Ella Walter
Cooking burgers in a pan is an easy and versatile way to make a delicious meal. With a few simple ingredients and 20 minutes, you can make a perfect burger without needing a grill or outdoor space. The key to a great stovetop burger is in the shaping and cooking of the patty, which should be seasoned generously with salt and pepper and cooked to a minimum internal temperature of 160°F.
| Characteristics | Values |
|---|---|
| Patty weight | 1/3-1/4 pound |
| Patty thickness | 3/4-1 inch |
| Patty shape | Round with craggy edges and a "moat" or "dimple" in the centre |
| Patty seasoning | Salt, pepper, garlic powder, onion powder, paprika |
| Patty cooking time | 3-6 minutes per side |
| Patty cooking temperature | Medium-high heat |
| Patty cooking method | Fry in a skillet or cast-iron pan |
| Patty cooking indicators | Change in colour, firm to the touch, springing back after pressing |
| Patty resting time | 2-5 minutes |
| Bun preparation | Toasted, with toppings |
| Patty reheating | In a non-stick pan on a stovetop |
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What You'll Learn
Forming the patty
Forming the perfect patty is an art, and there are several ways to go about it. Firstly, it is important to remember that the patty will shrink a little during cooking, so make the raw patty about one inch thicker and wider than your bun. If you are making multiple patties, ensure they are all of similar weight for even cooking.
The ideal patty should be tender and juicy, and not dry and crumbly. To achieve this, handle the meat as little as possible and do not overwork or overmix it. When mixing in seasonings, do not spend more than 30 to 45 seconds combining them with the ground beef. You can tell if the beef is mixed properly by scooping a tablespoon of the mixture and pressing it between your palms.
When shaping the patty, use a lid or a ring mould to get a perfect circle. You can also use a jar lid covered in plastic wrap. Place the ground beef inside the lid and press it down. Remove any excess meat and flip the patty out. You can also simply use your hands to form the patty, but avoid squashing or compacting the meat into shape. Make a well or indentation in the centre of the patty to prevent it from puffing up or bulging during cooking.
Once the patty is formed, place it on a baking sheet and let it chill in the refrigerator for at least an hour before grilling or frying. This will help the patty hold its shape during cooking.
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Choosing the right pan
A cast-iron pan is the best option for cooking burgers. Cast iron retains heat better than most other metals, making it ideal for searing burgers. It can also give your burgers a distinctive charred appearance and smoky flavour. If you don't have a cast-iron pan, a stainless steel pan is a good alternative. Stainless steel can withstand high temperatures, which is necessary for cooking burgers. It's important to note that stainless steel pans may cause the meat to stick initially, but be patient, as the patty will release naturally once a good crust has formed.
If you're using a stainless steel pan, it's recommended to add a small amount of high-temperature vegetable oil before placing the patties in the pan. This will help prevent sticking and ensure even cooking. On the other hand, if you're using a cast-iron pan, you can add a pat of butter or a teaspoon of oil to the pan before placing the patties, which will add flavour and help with browning.
The type of pan you choose will depend on your personal preferences and what you have available. However, it's important to avoid non-stick pans for cooking burgers, as they are not suitable for high-heat cooking and may emit toxic gases.
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Cooking the patty
First, divide the meat into four equal portions (¼ pound each). Then, form the patties by gently pressing each portion into a 1-inch thick round patty. The patty should not be smooth, so leave some craggy edges and don't press it too flat. Next, shape the patties by pressing a "moat" with your thumb or fingers, approximately ¼-½ inch from the edge, around the circumference of the burger. Make sure the edge of the burger is a little higher than the indentation. This will ensure the burger flattens while cooking. Repeat this process with each portion.
Now, heat a large skillet over medium-high heat. When the pan is hot, carefully place the patties in the skillet, leaving some space between each patty. You can grease the skillet lightly with oil or butter, but this is not necessary as the meat will provide enough fat. If you are using a nonstick pan, you may need to lower the heat and increase the cooking time.
Cook the burgers until they are nicely seared and browned halfway up the sides. The burger should sizzle on contact. If it doesn't, nudge the heat up a little. For a perfect medium-rare burger, watch the sides of the meat as it cooks, as it will climb" up the side, indicating when to flip. You can also look for a change in colour as the heat works its way up the sides of the patties; the raw burger will start turning opaque and then grey or light tan. The total cooking time will vary depending on the size and thickness of each patty.
