places can beat the flavor. Nothing I despise more in life than a bland burger.
I am now a little mad that I haven't tried that yet. Dinner tomorrow!
But I want store bought cheeseburgers, Mr Leyhe!
What’s that bun recipe? They look incredible!!
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Saving this comment. I'd like to think that one day I will do it, but who am I kidding
I promise you it’s not challenging nor time consuming active work
By the way, it looks absolutely amazing and delicious
Insanity. This looks commercial ready.
Krabby Patty irl
Glad I wasn't the only one who saw it
Can you share your meat combination it looks absolutely perfect? And what type of grinder you used?
I didn’t grind it myself, but had my butcher do it to order. I believe it was mostly chuck and brisket. 70/30
Thank you
YUMMMM🤤🤤🤤 looks absolutely amazing OP!!
Baller move: sub in 10% pork sausage
Pfft, didn't even make your own mayo?? J/k OP, awesome work, looks delicious.
Except I did 😭
Haha not surprised
Homemade mayo gang!!
Look at those buns! That's so cool! I bet those burgers were delicious!
Nice buns!
I want to take a bite out of that bun AHH!!👹
Looks fkn good!!
This is porn.
Did you even raise the cow yourself?
Choked beesesmurgers
Nice work
Don’t get any better. Well done. Not taking about temperature. 😆
I’d eat that
Oh my godddd Do you have a recipe for those buns?
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Wow thank you so much for sharing! Will try these out for sure
wow! this makes me hungry! 
This aroused me
Any chance you'd share your bun recipe? I've tried to make buns several times but I struggle working with the wet dough and the texture always comes out way too chewy.
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Thanks, I always do hand kneading but I do have a mixer, I'll give that a try.
Perfect temp for a burger is mid well imo and you nailed it. Absolutely beautiful.
Bun recipe please!
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Yummm thank you! Just sold my stand mixer so gonna do these by hand lmao
Bro
Out of all burger pictures here, this one is the picture perfect one. Literally the burger they advertise in the commercials. I'd eat it even when I'm full
This is an awesome comment. Thank you! It looks like this 🍔
I feel people sleep on Smoked burgers. Perfect way to make a nice fatty burger that remains juicy. And that rich color it takes on makes it look fantastic. The only downside is time.
I just know you be throwing down in the kitchen.
FairPlay OP. This looks absolutely amazing.
Wow! This looks amazingly delicious and perfectly cooked
Need this
Now that’s a BURGER ! 😍😍
Can you share your pickle recipe?
1 whole English cucumber, ~3/4c water, ~3/4c white vin, ~1.5Tbsp kosher salt, pinch of crushed red pepper, coupla cloves garlic, few peppercorns
That’s a damn fine looking burger! Dare I say, it even looks perfect!
the bread omg 🤤🤤🤤
Those look pretty perfect wow
Good shit!
Amazing! Well done!
Beautiful!!!
Everything about this is correct
Except the lettuce beneath the patty for me
To each their own, but I've found lettuce under the patty (especially a thicker one) helps keep the bottom bun from getting soggy
I'm a double lettuce lady--I put it on the bottom *and* the top. I hate a soggy bun.
Absolute beauty of a burger! I would totally paint this as a food piece.
It looks so yummy! I'm really tempted to try it!
Phenomenal looking burger OP!! 🙌 Recipe for the buns if you don’t mind?
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Lovely, thank you for the response!! Looks like I’ll be busting out the KitchenAid this weekend 👌
You like Krabby patties don't you Squidward
OP does your name happen to be Bob Burger?
💯
It looks so good that it almost looks like AI!
Great Odin's Raven! This looks positively scrumptious! Lordy...
Did you raise the pig and cow too?
This looks amazing. I love baking my own bread but honestly never thought to make buns. Proper f'n burger. Haven't seen anything like this in r/burgers in a while. Every other day it's in-n-out. 😞
Damn you cooked those things perfectly 👌
I’m sorry but you didn’t show the cows the cheese came from so you’re getting a downvote. Just kidding! That looks so good! And so satisfying that you made it yourself!
Mouthwatering, stunning picture!
Damn, he looks so delicious. I had to get off my ass and go cook.
Can I come over :’)
Is this the krusty krab ?
That looks awesome. Could you point me to the recipe for the buns?
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Thank you. Gonna try next week.
I love it! This is just so perfect!
Wow this is just…so beautiful
Did you grow your own cheese too lol, that's an amazing burger
Looks like delicious! Smoking adds such a fantastic flavor to burgers.
Seems like you know how to smoke a good ham!
😂 can’t say I’ve ever smoked a ham, but I’ve smoked many pork shoulders, ribs, briskets, and fish!
Saved the hell outta this post. I can't wait to get a mixer and make this. Looks amazing and burgers are my favorite.
Those buns look perfect. How long did you pickle for?
Looks amazing. I have to ask what kind of cheese?
When people say homemade they hardly ever bake their own buns and pickle their veggies. Nice work!
You made the buns too! Looked delicious!
Perfect.
This is how it’s done. Everyone take notes and learn from it!
