How to get the authentic burger taste at home?

Buttertoast and steam your buns. Grind your own meat. Keep it light on the condiments. Be very hungry and drunk/high while cooking. Eventually, with enough acid, god-tier burgers become mostly a textural experience: in other words, the best blend of cheese, meats, fats, blood and electrolytes- seasoned just right with black pepper- make a really good burger. SWEAT SOME DICED ONIONS ON THE SIDE AND COOK IN MEAT JUICE IN ORDER TO PRIME THE AIR WITH STEAMY ONION AND BEEF SMELL. A dash of paprika doesn't do much to the burger, but the smell of meats fried in paprika will add a bit of intrigue and variety into the smells of preparation, which believe me, are 50% of what the whole burger experience is about. Life is an illusion, so therefore ambiance is just as essential to the enjoyment of food as the tactile aspects of it to the dish.

fake advice is all over the place.
>>use quality steak
Just ask your butcher to grind some basic normal chuck. No need to go high quality. High quality steaks aren't for grinding.
>> cast iron skillet smoking hot
wat??? Don't do this. Get the cast iron skillet hot enough to where a drop of water dances around, but not so hot that it gets obliterated into steam. If a drop of water gets obliterated into steam when dropped into your pan, then your pan is too hot. Bring the heat down to the right temperature, and sizzle your burger. You can lightly dab the pan with butter or oil. Nobody will tell on you. This isn't necessary on cast iron, but it doesn't hurt to have the taste of foreign fats on your meat.
>>butter to baste the burger
Okay, this advice is good. A little bit of butter-- whether herb or regular butter-- can be a good thing to put on your burger when it's just about ready to be done. Not necesssary, but definitely delicoud.

>No, so many places sell steak burgers because stupid people buy them because they think they're supposed to taste better.
And yet they keep buying them, odd that isn't it?

>But yeah, I'm also sure Black Angus beef is the best tasting beef out there too..
If you don't care about the origin of your beef, then so be it. Most people do though. Again, ignorance is bliss?

>Guy, just because you can cut the chuck primal into steaks doesn't mean that they're good steaks.
They are good steaks. For burgers. Also it was about the quality, your supermarket meat could literally be from anywhere. Have multiple sources, etc.

>m also sure Black Angus beef is the best tasting beef out there too..
It is tho. Why do you still eat sub-blackangus meats? Pleb

ITT: bad advice

I just want an authentic burger at home

what do you mean by authentic?

>>black angus

I never really understood what black angus was all about. I liked the black angus burgers at mcdonald's. That's pretty much all the exposure I've had to that meat. When shopping for food, I usually will never put anything angus in my shopping cart.

Baked by the nice boy at McDolan's

>> cast iron skillet smoking hot
>wat??? Don't do this.
You 100% should do this. You wait until you see the pan start to smoke, that's when you know it's hot enough. The whole point of a cast iron pan is the high heat...

>I liked the black angus burgers at mcdonald's. That's pretty much all the exposure I've had to that meat.

Get the fuck out of my thread.

>I liked the black angus burgers at mcdonald's.

>mfw McD got rid of the third pounder black angus with mushroom burgers

>high heat
>burger

being this god damn retarded

the burgers at home taste like a homemade burger, not even close to what you buy. the flavours in the home one don't taste as strong, especially the meat, less salty, less fatty etc. even the mustard and pickles etc

>preferring boiled meat over seared.

Get the fuck out as well.

You guys are just spouting steak memes which have fuck all to do with cooking burgers.

Burger retain's most of its moisture when it's cooked in low temperatures. Obviously this way you don't get a real maillard reaction going so you up the heat enough but not too much.

are you talking about a fast food burger or a restaurant burger or what?

you can get pretty close to a fast food burger but you won't ever be able to get it exactly. you're right about even mustard and pickles tasting differently. they are different, and well kept secrets, I might add.

a restaurant burger tastes different most likely because it uses different ingredients and or cooking technique.

the ground beef you use and cooking techniques are all pretty standard. 85/15 ground sirloin/chuck either cooked on a griddle or a grill surface, with salt and pepper. you really don't need much else. I've found actually that buying the best quality buns you can buy and treating them nice by toasting them on one side makes a huge difference at home, and will come close to a sit-down restaurant burger. Other than the bun, they are using pretty much the same ingredients you are probably using.

When you cook the burger patty, I recommend not making it too thick, not squishing it, cooking it on one side on medium heat until it is almost completely cooked, then flip it once and cook for another few minutes.

Say, would ground silverside work to this end? Shit is cheap where I live.

R'tard comment.
Damn I hate those trolls.

I don't think it would be that hard to replicate McDonalds. Would you really want to though?

Pretty sure they use regular yellow mustard, Heinz ketchup, etc. Their dill pickles probably have their own brine, but pretty sure you can find one close enough at your supermarket, if not better.

The rest is easy,
>Grind your own meat. Chuck is probably what they use.
>Thin patties + salt and pepper.
>Vacuum seal/freeze burgers (Mcdonalds cook their burgers from frozen. If that's the taste you want, do that as well.)
>Cook the burger on a flat sandwich press, to cook it from the top+bottom, again, replicating the cooking technique mcdonalds use themselves.
>Place in a regular supermarket hamburger bun.
>Add full fat processed American cheese + whatever other toppings their shitty burgers have.
>Leave to steam for 5 minutes in a cardboard box.
>Enjoy your shit tasting burger.

not really fast food, more like burger places that I guess you could liken more to a cafe that specialises in burgers

The answers to that are already in this thread. Grind your own meat. A combination of chuck+sirloin is my personal preference. 80/20 meat to fat ratio. Cooking preference is up to you.

