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.
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.
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.
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But the mashers...they shouldn't be allowed to play to with fire.
http://thesolitarycook.wordpress.com/2012/05/13/saturday-sandwich-bison-burger-oven-roasted-potatoes/