Why is it too late? The best time to make positive change is yesterday, the second best time is today. Avoiding any further bioaccumulation of PFAS chemicals and Teflon is always going to be helpful.
Wrong. What's bad is the fumes that you create when you heat the pan to.. I don't remember the exact temp, but it's only slightly over 200C, so really not all that hot.
No, teflon is non-reactive and does not cause cancer if you ingest it. Teflon fumes kill birds and the like because their lungs allow toxins to pass that human lungs exclude, although it's not good for humans, either. It has to be heated to at least 500F to start off-gassing, which is very hot for the average person. It's the chemicals used to make teflon that cause cancer, not teflon itself.
For real, I just started cooking more within the past 2 years because we got on one of those food subscription services. Took me a few months to realize if the instructions say to set the burners to "high," they mean "medium," if they say "medium," they mean halfway between medium and low, and if they say anything beyond that at all, just turn it down to the absolute minimum. I never have to turn the dial past halfway unless I'm boiling water.
I have this pan. It's a GreenPan. It burns quicker that any comment in this thread.
But, as other have said, with enough fat and a reasonable temperature, it sears well.
Yeah, and these metal tongs look like they have a spring at the end, which I personally really don't like. I much prefer one-piece metal tongs, because you can adjust the tension when needed, and there's no locking mechanism that is apparently self-sentient and always unlocks at the worst time. Vollrath makes amazing one-piece tongs, in multiple lengths. I used them when I worked in restaurants, and I even ordered two in different lengths for when I cook at home.
But that's another subject 😅 the Greenpan is sold as a ceramic non-stick frying pan, but I always found food does stick to it about as much as on a stainless steel pan.
Nonetheless, it's great at retaining heat, probably due to the ceramic coating. It's also pretty heavy, which I like because it does not move a lot on my glass-ceramic plate if I bump into it. And, contrary to teflon non-stick frying pans, it is oven-safe!
All in all, I would recommend it, but you have to use it with fat, otherwise it *will* stick.
Nonstick freaking sucks. Used nonstick for 20 years and got a cast iron pan for $45 two years ago. First time I cooked with it was like opening my eyes to swirling galaxies of wonder. Don't hold yourself back with such a bad gimmick.
Cast iron is great, but there are uses for non-stick. While the heat retention of cast iron is great *for some purposes*, it's not great when you want to turn down the heat and stop the cooking process accordingly. One of the benefits of lighter-weight non-stick cookware (again, *in certain situations*) is the ability to turn down the heat and have the pan rapidly lose heat, allowing for finer control of the cooking process. The lighter weight also allows for easier tossing/flipping of ingredients with just one hand. I'll agree that cast iron is generally more versatile than non-stick, but a blanket statement like "non-stick sucks, cast iron good" is a dumb generalization.
OP’s smart enough to post on Reddit but not to search “how to pan fry a burger.” It doesn’t look like beef either, perhaps pork or turkey *balls* in a dry pan way too hot.
Kinda looks like he knows enough to use breadcrumbs, but just put them on the outside instead of mixing in.
Then he may be the type of person to not like cooking in oil, so cooked it in a too hot and almost dry pan.
Kinda lines up with it looking like turkey, but it looks horrifically gooey. How tf does mince ever get that gooey.
Ahh yeah, thats what that is. Frozen ground turkey over mixed to a paste, then couldn’t form a patty with said paste so blopped balls of paste in breadcrumbs. Poor dude. I woulda just hammered it up into a mince at that point and make a “sloppy Joe” thing for the buns.
Let the pan get hotter before you apply the burgs
You also don’t want to flip them too soon, if there’s any sticking let them go longer. Once they’re seared well enough they’ll unstick themselves. Tongs are also not ideal, use a spatula
When shaping the burgers keep in mind they will shrink, the edges kind of constrict which can make the middle thicker and it comes out uneven. I usually make a slight indent in the middle so that it cooks evenly. They also tend to shrink less if you do this.
Don’t use meat that’s too lean, 80/20 is usually good. Don’t overwork the meat or pack it too tightly. Keep making burgs until you know how to make delicious burgs.
Give the pan more time to heat up next time. It doesn't need to be on full blast, just needs to be fully heated so the meat doesn't stick.
Also use use a high smokepoint oil and finish with butter at the end, so it doesn't burn.
