Pan-Seared Burgers: Timing Secrets

Cooking burgers in a pan is a quick and easy way to get great results. It's a versatile method, too, as you can make your burgers to your preferred level of doneness, from medium-rare to well-done.

The key to success is getting your pan hot before adding the burgers. You should also avoid pressing down on them with a spatula, as this will cause the juices to leak out and create a drier patty.

The ideal cooking time for a medium-rare burger

A medium-rare burger is a great option for those who want their meat slightly undercooked but still warm in the centre. The cooking time for a medium-rare burger will depend on the method used, the type of pan or grill, and the thickness of the patty. Here is a guide to help you achieve the perfect medium-rare burger.

Grilling a medium-rare burger

If you are grilling your burger, the ideal cooking time for a medium-rare burger is around 6 to 7 minutes in total. This will result in a burger with a slightly red centre and a firmer texture than a rare burger. The internal temperature of a medium-rare burger should be between 130 and 135°F.

Pan-frying a medium-rare burger

For a medium-rare burger with a red centre, cook your patty in a pan for about 6 minutes. The internal temperature should reach between 130 and 135°F. Make sure your pan is hot and smoking before adding the patty, and cook for 3 to 4 minutes on each side.

Tips for the perfect medium-rare burger

• Use high-quality beef with a fat content of around 20%.
• Form the patties gently without overworking the meat, and create a dimple in the centre to prevent the burger from puffing up.
• Season the patties with salt and pepper just before cooking.
• Use a cast-iron skillet for even heat distribution and a delicious caramelized sear on your patties.
• Use a wide, thin spatula to flip your burgers without messing up the crust that forms.
• An instant-read thermometer is the best way to check if your burgers are cooked to perfection.

The ideal cooking time for a medium burger

A medium burger is a great option for those who like their meat cooked through but still juicy. To achieve this, your burger should have a slightly pink tinge in the middle, with an internal temperature of 140-145°F.

To cook the perfect medium burger on a stovetop, you'll need to heat a cast-iron skillet or stainless-steel frying pan over medium-high heat. Form your beef patties to about 1-inch thick, and make a small indentation in the centre of the patty with your thumb—this will help the meat cook evenly and prevent it from shrinking.

When your pan is hot, place the patties in and leave some space between them. Season generously with salt and pepper, and cook for 3-4 minutes. Then, flip the burgers and cook for another 3-4 minutes. If you're making cheeseburgers, add a slice of cheese after flipping and cover the pan to melt the cheese.

A medium burger should take around 7-8 minutes in total to cook. You can use an instant-read meat thermometer to check that the internal temperature is 140-145°F.

The ideal cooking time for a medium-well burger

A medium-well burger is one that has little to no pink in the centre. It should be cooked to an internal temperature of between 150 and 155°Fahrenheit.

To achieve this, you should cook your burger for around 10 minutes in total, flipping it once after 5 minutes.

If you are cooking your burger on a grill, set the temperature to high heat and give it a few minutes to warm up. If you are cooking on a stovetop, use a flat pan over medium-high heat. The patties should sizzle when they hit the pan, and you should see a nice dark, golden-brown sear on the underside when you flip them.

If you are cooking your burger in a pan, you can add a pat of butter to the pan and swirl it around to ensure the patty doesn't stick and to give it a nice sear.

To check the temperature of your burger, use an instant-read thermometer. Poke it into the middle of the burger and you'll know the temperature within seconds.

The ideal cooking time for a well-done burger

A well-done burger is cooked all the way through, with very little pink left in the middle. To achieve this, your burger needs to reach an internal temperature of 160°F (60°C).

Choosing the right beef

The best ground beef for burgers is 80% lean and 20% fat. This ratio keeps the patties moist and prevents them from drying out and becoming crumbly. If you can't find 80/20 beef, don't go for anything leaner than 85/15.

Preparing the meat

When forming the patties, handle the meat as little as possible to prevent the burgers from becoming tough and dense. Use your thumb to press a small indentation into the centre of each patty to improve airflow and stop the meat from shrinking as it cooks.

Cooking the burgers

Use a cast-iron skillet or stainless-steel frying pan for the best results. Preheat the pan over medium-high heat, then add a small amount of butter or oil. When the pan is hot, place the patties inside, leaving a little space between each one.

For a well-done burger, cook the patties for 9-10 minutes in total, flipping them once after about 4-5 minutes. The second side will take slightly less time to cook than the first. You can check if your burgers are done by inserting an instant-read meat thermometer into the centre of the patty.

Serving

Remove the burgers from the pan and let them rest for 5-10 minutes before serving. This will give the meat time to reabsorb its juices, resulting in a juicier burger.

The best way to prevent overcooking

Overcooking burgers is a common problem, but there are several techniques you can use to avoid it. Here are some tips to ensure your burgers are cooked to perfection:

Choose the Right Meat and Fat Ratio

Select ground beef with a higher fat content, ideally around 80% lean meat and 20% fat. This will keep your burgers juicy even after grilling. If you can't find ground beef with this exact ratio, don't go for anything leaner than 85%. You can also experiment with custom blends of ground meats like chuck, sirloin, and brisket to fine-tune the fat content and taste.

Handle the Meat Gently

When shaping your patties, handle the meat as little as possible to avoid compacting it. Overworking the meat will result in dense and dry patties. Break off big fist-sized chunks of ground beef and gently press them into rough patties. Don't worry if the edges look a little lumpy or have cracks—this will help create a tender burger.

Make a Dimple in the Center

Use your thumb to make a small indentation or "dimple" in the center of each patty. This will prevent the patties from shrinking and doming up in the middle during cooking, ensuring even cooking.

Chill the Patties Before Cooking

Place your shaped patties in the refrigerator for about 30 minutes before grilling. Chilling will help the meat hold its shape and reduce the likelihood of sticking to the grill or pan.

Preheat Your Cooking Surface

Whether you're using a grill or a pan, make sure it's properly preheated before adding your patties. This will help create a desirable crust and reduce the chances of sticking. For a grill, preheat for about 10-15 minutes. For a pan, wait until it's almost smoking before adding the patties.

Don't Move the Patties Right Away

Once you've placed your patties on the cooking surface, exercise patience. Don't move or flip them right away. This allows a crust to form, reducing the chances of sticking. Wait a few minutes before flipping for the best results.

Use a Thermometer

The best way to ensure your burgers are cooked perfectly is to use an instant-read meat thermometer. Insert it into the center of the burger to get an accurate temperature reading. For a medium-rare burger, aim for 130-135°F; for medium, 140-145°F; for medium-well, 150-155°F; and for well-done, 160-165°F.

Rest the Burgers After Cooking

Remember that the burgers will continue to cook a little even after they're off the heat. So, remove them from the heat source when they're about five to ten degrees away from your desired temperature. Allow the burgers to rest for a couple of minutes before serving to let the juices redistribute and prevent the bun from getting soggy.

Don't Press Down on the Burgers

Resist the urge to press down on the burgers while they're cooking. This will only squeeze out their juices, making them dry and flavorless. Simply place the burgers on the cooking surface and flip them once during the cooking process.

By following these tips, you'll be well on your way to preventing overcooked burgers and enjoying juicy, flavorful, and perfectly cooked patties every time.

Frequently asked questions