Get your Ingredients:
1Lb of Raw Beef Fat
1Lb of Sirloin Steak
Leaf Lettuce
Vine Tomato
Horse Radish
King Hawaiian buns
Spice Mix for Burgers (I used salt, pepper, chili powder, cumin, onion, garlic, MSG)
Cube and then freeze steak/fat for 1 hour (makes it easy to grind with your grinder)
Grind meat
Collect into reservoir
40/60
what the actual fuck, why do you want 60% fat?
That's a lot of fag. Let's see how it comes
Form Patties
>>7589131
Exactly my thoughts, I'm curious
Disgusting...
King's Hawaiian and horse radish? That's some crazy tard shit right there
Looking great OP. Fuck the haters. Props for grinding the meat yourself.
M A D M A N
A
D
M
A
N
Sous Vide at 135 for 40min
Char each side for 1 min on high in peanut oil
>>7589248
loooks like food/10
>sous vide burger
>sirloin for burger
>meatloaf puck
good bait, m8
All put together
>>7589254
How long does it take to fucking put together a shitty sandwich?
>>7589108
1lb fat and 1lb steak is 50/50 not 60/40 that's pretty fucking basic math.
>>7589269
I'm an idiot, forgot to attach
>>7589118
How can I do this without a grinder?
>>7589286
You can mince it with a good knife; I've done this in the past
>>7589278
looks pretty damn good.
>>7589276
the steak is not entirely lean
>>7589298
OP is not entirely lean. OP is a fat lazy faggot
OP you fucking clown. This whole thread is asinine as fuck. Good idea, but the execution is laughable
>>7589108
Thats a pefect burger mate only know 4 guys in the world that can pull this of, welcome to the club of proper burger people
>>7589306
>This whole thread is asinine as fuck.
Mission accomplished
>>7589306
what does that mean, what's wrong with the execution, what's 'asinine' about it
>>7589319
>There you have it, fellas. OP was just fucking around.
I wasn't and I was....but get why one would think that
>>7589278
cut that bad boy open
>>7589534
>cut that bad boy open
Good thing I took a pic
>>7589664
Overcooked senpai.
>>7589664
Seems super juicy so super soggy buns, how'd they work out for taste?
>>7589664
whats the point in using hipster faggot techniques if you're cooking your steak well done, retard?
>>7589725
Yeah buddy boy Shoulda gone 125. Then the sear. And a blue cheese jus.
But still a worthwhile endeavor.
>>7589664
Unlike the other drama queens in this thread, I have no problem with this boiger.
>how to take three times as long to make a burger using techniques that aren't that useful for the task
Thanks, I guess...
>>7589807
this, also your bread just disintegrated w/ all of that liquid, disgusting. soggy bread is the worst.
>>7589664
>Good thing I took a pic
I'm not so sure
>135 minutes for a burger
ONE
HUNDRED
THIRTY
FIVE
MINUTES
This has got to be a fucking joke / troll, especially considering the results.
40% fat? The fuck?
You can get 10x better results cooking it for 4 minutes on a cast iron that you could get for free from a junkyard.
>>7589882
Troll or did you not read OP's post?
>>7589664
Jack Scalafatty is hiring, bro. sign up quick
>>7589908
Who cares what he said in his post, it took him over 2 hours to cook a burger when it takes me 5 minutes.
>>7589664
>>7589958
jeesus it's awful; bread just destroyed by liquid, LMFAO.
>>7589664
I'd pay $4 for a burger like that. How much did you spend to make it? plus 2 hours
>>7589108
Should have just grilled that sirloin up and use the veggies for a salad.
fuck the haters op i enjoyed your thread and would like to see more of your sous vide adventures in the future
you cunts need to appreciate when people post original content and don't just discuss burger kind or whatever you ungrateful pieces of shit
>>7589999
Lol this. also those numbers etc etc
>>7590035
>what you made is a sausage, not a burger.
Being this fucking retarded
>>7589882
135 degrees, anon.
How was the fatty patty op?
>>7589310
Good bantz.
>>7590643
>>being this fucking dumb
>>7589882
ADD on display.
>>7590861
Probably pretty damn tasty with all that fat.
>>7589664
Not to be a negative nancy like everyone else but what's the point of grinding your own meat and sous videing if you're going to cook it well done?
Rather than sous-vide OP I suggest you put the time into baking your own brioche buns.
>>7591248
>but what's the point of grinding your own meat and sous videing if you're going to cook it well done?
I screwed up not taking into account how much the patties would reduce in the sous vide and to get them charred on the oustside, I overcooked them :(
Looks good, but why didn't you bake them buns yourself?
>>7592447
Post recipe. Or better yet, since I can get one online, do it yourself and post pictures.
>>7589108
>King Hawaiian
WT detected, how'd you make all that in your singlewide, Cletus?
>>7593331
>WT detected, how'd you make all that in your singlewide, Cletus?
Implying I didn't weld 3 singles together to make a triple wide.
>>7589664
I'm on the "Looks great!" Team.
