I was searing some ground chicken with diced onions and ground carrots (patties) for my daughter last night, and found that these critters burn waay too fast, much faster than just regular ground chicken. So I'm guessing it's the high sugar content of onions and carrots? I couldn't really figure out why they were darkening so fast, so I just went easy on the heat and got through the batch, but wasn't able to get a good sear.
Is there such a thing as too much sugar in the meat? It seems to burn too fast with regular searing temperatures, and if I flip them earlier, it won't cook through. Sort of a small problem.. like I guess I can sear quickly and then roast the rest.. but I still think there's got to be a good way to control the heat to get a good sear and have it cook through. I mean, I feel sort of disappointed that I had trouble just searing meat patties. I do it all the time with beef and they're just fine, except they don't have onion and carrots in them.