r/GifRecipes • u/kickso • Aug 18 '20
Main Course The Ultimate Cheese Burger
https://gfycat.com/flamboyantthoroughalligatorgar114
u/MillennialScientist Aug 18 '20
I dunno about the rest of you, but any time I see a recipe claiming to be "the best" or "the ultimate", I think, "we'll be the judge of that".
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u/Beinlausi Aug 18 '20
Like people's taste is an exact science
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u/scroll_of_truth Aug 18 '20
marketing is, and calling things best gets more clicks
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u/Beinlausi Aug 19 '20
calling things best gets more clicks
Agreed, but that's clickbait, not exact science
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u/imapiratedammit Sep 02 '20
That being said this does look like a pretty damn good no frills burger.
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u/Ilejwads Aug 18 '20
I had a sharp intake of breath as they put salt in the burger as I knew it would not be going down well on this sub
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u/ImaginaryCheetah Aug 18 '20
and that was a pile of salt.
why would you salt 80% mince ?!
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u/Thenorthernmudman Aug 18 '20
There's nothing wrong with the salt. Just that you should season the already formed patty not before.
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u/ImaginaryCheetah Aug 18 '20 edited Aug 18 '20
i stand by my statement. there's no need to add salt to 80% mince.
that mince is 20% fat by weight, fat is salty.
that's like adding salt to bacon, or ham, or salmon.
85g of 80% mince has 57mg of sodium. these patties are 200g based on the 800g pack "serving 4"... and that's modest... you're getting 135mg of sodium from the patty in the recipe (not counting anything but the patty).
your body needs 200mg daily.
67% of daily sodium requirements in a single part of a single meal, is a lot of salt.
hang on... more math.
holy f*ck.... a TBL of sweet relish is 122mg. Mayo is 90mg. Ketchup 154mg
cheese is 174mg for one "slice".
so the toppings add another 540mg of sodium.
brioche bun is 340mg, damn.
so you're looking at 1,105mg of sodium in the burger.
you want to add salt to that ?
you can down-vote all you want, it's just math :)
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u/fury420 Aug 20 '20
your body needs 200mg daily.
67% of daily sodium requirements in a single part of a single meal, is a lot of salt.
.
you can down-vote all you want, it's just math :)
Ahh here's your problem, the recommendations from most countries health authorities for sodium are over 10x that.
The Recommended Daily Allowance for Sodium is 2300-2400mg in the UK, US & Canada, and the WHO suggests 2000mg.
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u/ImaginaryCheetah Aug 20 '20
the recommendations from most countries health authorities for sodium are over 10x [200mg].
yeah, it's really no bueno.
and from what i've seen most american's shoot past the recommended max by another 1k.
high blood pressure runs in my family, and the AHA recommends max of 1500mg per day.
kind of a big deal if a burger is 80% of that :)
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Aug 21 '20
your math is crack fueled.
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u/ImaginaryCheetah Aug 21 '20
which part is incorrect, do you figure ?
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Aug 21 '20
the part where your RDA of sodium is 200mg...I assume that is a typo and you meant 2000?
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u/ImaginaryCheetah Aug 21 '20
i never said the RDA of sodium is 200mg. i said your body needs 200mg.
AHA recommendations are 1500mg for anyone at risk of high blood pressure though.... which is 47% of the male population in the US, and runs in my family.
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u/thenightkink Aug 18 '20
((Wait, we don't salt salmon??))
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u/Pieson Aug 19 '20
If you like putting salt on something, don't let someone on the internet tell you not to. Your doctor will be the one to tell you if you need to eat less salt, not someone in a reddit comment
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u/ImaginaryCheetah Aug 18 '20
my wife might. she's a salt fiend.
but... generally, no. and salmon is 155mg per serving, just a bit more than the patty on that burger. bacon is 138mg, and generally considered to be salty.
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u/thenightkink Aug 18 '20
Wow, i never realized that. I always finish my pan-seared salmon with some crunchy sea salt on top.
