Anybody cook their burger patties in the skillet? I am wondering on how best to get the most flavorful result this way, as opposing to grilling with charcoal.
My main problem is getting a good texture out of it. When I grill in the pan I usually end up with a spongy meatloaf kind of texture, which I don't really like. I have started cooking the patties in one skillet, then transferring them to a different skillet to get them crispier.
They tend to be 'purged' of their juices and blood in the skillet and I am unsure what to do with the juice other than throw it out or add it to the meat.
asked byadrawingdude (35)
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on June 19, 2013
at 09:51 PM
Gotta sear the meat to get the crust happening. Hot pan, little bacon grease..... Cast iron works best.
on June 19, 2013
at 10:16 PM
Yes, must sear. If you are using a cast-iron (best) skillet or other oven safe skillet, you can sear the patties on each side at very high heat then transfer to a preheated oven to finish them through the middle.
on June 20, 2013
at 02:10 PM
o_0 I cook my grass-fed ground in a stainless steel skillet on a medium low flame with just a small amount of lard or palm oil in there at the start. It takes at least 4 to 5 minutes a side with a fairly thin patty but it caramelizes a bit at the end and cooks easily to medium-well or well-done. If there's too much liquid in there (is your butcher adding water to grind the meat?) you may want to just pick up the pan and drain it off so you don't end up boiling or poaching your burger.Thicker patties may require flipping a few times. I have really come to prefer this and I no longer think "You must sear!" You really don't need to sear and this treats the grass-fed more gently and shouldn't this result in fewer HCLAs? Also, are you cooking your burger straight from the fridge or are you letting it come up in temp a bit first? This matters with meat quite a lot. Forming your patties and then letting them rest for 15-20 minutes before cooking will be easier to work with.