Don’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!
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.
That helps the patty. I’m talking about the bun. With thick burgers the juice gets into it and by the time you’re halfway through the thing has completely fallen apart. It’s even worse if you have any kind of sauce on the burger.
I toast them. But I don’t make my patties really thick so it’d be fine either way. I don’t know if all the various ones I’ve had fall apart on me over the years have been toasted or not. I suspect not.
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.
Don’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!
Smash burgers and thick burgers can both be good; they’re just different.
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 I 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.
You can try adding an egg to the minced meat, that usually helps keep it together.
That helps the patty. I’m talking about the bun. With thick burgers the juice gets into it and by the time you’re halfway through the thing has completely fallen apart. It’s even worse if you have any kind of sauce on the burger.
Do you toast your buns or eat them raw? I’ve not noticed the issue nearly as much when I pan toast my buns.
I toast them. But I don’t make my patties really thick so it’d be fine either way. I don’t know if all the various ones I’ve had fall apart on me over the years have been toasted or not. I suspect not.
That depends on the kind of bun you get. I usually toast their inside and get brioche, And don’t really have that issue
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
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.
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