Go thicker and use two-zone heat

You’re probably making the patties too thin and cranking the heat too high.

That charred crust with a raw center is a classic sign of thin patties over direct, high heat. By the time the outside looks done, the inside hasn’t caught up. The fix is simple: make thicker patties (at least 1 inch / 2.5 cm) and set up a two-zone fire.

For a charcoal grill, pile the coals on one side only. For gas, turn one side to high, the other to low. Sear the burgers over the hot side for about 90 seconds per side. That gets you a nice crust without cooking all the way through. Then move them to the cool side, cover the grill, and let them finish cooking gently. This indirect heat slowly brings the center to medium-rare without torching the outside.

Don’t press the patties with a spatula. That squeezes out juice and makes them cook unevenly. Use a meat thermometer – pull at 130°F (54°C) and let them rest for a few minutes. Carryover cooking will bring them up to 135°F / 57°C, which is perfect medium-rare.

If you insist on thin patties, you’re making smash burgers, not medium-rare ones. That’s a different game entirely.

Trust the thermometer, not your eyes.