>>21611673
>pan too hot

Turn down heat, amigo. Think about the density of the burger. High heat will only affect the outside with minimal impact on the middle

>>21611675
>>21611679
How hot does it need to be? I did the whole test with flicking water on the pan until I got Leidenfrost effect. I have a temperature gun, should I aim for a certain temperature before I put on the oil?

>>21611680
350°f

>>21611673
>cooked them in a pan with olive oil
you don't use oil for burgers.

>>21611689
So right below the smoke point of the oil? OK, I'll try that next time. I guess I should use the center of the pan as a reference, no?
>>21611690
So you just put them on raw? Won't they stick?

>>21611692
>So you just put them on raw? Won't they stick?
burger meat is greasy.

>>21611680
>How hot does it need to be?
That's not a question anyone here can answer about your stovetop specifically, you need to figure it out. How hot? Let it get less hot than you had it before and go from there. Different stovetops cook at different temps at the same dial number and time given to preheat.

>>21611673
Flatten your patty more or turn down your heat. Or both

>>21611673
Cold or nearly frozen burgers stay more rare inside. Did you bring it to room temp before cooking? Or did it go from the fridge right into the pan? How many times did you flip them? Flipping too often, or too early prevents some uninterrupted contact heat.

You can fix underdone burgers from the grill once inside, easily by putting it on a plate and nuking it in the microwave a minute when you goof. Some people even insist it removes carcinogens from the juices.

Lesson is that next time, you pull them out of the fridge earlier, then make sure you wait for a nice even sear before you flip them, say 5-7 minutes a side if same thickness. If you want to do a test cut and it's still rare, don't be afraid to slap a lid on your skillet, esp if laying a cheese slice on the top. I've seen restaurants squirt a bit of liquid seasoning and immediately cover burgers, to steam them inside the lid. It can also deglaze the sear at the same time, so the browned flavor doesn't stick to the flat top grill.

Good luck.

>>21611707
I barely touched them with my spatula.
>>21611707
Nah, they were room temperature and preseasoned (I bought them, didn't make them from minced meat myself). I guess I'll just let them cook for 5 minutes each side next time while I prepare and dice the ingredients (buns, tomatoes, onions, pickles, etc.) Maybe use a meat thermometer to check if they're the right temperature on the inside before I take them off the pan.

>>21611833
It's trial and error in your own pan, own kitchen. You get to know your house more and more. I don't think if cooking for yourself, that it hurts to slice into it and take a peek inside before turning off the burner. I typically slice a finished burger in half the moment I dig into it.

>>21611673
>>21611680
LOL looks like college boy and his science machines can't cook a burger.
>Wtf did I do wrong
Y'a'int had enough of them IQ points when you was born hahahaha.
I can done fix you up but you gotta pay me a TAX of a (You)

>>21611845
You're gay

>>21611673
try cooking two smash burgers instead of a fattie pattie.

>>21611673
>I cooked them in a pan with olive oil for about 3 minutes on each side. Wtf did I do wrong.

Everything. You don't use any oil to cook something like burger meat. It produces plenty of its own fat. If you're going to use a pan, make sure to use a spatula to apply pressure as it cooks, Rather than flipping after a set time, look at the patty. When the bottom half is visibly cooked up through the center (look at the sides), THEN flip it,

>in college for culinary arts
>can't cook burger

>>21611847
Alright ZESTY, calm down, first of all what kind of pan and what kind of ground mix did you use, %fat wise

>>21611884
nobody needs your help