How do you cook burgers??

[SorryImNotCreative]

Sadly we don’t have a bbq at the moment, but I managed to pick up some beef burgers this morning for tea. I’m not a bad cook but I never seem to be able to get burgers quite right!

I usually fry them in a griddle pan, but they sometimes end up a bit too charred on the outside and too rare on the inside.

How do you cook them perfectly? Please include temperatures and timings as I’d like to get them perfect

We always cook them in the oven, on a grill thing so the fat drips down onto the pan. Takes about 20-25 mins from frozen for 1/4lb ones.

We have also taken to oven cooking them these days

I grill them, turn once, no dramas.

In a frying pan on the hob on a medium high heat (my hob goes 1-6 so burgers go on at 4) for 10-12 mins each side depending on thickness.

George does them very quickly and gets rid of all the grease.

Grill them on medium, turn them once, probably about six minutes each side.

I did some quite thick beef and chorizo burgers the other day, heavy frying pan, hot, five minutes each side, they could have done with slightly less time.

on medium-high heat... once browned, I put a saucepan lid over them, to cook through quicker without getting too charred on the outside. Not sure on timings TBH

I make my own. It’s very quick and easy.

Hot griddle pan (flat side) on the hob. Make 50g balls of mince. To cook, put a ball of mince on the hot surface and squash it really thin with a steal iron. Salt the patty. Flip after about 30s and stick a cheese slice on top. It’ll only take a few more seconds and it’ll be cooked through. You can stack 2 (or 3) in a bun to make a burger with a decent proportion of meat to bread.

Thanks for the suggestions! I have tried making my own before but I’ve only ever tried making big, thick burgers and they never seem to stick together properly.

Oven cooking sounds a lot less hassle I hate cleaning the hob after frying them.

Oven with foil underneath.
BBQ holds no attractions for me as I end up as chief washer upper!

@SorryImNotCreative The smash burger technique is quick (a minute each max) and my hob doesn’t end up covered in stuff. I don’t use any oil at all. There’s enough fat in the mince (I use 12%).

Charred and a bit pink is exactly how i would like them so i cant see a problem! If you do follow the oven or grill advice you could end up with a very dry gritty kinda burger. I would say deffo don't grill as all the moisture runs out - oven cooked could work if tje burger isnt on a rack thing. Or you could just turn the hob down a little so your frying pan is not as hot.