Proper way to cook burgers on an electric skillet?

are you using the lid?

is it plugged in?

There you go. Lower the heat and put the lid on.

I always leave my meat out until it is room temp.

I know a lot of anal sanitary people frown on this, but it keeps your meat moister and cooks faster.

5 minutes on each side. Don't press it down...just let it sit

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I'd do thin, smashburger type burgers.

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This is really a great method for cooking a burger. What makes a burger so delicious? It's just ground beef yet it's always better than taco meat.

The ratio of simply grey-cooked meat to golden brown deliciousness is what makes a burger great. So if you do thinner patties, you get more golden brown deliciousness versus grey-cooked meat. If you want a thicker burger, just stack more patties on the bun.

400.

Higher fat patties will shrivel because the fat renders out. I like to mix 80/20 with 93/7. Like a 2/1 ratio.

Also, you can form the patties to shrink in a certain way. Make the patty larger than the bun you want and make a two-thumb sized imprint in the middle.

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This is the opposite of smash burgers

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Thats the thing, I formed the patties by smashing them down onto a plate then flattening it out with my hands

I ended up stretching them out after cooking

I gotta say. 18 different smart arse comments come to mind...but I can see you genuinely don't know what you are doing, so I'll try to help, with my method, which is just like everything else...some will agree and some will say it's wrong.

First, you've got a pretty big bun there. Don't try to make 1/4 pound patties for a bun that big. Use at least 1/3 pound.

For 80/20, and a bun that size, make the patties noticeably larger than the bun. They will shrink up a good bit.

Make the patties thin. Like, 3/8 inch or less for what you're trying to do.

Conventional wisdom says to not press the patties down when cooking because it will dry them out. I don't agree. Don't overcook them and they won't dry out. If you don't have a burger press, use a dinner plate with a flat bottom with a half gallon of cooking oil on top of it to weight it down on top of the patty when cooking. That will keep it from mushrooming up and being a small fat burger. You can use gallon of water or whatever. Just don't use something like a 2 liter drink. It will build pressure and go off. You can also use an aluminum pot bottom or anything else flat if you don't have a suitable plate.

Regardless if you do that or not, if you don't make the patties too thick, or too small, you will end up with a much better product than you have there.