I knew I would get opposing views here :)
There are many ways to do it, but I think everyone should make their own at home. It’s super tasty and quick.
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jeena@jemmy.jeena.net 6 months agoDon’t make them thin, at least 1cm or even 2, then it’ juicy and delicious and don’t overcook them. If you can get safe meat (grind it yourself) then go with medium raw, it makes the burger absolutely stunning!
I knew I would get opposing views here :)
There are many ways to do it, but I think everyone should make their own at home. It’s super tasty and quick.
That I can agree with ;)
Haha I love Lemmy. Anywhere else you’d have started a flame war.
Personally I love mine super thick, medium well with crispy crispy bacon. Top it off with mayo, lettuce and tomato.
Smash burgers are a interesting diversion… But want to need to unhinge my jaw to eat burgers. Lol
How do you keep the bun from disintegrating before you’re done when they’re very thick? My parents and a lot of burger restaurants make them that way and I hate it because of that. It turns into a mess. I make mine like 1/4 lb and that seems to be the sweet spot for me.
Buddy of mine likes to say that’s why you have a layor of mayo on the bottom. It keeps the bun from disintegrating.
Idk he read some where once that’s why it was an invented, as a moisture barrier. But who knows.
Honestly… Buns fall apart. It’s part of the experience I guess. Haha
You can try adding an egg to the minced meat, that usually helps keep it together.
if done right thin is fine, but thick is better. We have a place where double is the standard burger and its made to order but fast because you can cook them fast. That being said the place with the thick jucy burgers has a line out the door constantly while they are open.
grue@lemmy.world 6 months ago
Smash burgers and thick burgers can both be good; they’re just different.