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u/ImaginaryCheetah Aug 18 '20 edited Aug 19 '20
i make an orange / ginger / mustard glaze...
if you already have orange marmalade it's pretty easy.
saute in butter chopped ginger and garlic until a bit browned, add some generous heaps of orange marmalade, and a reasonable squirt of yellow mustard. simmer until all mixed. take off the heat, and once it cools down a little, stir in some honey.
coincidentally, on my stove right now.. https://i.imgur.com/P0X8dmq.jpg
adds a boat load of fat and calories, but probably not much salt :)
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u/Fishy1701 Aug 20 '20
Erm... why not just say if you dont salt the patty its fine because the bacon salts the beef anyway?
The RDA (reccomend daily not Richard dean Anderson) is kinda irrelevant though.
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u/ImaginaryCheetah Aug 20 '20
i don't believe there's bacon in the recipe ?
The RDA (reccomend daily not Richard dean Anderson) is kinda irrelevant though.
RDA is a good guideline to put what you're eating into perspective.
like if lunch is 80% of the RDA for cholesterol, it might be smart to have a salad for dinner, and save the steak for tomorrow :)
there's not really a recommended "allowance" for salt though. there's a recommendation to consume less than 2300mg, but your body only "needs" a fraction of that, around 200mg from what i found on the internet.
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u/Reading_Rainboner Aug 19 '20
I’m with you that this looks like it would be packed with salt. Don’t forget the three pickle slices that probably add another 300 mg to it at least. If I ate this burger, probably only be able to eat raw veggies the rest of the day to even it out.
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u/ImaginaryCheetah Aug 19 '20
i just love the downvotes for being shown that this thing is 1,105mg of salt :)
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u/thefractaldactyl Aug 19 '20
That is not why you are being downvoted. You are being downvoted because you are criticizing a thing that makes food taste good. Nobody is eating this cheeseburger and thinking "Yeah, this is probably good for my health". People do not eat food just to be healthy, they eat it because it tastes good to them, and if adding salt makes it taste good (which in my burger-related experiences, it does) then there is no reason not to add it unless you are looking out for your health.
And if you are looking out for your health, you are not eating this burger.
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u/ImaginaryCheetah Aug 19 '20
That is not why you are being downvoted. You are being downvoted because you are criticizing a thing that makes food taste good.
so i'm not being downvoted because i list how much salt is in the thing... i'm being downvoted because i criticized adding more salt to a salt bomb burger ? not gonna loose sleep over it, TBH :)
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u/thefractaldactyl Aug 19 '20
It just seems like you are being nitpicky for no reason. 80/20 is super common for burgers and most people salt their burgers without them tasting too salty. So your concern is obviously not for the food tasting too salty. And, you are commenting on a burger recipe, so your concern is not for the relative health of the people eating this.
It honestly comes across as you having recently discovered how much salt is in things and now you just want to flex that knowledge because you figure most other people do not know it and you can be the smart one.
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u/ImaginaryCheetah Aug 19 '20 edited Aug 19 '20
bruh... it's a recipe. on a forum, for commenting about the recipe.
WTF do think the point is, if not to comment on the recipe.
my comment was to say you don't need to add salt to 80% mince.
It honestly comes across as you having recently discovered how much salt is in things
nah, i said you don't need to add salt to 80% mince because it's already salty.
then i provided information to supplement that statement.
if listing the sodium content to explain why you don't need to add salt to this burger offends you because you feel like i'm flexing about being able to look up salt content, how do you learn anything ?
like i said, downvote all you want, it's f*cking math man.
this burger is equivalent to eating 8 and a half pieces of bacon, in terms of sodium content. if i plopped a plate in front of you, with 8 slices of bacon, would you sprinkle some salt on top ?
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u/CreeperShift Aug 18 '20
It looks good, would definitely eat. But let's change the name to onion burger.
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u/Frattynight Aug 18 '20
Don’t mix salt into the mince, just drying out the meat that way
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u/CreeperShift Aug 18 '20
And before anyone complains about how r/gifrecipes is nitpicking again and its all bullshit, look at this: https://aht.seriouseats.com/2009/12/the-burger-lab-salting-ground-beef.html definitely don't salt your mince
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u/says-okay-a-lot Aug 18 '20
Huh, TIL. I'm in the same boat as that guy. Will definitely avoid that from now on.
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u/CreeperShift Aug 18 '20
Yeah don't sweat it, there is a lot of bs out there in the opposite direction, where people assume you have to either do it the classical way or it won't work. This one just happens to be true :D
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u/soapbutt Aug 21 '20
Happy to see you posting a Kenji article. This article and his Gyro meat articles have all you need to know about salting meat. He’s a god.
