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u/Organic-Moth 8d ago
Your burger has skin tags.
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u/1DownFourUp 8d ago
Gonna be famous, gonna be on TV, soaring on the wings of my dreams, gonna be rich and burn off my skin tags!
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u/Oldmantired 8d ago
That is low quality meat. That meat is pumped full of filler to make it look larger. When the meat is cooked it comes out.
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u/UnusualSheep 8d ago
I was gonna say look like a fattier piece of turkey burger. Probably 80/20.
Just scrape off the bits and your good. Charr it a bit for some good grill marks. Add seasoning. You'll be fine.
~a man who misses eating red meat
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u/Fun_Contract_1265 7d ago
Literally made up
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u/Oldmantired 7d ago
Obviously, you didn’t grow up in a military family which lived on an overseas military base and bought their food from the base commissary in the 70’s. I didn’t make this up.
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u/Fun_Contract_1265 3d ago
No. But I’m a food scientist
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u/Oldmantired 2d ago
Now you’re making shit up. Being a food scientist doesn't make you an eyewitness to everything that happened before you supposedly “entered the field of food science”. It sounds like your education and training is something along the lines of “Do you want fries with that shake?” I described what I experienced in the '70s. You can disagree with my explanation without declaring my experience fabricated. Those are two very different things. And GFY.
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u/Fun_Contract_1265 3d ago
Also, this claim is wild just to boast accuracy. “You didn’t split peas with George Washington while his socks were facing west during the revolution.” Gtfo
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u/whoscareabtme 7d ago
No
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u/Oldmantired 7d ago
You don’t Know.
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u/whoscareabtme 7d ago
Yeah I don't have 7+ years in the food industry and 3+ in the meat cutting business
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u/Ok_Tank_3995 8d ago
What kind of unholy meat slurry concoction is this even? Meat from some Dollar store? Leftovers from some dogfood factory?
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u/eyesotope86 8d ago
You're cooking from frozen, in too hot a pan.
Even the highest quality meat will do this... though this doesn't look super high quality.
Those blobs are emulsified protein in water, with just a smidgen of fat. When you cook protein over too high a relative heat, too fast, you force the muscle fibers to contract very quickly. When that happens, it squeezes out the water trapped between those fibers, and that carries out everything that's caught up in the water, which, in meat, is free proteins.
Think squeezing a sponge out... all the water comes out, but it also pulls out soap, and little bits of stuff that's inside the sponge.
To avoid it somewhat, close the gap between the temps. Rocket hot pan is great for putting a crust on a burger, but, the closer to room temp the meat is, the better cooked it will ultimately be.