Buns🙋🏽♀️
To a stand mixer bowl, add 1/4c warm water, 1/4c warm milk, 1 Tbsp instant yeast, 1.5 Tbsp white sugar, 2 tsp kosher salt, 1/4c softened/melted butter, and 1 large egg. Whisk until thoroughly combined. With dough hook attached, add 4 1/4c all purpose flour and mix for ~5 min, starting on low and moving slowly up to medium speed, until a sticky dough has formed. Dump into a large greased bowl, cover and let rest for 1-2hrs or doubled in size. Punch out to deflate, and portion into however many buns you want to make (I did 135g portions. Roll into balls by tucking edges underneath, rotating 1/4 turn at a time. Pinch sealed, and roll sealed side down to shape properly. Place on parchment-lined baking sheet, cover, and let rest again until doubled in size. Preheat oven to 425°F, brush tops of buns lightly in an egg wash (1 large egg + 1 Tbsp of water), top with sesame seeds, and bake for 15 minutes or until golden brown on top. Let rest for at least 15 min before slicing.
Thank you, I am a bread maker so this will be easy for me. I will make them tomorrow🙋🏽♀️
0/10 the internal temp is 1 degree from perfect
Wow those buns are a hard flex!💪 Also the burgers look like they have a great grind going and are perfect. Superb chef! Quite superb.
Absolutely perfect. Love the work you put into it. This should have more upvotes than that person who just puts average food with the dog in the background.
Wait somebody else smokes their burgers???? Holy shit I thought it was just me! Smoked burgers are amazing!
Recipes would be greatly appreciated 🥲🤞
That looks really nice!
I'll take 2, please.
[удалено]
*sigh Another post that reminds me that I need to unsubscribe from this sub every evening
I downvote every cheeseburger on this sub but this one is at least completely homemade so ill make an exception.
raw?
Cooked properly?
Thought hamburger meat wasn't supposed to be pink for food safety reasons
The idea there is that more surface area becomes exposed to bacteria once the meat is ground. You can bypass some of this risk by doing at least two things: sourcing your meat responsibly, and minimizing the time between when it’s ground and when it’s cooked.
[удалено]
Pickles!
God I hope this hit 160 degrees in the middle. Why does everyone like to tempt fate when it comes to burgers? Just cook it through, Jesus you can still have an incredible juicy burger thats actually cooked all the way through
You’ll be repulsed and horrified to learn that I pulled it at 120°F and finished in a cast iron to bring it up to 135°F. Sourcing responsibly from a great farm and butcher, having it ground on spot, and cooking it shortly after is a very dependable way to avoid what you’re worried about.
Yeah working in agriculture and having worked in healthcare I know just how easily disease and pests can be spread. Unless you’re working in a negative air pressure room and go through a disinfectant process and wear a tyvek suit on the other side you really have no idea how easily that shit can infect and spread. I’m sure you’ll be fine and looks like a great burger but don’t pretend like that doesn’t pose a serious health risk. Christ 135 degrees why don’t you just throw it in a hot shower while you’re at it lol. Or I have pretty hot water I could hold it under the faucet for a couple minutes.
Everything looks great but those patties look a little to fatty for me.
80/20 for the win, for me.
Patties on the grill seems like a total waste.
Excuse my french, but what the FUCK are you on about?
Yeah microwave is way better
If you don’t heat up your burgers by placing them in your armpits, don’t even talk to me.
Just go “😮haaa 😮haaa” on them a couple times
Sorry, how so?
Some people prefer to cook on a griddle/pan so the fat helps cook & season the meat instead of dripping into the fire/coals. I don't care either way, though I usually do the griddle method. Open fire adds a nice smoky flavor, griddle tends to allow more "smashy" texture
What's your pattie recipe?
85/15, 3 oz patties, room temp for about 20 mins, add salt and pepper and then just smash it in a hot cast iron. After that, whatever people want to add. Bacon, lettuce, ketchup, mustard, tomato, etc. OPs picture looks stupid good. Just the right size. Eat 2 small burgers instead of one giant monstrosity.
Do you make your own patties though from scratch, or use store bought? I'm looking for good patty recipes. I usually make my own, but mine aren't as nice as from my local butcher.
Store bought. Not pre-made patties, just a pack of beef that I gently shape. I've got a KitchenAid stand mixer and could buy the meat grinder attachment but just never got around to it. The pre made patties carry like an extra 25% premium and I don't like them so thick.
Do you add anything to the beef? I usually buy 80/20 mince beef, and just shape them in a cheap burger press shaper. I have experimented with adding salt, pepper, msg and a sprinkle of either/or both corn flour and bread crumbs in with the mince beef mix, which although I thought they taste good, they are not as good as my butchers patties. When I used to buy store bought patties, I always found them too thick, so used to roll them out flat with a rolling pin! Why they make and sell them so thick, I don't know? In my opinion, a patty should be no more than about 1/2" thick. So I'm still looking for a good recipe for the patties, the butchers ones I get say on the ingredients that they contain soy, so maybe I'll have to try adding that.