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How to get my burger that perfect doneness


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How to get my burger that perfect doneness

pastry634 | Jul 20, 2009 05:44 AM

Hello all. For the past several weeks, I have been trying to perfect doing a burger on the stove top in a pan. The patty is a little over 8 ounces of hand-formed 80/20 ground chuck. All that is mixed within the burger is a little salt and pepper, and a little more seasoned on the outside of the patty. I have my burner on as high as it will go, and I try to do about 3-4 minutes on each side. What inevitably happens is the be burger's outsides look beautiful, with a nice char on both sides, but the insides (I used a small thermometer the last time) remains raw. As I wait for the center to get to medium rare (I'm aiming for about 128-130 F), the outer areas of the burger exceed well into the well-done zone. How to I get the a uniform pink/red burger? I've read that I should just sear the outside of the burger to get a nice char and then stick it in the oven (some also say broiler, too). If so, how long and at what temperature? Help me with my over-done burger blues :(

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