Edit: guilty, I put tinfoil on top, then sear at the end. The patties in the picture will be flipped one more time
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
[QUESTION] What are your favorite spices to use in soups?
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
I have questions. Were those baked in the oven or did you cook them on a baking sheet on the stovetop? Neither one is the correct way to make burgers.
If oven - just no, stop that.
If stove top - buy a cast iron pan .
Edit I didn't see the handle. Yes it is a cast iron pan. Which means it's being cooked on far to low of heat.
Edit 2. Op updated and said it was covered in tinfoil. Which explains everything. Don't reverse sear burgers. I don't think op Intemded for this to happen but low heat allows all the moisture to escape combined with a cover you just made the effect worse. They are going to be dry and flavorless. All the flavor is now floating in that pan. Instead of being locked in.
Those look terrible and they are just swimming in fat.
My god man
I'm pretty sure that's a cast iron two burner griddle, no?
Edit: try a less fat content burger for stove cooking, maybe some paper towels to pull out liquid.
Pretty sure it is as well. Just looks like it wasn't hot enough.
No! Do not get a leaner burger! Start with the pan hot. Seals in the delicious fat with even more delicious maillard.
Even if it is high fat and it was on stove top they are cooking on far to low of heat then. There's no reason to have all that fat floating in the greese. It doesn't explain it. They should not be in a swimming pool. Blehhh!!!
Agreed, more preheat time on the griddle, more heat overall, maybe less burgers at the same time if the stove can't keep up.
Also cast iron is great for keeping food hot but it's horrible for even heat distribution. So you have two choices in the picture if they were cooked on stovetop dual burner. Take the ones on the end swimming and die from heart disease in the future or take the ones in the middle that will most likely kill you from food poisoning in the middle of the night.
That is definitely a cast iron griddle pan
I agree though, you gotta get that thing hot and sear to increase flavour and texture.
I suspect the real problem is too many burgers at once.
If you keep the heat constant and add a patty it will quickly absorb the heat, the griddle will cool down, and the patty will either stay above sear temp or drop below it. If it drops too low it won’t fully sear, and the fat will boil instead of evaporate, causing the burgers to steam.
For 1-4 patties I think this works out on this pan, you can find a good balance they stay above sear the whole time while they cook through. But for 8 patties you get that catastrophic cooling. The patties and fat absorb too much heat, the fat boils and doesn’t steam off, then the patties go grey.
The heat needed doesn’t increase linearly: going from 4 to 8 burgers requires more than twice the heat input.
If you’re grilling on a bbq this is less of an issue, because heat doesn’t spread across a oan surface in a significant way, and the fat doesn’t pool. So you can load up a bbq without issue.
This comment reminded me of why I don't go to food spaces on the Internet.
The fucking gatekeeping and elitism is surreal. Otherwise pleasant people suddenly become ravenous idiots the second they see someone preparing a dish differently from how they like to do it.
This isn't like arguing over ingredients or changing a recipe where one ingredient is key and somebody in the comment suggested use this instead and can't figure out why it's ruined.
This is just wrong I'm sorry to tell you that but it just is
Also forget the burgers. The buns are scorched. And that pan is just a grease fire or burns waiting to happen. And your going to have to use paper towels on those burgers to keep the burnt buns from getting soggy.
I'm no chef Ramsey but this is an epic fail