[Fire Me Boy!]

Originally Posted by lewdog

I love burgers with a crust so I will try that.

Here's my question then. If the pan gets hotter than normal pans, you'll obviously get a good sear but how do you finish cooking the burgers through without just burning the outside them?

I never have a problem with cooking them 100 percent in the pan, and I rarely ever go over medium high on my stovetop with the cast iron. With the iron's heat retention, you don't need to get it as hot (you can if all you're trying to do is a fast sear with something like sous vide). They end up darkly browned, but not burned.

Depending on the thickness of your burger and how you like them (I like steaks medium rare, but burgers need to be medium), I put a touch of oil in the pan and get it around 400 degrees (I used an IR thermometer from an auto shop so I don't have to guess). Then put the burgers in, give them a little smash with the back of a spatula to get really good surface contact with the burger and the pan, and don't touch it for 3 minutes. Flip and repeat. Then rest for 3-5 minutes and enjoy.

Mine are 5-6 ounce patties, and I've started going a little thicker with them so I can develop a better crust. I don't have my timing down 100 percent on them yet, so I'm still using my Thermapen to ensure temperature accuracy.