Electric Skillet Setting for Brning Ground Beef
8 Answers viii
Y'all shouldn't demand whatsoever oil when frying a hamburger, simply you definitely need to lower the heat. I fry my hamburgers on Medium-Heat in a stainless skillet. Depending on the size of the patty*, I put the patty into a heated up pan and flip subsequently about six minutes, then flip again after some other 6 minutes, so again later on 2 and then it should exist washed two minutes after. This will make a medium-well burger with a little exterior char, merely notwithstanding juicy and tasty.
*I usually practise near a i/third pound patty and I let the meat marinate in a generous amount of Worcestershire sauce before paw.
answered Apr 18, 2012 at 13:53
Jacob GJacob Chiliad
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I would endeavour frying at a lower temperature. This volition slow the burning of the exterior, just yous'll need to re-appraise how long to fry them to achieve medium-rare doneness.
answered Apr eighteen, 2012 at 13:29
Eli LanseyEli Lansey
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answered May sixteen, 2016 at eleven:23
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As well, is the meat really cold out of the fridge? Yous may want to exit the meat out ten to xv mins to warm up a scrap. Really cold meat will burn or toughen in a skillet.
answered Apr 27, 2012 at eighteen:05
OnepotmealsOnepotmeals
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"Really cold meat will fire"? Very foreign matter to say. First, I can't imagine a mechanism for it to happen, second, I have cooked cold meat without problems. Practice y'all have any sources?
April 27, 2012 at 18:16
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My own feel & Food Channel. Haven't you ever had a steak that was burnt on the exterior and still raw on the within? I couldn't figure out what I was doing wrong, I'd over brown or burn it, but not caramelize, this includes craven. The surface would be stringy, and tough. And so years agone I saw Sarah Moulton, subsequently she said it, information technology was similar the light bulb went off over my caput. I never had a problem since. If I don't accept time to accept the chill off, I popular it in the micro for 10 to xxx secs. That short of time does not change the texture. BTW, I love SM. She has the greatest tips.
Apr 27, 2012 at 20:45
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Now I see what y'all mean. What is depict is heating the meat too speedily. And yes, if your plate is already too hot, the results volition be more pronounced with a colder meat. Just I don't get this problem, probably because I don't utilise a very hot pan for meat.
Apr 27, 2012 at 21:24
To avoid the middle being undercooked, once I sear the exterior of the rissole, I cover the hotplate in foil, just loosely - this creates a picayune oven that the rissoles tin cook through - it also improves the time taken to melt them.
answered May xiv, 2016 at 12:14
I recommend cooking the meat on superlative of an onion slice. You can embrace the pan too, though I don't. Use a clean onion slice each fourth dimension y'all flip the meat over, then it'll never fire and the meat volition be well done.
mech
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answered Feb 2, 2018 at nineteen:25
Combine @Onepotmeals answer (letting the temp of the meat rise before cooking) and @JacobG (lower cooking temp) and you have the approved answer.
Also you said y'all nil fancier than a frying pan--don't stress on that. My best meat cookery has been in my fe frying pan: stove summit and in the oven.
answered May 14, 2016 at 17:29
PaulbPaulb
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Its not the pan temperature, its the oil. You only need plenty oil to cover the bottom of the pan for both sides. When the pan is hot you add the oil, after 30sec to a min add the patty. (Should exist seasoned already). Allow it cook for ii minutes. Earlier the oil cooks all the manner out but is lxxx percent gone flip the patty and add no more than one/8 a cup of water. This will continue the juice in the burger, keep the bottom from burning and is a great exam. Once the water cooks out, flip repeat, and its done. I recommend adding seasoning to the water because the water will wash out the seasoning on the burger.
Stephie♦
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answered May 28, 2020 at v:48
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Source: https://cooking.stackexchange.com/questions/23168/preventing-a-burnt-burger-patty-when-pan-frying
This is the simplest and best reply IMHO. Just make the burgers very thin. This is how chains similar 5 Guys do information technology. They cook quicker and more evenly and will thicken upward as they melt, and still be very juicy. If you lot beginning with a thick burger you're actually cooking kind of a miniature meatloaf, and it is hard not to burn down or overcook it.
May 29, 2020 at fifteen:19