Steam-Cooking Burgers: Stovetop Timing And Techniques

Cooking burgers on the stove is a quick and easy method that yields juicy hamburgers or cheeseburgers. The key to a perfect stovetop burger is knowing how long to cook the patties, testing their internal temperatures, and keeping things simple. The cooking time will depend on the level of doneness you prefer, the size and thickness of the patties, and the type of pan you are using.

How to steam cook burgers on the stove

Steam cooking burgers on the stove is a quick and easy way to get juicy, tender, and flavourful results. Here is a step-by-step guide to help you cook delicious stovetop burgers.

Ingredients and Equipment:

• Ground beef (ideally with 80% lean and 20% fat)
• Salt and pepper for seasoning
• Hamburger buns (brioche, potato, or sesame seed buns work well)
• Toppings and condiments of your choice (e.g. cheese, lettuce, tomato, onion, mayonnaise, ketchup, mustard)
• Large cast-iron skillet or frying pan
• Spatula
• Instant-read meat thermometer (optional)

Step 1: Prepare the Meat:

Start by combining the ground beef with salt and pepper. Use your hands to mix gently, being careful not to overwork the meat. Divide the mixture into equal portions, usually four portions for four burgers.

Step 2: Form the Patties:

Gently flatten each portion into a patty that is about half an inch to one inch thick. To ensure even cooking and prevent puffing, make a small indent or dimple in the centre of each patty, about a quarter of an inch deep. This technique helps the burgers cook evenly and prevents shrinkage.

Step 3: Cook the Burgers:

Preheat your cast-iron skillet or frying pan over medium-high heat. Add a tablespoon of vegetable oil or butter to the pan. When the pan is hot, carefully place the patties into the skillet, leaving some space between each patty to prevent steaming instead of browning.

Cook the burgers until they develop a nice crust and brown halfway up the sides. Then, flip the burgers and continue cooking to your desired level of doneness. For food safety, the USDA recommends cooking burgers to an internal temperature of 160°F to ensure all bacteria are killed.

Step 4: Assemble the Burgers:

If you're making cheeseburgers, add a slice of cheese to each patty after flipping. Remove the pan from the heat, cover it with a lid, and let the residual heat melt the cheese. Finally, place the cooked patties on toasted buns and add your desired toppings and condiments.

Cooking Times and Doneness:

The cooking time will vary depending on your desired doneness and the thickness of the patties. Here is a general guide:

• Medium-Rare: Cook for 3 minutes per side (internal temperature of 130-135°F)
• Medium: Cook for 3-4 minutes per side (internal temperature of 145°F)
• Medium-Well: Cook for 4-5 minutes per side (internal temperature of 150-155°F)
• Well-Done: Cook for 5 minutes per side (internal temperature of 160°F)

Enjoy your delicious, steam-cooked burgers!

The best beef for stovetop burgers

Stovetop burgers are a quick and easy meal that can be made year-round, no matter the weather. The secret to a great burger is, of course, great beef. But what type of beef should you be using?

Fat Content

The most important consideration when selecting your beef is the fat content. The classic and best mix is 80% meat to 20% fat, often written as "80/20" on packaging. More fat means a juicier and more flavourful burger, but also a less healthy one. It's crucial not to go too lean, as this can result in a dry, crumbly burger.

Beef Cuts

Different cuts of beef can impart different flavours to your burgers, from intensely beefy to smoky and grassy.

Ground chuck is one of the most popular cuts for burgers, providing a good mix of muscle and fat. It's usually available as an 80/20 mix, making it one of the best options for juicy burgers.

Ground sirloin is a higher-end option that provides a rich, beefy flavour. It's fairly lean, so you may benefit from adding some extra fat to keep your burgers moist.

Round is a somewhat polarising cut, with some finding it too lean and dry.

Brisket is a popular choice, providing a buttery or smoky flavour. Short rib, when mixed with any ground beef, can add richness, and fatty bacon will impart smokiness and a subtle porkiness when used in moderation.

Blends

If you're a real burger connoisseur, you might want to experiment with blends. Start with a chuck base and ask your butcher to grind in any of the following: brisket, short rib, hanger, sirloin, or bacon.

Custom Blends

For a custom blend, you can also grind the meat yourself. One source suggests the following blend: two parts sirloin, one part short rib, and one part brisket. This combination provides a nice mix of textures: the tenderness of the sirloin, with the slight, steak-like chew of the short rib, and the crumbly texture of the brisket.

Other Factors

When selecting your beef, it's best to source from a local butcher or ask the butcher counter in your local store if they can fresh grind the meat for you. A course grind is preferable, as this helps achieve that melt-in-your-mouth texture.

