How do I get even doneness when cooking thick patties?

Techniques for cooking thick patties evenly

Thick patties require a two-zone heat approach to avoid burning the exterior while ensuring the center reaches a safe temperature. Sear over high heat to develop color and crust, then move patties to a cooler part of the grill or reduce skillet heat to finish cooking gently. Alternatively, use an oven to finish after searing.

Use an instant-read thermometer to monitor internal temperature and prevent overcooking. For a 1–1.25 inch thick patty, sear 2–3 minutes per side, then finish over indirect heat or in a 350°F (175°C) oven until it reaches 160°F (71°C).

Helpful methods

• Reverse sear: Cook low and slow to 120–125°F, then finish with a hot sear for crust.
• Two-zone grill: Sear on hot side, finish on cooler side.
• Skillet to oven: Sear on stove, then oven-bake at 350°F until done.

Tips to avoid dryness

• Use a higher fat content (80/20) for moisture.
• Don’t press while searing.
• Let rest before serving.

By combining a sear with gentle finishing heat and using a thermometer, you’ll get even doneness and a juicy interior without over-charred outside.