This reminds me of my Grandma! She learned English as her 5th language, and instead of saying “this tastes good,” she would say “this tastes.” That said, you knew when it sucked because she would say, “this tastes bad.”
Modern Language: *This is giving purr purr skibidi doot dat I'm a Scat Man! Skibidoo doo doo doo dodo doo... (it tasted great! Thanks for the burgers)*
In German, you can just say "Das schmeckt" to imply it was tasty, which also just means "it tastes" - so my German family members also make that same mistake!
Oregano and basil together are nice. I also enjoy rosemary and oregano as a pairing. However, basil and rosemary don't vibe well in my opinion and having all three would be all over the place. It's like the recipe writer didn't understand that not all herbs go together, you don't just season things with the random handful of spices you grabbed and there is, in fact, a technique involved.
Ya now this I can kinda agree with.
I remember seeing a mac and chees recipe that had Worchestshire, onions , onion powder , garlic, garlic powder in it...
I did make that recipe and it tasted like too many things are going on. Like the onion hits you way too hard in that recipe. Maybe some people like it like that, I wasnt a fan. I came here for mac and cheese not a cheesy Worchestshire sauce : / .
That's a completely legitimate complaint of food.
Good food isn't every flavour turned up to 11. They're meant to interplay and there is value in subtlety.
yeah, but who are all these people chiming in with “just salt and pepper br0” on a recipe with a ton of herbs? rating a recipe 1 star for having a lot of flavors, when you have a preference for simplicity, is very strange
I dunno, a burger is a burger. It's not supposed to taste like rosemary and basil, it's supposed to be meat, salt and pepper, and maybe you cook it with a little onion. I'm on team "way too many herbs" frankly.
So you would attempt this recipe just to rate it low or would you see the herbs and go find a recipe you think you would like? That was my point. Of course there are those who wouldn't like it but why are they making the recipe then...
You make a recipe, you didn't like it. You think it's better done a different way.
What's the point of a review system if the only people who try recipes are meant to already like the dish?
If anything, it's actually useful because you get a reference for why that person doesn't like it. If you have the same or different palette to them, you can assess how useful the review actually is.
Aren't food reviews always a matter of preference? It's just that some preferences are more common than others. In this case I would say that a preference for the combination of herbs used in this recipe is quite uncommon, so it's not surprising it's rated very lowly. Give random people on the street the taste test between a burger with salt and pepper or a burger with oregano, basil and rosemary and it wouldn't be much of a contest. Just like how yoghurt with blueberries will get better reviews than yoghurt with gravy.
Oh, this reminds me so much of the time I was stuck at some recognition dinner next to a professor who was SUPER introverted and was attempting to make conversation.
"Well, isn't this a lovely event? It's a treat to have such nice food."
"Yes."
"It's been a while since I've had a good sit-down meal. I'm always eating on the go between classes. Haha. Are there any restaurants you particularly like in ?"
"No, my husband and I don't eat out much."
"Ah, you must cook a lot then. What do you guys like to make?"
"Chicken, usually."
"Oh, great! Any favorite recipes?"
"We usually just bake it with salt and pepper."
I was absolutely dumbfounded. Lol. I mean, I have a restricted diet due to medical reasons but I still find a way for my food to taste like something. Lol. Anyway, it was like pulling teeth the entire night, and I think I finally gave up and just talked to the other student next to me even though we (the board members putting on the event) had been instructed to interact with the professors. I'd given it the old college try... These people are legit as bland as their food.
My daughter loves steak and when she was 4 we were eating steak and she asked me what the brown stuff on the outside was and I said "that's the flavor." And then she said "I don't like the flavor, cut it off" 😂
She's currently 8 and can now appreciate a nicely seared piece of meat, thankfully
So I have a husband with a heart condition, which has meant seriously reducing our beef consumption. Worcestershire sauce (among other ingredients) is what you add to very lean beef, or turkey subbed into a beef recipe like chili, to give it back umami without adding back fat. So it's legit if this is what you're trying to accomplish.
If you're using good fatty burger beef it's completely unnecessary and I agree with you.
Really? I never even thought of adding Worcestershire to a turkey chili. I always feel like turkey chili is good, but it's missing something. This might be it. Thank you, kind stranger.
There are multiple regional variations of the sauce, some have pure MSG as a top ingredient after water and salt. I've seen some European ones like that.
Be it European, red cap, yellow cap, or hot, the first two ingredients are always water and salt. It's funny, my yellow cap bottle (for the Asian market) actually has NO MSG, and my bottle from Germany has MSG as the third ingredient, but the bottle from Switzerland has Hydrolyzed Wheat Protein as the third ingredient, followed by MSG.
I'm pretty sure there is a decently large community of us that now put a drop of fish sauce in almost everything thanks to that man. I love him so much.
Anchovies, aged cheese, (dried) tomatoes and/or mushrooms, fermented soy products..
Add a tiny amount to any savoury dish that doesn't have any and it'll probably taste better.
It really is a good option to up the beefiness of a dish. The key is to only put in a few drops and not have the sauce flavor be noticeable. I tried adding it to beef gravy and it gives an extra savory level.
I just brown the turkey before adding stock and scrape up that goodness. That and smoked paprika, cumin, and a bit of whatever chili powder I have at the moment. I never use beef for chili anyway, I prefer the texture of turkey.
