So, thought I'd try the recipe for baking hamburgers at low temp, then searing to finish that I found on the site.

http://www.seriouseats.com/recipes/2010/02/thick-and-juicy-burgers-recipe.html

Instead of taking 15-30 minutes at 200, though, I had to go almost an hour at 275 to get to 135, then had to sear for almost twice as long as the recipe called for to get to 160. (Have a 2-year-old and a wife who won't eat a hamburger that isn't completely gray, so I have to get them pretty well done.)

I pulled one and checked it in multiple places with my thermometer and got 160 or above, yet when my wife started eating, there were spots she described as almost raw inside. The kid's was completely well-done inside, and the other two burgers I checked were almost perfect medium-well.

What confuses me most is how a burger can read that high in multiple spots with a thermometer, yet still have undercooked spots distributed within. (The ground beef was not frozen when it was made into patties, so I know there weren't frozen chunks inside it.)

Suggestions and ideas for future attempts? I already have problems getting the wife's steaks done correctly, since I prefer medium-rare and she wants medium to medium-well, so additional meat cooking problems are not helpful.