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Don't put them in the oven. There's no baking supposed to be going on. You're pan-frying the meat. Heat the grill pan to moderately hot. You'll want to see grill marks in the finished patties. You're not making meatballs here. Do not put a ball in the grill pan and smash it down into a patty. You'll want to avoid handling the patties as much as ...


There was some more of the same minced meat. I did a few trials yesterday to try the comments here. I used both iron grill and granite pan. And in my experiment with a granite pan, I was able to observe the reason better. First of all, I did not apply any olive oil to the patties. When I put the hamburger patty in the pan that I had preheated, a serious oil ...


You did everything right except you overcooked your burgers. Those are relatively thin patties, they won't take 7 minutes a side on high heat, that is what caused that hard crust. I'd be cooking them 3 minutes a side at most. A small thing but I'd suggest you replace olive oil with corn, sunflower or another high temperature oil. Olive oil will smoke at a ...


These could be proteins precipitated from the meat and denatured resulting in coagulation on the surface of your grill by the heat of cooking. These come out of the juices that run when cooking meat. Denatured proteins are generally insoluble, and are fairly difficult to remove (think cooked egg when it sticks to a surface). The insolubility accounts for ...


Not sure anyone would be able to tell you definitively, but, if you add water after each use, my guess would be minerals from your water.


Putting food you'd like to cook in the oven or broiler is just not the same as it being grilled over an open flame. There's something called a kitchen stove grill that you can use to place over your stove's burner. It uses induction heat transfer and is as close to indoor grilling you can get. They sell them in many retail stores.

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