![]() The FDA recommends cooking all ground beef to 160☏, though we don't suggest cooking it much above that, or it will become dry and not very tasty. 140☏ is medium, 150☏ is medium-well, and over 160☏ is well done. We suggest putting the thermometer into the side of the burger-that way it's less likely to go all the way through the meat and give you a false reading.Īt 120☏, the burger will be rare. To see if your burger is ready, just plunge the thermometer into the center of the burger. By far the safest, easiest, and simplest method is to simply purchase an instant read meat thermometer to be sure the center has reached an appropriate internal temperature.ĭigital meat thermometers are inexpensive, very easy to use, and are handy for a whole variety of foods, from roast chicken to steak. There are three main ways to tell if your hamburger is done. You can always cook your burger a little longer, but there's not much you can do if it becomes overcooked. Either way, the important thing is to be attentive. Otherwise, the patty may start to fall apart.Īfter that, however, you can flip it once and be done, or flip it as often as you like, trying to get both sides to cook and brown evenly. We do recommend letting the patty cook for at least 3 to 4 minutes before giving it a first flip, to give the meat time to sear. Kenji López-Alt did an experiment on how flipping affected cooking, and discovered some good news: You can flip it as much as you like! The theory is that this will somehow prevent the meat from browning properly. You may have read-or had some burger-master try to tell you-that you shouldn't over-flip a burger. ![]() ![]() And all you have to do is flip it when it's ready and take it off the heat when it's done. Not only does this reduce cooking times, but it is more likely to result in a juicier burger, with loads of flavor. For this reason, we recommend cooking at as high a temperature as you safely can. Lower temperatures also mean that the burger will take longer to get that crispy crust on the outside and will be more likely to dry out. It will also take more time if your grill or pan isn't as hot. The thicker the beef patties, the longer they take to cook. It depends on three main variables: how high the heat is, how thick the burger is, and whether you want it rare, medium rare (pink in the center), medium, medium well, or well done. In truth, a burger can take anywhere from just a couple minutes to 10 or even 15 minutes total to fully cook. You may read elsewhere recommendations for grill times of 3 minutes, or 4 minutes, or even just 2 minutes per side, but the fact is that-especially when it comes to handmade burger patties-these are just estimations. This means not over-handling the ground beef, and putting a slight dent in the center of the patty so that it doesn't get too round when it cooks. All you need is salt and pepper, and an understanding of how to form a burger patty so it's not too tough. You don't need a lot of fancy sauce or rubs to grill hamburgers. Lower quality pans and skillets can have hot spots that either burn or undercook your burgers in different areas.$15 at Amazon Credit: Courtesy Amazon Making the burger High-quality skillets will cook all of your burgers evenly. Using a cast iron or other high-quality skillet is key. This will help keep them from drying out. Make sure to pull your hamburgers from the skillet once they are done. The cooking time will vary depending on the thickness of your burgers. This will give your meat time to thaw before it begins cooking. ![]() Just make sure you add additional cooking time for the frozen patties. You can defrost your patties or toss them in the pan frozen. Lightly form your patties to ensure they hold their shape but aren't packed too tight! Cooking from Frozen Otherwise, the cooking times for each patty will vary quite a bit, and you will risk over- or under-cooking.Īlso, make sure to not to press your patties too much, or else they will have a hard, rubbery texture. If you are making your own burger patties, make them all similarly sized.
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