Sizzling Secrets: Mastering The Cast Iron Burger

Cooking burgers in a cast-iron pan is a great alternative to grilling, offering a delicious sear and deep flavour. It's faster, simpler, and more convenient. The key to a juicy burger is to use freshly ground meat from your local butcher or grind your own. Look for a mixture of ground chuck and sirloin for a perfect balance of fat and flavour. You can also experiment with different types of meat and spices to add more flavour to your burgers.

Choosing the right skillet

When it comes to choosing the right skillet for cooking burgers, there are a few key factors to consider.

Firstly, a cast-iron skillet is an excellent option as it heats up quickly and retains high temperatures, which is essential for achieving that perfect burger sear. Cast iron is also highly durable and heat-resistant, making it ideal for withstanding the intense heat required for cooking burgers. If you don't have a cast-iron skillet, a heavy-bottomed skillet or a non-stick pan can also get the job done.

Secondly, size matters. For cooking burgers, you'll want a skillet that's large enough to accommodate multiple patties at once, especially if you're cooking for a crowd. A 10- or 12-inch skillet is generally a good size, but you can also use a larger skillet or a griddle if you have one.

Additionally, it's important to ensure that your skillet is well-seasoned before cooking. This means that the surface of the pan should be smooth and non-stick, which will prevent your burgers from sticking to the pan and make cleanup easier. If your skillet has rust spots or needs a little extra love, rub it down with a light coating of olive oil before cooking.

Lastly, while not mandatory, a skillet with a lid can come in handy when melting cheese on your burgers. The lid will help trap the heat and moisture, leading to perfectly melted cheese without overcooking your patties.

In summary, when choosing a skillet for cooking burgers, opt for a cast-iron skillet if possible due to its superior heat retention and durability. Select a skillet that's large enough for your needs, ensure it's well-seasoned, and consider the benefits of a lid for melting cheese to perfection. With the right skillet and a little practice, you'll be well on your way to becoming a burger-flipping pro!

Preparing the burgers

Ingredients

The best ground meat to use for burgers is ground beef with a higher fat content, like ground chuck or ground sirloin. This will ensure your burgers are juicy and flavoursome. You can also use a combination of different meats, such as beef and pork, or beef and lamb, to add more flavour to your burgers.

If you're making chicken or turkey burgers, you can keep the meat moist by adding seasoned breadcrumbs and an egg or liquid such as milk, buttermilk or yoghurt. You can also add grated zucchini, onion or garlic, or fresh herbs.

For seasoning, you'll need salt and pepper, as well as any other herbs and spices you want to add. You can also add Worcestershire sauce and Dijon mustard to the beef.

Making the Patties

Divide the meat into portions. For thin, crispy, smashed burgers, you'll want 1/4-lb portions; for thick, juicy, classic burgers, you'll want 1/3–1/2-lb portions. Roll each portion into a rough sphere.

Form each sphere into a patty. For classic burgers, the patty should be a disc roughly 4 inches wide and 1/2 inch thick. For smashed burgers, the patty should be about 3/4 inch thick.

To ensure your burger stays flat, use your finger to put a slight indent in the centre of the patty, or use a burger press. You can also put the patties in the freezer for 15 minutes to help them firm up and hold together better while cooking.

Cooking the Burgers

Preheat your cast iron skillet on a medium-high heat for a few minutes.

Once heated, lightly coat the skillet with a high smoke point oil, like vegetable or canola oil. This will help prevent the patties from sticking and enhance their sear.

Place your seasoned patties in the pan, making sure not to overcrowd them. Allow them to cook undisturbed for a few minutes to develop a caramelised crust.

Flip the patties—they should be nicely browned. Cook for a few additional minutes, flipping only once to avoid losing juices.

If you want to add cheese to your burger, do so during the last minute of cooking.

Checking for Doneness

To check if your burgers are done, feel how firm they are. The meat should be somewhat firm to the touch, springing back after you gently press the centre with tongs or your finger.

You can also check the internal temperature with a meat thermometer:

• Medium-rare: 130–135°F
• Medium: 140–145°F
• Medium-well: 150–155°F
• Well-done: 160–165°F

Resting the Burgers

Once your patties are cooked to perfection, remove them from the skillet and let them rest for a few minutes. This allows the juices to reabsorb into the meat, ensuring you get a moist, flavoursome burger.

