Edit: guilty, I put tinfoil on top, then sear at the end. The patties in the picture will be flipped one more time
Those patties look somewhere between steamed and boiled.
this post was submitted on 22 Oct 2026
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So, British burgers.
It's like they serve upstate NY, a traditional Albany style
!steamedhams@lemmy.ca
I remember going to school in Sheffield for a bit. Mad cow was all the scare so we had to have lamb burgers for lunch. It tasted like it was boiled. Probably steamed or something but oh man ... it took some getting used to.
I couldn't donate blood in the US for over a decade because I lived in Europe during the mad cow issue.
As much as I like beef, we really need to stop eating it. It's terrible for the environment and not that healthy either.
lol hey ... quite a similar situation with me friend! I couldn't donate blood in Canada due to BSE too! I think they removed that restriction now ... maybe I should donate again ...
I love beef, it's great and fantastic and I've had tomahawk steaks as big as my head. That being said, you're absolutely right. I've reduced my meat intake and am trying to go back to being a veggie like I used to. I always found it easier when I had veggie friends.
Yeah they lifted the restriction here in the US and I've been donating for a few years now.
You should see how the cattle industry has fucked over the environment in the American west, it's really disheartening. The cattle get to graze on government land and they tear the landscape up and destroy a lot of habitat for other species.
If they could grow meat that was tasty and good for you in a factory, I'd be one happy customer. Someday!
Blimey!
Steamed hams
Have you posted this on !steamedhams@lemmy.ca?
No, I just found it online and thought it was funny. The style copying is flawless, I thought it was a real Onion cartoon at first! Feel free to post it there if you like.
This gotta be rage bait 😭😂
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.
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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
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OP I’m sorry if you’re getting hate, but I think you over loaded that pan and your burgers steamed.
If you like them that way it’s all good, but cooking half the burgers at once or a much higher heat would do them good. If you get a full sear from the very hot cast iron they’ll be excellent.
On a grill this works, but not on a flat top style griddle.
This triggers men. There is something about food that can be grilled that affects response amplitude.
You gotta brown that shit. If you were going to boil it, just do it and don't present it on a tool that can create the Maillard reaction!
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This post is going to haunt me. Like wtf this is an abomination to burgers
They look like they've been overhandled, so the muscle fibres contracted while cooking, making them tough and squeezing all the moisture out. It's an easy mistake to make if you've never bothered to read how to make burgers because they look so simple that no one could get them wrong, and then jumped to the conclusion that water is coming out of the meat because supermarkets plump up meat by injecting water and there's nothing that can be done about it rather than looking up what could cause it to see if there's anything that can be done about it.
If anyone you know is ever affected by this condition, you can potentially trick them into making edible food by telling them that mince is more tender if a small amount of bicarb is added to it, without mentioning that it's partially mitigating the consequences of overhandling and you don't need it at all if you avoid kneading your burgers like they're bread dough.
Comes from meatloaf and meatballs, gotta work the meat for those.
Toast those buns in butter, brah
Proper burger cooking. High heat. Make sure the pan is hot. If burgers don't immediately start sizzling when added to pan it's not hot enough. 3-4 minutes a side. If burgers don't give freely, that side is still cooking . If you want it more well done. Lower heat after that and flip again 2 minutes a side.
I always look for the top side to sweat before I flip, that means the heat is getting all the way through. 3-4 minutes per side always turns out perfect.
Something had to die for that.
Wow the level of rage on here is terrible. Ok they made a mistake at least they are trying and learning.
OP glad you made a home cooked meal, take some pride in that.
Bah, doesn't get me down.
There was someone who critisized these a year and a half ago...
https://vger.to/lemmy.ca/post/36044793
I'm a busy guy who takes some shortcuts now and again.
I appreciate you. Thanks!
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