i'm convinced more superthin patties are better than one think patty

"gin-san - shitpost specialist" (gin-san-) 03/18/2018 at 13:43 • Filed to: FOODLOPNIK

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I was following this kind of method:

Since I don’t have a separate griddle, I just use my cast-iron pan. It’s kind of finicky since the patty wants to stick to the pan and my spatula which tears the patty apart. I still haven’t got it down perfect but my second double burger ended up better than the first.

I don’t follow how he cooks it exactly - after flattening, I season with salt and pepper and throw on a bunch of finely diced onion. I smash the onion into the patty a bit, flip once, make sure you get that nice crust on both side, and I used a brioche bun. I didn’t feeling like chopping any other veg so I topped it with ketchup and a bit of smoked jalapeno hot sauce.

Now that I know how easy this is, my ass is going to become soooooooo fat.

gettingoldercarguy > gin-san - shitpost specialist 03/18/2018 at 14:08

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Woll Diamond Lite/Plus Diamond Reinforced Nonstick Scratch Resistant Cast Aluminum Cookware Fry Pan, 11-Inch Diameter https://www.amazon.com/dp/B005FANDKO/ref=cm_sw_r_cp_apa_.PQRAbHT9RVQZ

This is the best pan I’ve used for quick sears. Reverse sears are equally awesome. Used in conjunction with a sous vide and you’re in heaven for meats.

Flynorcal: pilot, offshore sailor, car racer and panty thief > gin-san - shitpost specialist 03/18/2018 at 14:30

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I’d like to humbly suggest adding a raw egg to the burger meat before mixing it and forming the burgers. It helps glue it all together while cooking and gets you closer to the texture of something more cooked without overcooking it.

Svend > gin-san - shitpost specialist 03/18/2018 at 14:45

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I use a griddle pan myself. I flatten the pattie away from the pan using a cookie cutter as a stencil if you will. It allows my to push the pattie out to the sides and then flatten it back equally again. Because if you flatten it to much it breaks up the patties outer edges and the thing just wants to break up in the pan unless you can get right under it from a low angle in a smooth swipe to lift and turn it over.

Let the pattie sit out of the fridge for around 30 minutes plus to come to room temperature, otherwise, like steak, the outside will cook faster and leave a colder pink centre.

Get the pan hot before adding the pattie, so it sears quickly and reduces the chance of it sticking to the pan.

gettingoldercarguy > Svend 03/18/2018 at 14:52

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If you sous vide your burgers first, the super hot quick sear on the diamond pans is awesome

E92M3 > Flynorcal: pilot, offshore sailor, car racer and panty thief 03/18/2018 at 15:08

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This^ same goes for making meatballs.

RPM esq. > Flynorcal: pilot, offshore sailor, car racer and panty thief 03/18/2018 at 15:50

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This is indeed the secret to burger excellence.