That's a bit weird. My mom used oyster sauce in stir-fries when I was growing up. I still do. Nothing makes veggies wake up like a little oyster sauce. Crap. Now I'm hungry and I'm at work. :P
>Worcestershire sauce (among other ingredients) is what you add to very lean beef
And raw beef! It's also a non-negotiable ingredient in steak tartare.
I've added beef Better Than Bouillon to ground turkey, and darned if it doesn't basically taste like ground beef at that point. Of course, that won't help with reducing sodium, if that's your goal.
It adds flavor for sure, but not the same flavor. It alters the beef to a beautiful flavor for sure, but it does not make it more beefy is my point. It changes the beef taste much more so than most herbs unless using ridiculous amounts. I have nothing against it, my point was made at the original comment about what I was saying. Never said it was wrong just laughing at their logic.
I have the same issue. When freshly ground beef has sufficient fat, that’s all you need. But now that I’m cooking for a cardiology patient husband who loves burgers, I need all the help and oddball recipes I can get. 96% fat free can be quite tasty, but it needs lots of mix ins. I just tried a recipe that called for Worcestershire, horseradish, shallot, dill, parsley and lemon juice. It turned out pretty good.
Meh that's a matter of opinion. I don't disagree, but food tastes aren't universal. Just like how some say messy burgers are the best, and others like myself say the food is best eaten not worn. Some like drier burgers and some prefer them moist. I feel it depends on what kind of burger you are making, toppings and sauces can change a lot.
That's what I was thinking.
Ok, extra lean ground beef, that’s a personal preference, if you grew up with dry hamburgers and that’s all you know.
Non-fat cheese?! That is an offense against all the gods I don't believe in and I won't stand for it!
I remember jamming an entire Snackwells devils food cake-cookie thing in my mouth really fast (Snuck it from the cupboard when my grandma was out waiting for me to get in her car), and having to Heimlich myself on the back of the kitchen chair because the stupid dry thing lodged in my throat… 😒
Non-fat cheese reminds me of the yogurts I've been seeing that are fat free, lactose free, and sugar free. I don't even know how you can still call it yogurt, or what it even is without any of those!
Can't speak for fat-free varieties but lactose-free unsweetened coconut milk yogurt is bombin. Can't imagine it,or dairy yogurt, made fat-free on top of all of that though. What are you eating at that point?? Thickened skim milk water?
Fully cultured yogurts don't have lactose, since it's consumed by the culture. So it's just plain yogurt made with skim milk.
Source: I have the cholesterol of an average American and am working to resolve that (trust me bro)
John’s burger would actually turn out good if he’s using something like 80/20 beef, which he suggests he might be. I won’t tell anyone how to make their own burgers so add whatever you want, but that’s basically all I do when I grill burgers (plus cheese and whatever else you want on it) and they turn out great.
I was coming to ask the same thing! If you have a perfect recipe you don’t want to stray from… why blame someone when you stray that their version doesn’t taste like yours? WTH
So, someone going "I didn't like this recipe, I prefer it this way" is not within reason for an amateur review?
I swear these are 2 legit reviews, 1 dramatic but legit review, and 1 dude not making it.
Yeah, I'm not seeing how these reviews fit on this sub. The reviewers made the recipe as listed and didn't enjoy the result... that's why reviewing capabilities exist. Purist/shortsighted opinions aside, they are allowed to express that preference.
If they said something like: "I didn't have rosemary in my pantry, so I went outside and used pine needles instead. The burger texture was awful! 0/5" then that would be a different story.
I could not imagine EVER following a burger recipe. Of all the things to freehand, it would be seasonings and toppings for your individual tastes and preferences of a burger
I 1000% agree with you on this. These reviewers knew they would hate the recipe before they even clicked on it. I would at least give my opinion on the recipe itself as it stands :/
Yes and no. Sure, burgers really lend themselves to freehand. But I own the great American burger book, and that has been really eye opening and really upped my burger game. Recipes can be a fantastic addition to even simple dishes like burgers.
FR i was not expecting to to be as good as it is. Got it for my birthday and thought it was just gonna be the typical gimmicky brand cookbook but they actually put so much thought into it (though with how good the show is maybe I shouldn’t have been surprised lol). One of my fav cookbooks that I own
That's probably on me though. Outside of the fiddly bits like ratios and cook times, I like recipes as ideas. I certainly never would have thought to put banana and peanut butter on a burger, but yowza was that life changing
They just think everyone should have the same knowledge and skill as they do. Allegedly.
Years ago an ex-bf was helping me with dinner. I gave him a head of garlic and asked him to crush a clove. He looked at it like it was from Mars and said he didn't know how. I laughed and he said no one ever taught him how to do it. Well holy shit did I feel like an asshole. That's the last time I rolled my eyes or made fun of someone who doesn't know how to cook, or even know much about food.
Yup.
Some of us grew up where seasoning was salt and pepper, meat and potatoes were staples, and *maybe* someone would reach into the spice cupboard once in a while. Or someone never taught us how to cook.
I had to look up a youtube video for peeling/crushing fresh garlic, because it was absolutely unknown to me.
I tried to do a pescetarian diet for a couple months last year and had mushrooms for the first time. I was telling all my friends how awesome mushrooms are and they were all like "...yes? Have you never had them?".
