How Long You Should Cook A Burger On Each Side

A juicy burger is something few will turn down, but how much time do you need to commit to making sure they come out just right? Determining how long to cook a burger requires taking into account all the variables involved. The thickness of the patty, the type of meat used, and its fat content all factor into how long it will take to cook it. Then, of course, there is how done you want it to be.

Burgers can be any size you like, but a common size that tends to be a good fit for most store-bought buns is 4 ounces. If you make your own patties by hand, this is a good weight to aim for, as is an 80/20 ratio of fat to meat. For an 80/20, 4 ounce burger, the general rule is to cook it for 5 to 6 minutes on each side for medium and 8 to 9 minutes for well done. If you like your beef to have a bit more natural flavor — 4 to 5 minutes on the heat per side will get you to medium rare.

You only want to flip a burger one time. This allows the outside to brown and will help the meat not to dry out. An ice cube can also help keep the patty moist as it cooks, but to get that enticing sear, only flip it once. On a cooking surface that is 450 degrees Fahrenheit, you should have a nice sear after about 5 minutes.

While a grill is the preferred medium of many to barbecue burgers, occasionally making them in a pan is more sensible — think about those rainy days. Making burgers in a pan takes a minute or two less on each side to cook them through compared to a grill, though you'll miss out on the smokey flavor the grill will impart to the meat.

You want your burgers to be cold when you start cooking so they get the best sear possible, but if they're frozen, it's best to let them thaw beforehand. If you are limited on time and can't let them defrost, they can still be made from frozen; just add a minute or two per side to the cooking time, and make sure the center is hot before serving.

Whichever method you use to cook your burgers, a good trick to keeping the patties flat without pressing them — which squeezes out their natural juices — is to press the middle of the patty down with your thumb before it hits the heat. As it sizzles, the top will expand back to its original form but won't dome in the middle. It's also important to work with clean equipment for the best results. 

There are a few tried and true methods to utilize when trying to discern the internal temperature of your burger. One way is to take a set of tongs and poke a slit into the patty. Carefully pull apart the slit, then give it a visual check for color. If it's still too red for your liking, give it another minute or so of cooking time. You can also tell the doneness by feel. If the top of the burger has a little give when touched it is about medium, whereas if it is firm, it's well done.

A metal probe will work in a pinch, but for a more scientific approach, use a meat thermometer to ascertain the exact temperature of the burger. With the tip of the thermometer in the center of the beef, it will read 135 degrees Fahrenheit when it is medium rare, 145 for medium, 150 for medium well, and 160 degrees when it is well done. Keep in mind that the USDA recommends cooking ground beef to 160 degrees to prevent any bacteria from being present and possibly causing a food-borne illness.

Don't forget to give your burger time to rest just as you would with a perfectly cooked steak. As it rests, it becomes juicier while the now liquid fat redistributes itself throughout the meat. After 3 to 5 minutes of resting time, it's time to throw it on a bun with your favorite toppings and chow down.