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Old 06-26-2018, 10:37 AM   #11
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When I form patties, I do it between plastic wrap. No stick and you can press and shape.
I sometimes make a hole in the center of the patty to speed up cooking time.
At minimum, I indent the burger in the middle to offset the inevitable pot belly that results.
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Old 06-26-2018, 10:42 AM   #12
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Fast food restaurants that fry up patties don't let them fry for too long .

I'll keep on trying to replicate Wendy's and McDonalds. Fast and ready, not slow cooked..
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Old 06-27-2018, 07:07 AM   #13
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[QUOTE=Caslon;1553510]I suppose lowering the temp will do. I though that you were supposed to first fry each side of the patty at high temp to seal in the juices. I'll lower the pan temperature after sealing in the juices. Fast food places don't cook their patties long. I'm trying to do the same.

P.S. I tried thawing and not thawing out the patties before pan frying them. The inside is still a bit reddish afterwards. The outside was as crusty as I wanted it to get, before adding the cheese to melt on. I'm not concerned about the patty being undercooked for safety reasons, it's just that I find the burger is more flavorful when it's cooked thoroughly, rather than partially raw in the middle. I'll get there. [/QUOTE
If I'd minced my own meat for the burgers immediately before forming & cooking them I probably wouldn't worry about the inner being pink/red (I'm probably descended from vampires ) but if I'd bought the mince or the ready-made burgers I'd be more careful to cook them thoroughly.
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Old 06-27-2018, 07:22 AM   #14
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Quote:
Originally Posted by Caslon View Post
Fast food restaurants that fry up patties don't let them fry for too long .

I'll keep on trying to replicate Wendy's and McDonalds. Fast and ready, not slow cooked..
Try putting a lid on the pan when you start cooking the burger and finish the burger at high heat with the lid removed from the pan. The lid will help the burger to cook from both sides by trapping the heat in the pan.

or maybe just call Uber Eats when you need a fast food burger.
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Old 06-27-2018, 09:27 AM   #15
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After forming the burger patty, I push an indent in the middle, almost like a donut hole, not all the way through. The burger cooks flat and you don't get a hump in the center. The burger seems to cook evenly throughout too.
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Old 06-28-2018, 03:53 AM   #16
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Quote:
Originally Posted by Caslon View Post
Fast food restaurants that fry up patties don't let them fry for too long .

I'll keep on trying to replicate Wendy's and McDonalds. Fast and ready, not slow cooked..
Maybe the weight they use is hot and it helps cook the meat from both sides at once.
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Old 06-28-2018, 05:44 AM   #17
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You have to remember that fast food burgers are paper thin, some use panini type fryers that fry on both sides at the same time, and the patties themselves are processed by machines to let the heat permeate through the meat quicker for faster cooking.. nothing like the home made patties we make or cook at home..a completely different animal..even the meat may be from a completely different animal..who knows?:p
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Old 06-28-2018, 05:45 AM   #18
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Quote:
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Fast food restaurants that fry up patties don't let them fry for too long .

I'll keep on trying to replicate Wendy's and McDonalds. Fast and ready, not slow cooked..
McDonalds uses a 2 sided grill. It cooks the top and bottom at the same time. From frozen to done is 42 seconds.
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Old 06-28-2018, 09:33 AM   #19
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If you have a Griddler or George Foreman grill, you can cook thin burgers in about a minute. I sometimes use my griddler to cook a half pound burger that's fairly thick and it takes about 3.5 minutes.
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Old 06-28-2018, 11:46 AM   #20
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Maybe these fully cooked frozen beef patties from Ball Park would get you closer to your goal.

https://www.ballparkbrand.com/pattie...e-grilled-beef
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