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I just mimicked what this guy did other than buying and grinding my own beef (I bought ground beef), and WOW. I just ate the best hamburger in the world.
somethings to consider though:
His burgers are a little thick and I don't like red meat in the center so I made mine thinner by about 1/3rd the size.
I didn't add lettuce because I didn't have any and screw lettuce.
I didn't slide this burger around in the pan but instead let it just stay in one place which seared the meat a little better than I'm used to.
I did put a lid on the burger with the cheese on top for only 1 minute. ( I still want some pink in the center )
Everything else for the most part I did the exact same.
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
From the recipe: "Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan."
This is the most important thing to know about cooking meat. You cannot just take it out of the refrigerator and throw it on the grill.
The second most important thing is that the meat needs to rest after cooking for as long as it was cooking, before you eat it. You cannot just serve it up straight off the grill.
With all this talk about hamburgers I have to make a post. I'm actually a little embarrassed about this one because it's a guilt pleasure I have every once in a while. These types of burgers are just completely and utterly all eaten out of cravings and not for nutrients. This is a unique burger joint that serves old school steak burgers like chicago did before even mcdonalds came into play.