Does The 5-6-7 Rule Actually Make A Perfect Medium Burger Every Time?

As much as making the perfect burger is a science, it is also an art. While this is most commonly seen in how you add toppings to your burger, there is also a ton of variation with how the burger is cooked. Despite popular belief, no two burgers are exactly the same, and thus, you must be cautious when using standardized methods when it comes to the doneness of the meat. For example, the 5-6-7 rule — which means cooking a patty for five minutes per side for rare, six for medium-rare, and seven for medium-well — is an acceptable general rubric but shouldn't be considered a completely foolproof method for every type of burger.

This much was verified by Sam Shafer, the Executive Chef of Revival at The Sawyer, who warned against using a one-size-fits-all methodology when cooking burgers. "Not all burgers are equal," Shafer explained, adding, "The thickness, fat-to-meat ratio, and temperature of your cooking surface all have to be considered when cooking burgers." Thus, making the perfect homemade smashburger, a style that takes minimal time to cook, can not be done using the same technique and timing you use when making a conventional patty.

Now, Sam Shafer does note that the 5-6-7 rule has some merit to it, though only when making a very specific kind of burger. "In my mind, this seems logical for a standard 8 oz. patty, 80:20 blend, and a 350-400-degree surface," Shafer admitted. This also calls to attention the surface you're cooking the burger on; the ideal timing of making your burger can differ depending on what you use to cook it. This is especially the case if you are feeling experimental and cook your hamburger patties in the oven, which will typically take over 15 minutes in total if it's cooked at between 375 and 400 degrees Fahrenheit.

Nevertheless, when it comes to cooking on the grill or the stove, Shafer recommends a more hands-on method to check if your burger is cooked. "The best way to determine the doneness of burgers is by using a meat thermometer," Shafer reminded. "With experience, you can use visual cues and touch."