Tillie Doyle
You can definitely make burgers in a pan, and it's easier than you think! All you need is ground beef, cheese, toppings, and seasonings. You can use a nonstick or cast-iron skillet, and the key is to get the pan nice and hot before adding your patties. You don't need to add oil, as the fat in the meat will provide enough, but you can add some if you like. Season the meat with salt and pepper, form it into patties, and cook for around 6-8 minutes on each side for a juicy, restaurant-quality burger.
| Characteristics | Values |
|---|---|
| Meat | Ground chuck, 80% lean and 20% fat |
| Seasoning | Salt, pepper, garlic powder, onion powder, paprika |
| Cooking method | Stovetop, skillet/pan-fried |
| Oil | Not necessary, but can be used |
| Temperature | Medium-high heat |
| Cooking time | 6-10 minutes per side, depending on thickness and desired doneness |
| Doneness | Medium-rare (135°F), medium (140°F), well-done (160°F) |
| Resting time | 2-5 minutes after cooking |
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What You'll Learn
Preparing the meat
Once you have your ground meat, it's time to season it. A simple combination of salt and pepper is always a good choice, but you can also add other seasonings like garlic powder, onion powder, paprika, or a pre-made burger seasoning blend. Sprinkle your chosen seasonings over the meat and mix gently to combine, being careful not to overwork the meat.
The next step is to form the meat into patties. Divide the seasoned meat into equal portions—for a pound of meat, you can make four quarter-pound patties. Take one portion and gently press it into a round patty that's about 1 inch thick. Don't make the patty too smooth or flat; leave some craggy edges for texture.
To shape the patty, use your thumb or fingers to create a "moat" around the circumference, about a quarter to half an inch from the edge. This will ensure that the burger flattens out evenly as it cooks. Repeat this process with the remaining portions of meat until you have formed all your patties.
Now your meat is prepared and ready for cooking!
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Shaping the patties
Firstly, prepare your ground beef. For the perfect balance between juiciness and texture, opt for ground beef with an 80/20 lean-to-fat ratio. This means 80% lean meat and 20% fat, ensuring your patties stay moist without excessive grease. You can ask your butcher to grind beef to this specification or make your own by grinding or finely chopping it. If you want to add extra fat, grind or chop some bacon and mix it into the beef for a tasty twist.
Once you have your ground beef ready, it's time to season it. Place your meat in a mixing bowl and sprinkle with salt and pepper to taste. You can also add other seasonings like garlic powder, onion powder, paprika, or your favourite burger seasoning blend. Gently mix the seasonings into the meat, but be careful not to overwork the meat.
Now, it's time to divide the meat into equal portions. For a standard-sized burger, divide the meat into four portions, with each portion weighing about 1/4 pound. This will give you a patty that's generous in size. Place each portion on a plate and gently press it into a round patty shape. The ideal thickness is about 3/4 to 1 inch. Remember, you don't want a smooth, perfectly shaped patty. Leave some craggy edges, and don't press it too flat.
The next step is a little trick to ensure your patties cook evenly. With your thumb or fingers, create a "moat" around the circumference of the patty. Press gently about 1/4 to 1/2 inch from the edge, making sure the edge of the burger is slightly higher than the indentation. This way, when the burger cooks, it will flatten out nicely. Repeat this process for each patty.
Now your patties are ready to be cooked! Heat a large skillet or your favourite pan over medium-high heat. When the pan is hot, carefully place the patties inside, leaving some space between each one. No additional grease is necessary, as the meat's fat will provide enough oil for the pan. However, if you prefer, you can lightly grease your skillet with a little oil.
Remember, the key to shaping the perfect patty is not to overwork the meat and to leave some texture in the edges. With these steps, you'll be well on your way to creating juicy, flavourful burgers in the comfort of your own kitchen.
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Cooking the burgers
First, prepare your meat. Place your ground chuck in a mixing bowl and sprinkle with salt and pepper to taste. You can also add other seasonings such as garlic powder and onion powder. Mix gently, being careful not to overwork the meat. Divide the meat into equal portions and form them into patties. Each patty should be about 3/4 to 1 inch thick, with some craggy edges.
