How to cook burgers?

ic1male · 23 Oct 2011 at 13:16

More specifically the thick quarter-pounders.

I never can seem to get it right. They are always black on the outside and pink in the middle. I'm obsessed with things being cooked through so I actually cut it into quarters to make sure all the pink had gone.

I'm guessing I had the heat on the gas stove too high (I did it in the frying pan).

DB_SamX · 23 Oct 2011 at 13:18

Lower the heat.

Moza · 23 Oct 2011 at 13:19

oven for a bit?

ic1male · 23 Oct 2011 at 13:24

Oh! I might try them on the George Foreman grill that is in the back of the cupboard. Totally forgot about it.

placeholder · 23 Oct 2011 at 13:28

Burgers are straighforward to cook. It sounds like you are simply cooking too quickly. Turn the heat down and you'll be sorted.

ic1male · 23 Oct 2011 at 13:29

I'm so used to Chinese wok cooking when you blast everything at super high heat.

~Divine~Wind~ · 23 Oct 2011 at 13:41

Yeah dude try the griller.

Decided to try it myself recently, they cooked really quick, red hot inside and a nicely charred outside

Decided to pop some cheese on them and grill it a bit... Wasnt expecting the cheese to go crispy lightning fast lol

(was monterey jack) was still V nice tho, still juicy but with no excess fat.

Ahleckz · 23 Oct 2011 at 15:09

Heat is far too high, I cook my burgers (I made some last night in fact) on 3 out of 6. Takes about 10 minutes, flip them 3 times.

shroomz · 23 Oct 2011 at 16:48

Flip them every 20-30 seconds like a steak, that way not only do they cook more evenly, they cook faster. Also, turn the heat down and don't forget to let them stand for a few minutes after cooking to cool down, that way they taste much more meaty and juicy

PlacidCasual · 23 Oct 2011 at 17:35

I like a nice high heat to cook the outside and form a crust then in the oven at 140degC or so for 20 minutes to cook through.

A burger made from chuck steak mince will have 20% fat and the oven cooking time will give time for the fat to break down and give some good flavour.

Scam · 23 Oct 2011 at 17:40

I like to leave the heat fairly high for the first bit on each side, then turn it down to a fairly docile temperature. That way you get the slight charring/crust from the first hit of heat but you don't simply burn them. I'm guilty of it a lot, but hotter does not always mean better when cooking! As said it's important to turn them often as well.

jellybeard999 · 23 Oct 2011 at 17:41

shroomz said:
Flip them every 20-30 seconds like a steak, that way not only do they cook more evenly, they cook faster. Also, turn the heat down and don't forget to let them stand for a few minutes after cooking to cool down, that way they taste much more meaty and juicy

I thought steaks should only be turned once, with tongs?

Re burgers, lower the heat and as above they should take around 10 minutes. You could flatten them a little which will make them cook through more quickly.

Glaucus · 23 Oct 2011 at 17:55

jellybeard999 said:
I thought steaks should only be turned once, with tongs?

Re burgers, lower the heat and as above they should take around 10 minutes. You could flatten them a little which will make them cook through more quickly.

Nope, most things flip very often.
Although I can't be bothered with that, lots of effort for limited pay off. Just learn to controll the heat.

When you flip regularly the heat doesn't spike and you get a much more even cooking temp and gives threat time to penetrate whilst not lasting the top layer of meat.

Davepen · 24 Oct 2011 at 12:01

ic1male said:
Oh! I might try them on the George Foreman grill that is in the back of the cupboard. Totally forgot about it.

Wouldn't recommend the Foreman, will drain off all the fat which you really don't want to happen else the burgers will be dry.

Id just suggest lowering the temp a bit.

randomshenans · 24 Oct 2011 at 13:16

Almost as high brow as the "what are your favourite instant noodles" thread. Impressed.

Oblivion · 24 Oct 2011 at 13:17

George Forman works great for burgers and steak.. Healthier too

Davepen · 24 Oct 2011 at 13:21

meh, precious fat....

McPhee · 27 Oct 2011 at 11:23

jellybeard999 said:
I thought steaks should only be turned once, with tongs?

There's two main ways to cook steak well. First you get the pan searing hot (I leave mine on the wok burner for 5-10 minutes before cooking) and pop the steak in, presentation side down. Leave it for 2 minutes. Flip. Leave for a further 2 minutes. This gives a nice char on the outside. You can then either turn the heat down and flip every 30 seconds 'til it's cooked to your liking, or pop it in the oven at around 180. Either way you should get a reasonably even cook through the middle.

Same thing goes with burgers really. If you don't want your meat rare turn the heat right down after searing or pop them in the oven.

Participant · 27 Oct 2011 at 11:45

Cook from room temperature rather than right out of the fridge.

icecold · 27 Oct 2011 at 18:22

Oblivion said:
George Forman works great for burgers and steak.. Healthier too

It is not healthier, and I'm sure you can't cook a steak as well this way.

Burgers done in a pan on a low heat, turning occasionally.

When it's almost cooked, flip a final time, put cheese on top and cover the pan. Perfect melted cheese goodness.

Hungry now... :rolleyes:

How to cook burgers?

Can't type for toffee