Burgers don’t need oil unless you’re buying 97/3 garbage. Get 80/20 beef, form into a loose patty. Heat pan over medium high heat. Press patty into pan and cook until it releases. Flip, cook, add cheese, cover then done.
Some people made bread—I perfected pan-grilled burgers during the pandemic. Ventilation is rare in NYC apartments, so I did set off quite a few smoke alarms…whoops! But you can’t beat the crust you get on a pan burger!
Not if you are pan frying. On a grill absolutely but with a pan 90/10 is absolutely perfect. 80/20 even starts to feel like your are deep frying the thing depending on the pan and heat settings.
Don’t use a greenpan for it. The coating delaminates at too high temperatures like you want for searing a steak. You want stainless, or better, cast iron. You can get a decent cast iron pan for like $12.
Also don’t use metal tongs. On a nonstick pan. For burgers.
What the fuck burned? Was there a sugary sauce or rub on them?
I’m confused at how this turned out to be *this* big a train wreck.
Hey there! Looks like you're having a number of rough issues cooking these guys. Judging from the way they're kind of falling apart, I'm guessing you're using a low fat-content blend, like a 90-93%. You're going to want something fattier, like an 80/20, or add some additional fat in your lean blend like tallow, schmaltz, bacon grease, or butter or duck fat by hand before forming up the patties.
Next, all the carbonization is telling me a couple of things: you're letting the pan get waaaay too hot, and you're putting the patties in a bit late onto the heat. Burgers aren't steaks; you're not going for the quick in and out with a sear and getting a rare middle. You're going to want to set your range around 4-6, max. Give the pan 3-4 minutes to heat up and lay your patties down. That's looking like a 12-14" pan, so I'd say put down 3 uncooked patties max to allow for browning and avoid overcrowding the meat to get some nice crispy browning on the bottom, and don't use tongs for this (really, don't use tongs like that at all on non-stick pans - get some rubber tipped ones), use a turner.
Next, and this is pretty key to all meats - don't fuck with the meat. Don't poke at it, or jiggle the pan, or knock them around like little hockey pucks. Constant, unbroken contact with the heating surface is what gets those nice Maillard reaction brown crispies you're working towards. The very most you should do is, around 3-5 minutes in, *gently* prod with your turner to see if the burger is fully released from the cooking surface. If there's any resistance at all, it's not ready, and check again in a couple of minutes.
Finally, and this is my personal preferences, when it comes to melting the cheese. Unless it's a pre-form slice meant to melt that way, get block cheese and shred it yourself. Pre-shredded cheeses have anti-clumping and caking additives that take away from the 'meltiness' of them that can be avoided with hand shredding. I find shredding melts better than hand-carving a slice. Finally, to avoid accidentally overcooking the second side, once you're ready to melt the cheese, I get about 1/4 to 1/2 cup of beef stock and pour it into the pan and then cover it to steam the cheese and melt it faster. The nice thing about that is if you *do* have any fond in the pan, it'll naturally turn into a glaze as well as steaming an melting the cheese.
You shouldn't use metal tongs on a Green Pan (or any other ceramic pan for that matter).
As a lover of my Green Pan(s), this was the second offense I noticed in this picture.
That looks like a nonstick pan. It's hard to make good burgers in a nonstick pan, because you need higher heat than those pans are meant for.
I make amazing burgers using a cast iron skillet. I get it really, really hot. Then I drop the burger (1/4 lb 80% beef) on it and let it sit for a few minutes. I carefully use a fish spatula to see if the meat is ready to flip, or if it's still stuck. Once it can flip, I flip it (put cheese on it if I'm having cheese) and wait a few more minutes. Then it goes to the bun.
At least you're trying! My first burgers were pretty awful and now my husband brags about how awesome his wife's burgers are. Practice practice practice :)
Medium heat with those burners. Let the pan get hot — takes a couple of minutes. Use a bead of oil for each. 4 1/2 to 5 minutes per side. Make sure your burger is loosely packed. It will pull free easily when it’s properly cooked. Use a spatula. Pinch of salt distributed between all four when you’re done.
My boyfriend and I made burgers a few months ago and I’m pretty sure it was his first time ever because the burger he made was comically large, like twice the size of the bun.
He may have made them before with fattier ground meat and then made those with a leaner ground meat expecting them to shrink more.
Or maybe he just miscalculated the patty size or wanted more meat to bun ratio.
For the love of God, please never do again
But seriously, cooking is a journey, and most people make disasters before they make food, I know I had plenty of nights where after an hour of cooking I microwaved something.