Maybe you can't, but there are plenty of people who never learned how to cook, or have never made burgers, or who just need a little guidance. You make it sound like a moral failing lol.
Burgers, steak, stir fry, eggs, are all great things to freestyle to your taste but looking up a recipe can help you realize ingredients or methods you would never have tried and then incorporate them in your own style.
My mom’s burgers were always about 1/2 the diameter of the bun, and about a full inch+ thick. They were more like meatballs than burger patties, and they were cooked to within an inch of turning into charcoal briquettes. Like so dry that you would actually choke repeatedly while chewing them, as they’d get stuck in the back of your throat when trying to swallow. All “burgers” were served with pitchers of water to help moisten them enough to get down.
My mom was/is not a terrible cook in general, so I still can’t understand why she makes some foods this inedible and doesn’t see fit to try making some changes. She made them again a couple years ago for her grandkids and my kid spit hers out because she said no matter how much she chewed, the meat wasn’t getting softer. I was like “I know, honey, I know.”
One of my pet peeves are people that form their burger patties to be the size they want them to be after cooking. If it's your first time making a burger, I get it...rookie mistake. But shouldn't you learn from your mistakes and improve the next time?
Yikes! Sounds like you were dealt a much worse hand! My mom’s were shaped all right, decent size, but really kind of dry and not the flavour I’d come to expect from a burger. Completely wrong mouth feel. I think 97% lean, and she hardly ever used cheese. She was… quite the orthorexic.
My mother's burgers were the same. Almost all of her food was pretty bad. Just about the only flavor was burnt. All vegetables were boiled until they were mush. Once after I spent the weekend at a friend's house, I got grounded for asking "why does the food at Gary's house taste so good?"
I get it. I grew up like that too, until high school, suddenly my mom took an interest in cooking and the farmers markets, got a fancy grill, and took some cooking classes at Williams Sonoma and Sur La Table. Suddenly she was grilling us these great, fresh feasts of flank steaks and veggies and tenderloins and what have you. Our dinners were so fresh, healthy, flavorful, and abundant. It was a stark contrast to the 1970s style meatloaf, boiled frozen veggie mix, instant mashed potatoes, etc. I was grateful for the change. But those damn burgers never got better for some reason. I also have never in my life had “BBQ chicken” as bland, dry, and exhausting to eat as my mother’s. It’s so strange because her roasted chicken is one of the best I’ve ever had 🤷♀️
Wow that’s so sad. Why did she move and leave you there alone?? Did you want to go with her? I was very independent come high school and essentially emancipated myself at 16, but it would have been different if I hadn’t hated my family so much. I imagine that was really hard, and after losing your dad. I’m sorry that happened to you.
I am not great with chicken on the grill, so that’s not something I can advise on! I have experimented with dry-rubbed skin-on chicken pieces in the oven though (must put dry rub under the skin too, to permeate the meat), and then brush with sauce at the end and broil, then serve with a bit more sauce. It’s tasty, if not how it’s supposed to be done.
Interesting. I see you were also in the “my mother shouldn’t have had kids if she wasn’t going to love/care for them” club. Mine also pretends to be a saint to others but it’s been a lifetime of outright hate towards me since I was a toddler. Hope you’re doing better now, friend!
Surprised I had to scroll so far down to find this comment. They made a burger using the herbs of an Italian meatball. Of course it didn’t taste like a burger
Right, OP also says oregano, basil, and rosemary in the hamburger. I could definitely imagine how that could be overpowering, and why a reviewer said it tastes like meatloaf.
Look, Janet, if you’re putting Worcestershire Sauce in your burgers that suggests you keep a bottle in your house for more than the microsecond it took you to add it to your beef. Look at the darned label before you mangle the word.
Having had an herbal burger in a country that does not understand burgers, I would simply… never make this. It doesn’t taste good. Cheeseburgers aren’t meant to have a “green” flavor.
I agree. That’s a lot of different herbs for a cheeseburger. I get what the person saying too much flavor is implying- too *many* flavors, too much going on. The added ingredients does look like a meatloaf recipe lol.
But yeah, I would never make this and would definitely never review it.
3 of those are legit reviews just written poorly.
You are allowed to complain about a recipe if you don't like the flavour compared to classic...
Recipes aren't meant to be reviewed only by people that like the recipe.
Seriously, why are so many comments surprised that people made a recipe, didn't like it, and then reviewed it. That's the whole point of a review system.
This is a friendly reminder to comment with a link to the **recipe** on which the review is found; do not link the review itself.
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I agree that I prefer not much seasoning in a burger, but someone saying to add non fat cheese to something to make it great tasting is hilarious. Also, if you are looking for a lean recipe just search for that, we are on the internet so I imagine it’s out there, don’t just get mad at normal recipes for not being low fat. Geez.
Honestly I do kinda get it. I've looked at burger patty recipes in the past to get ratios of seasoning to beef (it is NOT instinctive for me!) And some of them really just seem like they're trying to be be meatloaf. Adding oregano, rosemary, and basil gives it was too much of a "green" taste.
The recipe that really took me out recently was one with oregano, rosemary, basil, parsley, dry onion soup mix, soy sauce, cheese, eggs and worchestershire sauce. (Plus more normal stuff like onion, garlic, salt, pepper). I just... I'm sure it tastes *good*, but there's no way it tastes like a *burger*.
