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Thread: How to over-cook grass-fed beef hamburgers? page 2

  1. #11
    pjgh's Avatar
    pjgh is offline Senior Member
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    Primal Fuel
    I much prefer electric. We moved about 9 months ago and the new place has a gas hob. While I can now use cast iron to my heart's content, I just can't get to grips with how slow and unwieldy gas is. I'll stick with it, though.

    Anyway, electric likes to be extreme - start off the pan at heat 10, then lower to 2-3 for the cooking.

    Don't be tempted to press your burgers as you cook them - you want all the juice in there!

    My method is to have the meat minced and try as hard as possible not to mess up the strands of mince. I carefully divide the meat into quarter pounds, gently collect into a ball and then press flat ... well flat ... since they shrink in size and swell up. Done. That's your burger! Don't add stuff to it - it's meat ... all meat and nothing but meat. THAT's a burger!

    My method: living in the ice age: 100% Beef Burgers

    Flash fry in the hot pan, say, a minute eat side, then go for 3-5 each side with the heat lowered.

  2. #12
    DaniPani's Avatar
    DaniPani is offline Junior Member
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    All of these suggestions are fantastic but another thing you can do to help your burger from "bowing" in the middle if you're making a thick patty is to make a thumb imprint in the center. This will help to ensure even cooking.

  3. #13
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    namelesswonder is offline Moderator
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    In my experience, putting an imprint in the middle helps cook the center of the burger. If my meat bows up, the pan was too hot. People have different methods, I suppose. I usually end up cooking 3-4 minutes per side. And I NEVER make burgers or steak if the meat isn't at room temp. I have to finish in the oven when the meat is cold or it won't cook through at all.
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  4. #14
    bluechip's Avatar
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    Quote Originally Posted by RichMahogany View Post
    Lower the heat. Let the pan get hot. I used to have this problem, because I was being impatient about letting the pan get hot, then keeping the heat way too high. I never turn a burner on the stove past 4 anymore and I don't have this problem or the coconut-oil-splattering-everywhere problem.
    AMEN!! It took me so long to learn this...
    Regards,
    ~ Chris

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