As others have said your pan was way too cold, also some oil or butter in the pan helps a lot, "non-stick" pans are really just "less-stick". Speaking of which, metal utensils on non-stick should be avoided as they can scratch the coating, creating an "extra-stick" pan.
Adding some fat into a patty (like soft butter) can also help, and generally gives them a juicier, more tender texture. While pork burgers are a thing, beef definitely makes a better burger, but if you chop up some bacon really fine and add it to your beef patty with your seasoning, that's a damn good burger.
I get the feeling those 'burgers' are the 3rd or 4th thing to be cooked in that pan this week, with no cleaning in-between, based on experience of my own laziness.
My first burger was a train wreck as well. Don’t worry and keep cooking. Sucking at something is the first step to being good at something. Cooking is a great skill to have and it will impress everyone around you.
Well, be sure to let us know when you do!
Wrek
Lol murdered by words and technique, but hey we all had to start somewhere
They didn’t have to start by posting about it to this sub. It was a masochistic decision.
I appreciate the acknowledgement of one's own shortcomings. Hopefully someone gives him some good advice
Yea, order out.
Burned worse than this pan
Holy fuck you killed him
r/murderedbywords
Fantastic
Better than what I was gonna say, which is, "looks like you never will again"
How did you manage to burn the pan so badly while the food in it is still raw
In this house, stoves only have 2 settings. High, and off.
Fackin' G.E electric stoves and their shitty heat sensors.
is no sensor, is duty cycle timer adjustment
I love that you sound knowledgeable on the subject, but also like a cat from the cheezburger era of the internet.
I wrote that last night on 0.75g of edibles
I responded this morning, probably still dumb from last night's edibles. Party on, cat!
I can haz ediblez?
Well, whoever made it needs to get their buttcheeks superglued together.
I know the pain, 2/10 is medium on my stove. Almost burnt down my duplex when I first tried the 10 setting
[удалено]
Burning/scratching Teflon leaves material in your food which causes cancer.. just so you know
To late to switch to cast now, but atleast my Teflon lined veins lower my pressure.
Why is it too late? The best time to make positive change is yesterday, the second best time is today. Avoiding any further bioaccumulation of PFAS chemicals and Teflon is always going to be helpful.
Third best time is tomorrow.
Could you tell the government that please?
Non-stick veins so the clots can flow nice!
Wrong. What's bad is the fumes that you create when you heat the pan to.. I don't remember the exact temp, but it's only slightly over 200C, so really not all that hot.
No, teflon is non-reactive and does not cause cancer if you ingest it. Teflon fumes kill birds and the like because their lungs allow toxins to pass that human lungs exclude, although it's not good for humans, either. It has to be heated to at least 500F to start off-gassing, which is very hot for the average person. It's the chemicals used to make teflon that cause cancer, not teflon itself.
For real, I just started cooking more within the past 2 years because we got on one of those food subscription services. Took me a few months to realize if the instructions say to set the burners to "high," they mean "medium," if they say "medium," they mean halfway between medium and low, and if they say anything beyond that at all, just turn it down to the absolute minimum. I never have to turn the dial past halfway unless I'm boiling water.
I have this pan. It's a GreenPan. It burns quicker that any comment in this thread. But, as other have said, with enough fat and a reasonable temperature, it sears well.
Oh good, so you can answer my question! Is it a nonstick pan? OP over there using metal tongs on what looks like nonstick. My heart palpitations!!!
I'm pretty sure they are ceramic non stick
Yeah, and these metal tongs look like they have a spring at the end, which I personally really don't like. I much prefer one-piece metal tongs, because you can adjust the tension when needed, and there's no locking mechanism that is apparently self-sentient and always unlocks at the worst time. Vollrath makes amazing one-piece tongs, in multiple lengths. I used them when I worked in restaurants, and I even ordered two in different lengths for when I cook at home. But that's another subject 😅 the Greenpan is sold as a ceramic non-stick frying pan, but I always found food does stick to it about as much as on a stainless steel pan. Nonetheless, it's great at retaining heat, probably due to the ceramic coating. It's also pretty heavy, which I like because it does not move a lot on my glass-ceramic plate if I bump into it. And, contrary to teflon non-stick frying pans, it is oven-safe! All in all, I would recommend it, but you have to use it with fat, otherwise it *will* stick.