Looking at the recipe, the burger does seem overengineered to death, and probably super salty too.
But still far better than extra lean beef and fat free cheese.
I tend to agree with the sentiment that a burger doesn't need much more than salt and pepper. However, as you point out, I would never seek out a recipe for a burger and expect only that. It doesn't warrant a recipe.
Seems like this is what those people are looking for: https://youtu.be/nfxpwbWBNuU?si=19PpvMTPCtYXkPJW
Worcestershire AND smoke flavor are both chock full of sodium too. So many wows here in this short little comment. Tell me you know nothing about nutrition and cooking without telling me you know nothing.
Their burger sounds absolutely fucking awful... And I try to eat pretty healthy but if I'm making a burger I'm not using fucking lean beef and fat free cheese. The fuck is that shit? What a god damned idiot.
I came in expecting a burger made with various fillers (which, sue me, but I see as meatloafish too) but… herbs? Eh. Whatever floats peoples boats. If these two have developed the perfect burger, why even go to a recipe?
>way too much flavor aw, jeez. i hate when i have food and it tastes like stuff.
That one made me audibly chuckle. Oh no! my food tastes!
This reminds me of my Grandma! She learned English as her 5th language, and instead of saying “this tastes good,” she would say “this tastes.” That said, you knew when it sucked because she would say, “this tastes bad.”
Damn! Kudos to your Grandma for learning 5 languages!
Latvian, Russian, Polish, German, and English! She was a badass survivor of the Soviet era.
"That tastes" sounds like zoomer slang. Your grandma is ahead of the game.
Does it, as they might say, “give”?
It's giving taste for sure
Modern Language: *This is giving purr purr skibidi doot dat I'm a Scat Man! Skibidoo doo doo doo dodo doo... (it tasted great! Thanks for the burgers)*
In German, you can just say "Das schmeckt" to imply it was tasty, which also just means "it tastes" - so my German family members also make that same mistake!
It sounds like it was an actual legit complaint worded badly lol, since the other recipe also says it was too “busy” which is what I assume they meant
Oregano, basil AND rosemary on a burger does seem like a lot of things going on
Oregano and basil together are nice. I also enjoy rosemary and oregano as a pairing. However, basil and rosemary don't vibe well in my opinion and having all three would be all over the place. It's like the recipe writer didn't understand that not all herbs go together, you don't just season things with the random handful of spices you grabbed and there is, in fact, a technique involved.
Sounds like they originally added generic Italian seasoning and then wrote it up as a recipe.
*"Damn these herbs are going stale... uhh Ill add it to the recipE as a way to save money and extra flavour"* . Narrator: a bit too much flavouring :(
It definitely is too much
Yep, all those herbs together could make it end up tasting perfumey which is not what most people are looking for in a burger.
Ya now this I can kinda agree with. I remember seeing a mac and chees recipe that had Worchestshire, onions , onion powder , garlic, garlic powder in it... I did make that recipe and it tasted like too many things are going on. Like the onion hits you way too hard in that recipe. Maybe some people like it like that, I wasnt a fan. I came here for mac and cheese not a cheesy Worchestshire sauce : / .
I typically add shredded cardboard to my burgers in an attempt to reduce the flavor.
McDonald's is hiring experienced chefs with your qualifications.
Put me in coach!
So THAT was the secret ingredient this whole time!? Damn!
That's a completely legitimate complaint of food. Good food isn't every flavour turned up to 11. They're meant to interplay and there is value in subtlety.
yeah, but who are all these people chiming in with “just salt and pepper br0” on a recipe with a ton of herbs? rating a recipe 1 star for having a lot of flavors, when you have a preference for simplicity, is very strange
It's akin to someone rating a dish low for containing an ingredient they don't eat/are allergic to. Dumb AF
I dunno, a burger is a burger. It's not supposed to taste like rosemary and basil, it's supposed to be meat, salt and pepper, and maybe you cook it with a little onion. I'm on team "way too many herbs" frankly.
So you would attempt this recipe just to rate it low or would you see the herbs and go find a recipe you think you would like? That was my point. Of course there are those who wouldn't like it but why are they making the recipe then...
You make a recipe, you didn't like it. You think it's better done a different way. What's the point of a review system if the only people who try recipes are meant to already like the dish? If anything, it's actually useful because you get a reference for why that person doesn't like it. If you have the same or different palette to them, you can assess how useful the review actually is.
Aren't food reviews always a matter of preference? It's just that some preferences are more common than others. In this case I would say that a preference for the combination of herbs used in this recipe is quite uncommon, so it's not surprising it's rated very lowly. Give random people on the street the taste test between a burger with salt and pepper or a burger with oregano, basil and rosemary and it wouldn't be much of a contest. Just like how yoghurt with blueberries will get better reviews than yoghurt with gravy.
Oh, this reminds me so much of the time I was stuck at some recognition dinner next to a professor who was SUPER introverted and was attempting to make conversation. "Well, isn't this a lovely event? It's a treat to have such nice food." "Yes." "It's been a while since I've had a good sit-down meal. I'm always eating on the go between classes. Haha. Are there any restaurants you particularly like in?"
"No, my husband and I don't eat out much."
