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Topic	I think I make pretty good burgers, for a British guy. (pics)
pinky0926 02/07/18 4:11:26 PM #27:	CountDog posted... Understand TC I know your cooking 3 burgurs in a home, so ill cut you some slack. Looks like a greasy mess, I'd eat it, but itd be a mess, buns are burnt as well. you've got talent TC, I think your going to refine and make killer burgurs, just keep practicing, for example, you needed to brown the onions more, you only brought about half the flavor those onions can put out, not sure about those mushrooms, but you also want to cook them till a mid brown color. The cheese looks perfect. The meat is the biggest issue. Just tons of grease, which does add a lot of flavor, but I can see your burgur are dripping pretty hard in that picture, that tells me those burgurs are going to get real sloppy, unless maybe a tooth pick holds them together. Also go smaller with a burger, people obsesse over the size of their patties, but then again I hardly ever see them cook burgers. I've found that around 3.5 ounces is the perfect size for a Pattie, any bigger and your going for some form of a speciality. 3/5 would eat. Thanks for the advice. Just on my methods here - 1. I toasted the buns in the pan which had leftover patty fat in it, which might be why they burnt a little much on the edges 2. You're right about the onions, although this was a timing problem, I had to evacuate in time for the burgers. I often struggle with guessing how long onions take to fry up properly. 3. Mushroom were basically just a "shit, we have shiitake mushrooms in the fridge that are nearly passed their best, better use them". In the end they were pretty lost in the mix, but the nutty quality was kinda nice. 4. I sliced the cheese very thin and then placed on top of the flipped pattie (in the pan) before covering with a lid and steaming for around 30 seconds to melt it. This worked really well tbh, I used to stick them in the oven but they'd sometimes dry out too much. 5. I honestly didn't feel much of a grease issue. Maybe it's because I toasted the buns, or because I rested the patties before putting them on the buns, or maybe I just like greasy burgers. How would you do them to be less greasy? I brushed them with olive oil and seasoned with salt and pepper just before putting them on a griddle pan. --- CE's Resident Scotsman. http://i.imgur.com/ILz2ZbV.jpg <cite>pinky0926 posted [p:895652129] in I think I ... [t:76294213]...</cite> <quote><cite>CountDog posted...</cite> <quote>Understand TC I know your cooking 3 burgurs in a home, so ill cut you some slack. Looks like a greasy mess, I'd eat it, but itd be a mess, buns are burnt as well. you've got talent TC, I think your going to refine and make killer burgurs, just keep practicing, for example, you needed to brown the onions more, you only brought about half the flavor those onions can put out, not sure about those mushrooms, but you also want to cook them till a mid brown color. The cheese looks perfect. The meat is the biggest issue. Just tons of grease, which does add a lot of flavor, but I can see your burgur are dripping pretty hard in that picture, that tells me those burgurs are going to get real sloppy, unless maybe a tooth pick holds them together. Also go smaller with a burger, people obsesse over the size of their patties, but then again I hardly ever see them cook burgers. I've found that around 3.5 ounces is the perfect size for a Pattie, any bigger and your going for some form of a speciality. 3/5 would eat.</quote> Thanks for the advice. Just on my methods here - 1. I toasted the buns in the pan which had leftover patty fat in it, which might be why they burnt a little much on the edges 2. You're right about the onions, although this was a timing problem, I had to evacuate in time for the burgers. I often struggle with guessing how long onions take to fry up properly. 3. Mushroom were basically just a "shit, we have shiitake mushrooms in the fridge that are nearly passed their best, better use them". In the end they were pretty lost in the mix, but the nutty quality was kinda nice. 4. I sliced the cheese very thin and then placed on top of the flipped pattie (in the pan) before covering with a lid and steaming for around 30 seconds to melt it. This worked really well tbh, I used to stick them in the oven but they'd sometimes dry out too much. 5. I honestly didn't feel much of a grease issue. Maybe it's because I toasted the buns, or because I rested the patties before putting them on the buns, or maybe I just like greasy burgers. How would you do them to be less greasy? I brushed them with olive oil and seasoned with salt and pepper just before putting them on a griddle pan. --- CE's Resident Scotsman. http://i.imgur.com/ILz2ZbV.jpg</quote> ... Copied to Clipboard!
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