Will cooking meat patties on the stovetop produce Acrylamide or any other carcinogenic or neurotoxic chemical?

If there is only minor blackening and the meat patties are simply cooked until well done, potentially, are any neurotoxic or carcinogenic fumes released during the cooking process? And is anyone who is within proximity to register the odor of the cooking meat in danger of exposure? Another resident of my household cooked meat patties on the stove. I can smell it all inside of the house. I'm thinking of driving off and sleeping in my car tonight, out of fear that I might be inhaling carcinogens all night long. I sleep on the opposing end of the household, but can still smell it, albeit faintly. Will whatever exposure, if any occurs, be negligible, with my body able to repel whatever small amounts of chemical exposure occurs, or are the chemicals just going to settle and aculate in my organs, whereby they will begin to slowly, surreptitiously damage said organs....slowly.....as long as I live?