I've managed, through trial-and-error, to learn how to cook regular hamburgers on an electric stove. But recently, I've switched to grass-fed beef (with 25% fat, higher than regular hamburgers), with less-than-stellar results. So, given these conditions:
An Electric stove (Yes, although every cooking book I've seen, thinks you should be cooking with gas - my apartment has an electric stove, so that's what I use.)
U.S. Wellness Meats grass-fed, 75% lean burgers. These are pre-formed, and 25% fat, which is higher than the standard burgers I used to cook. I'm sure the fat content affects cooking - I'm just not sure how.
12" Calphalon non-stick skillet (although I'm wondering if I should replace it, that's a separate issue).
Infrared thermometer - very nice tool, I can't imagine not having one after using it.
What I want to know, is how, using only these resources, to cook a burger that is at least medium-well, if not well-done. So far, I've generally managed to get the outside too cooked, or the inside too pink.
I'd appreciate detailed, step-by-step instructions, if anyone has them. Even the so-called basic cookbooks seem to give just one-liners, for things like hamburgers.
For instance, one situation I don't know what to do about - after about a minute, the burger starts to bow up, so the underside isn't touching the skillet. It's obviously not getting cooked, so now what? I've seen posts saying you shouldn't press down grass-fed burgers. Most of the time, I'll flip it after a minute, so it's flatter. Is that a good method? I have no idea.
Or they say "cook on medium-high heat". Well, my electric stove doesn't have a medium-high setting, it has numbers 1-6. Give me a specific temperature (say, 350F), and I'll use the infrared thermometer to find it.
Update: yes, the hamburgers have thawed out in the refrigerator for a day, and I usually set them out while the stove is heating up. I also have an internal thermometer. As for using an oven - I'd prefer to use only the listed resources (with a skillet), rather than extra items (don't have a cast-iron skillet, don't want to cleanup a baking dish). If there is no other way to cook them well, I'd go with the oven, but I'd rather not.