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

[pjgh]

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.

[DaniPani]

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.

[namelesswonder]

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.