I cooked a burger on the stovetop for 18 minutes, 9 minutes on one side and 9 minutes on the other side. However, when I cut it open, it was mostly pink and bloody on the inside even though I expected it to be a well done burger. Is it possible for a well done burger to be bloody and pink on the inside?
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All about internal temperature. If the inside is bloody then clearly it wasn't hot enough.
Also what's up with you posting about food?
You cooked a burger for 18 minutes and it didn't cook? Turn up the heat or don't make your burgers so thick.
Shoot for about one-inch thick burgers. I like 1/3 lb for a burger personally, but do whatever you like. Turn your burner on medium-high heat with a little olive oil in the pan. Let this heat up and get a shimmer. Place your burger down and DONT touch it – the more you mess with burgers, the less juicy. For well done, I would shoot for around 5 min on the first side (you should see the brown on the sides start to creep up) then flip it. Add a quick splash of water and cover the skillet. The water allows for the burger to cook more evenly. Cook again for 5 min and place on burger bun. Let it sit for two minutes so the juices don't drain out when you bite into it.
Lots of cooking threads lately eh? If you aren't a troll, why don't you invest in a food thermometer? In general cooking time/judgment is quite reliable if you have common sense and sufficient experience, but if you're consistently paranoid then that's the next best thing.
For burgers, if it's minced (and not done so freshly) then aim to be as well done as possible. In most countries medium rare mince burgers aren't a thing. If it's a steak then not much to worry about.
I don’t know wtf you did to cook a burger for nearly 20 mins and still have it pink inside! Do not eat pink mince meat ffs. The pink burgers on the continent are steak hache ie chopped prime steak fashioned in a patty.
Do you cook without gas or what? Some 50°C max grill? Well done means grey and dry, nor red and bloody, buddy.
Gas stove
I like it RAW Black on the outside, pink on the inside Not talking about burgers
Are you talking about POUNDING portuguese WATERDOGS? They´re BLACK...
First, it's not blood, it's myoglobin. Second, did you cook this thing in a toaster oven or something? 18 minutes and still running red in the middle? Third, check youtube for cooking lesson videos they've got tons of great ones. Binging With Babish is the shit.
It was on top of a gas stove the whole time
You are not letting your meat rest before cooking properly.
You need your meat to resting out of the fridge about 30 min-1 hour depending on the cut. The reason is so your meat cooks evenly, which it is not doing right now.
For a burger you can set the stove to medium/medium high with a little oil in the pan. Make sure you let the pan heat up with the oil for at least 10 minutes. Then "throw" the burgers on, don't flip for 4 minutes, or until the burger easily can detach from the pan without force. This is the malliard reaction and ensures you have a crust on your meat. Do the same for the other side.
DOn't crowd the pan. You shoudl have 1-2 inches of space between meats on the pan.
I would make burgers anywhere from 4oz to 8oz, definately no more than 1-inch thick.
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