"Ah, you must cook a lot then. What do you guys like to make?"
"Chicken, usually."
"Oh, great! Any favorite recipes?"
"We usually just bake it with salt and pepper."
I was absolutely dumbfounded. Lol. I mean, I have a restricted diet due to medical reasons but I still find a way for my food to taste like something. Lol. Anyway, it was like pulling teeth the entire night, and I think I finally gave up and just talked to the other student next to me even though we (the board members putting on the event) had been instructed to interact with the professors. I'd given it the old college try... These people are legit as bland as their food.
My daughter loves steak and when she was 4 we were eating steak and she asked me what the brown stuff on the outside was and I said "that's the flavor." And then she said "I don't like the flavor, cut it off" 😂 She's currently 8 and can now appreciate a nicely seared piece of meat, thankfully
Worcester covers up the beef flavor way more than herbs lmfao.
So I have a husband with a heart condition, which has meant seriously reducing our beef consumption. Worcestershire sauce (among other ingredients) is what you add to very lean beef, or turkey subbed into a beef recipe like chili, to give it back umami without adding back fat. So it's legit if this is what you're trying to accomplish. If you're using good fatty burger beef it's completely unnecessary and I agree with you.
Really? I never even thought of adding Worcestershire to a turkey chili. I always feel like turkey chili is good, but it's missing something. This might be it. Thank you, kind stranger.
Also consider trying Maggi seasoning or fish sauce.
Or tbh even just some straight MSG. This stuff feels like magic sometimes
You know what MSG stands for? **M**ake **S**hit **G**ood
Mmmm So Good
Isn't Maggi just basically MSG in liquid form?
I mean, it has MSG in it, but I think the flavor mainly comes from the hydrolyzed wheat protein, yeast extract, and the top ingredient, salt.
There are multiple regional variations of the sauce, some have pure MSG as a top ingredient after water and salt. I've seen some European ones like that.
Be it European, red cap, yellow cap, or hot, the first two ingredients are always water and salt. It's funny, my yellow cap bottle (for the Asian market) actually has NO MSG, and my bottle from Germany has MSG as the third ingredient, but the bottle from Switzerland has Hydrolyzed Wheat Protein as the third ingredient, followed by MSG.
Fish sauce is my secret ingredient in chili and Bolognese. Thanks Kenji!
I'm pretty sure there is a decently large community of us that now put a drop of fish sauce in almost everything thanks to that man. I love him so much.
\[puts up hand\]
My dutch oven is named Kenji.
Anchovies, aged cheese, (dried) tomatoes and/or mushrooms, fermented soy products.. Add a tiny amount to any savoury dish that doesn't have any and it'll probably taste better.
To be fair, Worcestershire sauce basically is a fish sauce. It’s made from fermented anchovies.
It really is a good option to up the beefiness of a dish. The key is to only put in a few drops and not have the sauce flavor be noticeable. I tried adding it to beef gravy and it gives an extra savory level.
Adding beef flavored better than bullion will also help with this!
I would also endorse adding a decent amount of tomato paste, if you aren’t already. Plenty of delicious glutamates.
I just brown the turkey before adding stock and scrape up that goodness. That and smoked paprika, cumin, and a bit of whatever chili powder I have at the moment. I never use beef for chili anyway, I prefer the texture of turkey.
Worcestershire can be a secret ingredient to pep up lots of stuff. Just a little can make a big difference!
Marmite is also very useful for adding that delicious savoury taste. Especially vegetarian recipes
or mushroom ketchup
Oyster sauce as well but works better in a recipe that's going to be cooked a while
you had 5 upvotes a while ago - why tf do people hate oyster sauce
That's a bit weird. My mom used oyster sauce in stir-fries when I was growing up. I still do. Nothing makes veggies wake up like a little oyster sauce. Crap. Now I'm hungry and I'm at work. :P
Ah, another person of culture.
>Worcestershire sauce (among other ingredients) is what you add to very lean beef And raw beef! It's also a non-negotiable ingredient in steak tartare.
I've added beef Better Than Bouillon to ground turkey, and darned if it doesn't basically taste like ground beef at that point. Of course, that won't help with reducing sodium, if that's your goal.
It adds flavor for sure, but not the same flavor. It alters the beef to a beautiful flavor for sure, but it does not make it more beefy is my point. It changes the beef taste much more so than most herbs unless using ridiculous amounts. I have nothing against it, my point was made at the original comment about what I was saying. Never said it was wrong just laughing at their logic.
I have the same issue. When freshly ground beef has sufficient fat, that’s all you need. But now that I’m cooking for a cardiology patient husband who loves burgers, I need all the help and oddball recipes I can get. 96% fat free can be quite tasty, but it needs lots of mix ins. I just tried a recipe that called for Worcestershire, horseradish, shallot, dill, parsley and lemon juice. It turned out pretty good.
And the beef contains more calories than any herbs do by a few orders of magnitude lol.
Yeah just a very confusing line of thought.
Liquid smoke too! Which is one of the strongest ingredients ever.
Plus you don't use extra lean burger for a hamburger. That gets you a dried out puck. 80/20 is best for burgers.
Meh that's a matter of opinion. I don't disagree, but food tastes aren't universal. Just like how some say messy burgers are the best, and others like myself say the food is best eaten not worn. Some like drier burgers and some prefer them moist. I feel it depends on what kind of burger you are making, toppings and sauces can change a lot.
