Recovering vegetarian here. Please forgive me but, given some ground beef and a regular kitchen, what do you do to make it the tastiest hamburger?
Last time I just kinda lazily shaped it into a patty and it fell apart. What's the secret?
How about a nice dose of a bullet to your head, asshole
>>7756149
Hmm, I'll try that. Thanks /ck/!!
>>7756143
Add an egg to the raw beef and mix it all up, that should help
>>7756143
I have no idea what you did wrong, ground beef adheres to itself pretty well. An egg makes for fine meat glue if you're really struggling, other than that you only really need salt and pepper.
cayenne pepper and cumin
Are you using leaner beef? If so, add an egg like everyone else is suggesting. Also diced onion.
You need to actually mix the beef more first, activate the natural binding. No need for an egg.
If you want, you can also add a blended onion to enhance the flavor. It's good shit
>>7756143
I'm guessing the pan wasn't hot when you put the patty in. Need to make sure the pan/grill is good and hot (doesn't have to be screaming hot like with a steak) but it does need to start cooking immediately when you put it in the pan.
If that happens and the outside cooks quick enough, it'll hold together when you go to flip it.
ALSO. Salt it after it's in the pan, don't hit it with salt before. Other spices that don't draw out water are OK to work into the meat beforehand.
>>7756149
Eat more soy, estrogen boy.
make into a ball, smoosh flat on foil, salt/pepper/onion powder, under a broiler, cheese, on a toasted buttered bun, preferably with butter sauteed mushrooms and onion.
simple is best
>>7756206
>large patty
holy fuck no large pucks of meat are the worst, thin burgers are better because they maintain the ideal hamburger proportions
Some people don't like to do this, but I like adding an egg to the beef to keep it together. Adding some chopped green onion is also really nice. As for spices, you can do pretty much whatever you like. Salt and pepper with some generic herbs is always a safe bet.
ball it up. smash it the fuck down, throw it on a hot pan or grill and dont fucking touch it, dont you dare smush it down with a spat, don't fucking touch it.
>>7757410
you can ignore this fucker. its perfectly acceptable to smash a hamburger before it's started cooking much in the pan. once you pass a minute though, you don't really want to smash because once the meat cooks, you will push out the moisture for each smoosh
mix in three eggs and a cup of breadcrumbs for every pound of beef
makes for a great consistency and texture
>>7757451
>video starts with
>burgers taste better if you kill the animal yourself
thats all I need to know you and the author of that video is a try hard who uses traditionalism as a shield against food criticism. uncooked meat can be pressed down to shape in a hot pan you fucking retard. why? because fucking science. the juices aren't going anywhere when it's not cooked.
>>7757419
The first thing he says is to smash it as soon as it is put in the pan. What are you arguing against?