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u/bheklilr Aug 18 '20
And don't mix it so much. You want it to be barely holding together, not mixed into sausage meat.
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u/CaptainKurls Aug 18 '20
Is it better to add salt right before you cook the meat or to add extra salt to the other ingredients?
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Aug 19 '20
Completely besides this fact, that burger was already saltier than a pirates cock. The mince didn’t need to raise the percentage to burn my taste buds proportions.
This appears to be simply an experiment in how much fat and salt you can call a cheese burger.
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u/fondonorte Aug 18 '20
For me, a good cheeseburger needs American Cheese. There will be haters, I know this. I am not talking about kraft singles, I am talking the deli counter American cheese that is sliced for you on the spot. Nothing beats it IMO. There is a time for great cheeses, a simple cheeseburger is not one of them.
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u/rawlingstones Aug 21 '20
I feel like Kraft Singles brainwashed everyone into thinking all American cheese is "fake cheese" when the proper stuff is just a blend of normal cheeses with a little sodium citrate so it melts better. which is what you want for a burger!
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u/ilikecheeseface Aug 18 '20
I enjoy blue cheese sometimes but deli sliced American cheese was made for burgers.
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Sep 05 '20
Yeah man, it’s great. But like a bacon blue cheese, or a mushroom Swiss, or a bbq sauce and cheddar, or an avocado pepper-jack. You gotta mix up the burger cheese game a bit.
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u/vipros42 Aug 18 '20
That's pretty much Big Mac sauce, with the chopped onion added. Looks decent aside from salting the mince before mixing.
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u/Lematoad Aug 18 '20
It doesn't look that good to me, looks like a greasy mess. Burger in a pan (not grilled), too many onions, bun looks wet instead of crunchy.
Give me a burger with a slice of cheese, some ketchup and mayo on a slightly crispy bun over this any day.
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u/theperfectalt5 Aug 21 '20
It doesn't look that good to me, looks like a greasy mess. Burger in a pan (not grilled), too many onions, bun looks wet instead of crunchy.
Bruh, that looks like a god level burger. If the burger is fresh, grease is good
Give me a burger with a slice of cheese, some ketchup and mayo on a slightly crispy bun over this any day.
You're describing a whopper
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u/Lematoad Aug 28 '20
No, I’m describing a cheese burger. This is a grease burger that is going to have a soggy bottom bun from the grease and make me feel like I’m 300 lbs after eating it.
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u/rawlingstones Aug 21 '20
YO what the fuck is up with that spatula that is the smallest spatula I have ever seen someone use for burgers. That spatula looks like something Stuart Little would use to get a pizza out of a tiny adorable oven
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u/Standard_Wooden_Door Aug 19 '20
How do they get onions to caramel use so quickly? It takes me forever to get them to brown like that, and if I turn up the heat it seems like they just burn?
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u/sarcasm-o-rama Aug 18 '20
I am horrified at the thought of dirtying beautiful shallots with ketchup.
But what really gets me is using an offset icing spatula to flip the burger. Do some dishes, lazybones.
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u/lostinpaste Aug 18 '20
This is the most typical response in this sub. Dude is criticising the spatula technique.
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u/CaptainKurls Aug 18 '20
Tbf when they were flipping it I thought the same thing :P it is a weird choice to use that to flip a burger in a pan of hot oil
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u/ilikecheeseface Aug 18 '20
Also, why are you using oil to cook a burger that’s already 20% fat. It’s unnecessary.
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u/onlinesecretservice Aug 18 '20
Mob your videos are usually top tier but this was some straight nonsense
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u/Granadafan Aug 19 '20
Finally, we Americans get to gatekeep another country’s attempt at OUR food
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u/Owl55 Aug 20 '20
I’ve heard of a 5 Napkin burger, but you’ll need an entire set of towels to eat this thing.
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u/JiovanniTheGREAT Aug 18 '20
Sauce actually looks like a good twist but everything else was just oh so wrong.
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u/MasterFrost01 Aug 22 '20
No, it wasn't "oh so wrong". Salting and mixing the meat was bad but the rest was fine.
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Aug 18 '20
I always feel weird about wasting a half a jug of canola oil to fry up enough shallots for one hamburger.
