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Old 02-13-2009, 09:09 AM   #1
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Help with cooking a hamburger on the stove, please.

For some reason, my hamburgers never turn out as good as I want them too. I like for them to be completely done on the inside, and sometimes I get them too brown on the outside because of that. Help, please.
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Old 02-13-2009, 09:44 AM   #2
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Thanks, Gary! I never covered mine, and I think that'll do the trick!
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Old 02-13-2009, 10:32 AM   #3
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Covering is a great idea, Gary..It really helps keep the heat in the whole pan..not just the bottom..
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Old 02-13-2009, 12:53 PM   #4
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Hi Y'all
.....an LCF "oldie" popping in here ...to mention a trick I use:
If your burger patties are thick, use your thumb to make a slight indentation in the center of both sides before frying...a tip I picked up from the Food Channel.
And YUP, as Gary says, I cover for the last few minutes.
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Old 02-13-2009, 12:57 PM   #5
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All great tips are appreciated!
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Old 02-13-2009, 07:24 PM   #6
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Quote:
Originally Posted by shawneesioux View Post
Hi Y'all
.....an LCF "oldie" popping in here ...to mention a trick I use:
If your burger patties are thick, use your thumb to make a slight indentation in the center of both sides before frying...a tip I picked up from the Food Channel.
And YUP, as Gary says, I cover for the last few minutes.
Slight Threadjack here: Nice to see you around again Shawnee.
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Old 02-14-2009, 10:47 AM   #7
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I cover also - but for the beginning 10 minutes and then I take the lid off, turn up the heat and let them brown - then add cheese and turn the stove off and cover again so the cheese will fully melt...
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Old 02-14-2009, 12:58 PM   #8
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I also indent the middle of the patty except I go all the way thru so it looks like a donut. The hole is only about a half inch wide or less. I hate pink in the middle and this works great.
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Old 02-14-2009, 01:50 PM   #9
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Tea Cup

I like your "donut" idea for my burger, 'cause I'm not a fan of ''pink" centers either...and will still make DH's with just the small indents, as he does like a hint of medium-rare.

t/j reply: ...Hi Nigel
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Old 02-18-2009, 05:07 PM   #10
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Try cooking them at a lower temperature? The outside is getting "burned" before the inside is getting cooked. A lower temp should take care of that.
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Old 02-20-2009, 08:32 AM   #11
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Making them shallower in the middle helps for any burger, because they seem to swell up some there - at least that's what I heard Rachael Ray say. =]
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Old 02-20-2009, 10:01 AM   #12
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Thanks for these tips; I really want to learn how to judge doneness by pressing meat with finger or thumb. The trouble is I have no one to teach me except me. (If I ever had to spend most of day making hamburgers/ grilling meats, I reckon it would probably be fairly easy to figure it out...)
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Old 02-20-2009, 01:47 PM   #13
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All good tips. I'd also recommend an instant read thermometer. Probe from the side to the middle of the burger. 160 is completely done.
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