Serious Eats: Talk
About Hamburgers.
Hey there guys, new member here.
I'm from a little town in Brazil where food lovers have absolutely nowhere to go if one wants to find great food.
The Solution?
Do it yourself, of course.
So, I've always been a hamburger lover, always watching them in the movies with my mouth watering, and wishes popping up in the very back of my mind, creeping thoughts of delicious mind and everything else you can imagine. BUT, at least here in my town, NO ONE servers real hamburger. Every single bar or "Restaurant" ( They aren't really. ) cook the industrial stuff, that shit that's worse than McDonald's. So, today I tried to cook my very first hamburger, following a couple of tips I've seen here.
Bought my ground chuck fresh, 'bout 500g, seasoned it ( Bit under seasoned, but for my first try I think that was okay. ), created 5 patties, and threw'em in the searing pan.
Now, every single burger here is Well done. Absolutely no pink inside, so I was curious as to what the pink side would taste like. ( Like raw meat, my mind kept screaming ). So, I managed to get 4 patties Medium-Rare, and one Rare, and I ate 'bout 3 of them.
They were juicy, alright, but I couldn't really feel the flavor of the meat.
Well, I could, but I guess I'm just not used to eating rare meat. It was tasty, but not that tasty, so I couldn't really understand all the hype going on about the medium-rare or rare burgers. Just because of the juiciness of the meat? Or y'all enjoy eating your cow fresh from the leg?
Also, I couldn't create that nice crisp edge that I've seen on so many pictures, any advices? I really love burgers, and I could very well see myself cooking some every week, just for the heck of it.