If you're cooking your burgers in a pan, you may require less fat than you would when cooking on a wood pellet grill, as fat "cooks off" on a grill.

Finally, if you're making cheeseburgers, a slice of American or cheddar cheese is a perfect choice, but any type of cheese will work.

How to form the burger patties

To form the perfect burger patties, start by seasoning your ground beef with salt, pepper, and any other spices or seasonings of your choice. Keep it simple with just salt and pepper, or add in seasonings like garlic powder, onion powder, paprika, or cayenne pepper, brown sugar, or your favourite burger seasoning blend.

Next, divide the seasoned meat into equal portions, aiming for about 1/4 pound per patty. Take one portion and gently press it into a 1-inch thick, round patty. It's important not to make the patty too smooth or compacted—leave some craggy edges and don't press it too flat.

Now, it's time to shape the patties. There are a few different methods you can try:

• Thumbprint Method: Use your thumb or finger to press a "moat" about 1/4 to 1/2 inch from the edge of the patty, ensuring that the edge is slightly higher than the indentation. This will help the burger flatten out while cooking.
• Deep Indentation Method: Shape the beef into a thick disk and then create a wide and deep indentation in the centre. As the burger cooks and shrinks, the indentation should fill in, resulting in a flat, even burger shape.
• Lid Method: Find a lid that is slightly bigger than your hamburger bun and cover it with plastic wrap. Place a good amount of seasoned ground beef inside the lid and press it down. Remove any excess meat or add more as needed, then flip the patty out.
• Deli Lid Method: Use two small deli container lids that are the same size (about 4 inches in diameter and 1/4 inch deep) to gently press and shape the patty without overworking the meat.

Once you've formed your patties, it's a good idea to refrigerate them for at least an hour before cooking. This will help them hold their shape and ensure the fat is cold, which will create flavorful pockets inside the patties as they cook.

Tips for cooking

Choose the Right Beef

The ideal ground beef for burgers is 80% lean and 20% fat. This will give you the best flavor and texture. Avoid anything leaner than 85% or you’ll end up with burgers that are dry and tough. If you can, buy freshly ground beef from a butcher.

Keep the Seasoning Simple

You don't need to add lots of seasoning to your beef—a simple mix of salt and pepper will do. But feel free to add garlic and onion powder, paprika, or your favorite burger seasoning blend.

Form the Patties Properly

When forming your patties, make them around 1 inch thick and slightly wider than your buns, as they will shrink during cooking. Use your thumb to press a small indent in the center of each patty—this will help the burgers cook evenly and stay flat.

Use the Right Pan

A cast-iron skillet is the best pan to use for stove-top burgers. It conducts heat evenly and efficiently, ensuring a good sear on the patties. If you don't have a cast-iron skillet, a nonstick frying pan or stainless steel pan will also work, but you may need to adjust the heat and cooking time.

Don't Overcrowd the Pan

Cook your burgers in batches if needed, leaving space between each patty. If you overcrowd the pan, the meat will steam instead of browning.

Know When to Flip

It's time to flip your burgers when they have a nice sear and have browned halfway up the sides. This should take around 3-4 minutes.

Adjust Cooking Time for Doneness

Depending on how well-done you like your burgers, the total cooking time will vary. For medium-rare, cook for 6 minutes total; for medium, 7-8 minutes; for medium-well, 9 minutes; and for well-done, 10 minutes. Use an instant-read thermometer to check the internal temperature, which should be 130-160°F depending on your preferred doneness.

How long to cook

The cooking time for stovetop burgers depends on the level of doneness you prefer. The USDA recommends cooking store-bought ground beef to a minimum internal temperature of 160°F to destroy any potentially harmful bacteria. This would be considered a well-done burger. If you are cooking your burgers to this temperature, they will take around 8 to 10 minutes in total to cook.

If you prefer your burgers cooked to a different level of doneness, here is a breakdown of the approximate cooking times:

• Medium-rare (red in the middle): 6 minutes total (3 minutes on each side)
• Medium (pink in the middle): 7 to 8 minutes total (3-4 minutes per side)
• Medium-well (a small amount of pink in the middle): 9 minutes total (4-5 minutes per side)
• Well-done (no pink): 10 minutes total (5 minutes per side)

It's important to note that the cooking time may vary slightly depending on the size and thickness of your burger patties, as well as the heat level of your stove. To ensure your burgers are cooked to your desired level of doneness, it is recommended to use an instant-read meat thermometer to check the internal temperature of the burgers.

Additionally, when cooking stovetop burgers, it is important not to overcrowd the pan. If you are cooking multiple burgers, cook them in batches to allow them to brown properly.

Frequently asked questions