So when I cook the burger patties on a frying pan (I lack fancier methods of cooking them), the bottom tends to get burnt pretty black. Yet when I bite into the burger, you can see that it's only a thin layer of burntness outside, but the inside was medium-rare.
Is there a way to prevent them from being burnt too dark? I'm not sure if eating too much burnt stuff is good for the body. Perhaps it's a different oil that I must use? (I'm using canola oil atm).
Best Answer
You shouldn't need any oil when frying a hamburger, but 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 after about 6 minutes, then flip again after another 6 minutes, then again after 2 and then it should be done 2 minutes later. This will make a medium-well burger with a little exterior char, but still juicy and tasty.
*I usually do about a 1/3rd pound patty and I let the meat marinate in a generous amount of Worcestershire sauce before hand.