>>7589814
Just look at it
>sous vide bruger
Surly nobody could be so fucking terrible at cooking that they'd have to do that. You ground that shit yourself. You coulda ate it raw. OP is a massive faggot.
Those soggy buns... that retarded ratio... how does it feel being a failure, OP?
>someone posts OC and gets shit all over
OP you should know better, these people dont like original content, they want meme threads on loop about tendies, fast food, ramen, and which sodas or bottled water are "god tier".
>>7593605
>expecting to get praised on 4chan
Go fuck yourself. He knows where he is. OP over complicated a very simple dish and deserves the shit.
Asinine
>>7593584
sous vide is not for people who are terrible at cooking.
>>7592486
blowtorch
>>7589108
I thought it was kind of funny.
>>7593611
>Go fuck yourself. He knows where he is. OP over complicated a very simple dish and deserves the shit.
I was just having fun and experimenting......I apologize, I should have done what this board likes and went to Taco Bell or some other shit-meme joint instead of cooking in my house for fun....for some reason I thought I was on a cooking forum
>>7589664
looks great OP would suck you off if i was a qt trap
I am glad you shared OC with us OP. You don't have to like the food someone makes to enjoy seeing some OC. I guarantee half these fucks would fuck up just trying to rgrind their own meat and end up with meat goop or bigger chunks falling out and that's only if they could talk mommy into getting them a meat grinder and waiting for the 4th when the EBT card is reloaded. While it did end up a little soggy for those buns, it also reminds me almost of a five guys soggy bag burger. It probably tasted good.
>>7593605
i don't post my OC for this exact reason
people wonder why there's nothing but fast food threads meanwhile they are the first ones to shit all over anyone who posts OC
>>7589278
That burger is too tall. Did you have to use a knife and fork for it?
nice effort but too greasy and slightly overcooked
imo its ok if the bun becomes soggy from the juices but that should only happen after 1 or 2 bites, not by itself
>>7597400
if you look at the other photo, you can clearly see he squished it down before eating and cut it in half to make it easier to bite off the ends. Granted it is a little tall but nothing unmanageable. Just super messy.
>>7589664
Tell me how that looks worse than mine :p
>>7597751
Yours it too sideways. And blurry.
I'd pay a premium for a burger like OP's tbqphwyf
>>7597405
>but that should only happen after 1 or 2 bites, not by itself
Yeah, that makes sense for a normal burger. I went overboard on purpose with the amount of fat juts for fun. TRying to think of a good bun recipe that could handle so much fat liquid
>this thread
peak american food culture: the era which everyone, home cooks and "professionals" alike, over-complicate simple food.
>>7598372
What is over-complicated about this thread.
All that's been posted and discussed is a very basic burger that happens to be high fat
>>7589664
looks ok but the bread integrity is destroyed man. get better buns next time
6/10
>>7598516
>looks ok but the bread integrity is destroyed man. get better buns next time
I'm not sure there is a bun out there that can handle a 60% fat burger m8
the point of fatty hamburger meat is that most of the fat purges out when you grill it
burger looks revolting, op
>>7600344
*two* 60% fat burgers on one bun
>>7600344
>>7600374
It's definitely NOT King's Wonderbread. You could take a King's bun and roll it into a 2 inch ball. It cannot absorb any amount of liquid and retain its form. Useful for when making hockey puck burgers.
>>7589108
70/30 is a bit much.
Also, if you're going to sous vide a burger, take both of those patties and combine them into one patty. THAT is why you would sous vide a burger; because it's huge and a med rare temp would be nearly impossible using standard cooking methods.
If you're just doing this >>7589138 then cook them in a pan. Not hard to get a desired temp.
>>7589248
>peanut oil
Why? Butter/lard/tallow... It's going to "char" quicker and have better (arguable) flavor.
Also, if you are going to grind it yourself, use a mix of some meme cuts like brisket, sirloin, and chuck. See how big of a flavor difference there is. Cook one using store bought butcher scrap ground beef.
>>7589664
RIP bun lol
>>7589278
Looking pretty damn good tbqh familia
>sous vide
>burgers
lmao
I think OP should post more threads like this due to the shear amount of triggering it has caused many people
>>7589664
needed way, way sturdier buns
that "lettuce" was defeated pretty handily (stop being so tryhard and just shred some iceberg, it's good for soaking up fatty messes)
needs red onions
other than that it was probably a treat to eat, but messy as all hell
My main problem with this burger is that there seems to be no seasoning in the burger at all. How boring and food meme can you be? It's an unseasoned cheeseburger made sous vide.
>>7601463
>there seems to be no seasoning in the burger at all.
OP put the following in the original post:
Spice Mix for Burgers (I used salt, pepper, chili powder, cumin, onion, garlic, MSG)
>>7589138
>wooden cutting board for meat
bruh this shit looked tasty as fuck but that porous material for meat.
>>7601883
>bruh this shit looked tasty as fuck but that porous material for meat.
A common myth:
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
>>7601997
well I hope he atleast sanitized it to cut them veggies.
>>7602007
good call
