I always thaw mine before cooking. That way you can time your cooking so you know the time and temp that works. Besides, it avoids overcooking the outside and undercooking the inside.
It's easier if you use a turner that allows you to hold both sides. This could be tongs or a spatula with one for each side. If the burger stops sizzling and you can easily slide your turner under it, it's done, but rare. You can set a timer, then have a sighted person tell you when the top looks brown after you turn it. Then note the time for future reference. Of course, the thicker the patty, the longer the time. Most frozen burgers are pretty flat, so it shouldn't take much time. Abby -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Holly Anderson Sent: Saturday, September 28, 2013 4:55 AM To: [email protected] Subject: [CnD] burgers Hello all. I have some of those frozen hamburger patties, I"m thinking of cooking them on the stove, I was wondering how to know when to flip them. I know dale has covered this on cooking in the dark before, but I can't remember how he did it now. Also any tips on flipping burgers would be appreciated. I know I asked this about sausage a few weeks ago, but was wondering if things are different for hamburgers. Thanks. Holly _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
