There are many ways to cook a burger patty. I prefer a patty with a crust, so that’s what I’ll outline.
A burger patty cooks for its crust. The surface has to be hot enough to brown the meat before the thin patty overcooks, so the pan is hotter than for almost anything else, and the patty stays still until it’s ready to flip. Done is medium to medium-well, never tough.
The variables
- Heat. A heavy pan, cast iron, or flat-top, heated through on medium-low and turned up to medium-high just before cooking. About 220°C (425°F) at the surface.
- Fat. A little oil in the pan. The patty adds its own as it renders.
- Flips. As many as you want, but I do two or three. Ignore anyone who says it needs only a single flip.
- Cheese. On the patty after the flip, a minute or so before it comes off.
- Seasoning. On the surface, in the pan or as it comes off (see Seasoning burgers).
Options
| Option | Pick it when | How |
|---|---|---|
| Smash | Fresh, cold meatballs; you want the most crust | Season the ball, then smash it to 3–6 mm (⅛–¼ inch) with a spatula or press, with parchment between to stop sticking. Leave it until liquid pools on top, then flip once. |
| Griddle from frozen | Pressed, frozen patties | Peel off the top parchment, flip the patty onto the pan, peel off the bottom sheet. Cook until well browned, 2–3 minutes; flip; another minute. A bacon press helps them brown. |
| Grill | Wide, thin patties; you want char and smoke | Over a hot flame, flipped once. The fat drips away, so you get char instead of a fried crust. Move the patty off a flare-up before it blackens. |
| Reverse sear | Thick patties | Cook gently first, then sear (see Reverse cooking: reverse sear and water frying). |
Pre-smashed frozen patties work fine on high heat with a bacon press. Fresh patties still come out slightly better.
How it fails
- Grey, steamed patty: the pan wasn’t hot enough, or too many patties went in at once and cooled it. Keep the pan hot between patties.
- Burnt outside, raw middle: the patty is too thick for the heat. Press it thinner, or cook it gently first.
- Tough: overcooked. A thin patty only needs a few minutes.
Safety
Ground beef is safe at 71°C (160°F) in the centre, which is past medium-well. A thin patty is difficult to undercook unless it starts from frozen (see Food safety: time and temperature).
Recipes
White Spot burger (smash), McDouble (from frozen), and Turkey burgers (pressed, from frozen).