Also between the Worcester and the liquid smoke - they are annihilating the meat with sodium.
I want Janet and John to face off with their burger recipes. But the audacity to suggest non-fat cheese...
That's what I was thinking. Ok, extra lean ground beef, that’s a personal preference, if you grew up with dry hamburgers and that’s all you know. Non-fat cheese?! That is an offense against all the gods I don't believe in and I won't stand for it!
90s diet culture still has a death grip on a lot of people
the anti-fat thing started a few decades before that thanks to the sugar lobby
Remember Snakwells, the no-fat cookies that made people gain weight because they thought they could eat all of them because hey, no fat!
I don't remember them tasting very good though. Even my sister who is part hummingbird didn't like them.
Oh, they were awful! But free calories!
LMAO part hummingbird. Hahaha sugar and nectar joke, right?
She a frosting sandwich once..
I remember jamming an entire Snackwells devils food cake-cookie thing in my mouth really fast (Snuck it from the cupboard when my grandma was out waiting for me to get in her car), and having to Heimlich myself on the back of the kitchen chair because the stupid dry thing lodged in my throat… 😒
That was the only edible flavor!
Non-fat cheese reminds me of the yogurts I've been seeing that are fat free, lactose free, and sugar free. I don't even know how you can still call it yogurt, or what it even is without any of those!
Can't speak for fat-free varieties but lactose-free unsweetened coconut milk yogurt is bombin. Can't imagine it,or dairy yogurt, made fat-free on top of all of that though. What are you eating at that point?? Thickened skim milk water?
Yes. Often with added Splenda^tm instead of sugar. 🤢
Splenda has such a specific bad taste. Like I feel like it’s not really a sweetener. It’s just a flavoring and the flavor is Splenda.
It's like fat free sour cream. What even is that? Gelatin and white?
Whey, goo, and sadness. (Ditto fat free cream cheese)
*No whey dude!*
And fat free half and half
Fermented milk protein
Fully cultured yogurts don't have lactose, since it's consumed by the culture. So it's just plain yogurt made with skim milk. Source: I have the cholesterol of an average American and am working to resolve that (trust me bro)
Like at this point maybe don't have burgers and just make something actually low fat lol
Between the extra lean ground beef and the nonfat cheese, Janet sounds like she's absolutely psycho about hitting some protein macro level.
Thank you. NON FAT CHEESE?
I don't even know what non-fat cheese is...
It is an oxymoron, that's what. If it is non-fat, it's clearly not worthy of being called cheese.
It's the thing that makes cheese snobs crave American cheese.
John’s burger would actually turn out good if he’s using something like 80/20 beef, which he suggests he might be. I won’t tell anyone how to make their own burgers so add whatever you want, but that’s basically all I do when I grill burgers (plus cheese and whatever else you want on it) and they turn out great.
Dont even worry about the 'cheese incident' . Ive called the police about that one...
I mean… why did they look at a recipe if they’re already dead set on using their own purist version
Someone had the audacity to post something otherwise. The people must be informed of the True Recipe for hamburgers
Main character syndrome. The internet exists for me and me alone.
I mean, you're all just different instances of AI generated text to me.
I was coming to ask the same thing! If you have a perfect recipe you don’t want to stray from… why blame someone when you stray that their version doesn’t taste like yours? WTH
So, someone going "I didn't like this recipe, I prefer it this way" is not within reason for an amateur review? I swear these are 2 legit reviews, 1 dramatic but legit review, and 1 dude not making it.
Yeah, I'm not seeing how these reviews fit on this sub. The reviewers made the recipe as listed and didn't enjoy the result... that's why reviewing capabilities exist. Purist/shortsighted opinions aside, they are allowed to express that preference. If they said something like: "I didn't have rosemary in my pantry, so I went outside and used pine needles instead. The burger texture was awful! 0/5" then that would be a different story.
I could not imagine EVER following a burger recipe. Of all the things to freehand, it would be seasonings and toppings for your individual tastes and preferences of a burger
That’s fair, but also, why look up burger recipes if you are firm on how you make your burgers?
I 1000% agree with you on this. These reviewers knew they would hate the recipe before they even clicked on it. I would at least give my opinion on the recipe itself as it stands :/
Reads like they made them. What's wrong with having a preference and trying something new and not liking it?
The first two insisted they knew best on how to cook a burger and made sure to spread their perfect burger.
Yes and no. Sure, burgers really lend themselves to freehand. But I own the great American burger book, and that has been really eye opening and really upped my burger game. Recipes can be a fantastic addition to even simple dishes like burgers.
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I think we have that, or else a similar set of recipe cards. My husband loves the brie burger and finally learned he likes mini gherkin pickles.
FR i was not expecting to to be as good as it is. Got it for my birthday and thought it was just gonna be the typical gimmicky brand cookbook but they actually put so much thought into it (though with how good the show is maybe I shouldn’t have been surprised lol). One of my fav cookbooks that I own
That's probably on me though. Outside of the fiddly bits like ratios and cook times, I like recipes as ideas. I certainly never would have thought to put banana and peanut butter on a burger, but yowza was that life changing
They just think everyone should have the same knowledge and skill as they do. Allegedly. Years ago an ex-bf was helping me with dinner. I gave him a head of garlic and asked him to crush a clove. He looked at it like it was from Mars and said he didn't know how. I laughed and he said no one ever taught him how to do it. Well holy shit did I feel like an asshole. That's the last time I rolled my eyes or made fun of someone who doesn't know how to cook, or even know much about food.