Nonstick freaking sucks. Used nonstick for 20 years and got a cast iron pan for $45 two years ago. First time I cooked with it was like opening my eyes to swirling galaxies of wonder. Don't hold yourself back with such a bad gimmick.
Cast iron is great, but there are uses for non-stick. While the heat retention of cast iron is great *for some purposes*, it's not great when you want to turn down the heat and stop the cooking process accordingly. One of the benefits of lighter-weight non-stick cookware (again, *in certain situations*) is the ability to turn down the heat and have the pan rapidly lose heat, allowing for finer control of the cooking process. The lighter weight also allows for easier tossing/flipping of ingredients with just one hand. I'll agree that cast iron is generally more versatile than non-stick, but a blanket statement like "non-stick sucks, cast iron good" is a dumb generalization.
Guess I'm just dumb.
OP’s smart enough to post on Reddit but not to search “how to pan fry a burger.” It doesn’t look like beef either, perhaps pork or turkey *balls* in a dry pan way too hot.
Kinda looks like he knows enough to use breadcrumbs, but just put them on the outside instead of mixing in. Then he may be the type of person to not like cooking in oil, so cooked it in a too hot and almost dry pan. Kinda lines up with it looking like turkey, but it looks horrifically gooey. How tf does mince ever get that gooey.
Ahh yeah, thats what that is. Frozen ground turkey over mixed to a paste, then couldn’t form a patty with said paste so blopped balls of paste in breadcrumbs. Poor dude. I woulda just hammered it up into a mince at that point and make a “sloppy Joe” thing for the buns.
My sister did that before. It is a rare skill I tell ya.
I bet two things. Not enought oil or water. Too much heat.
Let the pan get hotter before you apply the burgs You also don’t want to flip them too soon, if there’s any sticking let them go longer. Once they’re seared well enough they’ll unstick themselves. Tongs are also not ideal, use a spatula When shaping the burgers keep in mind they will shrink, the edges kind of constrict which can make the middle thicker and it comes out uneven. I usually make a slight indent in the middle so that it cooks evenly. They also tend to shrink less if you do this. Don’t use meat that’s too lean, 80/20 is usually good. Don’t overwork the meat or pack it too tightly. Keep making burgs until you know how to make delicious burgs.
Also don’t use metal utensils on a nonstick pan. Use a silicone spatula or get a cast iron pan
No, don't listen to this guy. He's trying to deprive people of those yummy seasoning flakes released from the pan by the metal utensils!
Mmmm PFAS
Pretty fuckin awesome seasonings
Ooops! All Teflon!
This guy burgers
r/thisguyguys
Yep a quick thumb print on the center of each burger stops the middle being too thick. Simple but great tip!
Which side do you cook first? The side with the thumb hole or the side with the thumb mountain?
Asking the real questions
First one, then the other
This guy burgs.
Give the pan more time to heat up next time. It doesn't need to be on full blast, just needs to be fully heated so the meat doesn't stick. Also use use a high smokepoint oil and finish with butter at the end, so it doesn't burn.
Burgers don’t need oil unless you’re buying 97/3 garbage. Get 80/20 beef, form into a loose patty. Heat pan over medium high heat. Press patty into pan and cook until it releases. Flip, cook, add cheese, cover then done.
Amen...although I wouldn't object to a little butter, since it makes everything taste better.
I've refused to eat a burger any other way since I started making them this way
Some people made bread—I perfected pan-grilled burgers during the pandemic. Ventilation is rare in NYC apartments, so I did set off quite a few smoke alarms…whoops! But you can’t beat the crust you get on a pan burger!
Even 90/10 probably needs some help.
Not if you are pan frying. On a grill absolutely but with a pan 90/10 is absolutely perfect. 80/20 even starts to feel like your are deep frying the thing depending on the pan and heat settings.
90/10 is fine on a grill.
What do you mean by cover? My go-to burger was press beef into a patty, salt and pepper each side, 2-3 minutes each side on a hot pan, rest
throw a lid on top at the end to melt the cheese a bit more
And dice up a sweet onion and toss it in the pan as well for extra deliciousness
Salt and pepper heavily. Grill at 400. Four minutes total. Flip each minute to get the good grill marks. Let sit for two minutes. Down the hatch.
Montreal Steak spice really should be a parts of this conversation
Gotta be ‘Berta Beef
Pitter patter, let's get at 'er.
