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.