A good sear starts before the burger reaches the pan. Surface moisture, uneven contact and an overcrowded cooking area can leave you with a pale patty even when the center is already cooked. The goal is a browned exterior without losing control of the inside.
Prepare the surface
Pat away obvious surface moisture and shape the burger evenly. Preheat a suitable skillet over controlled heat, following the pan manufacturer’s instructions. A thin film of appropriate cooking oil can help contact; a pool of oil is unnecessary.
Season just before cooking. Place the patty in the pan and leave space around it. Adding several cold patties at once changes the pan temperature and makes browning less predictable.
Let contact do its job
Do not lift a conventional patty every few seconds to look underneath. Give the first side time to develop color, then use a spatula to check and turn it. Adjust the heat if the exterior is darkening too quickly.
For a smash burger, the initial press is a different technique: it deliberately creates a thin patty with broad surface contact. Repeatedly squeezing a nearly cooked burger does not serve the same purpose.
Check the center separately
Crust color is not a food-safety test. Use a thermometer and the burger temperature guide to determine doneness. If the outside is ready first, lower the heat so the middle can finish without scorching the surface.