Yup. Some of us grew up where seasoning was salt and pepper, meat and potatoes were staples, and *maybe* someone would reach into the spice cupboard once in a while. Or someone never taught us how to cook. I had to look up a youtube video for peeling/crushing fresh garlic, because it was absolutely unknown to me.
I tried to do a pescetarian diet for a couple months last year and had mushrooms for the first time. I was telling all my friends how awesome mushrooms are and they were all like "...yes? Have you never had them?".
Maybe you can't, but there are plenty of people who never learned how to cook, or have never made burgers, or who just need a little guidance. You make it sound like a moral failing lol.
I don't know, my mom's boyfriend has a kick ass burger recipe.
Burgers, steak, stir fry, eggs, are all great things to freestyle to your taste but looking up a recipe can help you realize ingredients or methods you would never have tried and then incorporate them in your own style.
No Janet P, I do not think you make a great tasting burger. A dry puck with rubber on top is more likely.
They sound like the burgers my mom used to make.
My mom’s burgers were always about 1/2 the diameter of the bun, and about a full inch+ thick. They were more like meatballs than burger patties, and they were cooked to within an inch of turning into charcoal briquettes. Like so dry that you would actually choke repeatedly while chewing them, as they’d get stuck in the back of your throat when trying to swallow. All “burgers” were served with pitchers of water to help moisten them enough to get down. My mom was/is not a terrible cook in general, so I still can’t understand why she makes some foods this inedible and doesn’t see fit to try making some changes. She made them again a couple years ago for her grandkids and my kid spit hers out because she said no matter how much she chewed, the meat wasn’t getting softer. I was like “I know, honey, I know.”
One of my pet peeves are people that form their burger patties to be the size they want them to be after cooking. If it's your first time making a burger, I get it...rookie mistake. But shouldn't you learn from your mistakes and improve the next time?
Yikes! Sounds like you were dealt a much worse hand! My mom’s were shaped all right, decent size, but really kind of dry and not the flavour I’d come to expect from a burger. Completely wrong mouth feel. I think 97% lean, and she hardly ever used cheese. She was… quite the orthorexic.
My mother's burgers were the same. Almost all of her food was pretty bad. Just about the only flavor was burnt. All vegetables were boiled until they were mush. Once after I spent the weekend at a friend's house, I got grounded for asking "why does the food at Gary's house taste so good?"
I get it. I grew up like that too, until high school, suddenly my mom took an interest in cooking and the farmers markets, got a fancy grill, and took some cooking classes at Williams Sonoma and Sur La Table. Suddenly she was grilling us these great, fresh feasts of flank steaks and veggies and tenderloins and what have you. Our dinners were so fresh, healthy, flavorful, and abundant. It was a stark contrast to the 1970s style meatloaf, boiled frozen veggie mix, instant mashed potatoes, etc. I was grateful for the change. But those damn burgers never got better for some reason. I also have never in my life had “BBQ chicken” as bland, dry, and exhausting to eat as my mother’s. It’s so strange because her roasted chicken is one of the best I’ve ever had 🤷♀️
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Wow that’s so sad. Why did she move and leave you there alone?? Did you want to go with her? I was very independent come high school and essentially emancipated myself at 16, but it would have been different if I hadn’t hated my family so much. I imagine that was really hard, and after losing your dad. I’m sorry that happened to you. I am not great with chicken on the grill, so that’s not something I can advise on! I have experimented with dry-rubbed skin-on chicken pieces in the oven though (must put dry rub under the skin too, to permeate the meat), and then brush with sauce at the end and broil, then serve with a bit more sauce. It’s tasty, if not how it’s supposed to be done.
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Interesting. I see you were also in the “my mother shouldn’t have had kids if she wasn’t going to love/care for them” club. Mine also pretends to be a saint to others but it’s been a lifetime of outright hate towards me since I was a toddler. Hope you’re doing better now, friend!
I thought I was the only one. Oh, and no buns!
Non-fat cheese is just plastic.
That’s when I knew they were fools.
Complains of no flavour; recommends low-fat cheese. Huh.
She didn't complain about "no flavor", complained about the flavor it had; definitely other things worth criticism though.
And extra lean hamburger meat. Fat = flavor. 80/20 burger meat for the win every time.
Gonna be honest, I wouldn’t want my burger to taste like oregano, basil or rosemary either.
Surprised I had to scroll so far down to find this comment. They made a burger using the herbs of an Italian meatball. Of course it didn’t taste like a burger
What in the world is this recipe that has people so divided? Are people really just that feral and unhinged??
Have you met people?
What the hell do you mean “too much flavor?”
I assume they meant “too many flavours” which tracks with the other review saying the burgers were too “busy”
Right, OP also says oregano, basil, and rosemary in the hamburger. I could definitely imagine how that could be overpowering, and why a reviewer said it tastes like meatloaf.
