You could mold them and smash them more with the top of that press thing in the pan. Loads of pressure. Plasterer's tool and rigid wallpaper scraper from DIY store a good bet like dude in video.

Bacon and cheese burger with tonkatsu sauce.

Air fried!

Thanks, I've just had it stuffed.

What's the other 80%?

pantyfire wrote:

It's essentially 5 guys burgers.
At home. Whoop.

For added home burger authenticity wrap them up in foil.

That might be the answer to my search for a soft bun.

Kara_Jane_Adams wrote:

For added home burger authenticity wrap them up in foil.

I always wrap my burgers in tin foil, the residual steam softens the bun and gets the cheese to just the right melty consistency.

I'm loathe to mention them in this thread and expect backlash, but this sums up my major issue with McDonalds now cooking to order (there are other issues with McDonald's as an entity obviously). A dirty horrible double cheeseburger really benefited from 3-8 minutes (I'm sure there's an exact figure in there somewhere) under the salamander, it got the cheese all melted and made the thing stick together properly. Nowadays cheese is cold, burger sucks, looking like the images is a bad thing

Andy wrote:

At the risk of causing a nomenclature kerfuffle around soft bread rolls, don’t you have softies or ‘baby soft’ rolls?

If we do they have another name.

Kow wrote:

Andy wrote:

Air-fryers still use a small amount of oil, don’t they? Do they cause a smell the same way as deep fat fryers?

If you don't wash them occasionally, they build up grease in the base and can smell like typical fryers. Otherwise they're fairly nose friendly.

You don't HAVE to use oil with things like oven chips but then they have oil on the chips apparently, to help them brown.

Kow is right they don't smell anywhere near as much as normal fryers but the oil will aerosol a little when it's working so they do smell a little.

Edit

I've reheated things like spring rolls and other fried Chinese dim sum bits before without any oil at all and they turn out great.

cockbeard wrote:

Kara_Jane_Adams wrote:

For added home burger authenticity wrap them up in foil.

I always wrap my burgers in tin foil, the residual steam softens the bun and gets the cheese to just the right melty consistency.

I'm loathe to mention them in this thread and expect backlash, but this sums up my major issue with McDonalds now cooking to order (there are other issues with McDonald's as an entity obviously). A dirty horrible double cheeseburger really benefited from 3-8 minutes (I'm sure there's an exact figure in there somewhere) under the salamander, it got the cheese all melted and made the thing stick together properly. Nowadays cheese is cold, burger sucks, looking like the images is a bad thing

10 minutes max in the chute. Burger King actually ping the meat patty and cheese in the microwave for 15 seconds to get it melty.

Any burger that has lettuce on it really suffers from time in the chute.

I've never been a fan of Burger King, too many shit experiences, they seem to be very hit and miss with their quality control.

Opposite for me, can't stand McDonald's.

They can't even get it on the East coast but.

Mold meat around cheese like a scotch egg before molding more cheese around the meat. Keep russian-dolling it until it's the size of a football and then deep fry it.