All 68 dishes / Burger patty
Two things decide it, and none of them is on the clock. Answer them and the time below is yours.
Rest it a minute, and check 71°C / 160°F at the centre. Cheese goes on now if it is going on.
Grinding mixes the surface through the patty, so a rare burger carries risk a rare steak does not. Worth it only with meat you trust, ground the same day.
| How thick is the patty? | How do you want it? | Time |
|---|---|---|
| Thin / smash (1 cm) | Medium-rare | 3:20 |
| Thin / smash (1 cm) | Medium | 4:25 |
| Thin / smash (1 cm) | Medium-well | 5:15 |
| Thin / smash (1 cm) | Well done | 6:15 |
| Medium (2 cm) | Medium-rare | 5:15 |
| Medium (2 cm) | Medium | 7:00 |
| Medium (2 cm) | Medium-well | 8:30 |
| Medium (2 cm) | Well done | 9:45 |
| Pub-style (3 cm) | Medium-rare | 7:30 |
| Pub-style (3 cm) | Medium | 10:00 |
| Pub-style (3 cm) | Medium-well | 12:00 |
| Pub-style (3 cm) | Well done | 14:00 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.