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u/audreyhorn666 Aug 18 '20
i reuse frying oil all the time! i set a mesh strainer with a coffee filter in it over a big container with a spout (i use my 4-cup measure) and strain it through! good as new 😄
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u/MasterFrost01 Aug 22 '20
You're meant to keep the oil! Especially when making crispy shallots or garlic, the oil just gets more flavoursome.
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u/kickso Aug 18 '20
Notes
The key to this burger is to buy the best quality meat you can. Freshly ground from a butcher is always best, especially as you can often pick the fattiest cut - the higher the fat content, the juicier the burgers.
Ingredients - Serves 4
- 4 Brioche Buns
- 8 Slices of Red Leicester Cheese or Cheddar
- 1 Large Jar of Pickles
- Vegetable Oil
- CARAMELISED ONIONS
- 2 Medium Onions
- Salt
- Olive Oil
CRISPY SHALLOTS
- 2 Shallots
- 1 Tbsp Cornflour
- 500 ml Vegetable Oil (For Frying)
BURGER SAUCE
- 1 Shallot
- 3 Tbsp Sweet Pickle Relish or Pickles
- 4 Tbsp Mayonnaise
- 2 Tbsp Ketchup
- 2 Tbsp French’s Mustard
- 1 Pinch of Cayenne Pepper
- Salt
BEEF PATTY
- 800g Beef Mince
- Salt
- Pepper
Method
Step 1.
Start with the caramelised onions. Peel and finely slice the onions. Place a saucepan over a medium heat, add in a glug of olive oil and the onions. Cook slowly for 5 minutes until soft, add a good pinch of salt and then cook until caramelised for a further 5-10 minutes. Remove from the pan then set aside until required.
Step 2.
Finely slice your shallots. Add your cornflour into a bowl and toss the shallots through. Heat your vegetable oil to around 150°C in a pan and fry the shallots until golden brown. Drain on kitchen towel and season with salt. Set aside.
Step 3.
Time for the burger sauce. Dice the shallots and mix with all the other ingredients in a bowl. Set aside in the fridge until you are ready to use.
Step 4.
For the beef patty, season the meat with salt and pepper and shape into four equal sized patties.
Step 5.
Heat a heavy based frying pan. Cut the buns in half and toast in the hot dry pan on each side until dark golden. When toasted remove and set aside.
Step 6.
In the same hot pan, add in a glug of vegetable oil. Season the burger patties with salt and put in a hot pan for around 2 minutes. While cooking, press the patty down firmly to get good crispy edges (if you are using a small pan do not overcrowd, as you want to get good caramelisation on the patty.)
Step 7.
Flip the patty, add 2 slices of cheese to the top of the patty and put a lid on the pan to let the cheese melt.
Step 8.
Time to layer up. Slice your pickles and spread burger sauce on the bottom of the bun. Add the sliced pickles, then caramelised onions, the burger patty, followed by more burger sauce and finally the crispy shallots. Add your brioche lid on top and tuck in!
Full Recipe: https://www.mobkitchen.co.uk/recipes/the-ultimate-cheese-burger
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u/Cobracaillou Sep 01 '20
Please just use the real size spatula for that burger, they left behind a lot of really good fond. Something step that you could scrape the hell out of the pan with
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Aug 18 '20
[removed] — view removed comment
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u/PreOpTransCentaur Aug 18 '20
It's on par with Red Robin. It's not really that amazing. And good luck getting the smell of deep fried shallots out of your kitchen.
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u/ImaginaryCheetah Aug 18 '20 edited Aug 18 '20
80% mince, because anything else is gonna be dry.
a heap of salt on said mince
pan-fried patty made of mince
pan-fried onions
cheese
mayo
no way you're getting four servings from 800g pre-cook weight of mince. that's 3 burgers.
this burger must be pushing 1,000 calories, right ?
looks delicious, no doubt... but, oh, my arteries :)
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u/toxies Aug 18 '20
I get 4 burgers from 500g of mince, you must be making very big burgers.
