New answers tagged hamburgers
I learn this from my dad, who was a Chinese chef. You have to trap the moisture inside by coating the outer layer with flour. Fry the burger in plenty of oil until a crust on the outside forms. Then turn the heat low and cook slow until the inside is done.
On the grill, most of the heat will be coming from underneath the burgers (you already knew this) Having a gap between them will let air flow between them and increase the temperature around the meat. If they are touching, the airflow will be hindered and you won't get even cooking. When the burgers are all squashed together, you're effectively cooking ...
Not sure if this is an option for you but if the goal is to reduce the smoke inside the house, you could use a grill outside. Either on a side burner or on the grill itself is something I have done. Then either bring it back inside to finish it in the oven or just keep it in the grill at a lower temp.
Do make sure you are using a high quality refined oil that is good for high temperature cooking, and has a high smoke point. Grapeseed is nearly ideal, although it can be expensive. I have heard good things about avacado oil, but haven't tried it personally. You might wish to oil the meat rather than the pan, so that you are not getting smoke from oil ...
Top 50 recent answers are included