What Is The 5-6-7 Rule When Cooking Hamburgers And Does It Actually Work?
The art of cooking contains many rules that have been passed down over the years. Some, like the five-second rule, have been revealed to be myths upon closer inspection — while others, like the rule of threes for grilling steak, can help you perfect your craft. A rule that falls into the latter camp is the 5-6-7 rule, which, when done correctly, can yield the perfect medium burger every time.
David "Chef Fig" Figueroa, grill expert and co-founder of Melinda's Foods, told Food Republic that this is a go-to rule when grilling thick burgers. "It means five minutes on one side, six on the other, and seven minutes resting. If your patties are about half an inch thick, this method gives you a solid medium burger without needing a thermometer," he informed us. Cook your burgers following this directive over medium heat with the lid down and marvel at the consistent perfect medium your burgers achieve.
Like the rule of three, this rule functions by understanding that if you want the juiciest meat, hot and fast isn't the way to go. "It works because it lets the heat do its job gradually, prevents overcooking, and most importantly, locks in the juices during the rest," chef Fig explained. Speaking of keeping things juicy, make sure to take a tip from Bobby Flay and avoid a key mistake by not pressing the burgers down while grilling them — that's a one-way ticket to dry town.
Does the 5-6-7 rule work for every setting?
The 5-6-7 rule is perfect for grillmasters but that doesn't mean that it's a universal truth. In the wise words of chef David Figueroa: "Different tools for different jobs." This technique is primarily used to get a well-charred burger that retains its moisture. "If you're after a smash burger with a crispy crust, stick to high heat and a fast sear," he instructed.
This rule is also meant for cooking on the direct heat of a grill, with the fat rendering into the fire below. If you're cooking on a stovetop, you may have to adjust your timing to account for the different level of heat transfer. He told us, "Since skillets hold heat differently than an open flame, you'll likely get better results with a shorter cook time, something like a 4-5-6 adjustment."
The pan choice matters too. Cast iron is the gold standard for stovetop burger cooking, as it distributes heat evenly while retaining it better than other pans. Preheating the pan and then lightly coating it with high smoke-point oil will impart a sear so beautiful, it will bring you tears — though you may still be missing that flame-kissed char from the grill. Luckily, chef Fig has a plan: "If you're indoors, a quick butter baste or a broil at the end can help compensate for the missing flame-grilled edge."