seems to be a theme around these parts. observations from repeated attempts at cooking the same thing:
- meat cooks faster and tastier on a very hot skillet,
- ground meat patties plump up in the middle when they are cooked to medium-rare, then flatten out again past medium (though the plumping-up and deflation happens quickly, so can be easy to miss),
- patties are tastiest when medium rare and allowed to rest for a few minutes off the heat.