Rookie question here. How do I cook burger patties on a frying

Turn the heat down, idiot

>>9124022
Don't make thick patties. Form wide, thin patties. Medium-high heat to start, sear one side for a minute or two (eye ball it, use judgment based on how thick the patty is), flip to the other side, turn the heat down to medium and finish cooking for another couple of minutes. This will yield a diner-style size patty with crispy seared outside, fully cooked inside.

>>9124034
>>9124034
I thought it was heat up, heat less
And don't forget that resting is part of the cooking process because
>
muh residual heat

>>9124022
Put on med heat. Rub the pan with a light coating of oil. Put 1-2 patties in the pan once hot. Flip them with a few seconds just to get the outside cooked. This will prevent sticking. Now you can let them brown on either side. If you're finding it difficult to get them cooked through without burning the outside, try adding a bit of water to the pan and covering it.

Like other anon said don't be afraid to get the patties pretty thin, you know they will contract and get thicker while they cook.

The type of pan is also important. Different kind of pans release heat differently. But if you're using a ceramic I think that should work fine with the right technique.

>>9124058
Also wipe the pan out with an oil soaked paper towel after each patty to prevent burnt bits from building up.

Thanks guys, I think I'll go buy some ground bee tonight and try out your tips

>>9124022
Stop making four inch thick patties and use common sense.

>>9124466
Will do chef

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313KB, 750x750px

>>9124022
Pit a lid on it, kiddo.

>>9125850
don't do this.

honestly just start with relatively low heat (in this case medium-ish) and build it up until you learn what is the most your pan can handle while producing a good sear without making a mess

also I hope you pre-heat properly

>>9127396
>don't do this
Why not?