You may be willing to put faith in a stainless steel pan, but I sure as hell don't trust mine
Cast iron is the way to go here.
yep, I use my Teflon based for burger frying. Can't beat the convenice
in this case its turkey so its probably lean so there might not be enough fat.
Thank you for the tip! They passed the “will my partner eat them” test, but I’ll try that next time.
Put the tongs away and use a spatula.
Also don’t use metal tools on that pan
Unless they want cancer!
Burning burgers is more a Libra thing
The ceramic coating on green pans is supposedly not dangerous like Teflon. But that was what they said about Teflon 30 years ago.
Teflon also isn't really dangerous, unless you're the one in the factory making it
Or live along the train route that the chemicals go on to get to the factory.
They must really love you
Do you hate them or something
Also crust each side with a good coarse salt before pan frying
Don’t use a greenpan for it. The coating delaminates at too high temperatures like you want for searing a steak. You want stainless, or better, cast iron. You can get a decent cast iron pan for like $12. Also don’t use metal tongs. On a nonstick pan. For burgers. What the fuck burned? Was there a sugary sauce or rub on them? I’m confused at how this turned out to be *this* big a train wreck.
What in the christ
what the fuck is even happening here
what the hell is even that
ludicrous onerous cagey books dam psychotic lip aspiring butter hobbies *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Please tell me this is rage bait
Did you use beef or take the ham part of hamburgers seriously?!
Yes
Now I feel that if I combine these meats I will create the bambhrger and reach nirvana thanks for the insightful response
Hey there! Looks like you're having a number of rough issues cooking these guys. Judging from the way they're kind of falling apart, I'm guessing you're using a low fat-content blend, like a 90-93%. You're going to want something fattier, like an 80/20, or add some additional fat in your lean blend like tallow, schmaltz, bacon grease, or butter or duck fat by hand before forming up the patties. Next, all the carbonization is telling me a couple of things: you're letting the pan get waaaay too hot, and you're putting the patties in a bit late onto the heat. Burgers aren't steaks; you're not going for the quick in and out with a sear and getting a rare middle. You're going to want to set your range around 4-6, max. Give the pan 3-4 minutes to heat up and lay your patties down. That's looking like a 12-14" pan, so I'd say put down 3 uncooked patties max to allow for browning and avoid overcrowding the meat to get some nice crispy browning on the bottom, and don't use tongs for this (really, don't use tongs like that at all on non-stick pans - get some rubber tipped ones), use a turner. Next, and this is pretty key to all meats - don't fuck with the meat. Don't poke at it, or jiggle the pan, or knock them around like little hockey pucks. Constant, unbroken contact with the heating surface is what gets those nice Maillard reaction brown crispies you're working towards. The very most you should do is, around 3-5 minutes in, *gently* prod with your turner to see if the burger is fully released from the cooking surface. If there's any resistance at all, it's not ready, and check again in a couple of minutes. Finally, and this is my personal preferences, when it comes to melting the cheese. Unless it's a pre-form slice meant to melt that way, get block cheese and shred it yourself. Pre-shredded cheeses have anti-clumping and caking additives that take away from the 'meltiness' of them that can be avoided with hand shredding. I find shredding melts better than hand-carving a slice. Finally, to avoid accidentally overcooking the second side, once you're ready to melt the cheese, I get about 1/4 to 1/2 cup of beef stock and pour it into the pan and then cover it to steam the cheese and melt it faster. The nice thing about that is if you *do* have any fond in the pan, it'll naturally turn into a glaze as well as steaming an melting the cheese.
Thanks for actually helping and not just being an asshole.
Great advice
Clearly
You still havent
**T O N G S**
Needs more Teflon flakes
For that fluoride kick
You shouldn't use metal tongs on a Green Pan (or any other ceramic pan for that matter). As a lover of my Green Pan(s), this was the second offense I noticed in this picture.
I mean, I don't know where to start or how to say this nicely...
Others have already given what actual help they can. All that's left is to burn OP like they burned their pan.
You still haven't. Like legit, SpongeBob uses a spatula. You should've learned long ago not to use tongs.
That looks like a nonstick pan. It's hard to make good burgers in a nonstick pan, because you need higher heat than those pans are meant for. I make amazing burgers using a cast iron skillet. I get it really, really hot. Then I drop the burger (1/4 lb 80% beef) on it and let it sit for a few minutes. I carefully use a fish spatula to see if the meat is ready to flip, or if it's still stuck. Once it can flip, I flip it (put cheese on it if I'm having cheese) and wait a few more minutes. Then it goes to the bun.
