>burned exterior and rare interior when cooked on stove
>lose a bit of meat when put in oven or air fryer
What the fuck am I doing wrong besides not having a grill?

I cooked thick burgers last night and you just have to use the right temperature
It sounds like your pan was too hot, it's as simple as that
Try again

>>21457654 (OP)
>burned exterior and rare interior when cooked on stove
heat too high. unless you like smashburgers, then you should smash the patty so the inside also cooks.

>lose a bit of meat when put in oven or air fryer
not enough fat and/or you're cooking too long.

>>21457654 (OP)
Put a lid on it
Put them in the freezer for a couple minutes and cook them on lower temperature than you think you should be cooking them it doesn't seem like them being colder would help them cook evenly but it does, your brain goes if it's frozen the center would take forever to cook while the exterior overcooks but you aren't freezing them just getting them really cold that means the whole patty cooks slower

>>21457654 (OP)
I like smashed patties but dont like turning my flat into a greasy hotbox everytime

So now i just get the mince out, salt & pepper, mash and knead it then squidge it down into thin smashed-esque patties before sweeping them up into a frying pan on med-high with hot butter

Still get a nice mallard reaction without the getting the London fog inside

>>21457669
>not enough fat
I use patties from Publix, 80% lean 20% fat. Don't know why I didn't just use this pic as the OP. Now I have people thinking I could make smash burgers.

>>21457654 (OP)
>burned exterior and rare interior when cooked on stove
Make them thinner.

>>21457654 (OP)
>>lose a bit of meat when put in oven or air fryer
Did you over clock the fans or something

>>21458008
smash burgers use 80/20 just smash that bitch down and really fuck it up OR stop being a bitch and buying preformed patties