Flip the burgers and cook the other side to your preferred doneness. The second side will take a little less time than the first. A good rule of thumb is to subtract about a minute from the first side's cooking time. For example, if the first side cooked for five minutes, cook the second side for about four minutes. You can also use an instant-read meat thermometer to test the internal temperature. The USDA recommends cooking store-bought ground beef to a minimum internal temperature of 160°F to destroy any potentially harmful bacteria.
When the burgers are finished cooking, remove them from the skillet and let them rest for at least five minutes. This will give you enough time to assemble and toast your buns.
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Adding cheese
The type of cheese you are using will determine how you add it to your burger. For a classic American cheeseburger, add a slice of cheese to one patty, then stack the other on top. This will help bind the patties together. If you are using a cheese that melts easily, like American cheese, you can add it to the burger as soon as you flip it, allowing the heat of the burger to melt the cheese. If you are using a cheese that takes longer to melt, like cheddar, you may want to add it to the burger a couple of minutes before it is done, then cover the pan to trap the steam and speed up the melting process. You can also try adding a small amount of water to the pan to help the cheese melt faster.
If you are making a smash burger, the process is a little different. Start by placing balls of beef in a hot pan and smashing them down with a stiff metal spatula to form thin patties. Season with salt and pepper, then cook until a crust forms. Flip the patties, then immediately add cheese to one patty and stack the other on top.
If you are cooking your burgers on a grill, you can shape the patties and cook them directly over the flames. Be sure to flip them often to crisp the exterior and cook them thoroughly. Lowering the top on the grill will help the cheese melt.
If you prefer your cheese unmelted, simply add it to your burger after cooking.
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Reheating and storing
When it comes to reheating and storing pan-cooked burgers, there are several methods you can use to ensure your meal retains its flavour and texture.
Firstly, it is important to disassemble the burger before reheating. Separate the buns, patties, and any vegetables. If your lettuce is no longer crisp, it is best to discard it, but items like tomatoes, onions, and pickles are likely still suitable for use.
One popular method for reheating burgers is to use an oven. Preheat your oven to either 350 or 400 degrees Fahrenheit. While the oven is heating up, let the patties sit out at room temperature. Place a wire rack on a sheet pan and place the patties on top. If you don't have a rack, line the pan with aluminum foil for protection. Reheat the burgers for seven to ten minutes, flipping halfway through, until the centre reaches 165 degrees Fahrenheit on a meat thermometer. If you want to add cheese, do so in the last minute or two of cooking. You can also add the buns to the oven to toast them, placing them cut-side up on the sheet pan.
Another option is to use a skillet on a stove. Turn the burner to medium-high heat and add about two to three teaspoons of water to the pan to create steam and keep the burger from drying out. You can also add a dash of Worcestershire sauce for added flavour. Cover the pan and steam for about five minutes. Remove the patty and set it on a paper towel for one minute to remove excess water, then set the buns in the pan and heat for about two minutes.
Air fryers are also a quick and effective way to reheat patties. Set your air fryer to 350 degrees Fahrenheit and place the patty in the basket. Cook for two to five minutes, depending on your air fryer model. Keep a close eye on the buns and cheese if you add them to the air fryer, as they can burn quickly.
If you are storing leftover burgers, you can crumble the patties and use them as a base for soups, stuffed peppers, or chili. You can also repurpose the vegetables from your burger, such as lettuce, onions, and tomatoes, by adding them to a salad or other dishes.
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Frequently asked questions
A seasoned cast-iron skillet is recommended for stovetop burgers. This naturally nonstick pan conducts heat evenly and efficiently, ensuring the best sear on the patties.
Ground chuck is ideal for burger patties. The beef should be 80% lean and 20% fat. Avoid anything leaner than 85% or the burgers will be dry.
Divide the meat into four equal portions (¼ pound each). Press each portion into a 1-inch thick, round patty. The patty should not be smooth – leave some craggy edges and don’t press it too flat. Use your thumb or fingers to press a “moat”, approximately ¼-½ inch from the edge, around the circumference of the burger.
This depends on how well done you like your burgers. Generally, burgers take around 8 minutes in total, cooked on medium-high heat. Flip each burger once halfway through the cooking time, when the edges start to brown. The burgers are done when they are firm to the touch and the meat springs back slightly when pressed.
