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08-03-2014, 03:28 PM | #1 | |
Mod Team
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Quote:
Here's my question then. If the pan gets hotter than normal pans, you'll obviously get a good sear but how do you finish cooking the burgers through without just burning the outside them?
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08-03-2014, 03:35 PM | #2 | |
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Quote:
Depending on the thickness of your burger and how you like them (I like steaks medium rare, but burgers need to be medium), I put a touch of oil in the pan and get it around 400 degrees (I used an IR thermometer from an auto shop so I don't have to guess). Then put the burgers in, give them a little smash with the back of a spatula to get really good surface contact with the burger and the pan, and don't touch it for 3 minutes. Flip and repeat. Then rest for 3-5 minutes and enjoy. Mine are 5-6 ounce patties, and I've started going a little thicker with them so I can develop a better crust. I don't have my timing down 100 percent on them yet, so I'm still using my Thermapen to ensure temperature accuracy. |
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