burger king vs burger you grilled yourself
i love grilled foods and especially grilled cheese burgers.
evn though i am not big fan of fast food chains, i somehow like taste of buger patty of burger king. i don't know why.
is it because they add some artificial ingredient such as msg?
i make buger patty with just meat and seared diced onions & garlics.
when i made it myself via weber grill for the first time, i expect my burger patty would be much more superior in term of savoriness because it was ovbious that i used much pricier ground beef as opposed to that of BK.
i wonder how other people think of their grilled burgers they made themselves.
of course, it's pleasure to make it on one's own effort.
but isn't it disappointing when tasts of it is just too lame?.
I cook at home all of the time...especially grilling.
As far as grilled hamburgers are concerned, the burger patties that I make...the shape doesn't come out right and falls apart. However, if you get the frozen ground sirloin patties from Costco, sprinkle some salt and pepper, and grill those, they turn out excellent. Use quality cheddar cheese and a toasted kaiser roll (add whatever else you want) and it will be the best burger you have ever tasted and it's easy.
Burger King does make a decent tasting fast food burger.
I pretty much enjoy charbroiled over fried hamburger patties. One exception, In 'N' Out burger. Maybe someone can confirm this. I hear Burger King pre- cooks it's patties before hand then re heats them via a quick char broil prior to serving thus making it a fast-er food. They taste pretty good. Charbroiled burgers rule! That's BnF's take on this matter.
re: Big N Fat
that's very interesting cooking process.
when i chargrilled burger patty ( normal supermarket grounf beef) it's definitly tasts like grilled patty but far cry from taste of burger king.
i am not sure if it is due to just matter of quality of beef which is grounded.
do you think they use some kinds of msg which enhance savoriness of patty significantly?
It's funny, but I know what you mean about the flavor of Burger King's burgers. It's some sort of smoky charry grilled flavor that is definitely added somehow. And sadly, all my growing up, I preferred brugers in restaurants or fast food chains to the ones my mom made at home. I guess flavor presides over quality.
with all due respect, if your freshly grilled burger made at home tastes worse than a BK burger you are doing something wrong. Either the wrong meat, or spices.
An over cooked, preformed burger patty made with who knows what kind of meat and chemical mixture vs a rare to medium rare burger made of ground chuck freshly ground at my butcher cooked over lump charcoal. No contest.
I'm like reading this thread in amazement. I know the smoky grill taste that comes with a BK burger even though it's been more than 15 yrs since I've had one but I agree, if you can't make something at home that taste better you are definitely doing something wrong. The first cardinal sin is using lean meat. Sirloin is too lean! Unless you mix it with added fat. Chuck is my favorite all around meat for burgers. Just the right amount of fat of 20-25%. Brisket is a nice addition to the chuck and has similar lean/fat ratio and good flavor. Grind it at home or have the guy at the meat counter do it for you.
I'm also amazed with this thread. I don't understand how any foodie can compare a BK burger with one made at home.
As far as the right amount of fat that should be in the ground meat, the consensus is that it should be chuck with15% fat. Mixing it with other cuts, as you suggested, brings out the flavor.
Personally, I buy buy my ground chuck at a local supermarket that butchers and grinds the meat. The cows are local, grass fed and finished off with grain. They charge $5.99 a pound and it's well worth it. The only meat I find better is farm raised buffalo that is sold at the local farmers market and is available from the farm in the winter. It is a little more expensive.
PS--I live in the Hudson River Valley in NYS.
Okay, I know this thread is old but here is the deal with the BK flame broil taste...
You could add liquid smoke to the meat mixture, but this gives a 'hardwood smoked' taste.. wich is nice... but it is not the burger king taste we are looking for.
BK uses msg... no doubt, they cover their meat with tons of msg and salt.
without msg and salt you are not going to have this taste. msg and salt are both flavor enhancers. (like when you boil your potatoes in salty water, your potatoes will have more taste, not a salty taste per sé, but just more flavor aswell.)
Be shure to use a very fatty meat (belly meat or ground chuck is nice)
What you'll need is a 20000BTU burner stove because you need a very high heat to burn the fatty meat. It's the burning of the fat that produces this taste. And what gives the flavor the most is the fat dripped onto the burners/plates that vaporises into a smoke, this smoke gives that BK flavor to your meat. At BK they use chains to go over the flames, and hundreds of burgers go through the flame broiler, so alot of fat drips, burns and vaporises.
There you go.
Doesn't sound healthy.... But than again when you plan to eat burgers you don't really care :)
I can respect one being anti-fast food, but it's out of bounds to make thing up about them.
That link above is the list of ingredients BK uses. And, while their chicken products have MSG, their patties for the Whopper and regular burger don't have anything extra (Patties for XT and stuffed burgers do have salt and sugar).
If you're wondering about what and how the listings go, the USDA site is:
If you're making a burger at home, you just need to experiment. On the meat/fat ratio, realize that the actual ratio is going to have a much, much higher fat content. This is best demonstrated by CheeburgerCheeburger. They start with a 80/20, but the final product ends up closer to 60/40.
Didn't anyone read the book "Fast Food Nation"? There is a shocking chapter in which the author visits the highly proprietary "flavor labs" of northern New Jersey, where your favorite junk food flavors are developed by highly skilled "flavorists". In the story, the author is asked to close his eyes and breathe in deeply. His nose fills with the aroma of a char-grilled burger. He opens his eyes to see a broadly grinning man in a lab coat holding a paper strip under his nose.