5 ms·

How are you supposed to bite that burger in the picture without unhinging your jaw? Big burgers should be wider, not taller.

• throwaway287391 4y ago
  Yes. I've totally bought into the smash burgers meme and they've never let me down once. I'm also a pretty terrible cook and don't follow the instructions too closely (e.g. I smash them before putting them into the frying pan since I don't have a big/flat enough pan). Delicious every time.
  • 7speter 4y ago
    I used to press burgers in patties and take a lot of care to not over massage the ground meat together. Learned about smashburgers, and it's just the most effective way to make a burger. You make small balls of ground beef, press it on a hot metal surface and let it cook (rapidly). You build it up to the given weight you want (2 2.5 oz patties produce about a quarter pound burger after the water cooks off and fat renders). Top each pattie with cheese, dress the buns, put the burger between dressed buns and you have a pretty good sandwich.
• tomjakubowski 4y ago
  A hamburger sandwich is vertically compressible - you press it to fit using your hands.
  • rahimnathwani 4y ago
    But then the bread is no longer airy.
• savoytruffle 4y ago
  I agree! I was recently musing with a relative that the short-lived large-single-patty Big Mac a couple years ago was more appealing to me than the typical version. She mentioned reading that it may be coming back? But at that point maybe just get a Whopper from Burger King, or almost anything else.
• OJFord 4y ago
  You can recover a mm or two by removing that grim plastic non-cheese, for a start.
  • aj7 4y ago
    No that’s the best part.
  • tekla 4y ago
    American Cheese is normal cheese. All cheeses are polymers though, so I guess it is somewhat accurate to call all cheese plastic
    • OJFord 4y ago
      https://en.wikipedia.org/wiki/American_cheese https://en.wikipedia.org/wiki/American_cheese > Modern American cheese is a type of processed cheese [...] It is typically yellow or white in color; yellow American cheese is seasoned and colored with annatto. [Image: an individually wrapped slice of American cheese, also known as a single] Maybe 'processed' (not a good term I know, but we sort of know what we mean), coloured, sliced and individually wrapped cheese is 'normal' to you, it certainly isn't to me. > Manufacturing process > Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a "melted homogeneous" mixture. To pasteurize it, [...] > Processed American cheese is packaged in individually wrapped slices, as unwrapped slices sold in stacks, or in unsliced blocks. Individually wrapped slices are formed from processed cheese which solidifies only between the wrapping medium; these slices, sold as 'singles', are typically the least like traditional cheese. Blocks of American cheese are more similar to traditional cheese, and are sliced to order at deli counters. I didn't know how it was made until I read this, but I think that settles it? It 'contains' 'normal cheese', but the manufacturing process specifically starts with that as input. If I ground some assorted meats, pasteurised them, seasoned them, and then shaped it - is that 'normal steak'? No, it's basically a burger (albeit multi-meat & steak-shaped), a distinct thing. Or a better example because it actually exists: 'fish fingers' can be called 'fish' because they're a blend of multiple normal fish, but the resultant processed blend isn't 'normal fish' or 'a fish'.
• fknorangesite 4y ago
  It turns out there are different styles of burger. Who knew, right? And surprise they picked the photogenic one for the banner. Here's the beauty of reading an article on cooking, and subsequently of cooking for yourself: you can take what you learned and then make your burger however you like. And how you like your burger might not be how someone else likes theirs.
• tpoacher 4y ago
  This is not fiction, there have been several cases of jaw dislocation due to trying to eat impossible burgers.