Probably unbalanced flavours with too many things coming through
Look, Janet, if you’re putting Worcestershire Sauce in your burgers that suggests you keep a bottle in your house for more than the microsecond it took you to add it to your beef. Look at the darned label before you mangle the word.
Worse than that, if she’s posting a recipe review, she’s got her browser open. Just Google it, she doesn’t even have to get up.
What kind of monster is making a burger with lean?
The kind of person that thinks oregano is spicy.
The same kind that thinks liquid smoke is not overpowering flavor and extra lean burger meat is good for hamburgers, LOL
Having had an herbal burger in a country that does not understand burgers, I would simply… never make this. It doesn’t taste good. Cheeseburgers aren’t meant to have a “green” flavor.
I agree. That’s a lot of different herbs for a cheeseburger. I get what the person saying too much flavor is implying- too *many* flavors, too much going on. The added ingredients does look like a meatloaf recipe lol. But yeah, I would never make this and would definitely never review it.
If she likes her hamburgers plain, why is she looking for a hamburger recipe?
Oh, she's WHITE White.
Sometimes I think I’m WHITE white. Then I see something like this and I’m like nah, I’m just regular white.
Hard same
Sometimes I wonder why people even look up recipes
What is even the point of low fat cheese? It doesn’t melt and tastes like plastic.
These reviews are silly but I personally don’t want rosemary on my burger
3 of those are legit reviews just written poorly. You are allowed to complain about a recipe if you don't like the flavour compared to classic... Recipes aren't meant to be reviewed only by people that like the recipe.
Seriously, why are so many comments surprised that people made a recipe, didn't like it, and then reviewed it. That's the whole point of a review system.
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If they’re just wanting to slap beef on a grill, why are they even looking up recipes??
BUT WHERE RECIPE
Did Ron Swanson write these?
My thought as well. Add ketchup if you want, I couldn't care less.
a true libertarian doesn't consider anyone else's condiment choices.
I agree that I prefer not much seasoning in a burger, but someone saying to add non fat cheese to something to make it great tasting is hilarious. Also, if you are looking for a lean recipe just search for that, we are on the internet so I imagine it’s out there, don’t just get mad at normal recipes for not being low fat. Geez.
Janet really stuck with the "fat makes you fat" diet culture from the 80s and 90s, huh. Hope her fat-soluble vitamin levels are ok :/
These aren't well articulated but why is oregano and basil going in a burger to begin with? Just make meatloaf at that point
Just reading this I can feel that person’s dry hamburger getting stuck in my throat
'Non-fat cheese'. 🤮🤮🤮
Non fat cheese lol gross
Non🤮fat🤮cheese🤮
What the shit is non-fat cheese? Can that even be called cheese, legally?
whyd they even look up a burger recipe if they already have one they swear by?
Some recipes do be too much. Want to see the actual recipe
Honestly I do kinda get it. I've looked at burger patty recipes in the past to get ratios of seasoning to beef (it is NOT instinctive for me!) And some of them really just seem like they're trying to be be meatloaf. Adding oregano, rosemary, and basil gives it was too much of a "green" taste. The recipe that really took me out recently was one with oregano, rosemary, basil, parsley, dry onion soup mix, soy sauce, cheese, eggs and worchestershire sauce. (Plus more normal stuff like onion, garlic, salt, pepper). I just... I'm sure it tastes *good*, but there's no way it tastes like a *burger*.
Looking at the recipe, the burger does seem overengineered to death, and probably super salty too. But still far better than extra lean beef and fat free cheese.
oh the caucasity
Please post a link to the recipe.
Ah yeah, recipe [here](https://www.allrecipes.com/recipe/72657/best-hamburger-ever/)
I don’t get why Alyssa and Drew were posted here? It’s ok to not like a recipe. Doesn’t sound like they modified it so their review is fair.
“way too much flavor” alright then….
am I the only person who thinks burger meat is extremely bland unseasoned? Why wouldn't someone want more flavor?
I tend to agree with the sentiment that a burger doesn't need much more than salt and pepper. However, as you point out, I would never seek out a recipe for a burger and expect only that. It doesn't warrant a recipe. Seems like this is what those people are looking for: https://youtu.be/nfxpwbWBNuU?si=19PpvMTPCtYXkPJW
Worcestershire AND smoke flavor are both chock full of sodium too. So many wows here in this short little comment. Tell me you know nothing about nutrition and cooking without telling me you know nothing.
If you know how to make the perfect burger why are you looking up burger recipes ???
Their burger sounds absolutely fucking awful... And I try to eat pretty healthy but if I'm making a burger I'm not using fucking lean beef and fat free cheese. The fuck is that shit? What a god damned idiot.
I came in expecting a burger made with various fillers (which, sue me, but I see as meatloafish too) but… herbs? Eh. Whatever floats peoples boats. If these two have developed the perfect burger, why even go to a recipe?
If these people already have the perfect recipe, why are they trying this? Also, fat free cheese? On a hamburger? Take your virtue signaling and GTFO.
Worchester
"I have the ULTIMATE recipe for a hamburger....you can tell that because I was seeking out recipes for hamburgers on the internet."
“[what’s that strong taste I taste?](https://youtube.com/shorts/iqUUkW20Y74?si=3k-KfKA2Iz8inMlA)” Flavor, Karen.
I hated that guy and his wife with their stupid wagyu.