how the fuck do i make medium-rare boigahs? the temp range is 130-140 and when i get around to eating them (typically after 15+ minutes since i'm cooking multiple ones) they're always well-done. does ground beef really cook that much after taken off the burner? do i have to take them off at ~110 if i'm going to let them rest?
>>22062190You answered your own question
>>22062190How are you cooking them and at what temp? Smash or thick?
>>22062190>thicker burgers>sear until it looks right>130 and rest covered a few minutes
>>22063031cooking on stainless steel ~3.5/10 on an electric stove. thick but not as thick as the OP i found, always 1/4 pound each. i just cooked them again yesterday, took them off at ~110 and they were STILL well-done when i ate them albeit a little more juicier so i think i'm close to the ideal temp to take them off. i'm just honestly shocked how much ground beef still cooks when taken off the burner. i don't know how i never noticed it before.
