I have a question about the recipe "Classic Diner Burger" from thirschfeld. Very juicy burger that unfortunately I overcooked. How long should it take in the oven to get to medium rare?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
pierino is a trusted source on General Cooking and Tough Love.
The second worst place to cook a "diner" burger is in the oven. The very worst is one of those outdoor "sun ovens". The optimum place is outside on a grill. Second best is on your cooktop using either a griddle or a skillet. And don't be a flipper! Burgers and steaks should be turned only once. And have a Thermapen handy to check it for your desired degree of doneness.
Check Serious Eats Burger Lab. Kenji suggests flipping a burger every 15 seconds. Personally, I use a cast iron skillet and follow Kenji's rules re: seasoning, cooking and flipping and have great results every time.
I associate frantic burger flipping with hyperactive 20-somethings who feel obligated to make it look like they're cooking---or at least doing something. If you do this you will lose the lovely grill marks which score the outsides of the burger.
So many factors; how thick, what temperature, etc., besides Pierino's note...do invest in a good instant read thermometer and remember the meat still continues to "cook" after it is off the heat and resting.
Cynthia is a trusted source on Bread/Baking.
Here is how I cook any burger, not just bison:
Sam is a trusted home cook.
I can put up with the flippers...as been mentioned it's not flipping is more 'romance' than science.
But the mashers...they shouldn't be allowed to play to with fire.
Please enter a valid email address.
Well played. You deserve a cookie.
And how to plan your own menu!
Community Members' Spring Menus
The Scrappy Baking Trick That Takes the Cake (Well, Pie!)
$50 & Under Gifts (Mom-Style)
Springy Asparagus Pesto
Off-the-Beaten-Path Picks for Mom