Why does my breadcrumb coating burn before the patty is cooked inside?

Question

Breadcrumbs burning? Learn how to fix heat settings and coating steps for evenly cooked patties.

Answer 1

Your breadcrumb coating likely burns before the patty cooks inside because your oil is too hot, or the patty itself is too thick for the heat you're using.

Detailed Explanation:

Breadcrumbs, especially the finer ones, can brown and even burn super quickly. This happens because they're in direct contact with the hot oil and have less moisture compared to the inside of your patty. If your oil is way too hot, those breadcrumbs will char in a flash before enough heat has even gotten into the patty to cook it through. On the flip side, if your patty is very thick, it needs more time to cook internally, but a high temperature will cause the outside to burn too soon. The trick is to find that perfect balance:

• Adjust Heat: Turn down the heat to medium or even medium-low. This lets the breadcrumbs brown slowly and beautifully while giving the inside plenty of time to cook.
• Patty Thickness: Make sure your patties aren't overly thick. If they are, try flattening them a bit or making them smaller so they cook faster on the inside.
• Initial Sear, Then Lower: You can start with slightly higher heat for a quick sear to create a crust, but then immediately reduce the heat to finish cooking without burning.
• Check Oil Temperature: If you're unsure, use a thermometer to check your oil temperature. Around 160-175°C (325-350°F) is often ideal.

Pro Tip:

For thicker patties that need a bit more cooking time, after you've browned them, you can pop them into a preheated oven at a moderate temperature (like 180°C/350°F) for 10-15 minutes. This ensures they cook through without incinerating the coating!