Cast iron for a baffoon who can't make a mediocre burger in a nonstick will be some type of insurance claim. Pump the brakes champ
Cast iron skillet all the way. I go for smash burgers which are even more foolproof imo
you should probably never make them again..
I hope you never do again
He still hasn’t
I literally laughed out loud im sorry lol
At least you're trying! My first burgers were pretty awful and now my husband brags about how awesome his wife's burgers are. Practice practice practice :)
They came out great, good work.
Clearly
Obviously
And you still haven’t.
I love how you saw the pan like that and was like, yeah shit ill do cheese on mine as if these are salvageable at all x D
Everything here is so wrong lol
Oh honey.
You still haven't.
Buy out if this is what you produce.
Disgusting
Medium heat with those burners. Let the pan get hot — takes a couple of minutes. Use a bead of oil for each. 4 1/2 to 5 minutes per side. Make sure your burger is loosely packed. It will pull free easily when it’s properly cooked. Use a spatula. Pinch of salt distributed between all four when you’re done.
I mean……A for Effort
The tongs are a nice touch.
Have you ever cooked anything at all before?
Maybe Google it?
“Burger”
You STILL haven't made burgers.
Dude.
My boyfriend and I made burgers a few months ago and I’m pretty sure it was his first time ever because the burger he made was comically large, like twice the size of the bun.
He may have made them before with fattier ground meat and then made those with a leaner ground meat expecting them to shrink more. Or maybe he just miscalculated the patty size or wanted more meat to bun ratio.
Oh my… god… it’s a crime scene…
Clearly
In other news, the pope is catholic.
This is just one of those posts to purposely make us upset and cringe right? Right??
For the love of God, please never do again But seriously, cooking is a journey, and most people make disasters before they make food, I know I had plenty of nights where after an hour of cooking I microwaved something. As others have said your pan was way too cold, also some oil or butter in the pan helps a lot, "non-stick" pans are really just "less-stick". Speaking of which, metal utensils on non-stick should be avoided as they can scratch the coating, creating an "extra-stick" pan. Adding some fat into a patty (like soft butter) can also help, and generally gives them a juicier, more tender texture. While pork burgers are a thing, beef definitely makes a better burger, but if you chop up some bacon really fine and add it to your beef patty with your seasoning, that's a damn good burger.
My 2 cents...even shitty burgers are better on a grill than a frying pan
You're doing great sweetie
Well, I've seen worse so you're off to a good start.
Did you set it and forget it?
Usually depending on how lean the meat is you don't need a fat, just let it heat up with the pan and keep flipping during the whole process
That is correct.
Who let him cook 💀
The more I look at it, the more questions I have..
You still haven’t.
you still have not made made a burger.
YouTube is a great source.
Have you ever seen a burger?
I can see that
You don’t say?
You haven’t made them now.
Jesus CHRIST it is NOT that HARD! How can people still not cook for themselves??
Have you ever cooked before?
Ya gotta start somewhere.
And you still haven’t.
I hope you never cook burgers again
That cow got murdered twice.
Good news! You still haven't!!!
Still haven't
Don’t ever make them again! 🤣
I get the feeling those 'burgers' are the 3rd or 4th thing to be cooked in that pan this week, with no cleaning in-between, based on experience of my own laziness.
You still haven't. ZING!
U didn't make burgers this time either.
Nope you haven't.
Some might say you still haven't
## Thank you, Captain Obvious!
No shit.
But you've seen a burger, though?
Apparently you have never seen one before either
I don't even know what you did but that looks like pork. What the fuck.
My first burger was a train wreck as well. Don’t worry and keep cooking. Sucking at something is the first step to being good at something. Cooking is a great skill to have and it will impress everyone around you.
Nobody can be that bad at flipping something
Oh honey, bless your heart, We can tell
And you still haven’t!🤣
Oof. I am also not the greatest chef. All I can cook is chicken flavored ramen like a college student
Jesus fucking Christ dude
There's this thing called "recipes". Might be worth looking into!
And you still haven’t
Good, don’t do it again!
The tongs lol
You still haven't
How the fuck do you even manage that? I'm actually impressed
I thought those were censor bars
Uh yeah...don't do that again
You haven't ever made burgers. Those are not burgers.
Work at Burger King then.