When meat surface sears it undergoes a chemical transformation. During the transformational period, the food surface will bind to the cooking surface and hold it tenaciously. However, when completed, the food surface will "release" the cooking surface.
To sear meat in any pan: Bring the pan to temp. Add a little bit of fat -- butter, shortening or oil, and swirl the pan to coat it.
Tip: If the oil moves slowly and/or leaves voids on the pan surface, the pan is not enough to cook. If the oil smokes heavily, the pan is too hot and the oil ruined. Dump it out and allow the pan to cool slightly.
Add the seasoned meat to the pan. Allow it to cook, without touching it or otherwise moving it for a few minutes. Then check for "release" by shaking the pan. If the burgers don't move, let them cook another 60 seconds. If they still don't move, try and get them to release by tapping them on the side with your spatula. It's not exactly never-fail, but the "first shake, then tap" technique is how chef's preserve a seared crust on meat. It's not something we think about, and consequently don't think much about mentioning it.
If they still won't move, you'll have to pry them lose with your spatula. Real chef's might use s**t pans, but they use good spatulas.
:chef:
BDL
