At the restaurant where I apprenticed in France I was taught to press the fleshy part of my relaxed palm, just beside my thumb, and look for the same soft texture in my steaks. It takes some practice.

The poke test is ineffective for burgers. Mince (ground meat) does not firm up in the same way. To check a burger for doneness you can instead try gauging its doneness according to the darkening colours and drying topography of the burger’s exterior as it cooks or, for greater confidence and precision, use a meat thermometer.