On a package of frozen hamburgers, instructing how to pan fry.
What exactly does this mean? I ask because I’m cooking one now, and I thought it meant until I see juices in the pan, but it went way over the estimated cook time and I didn’t see any, so I’m winging it for now.
I would take that to mean juices noticeably appearing on the surface of the meat.
In my experience, that usually signals the point we’re passing through the medium-rare stage.
Typically when you cook a frozen hamburger, it’ll look frozen on top for a good long while. Eventually though, the patty will thaw some, and juices will begin to be forced upward, and they’ll come through the top and start to make little pools on the top of the burger. Which will still be raw, mind you.
It’s a good indication that the patty’s mostly thawed, and that you can flip it without leaving it raw. Also, depending on the thickness, it may be a somewhat reliable indicator that you’ve cooked the down-side enough to get some good crust on it as well.
Ohh, through the TOP. Okay, makes sense. Like I said, I just winged it, and the inside didn’t look pink, so I just assumed.
Thanks!
I never have very good luck with frozen hamburger patties. I cook them on one side until the top starts to look thawed out, then flip and cook the other side. But even when it looks done (both sides browned) if I stick it with a knife I’ll get a bunch of bloody juice gushing out, which tells me it’s still not done in the middle. I wind up cooking it about twice as long as the package directions.
Frozen hamburger patties are an abomination.
The way you tell if the burger is done is that the juices run clear. If the juices are pink you need to keep cooking if they are clear then the burger is done.
Not for me. I like to make 1/2 pound patties of freshly ground steak. I freeze them for ten minutes, just enough to vacuum seal them. Then cook sous-vide at 120 degrees Fahrenheit for an hour. That gives you a perfect rare burger. I then do a 15 second sear on each side. Serve on a bun.
Yeah, well I like to slaughter my champagne fed Kobi calves with golden butcher knives, use a pepper mill for the finest grind and heat over a vintage Zippo lighter for 13 hours, keeping the burger in constant motion to insure an even sear.
Seriously, it’s very simple and straightforward. The sous vide cooker is even wifi and Bluetooth enabled, so I can tweak my settings from afar.
“Everything is better with Bluetooth.”
-Sheldon Cooper
Sent from my LGLS990 using Tapatalk
You make hamburgers from yard-mowing robots? 
ObPedantry: “Kobe”. From the city and region of Japan in which the distinct variety of wagyu beef is grown.
That is a long time for a hamburger.
How are you getting enough fat by grinding a steak? Do you put spices in the packet while you cook? You must have a really hot pan for a fifteen second sear.
I season the meat when I form the burgers, just salt/pepper/maybe some garlic mince. I put a cast iron pan over high heat for 10 minutes, then pat my burgers dry and SEAR for fifteen seconds (or less). Just to add a bit of char for flavor.
Never had a problem, fat-wise, but we tend to like lean cuts.