Preheating and seasoning the skillet

To get the best results when cooking burgers in a cast-iron skillet, it's important to preheat and season the skillet properly. Here's a detailed guide:

Preheating the Skillet:

• Place the skillet on the stovetop over high heat. You can also preheat the skillet in the oven at a high temperature, such as 450–500 °F (230 °C).
• Add a small amount of fat or oil to the skillet. This can include butter, bacon grease, or a neutral oil like canola or vegetable oil.
• Heat the fat or oil until it's hot enough to cook with. For example, heat the butter until it's foaming, or add a burger patty and check if the pan is hot enough by looking for a sizzle.

Seasoning the Skillet:

• Wash and Dry Your Skillet: Start by scrubbing the skillet with warm, soapy water. Rinse and dry it thoroughly. You can place the skillet on a stovetop flame for a minute or two to ensure it's completely dry and drive off any lingering water.
• Rub with Oil: Coat the skillet with a thin layer of cooking oil, including the bottom, handle, and all surfaces. Use a neutral oil like canola or vegetable oil, or any cooking oil you have on hand. Make sure to buff the skillet well after oiling to remove any excess oil. The skillet should feel practically dry to the touch.
• Heat the Skillet: Place the oiled skillet in the preheated oven at 450 °F (230 °C) for about 30 minutes. Alternatively, you can heat it on the stovetop over medium-high heat. This step helps to polymerize the oil, creating a protective coating. You may want to place the skillet upside down and use a baking sheet or foil to catch any oil drips.
• Cool the Skillet: After heating, turn off the oven and let the skillet cool down completely before handling it.
• Repeat the Process: For a stronger seasoning, repeat the above steps multiple times. Each layer of seasoning adds to the skillet's non-stick properties and protective coating.

By properly preheating and seasoning your cast-iron skillet, you'll create a natural, easy-release finish that enhances your cooking experience and results in delicious burgers.

Getting the perfect sear

Preparation

Before you start cooking, ensure your cast-iron pan is properly cleaned and seasoned. This will help you get the best-tasting skillet burgers.

To get the perfect sear, you should also let your burger meat sit out for about 15 minutes before cooking. This helps with even cooking.

Cooking

When cooking, heat a cast-iron skillet over medium to medium-high heat for about two minutes, then add some oil or butter. You can also cook the burgers in bacon grease for extra flavour.

Once the pan is hot enough, add your patties and cook for about 3–5 minutes for medium-rare, or 4–5 minutes for medium. Flip the burgers and cook for another 3–4 minutes. The cooking time can vary depending on how well done you like your burgers.

To get a good sear, only flip the burgers once during the cooking process to keep them juicy.

Tips

• Make sure your skillet is nice and hot before adding the burgers.
• Don't overcrowd the pan; cook in batches if necessary.
• Don't flip too much. Just once! You want them to brown.
• Use high-quality ingredients for the best flavour.
• Don't skimp on the seasoning!
• Use a meat thermometer to check the internal temperature; aim for 160°F for fully-cooked burgers.
• Let the burgers rest for a few minutes after cooking. This helps them retain their own juices.

Experimenting with flavours

Meat

When it comes to experimenting with flavours, the meat you choose for your burger is a great place to start. While beef is the traditional choice, you can mix things up by opting for lamb, chicken, turkey, or even shrimp. If you're making a vegetarian burger, you can use beans, veggies, or a plant-based meat alternative.

Seasoning

Don't be afraid to season your burger patties generously with salt and pepper. You can also experiment with different types of salt, such as kosher salt or seasoned salt blends like Old Bay. Additionally, consider mixing other seasonings directly into your patties, such as smoked paprika or ground jalapeño.

Toppings

The sky's the limit when it comes to burger toppings. In addition to the classic options like lettuce, tomato, pickles, and cheese, you can get creative with fruits and veggies, such as pineapple, caramelised onions, or avocado. You can also top your burger with fried eggs, bacon, or unique sauces like spicy chipotle-lime mayonnaise or a red wine reduction. If you're feeling extra indulgent, try topping your burger with a slice of melted brie or blue cheese.

Buns

While traditional hamburger buns are always an option, you can switch things up by using brioche, ciabatta, or sourdough rolls. To take your burger to the next level, try toasting your bun in the cast-iron pan with a bit of butter before assembling your burger.

Frequently asked questions