Next, heat a large skillet over medium-high heat. You can use a non-stick or cast-iron skillet. There is no need to grease the skillet, but you can add a light coating of oil if desired. If you're using frozen burger patties, you can add them to the skillet frozen and adjust your cooking time accordingly.
Once the pan is hot, carefully place the patties in the skillet, leaving some space between each patty. For a medium-rare burger, cook until the internal temperature reaches 135°F, and for a medium burger, aim for an internal temperature of 140°F. The cooking time will depend on the thickness of your patties and your desired doneness.
When the underside of the patty has developed a nice dark brown crust, it's time to flip. The second side will need slightly less time than the first. A good rule of thumb is to subtract about a minute from the cooking time of the first side.
Once the patties are cooked to your desired doneness, remove them from the skillet and let them rest for at least 2-3 minutes. This allows the juices to redistribute and ensures the burgers stay juicy. If you're making cheeseburgers, add the cheese during the last minute or two of cooking so it has time to melt.
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Avoiding common mistakes
Choosing the Right Meat
The type of meat you choose is critical to the taste and texture of your burger. If you use meat that is too lean, your burger will likely turn out dry and tough. Aim for ground beef that is around 80% lean and 20% fat. If you can't find meat with this ratio, you can ask a butcher to grind meat to your specifications or make your own by grinding up or finely chopping bacon and mixing it with the beef.
Overworking the Meat
When seasoning and shaping your patties, be careful not to overwork the meat. Gently mix in the seasonings and form the patties without handling the meat too much. This will ensure your burgers remain tender and juicy.
Shaping the Patties
The shape and thickness of your patties can impact how evenly they cook. Leave some craggy edges and don't press the patties too flat. Use your thumb or fingers to create a "moat" around the circumference of the burger, with the edge slightly higher than the indentation. This will allow the burger to flatten out as it cooks.
Pan Temperature
It's important to ensure your pan is hot enough before adding the patties. If you're not sure, touch a small piece of the meat to the pan; if it sizzles, it's ready. If not, wait a little longer and try again.
Cooking Time and Doneness
One of the most common mistakes is overcooking the burgers, resulting in dryness. Don't rely solely on cooking time to determine doneness. Instead, pay attention to the colour and texture of the meat. For a medium-rare burger, cook until the internal temperature reaches 135°F, and for a medium burger, aim for 140°F. Remember that the patties will continue to cook even after being removed from the heat, so take them off the pan about 5° before they reach your desired doneness.
Resting the Burgers
After cooking, it's important to let the burgers rest for a few minutes. This allows the meat to relax and redistributes the juices, ensuring your burgers are juicy and flavourful.
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Making a smash burger
Prepare the Meat
Firstly, you will need ground beef with a fat content of around 20%. Season the meat with a generous amount of salt and pepper to taste. You can also add other seasonings such as garlic powder and onion powder. Mix gently, but do not overwork the meat.
Form the Patties
Divide the seasoned meat into four equal portions. Place one portion on a plate and gently press it into a 1-inch thick, round patty. The patty should have some craggy edges and not be too smooth. Repeat this process with each portion.
Heat the Pan
Use a 12-inch cast-iron or non-stick skillet and heat it over medium-high heat. You can also add about 3 tablespoons of water to the pan to create steam and prevent the patties from drying out.
Cook the Burgers
Coat the hot pan evenly with oil. Place the burgers on the skillet, leaving some space between each patty. Firmly smash the patties with a metal spatula until they are about 1/4 inch thick.
Flip and Cook
Let the burgers cook for about 2 minutes until they are nicely browned and crusty on the bottom. Flip the burgers and cook for an additional 2-3 minutes, depending on your desired doneness. For medium-rare to medium burgers, cook for 2 minutes, and for medium to medium-well burgers, cook for 3 minutes.
Serve
Place the cooked burgers on the buns and serve with your choice of toppings. Enjoy your smash burgers!
Smash burgers are best served fresh and cooked right before serving. They are a delicious and versatile option that can be made on a stovetop, grill, or even outside on a fry daddy.
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