I haven't cooked steak burgers for ages and want to be sure that they will be properly cooked without being burnt. What temperature should I use and for how long do I leave them in the oven? Do I turn them over half way through? Thank you.
I usually 'fry' in a ridged pan (griddle) it would depend on the thickness as to how long. Are they home made or shop bought, if the latter the packaging should give you some idea.
Ok Ellie then Mamya's suggestion looks good. I go for the grill pan because any fat 'drains' to the bottom of the pan while the burgers sit on the ridges. Butchers own burgers probably won't have too much fat anyway.