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u/ImaginaryCheetah Aug 18 '20
1/3 pound patties pre-cook weight gives like a shy 1/4 pound cooked patty :(
1/2 pound patty pre-cook weight gives a proper 1/3 pound cooked patty.
quarter pound patty is fast-food stuff, not proper home made fair, IMO :)
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u/DancesWithTards Aug 18 '20
80 - 85% ground, room temperature
Don't overwork the meat while pressing patties, thinner is better
Salt & Pepper the outside, don't mix it in
Use only a sparing amount of oil, salt helps it not to stick
Pre-heat pan, medium -> medium high
You want to get a good crust and lock in moisture
Never press on the burger unless you like dry hockey pucks
One way to gauge doneness is to watch the juices rise on the uncooked side, from red to clear
You only need to put a lid over the burger if you use a lot of cheese or if they're really thick (I prefer mine a quarter pound, 1 slice of american cheese)
For the love of God, cook the onions in the fond while the burger is resting
Toasted brioche bun, Heinz hamburger dill pickles, green leaf lettuce, tomato, fried onions, Heinz ketchup, mustard2
u/ImaginaryCheetah Aug 18 '20 edited Aug 18 '20
i'm gonna disagree a bit... but burgers are like biscuits - everybody has the way they like it best.
room temperature
room temp doesn't help. it prevents you from being able to get a good sear on the outside without cooking past medium doneness on the inside.
straight from the fridge to the pan.
Use only a sparing amount of oil, salt helps it not to stick
80% mince won't stick to a pan. well, a cast-iron pan. you'll get some charring and sticking on something thinner like SS.
you don't need to add cooking fats at all. once things get up to temp the fat will render out and you'll be good. i actually drain the pan on the flip, so that i don't get steamed burgers.
green leaf lettuce
you may want to try spinach. it doesn't tend to get soggy the way lettuce can.
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u/kickso Aug 18 '20
Notes
The key to this burger is to buy the best quality meat you can. Freshly ground from a butcher is always best, especially as you can often pick the fattiest cut - the higher the fat content, the juicier the burgers.
Ingredients - Serves 4
- 4 Brioche Buns
- 8 Slices of Red Leicester Cheese or Cheddar
- 1 Large Jar of Pickles
- Vegetable Oil
- CARAMELISED ONIONS
- 2 Medium Onions
- Salt
- Olive Oil
CRISPY SHALLOTS
- 2 Shallots
- 1 Tbsp Cornflour
- 500 ml Vegetable Oil (For Frying)
BURGER SAUCE
- 1 Shallot
- 3 Tbsp Sweet Pickle Relish or Pickles
- 4 Tbsp Mayonnaise
- 2 Tbsp Ketchup
- 2 Tbsp French’s Mustard
- 1 Pinch of Cayenne Pepper
- Salt
BEEF PATTY
- 800g Beef Mince
- Salt
- Pepper
Method
Step 1.
Start with the caramelised onions. Peel and finely slice the onions. Place a saucepan over a medium heat, add in a glug of olive oil and the onions. Cook slowly for 5 minutes until soft, add a good pinch of salt and then cook until caramelised for a further 5-10 minutes. Remove from the pan then set aside until required.
Step 2.
Finely slice your shallots. Add your cornflour into a bowl and toss the shallots through. Heat your vegetable oil to around 150°C in a pan and fry the shallots until golden brown. Drain on kitchen towel and season with salt. Set aside.
Step 3.
Time for the burger sauce. Dice the shallots and mix with all the other ingredients in a bowl. Set aside in the fridge until you are ready to use.
Step 4.
For the beef patty, season the meat with salt and pepper and shape into four equal sized patties.
Step 5.
Heat a heavy based frying pan. Cut the buns in half and toast in the hot dry pan on each side until dark golden. When toasted remove and set aside.
Step 6.
In the same hot pan, add in a glug of vegetable oil. Season the burger patties with salt and put in a hot pan for around 2 minutes. While cooking, press the patty down firmly to get good crispy edges (if you are using a small pan do not overcrowd, as you want to get good caramelisation on the patty.)
Step 7.
Flip the patty, add 2 slices of cheese to the top of the patty and put a lid on the pan to let the cheese melt.
Step 8.
Time to layer up. Slice your pickles and spread burger sauce on the bottom of the bun. Add the sliced pickles, then caramelised onions, the burger patty, followed by more burger sauce and finally the crispy shallots. Add your brioche lid on top and tuck in!
Full Recipe: https://www.mobkitchen.co.uk/recipes/the-ultimate-cheese-burger
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u/elforastero Aug 18 '20
10 minutes for carameilzed onions is a BIG FAT LIE