Me personally, I'd cook it over charcoal if I was going all out. Sear it both sides over direct heat to form a crust, then finish it off with indirect heat, lid on.

Cheese + Toppings again, personal choice. Make sure you melt the cheese and use a decent bun though, brioche works if you like it sweeter tasting. Also toast it. 100% what the other guy said.

Finally. Rest your meat. Honestly, this is another important step. I rest my burgers for at least 5 minutes at room temperature. Not doing this will result in a dry/tasteless burger.

take the burger home!

is the burger itself the most crucial part to get that authentic taste?

You become the burger

This user beat me to dumpstering 's advice but got it right on the mark.

I have no idea what you mean by "that authentic taste". Authentic to what exactly? There are countless different styles of burgers with very different flavors.

You've got your typical fast-food burger, i.e. McDonald's. Highly cooked almost rubbery meat. The flavor comes mostly from the seasoning, not the meat itself.

You've got a "diner" style burger, which is barely seasoned at all and is know for being very greasy and having a soft texture.

You've got your grilled burgers that pick up a lot of flavor and char from being flame-grilled.

..and so on. there are plenty more.

What exactly do you mean by "That" taste? Which one?

I was able to replicate the best burger I ever had at a burger place like this.

> 80/20 Ground chuck
> Form into 1/3 lb patty just under 1/2 inch thick with a small depression in the center
> Cook on any heavy bottomed pan, greased slightly if not non-stick like cast iron
> 1 min each side for medium finished cook
> Let rest while you toast a good quality potato bun and add fixings.
> Romaine letuce, onions, tomato slices
> Good amount of real mayo and dijon mustard
Perfect burger every time.

Step 1: Buy some ingredients
Step 2: Make a hamburger

By authentic I guess he means how the Germans make them.
I have never had a German burger though.

>1 minute each side
dude that's fuckin raw

Easily, you go to a McDonald's drive thru, order 1 McDouble with medium fries and coke on the side, and 1 extra McDouble (just the burger). Take it home, microwave for about 10-15 seconds (just enough to keep the food warm and fresh), unpack and enjoy. That's a good fucking burger right there goddamn mmmm.

Why chef worth salt? In Soviet Russia we trade chef for vodka and pickle

I guess I didn't mention high heat. When I use this method, after a few minute rest the patty is browned on the outside and pink most of the way through the middle.

I know some people won't east pink ground beef but I love it.

HAHAHA

kek

OP, use this recipe, I think it's posted over the "grill" at every burgerking

What does resting do and why would it affect flavor?

All protein continues to cook for a bit after removing it from heat. Eg, if you scramble eggs and take them out a bit runny you will serve them solid. Resting lets the heat retained get distributed evenly throughout the meat.

Anyone else add an egg to their burger?

It helps tighten it up

It's not just protein, it's any food.

Firming up the patty too much is a bad thing. Use the proper fat content beef and the egg is superfluous.

bread crumbs and cheese too

>>meat loaf

Use decent beef. You need FAT if you want FLAVOR.

Pro tip: 1/3 lb ground lamb to 2/3 lb ground beef. OMG.

my dad adds egg, bread crumbs, garlic powder, salt andn pepper, oregano, worcestershire sauce, god knows what else. it tastes and feels foul.

Do you live with your dad?

It is impossible. Fast food places use special ingredients, even their Heinz ketcgup is a special recipe different than that in stores. The cheese they use is noticblely different than Kraft cheese as well.

Another thing I think is bun appeal, the bun becomes steamed warm and infused with flavor when its wrapped up

>sopping

god i fucking hate that word and anyone who uses it

Best part is, user misused it. Sopping is soaking up, not being so saturated something is issuing from.

listen here fucker, if you've got something wrong with my ketcgup then you can come right out and say it to my face

What?

Oh no, the fast food infant again... NO HOMO!

>It is impossible

No, it's not. I make restaurant-quality burgers at home all the time. Get some relatively fresh ground beef, not the stuff in the rolls, mince some fresh garlic and onions, slice up some pepper jack into little tiny cubes, season with s&p and a touch of Famous Dave's then mix that shit up and make an indentation in the center of each patty to prevent bulging during cooking. Add whatever toppings you like, as the patty, if cooked correctly, will come out delicious every time.

Eat your home burger out of fast food packaging.

It's all pysicologicical

do you cook with any oil or butter etc? what about the type of pan.. does that matter? or grilling even?

A big part of it is the high fat content of the burger and that flat top grill.

Don't these fucking retards tell you otherwise.

>that flat top grill.
how to do this at home?

this is mostly what I was looking for

youtube.com/watch?v=gZuDMKXWU_E

a pan

>do you cook with any oil or butter etc? what about the type of pan.. does that matter? or grilling even?

I'm not the guy you're replying to, but. There's basically two ways you can cook a patty. Each has its pros an cons.

-grill them. This gives a nice flavor from the smoke & the fat dripping down into the coals.

-pan-sear them. You can do that on a griddle, skillet, frying pan, etc. Like anything else the thicker the pan the better. This provides a good sear on the patty which gives a nice contrast in texture--the firmer "crust" on the outside of the patty, and then the tender interior.

>>oil or butter
Neither for grilling patties. For cooking them in a pan you don't need to use it because the fat in the patty will render out as you cook them. But I find that adding a little butter helps make a better crust.

I don't think people realize how important a good bun is. Those ones you buy in the sliced bread isle of the supermarket aren't too great and that's one of the many reasons you can't replicate that fast food taste at home.

But to choose the lesser of evils, go with a nice soft onion or potato bun and make sure to toast it properly.

buns are almost entirely unimportant

...

>fat fuckin chunk pieces
legti

>Every burger I've either eaten or made has been absolute shit

imgur.com/a/hC8Ee?gallery
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