Grilling Burgers In A Pan: Master The Art

Grilling burgers in a pan is a quick and easy method that yields juicy hamburgers or cheeseburgers. You don't need a grill to create a restaurant-quality burger. A cast-iron skillet or a non-stick frying pan can be used to grill burgers. The secret behind a perfect stovetop burger is all in how the patties are shaped. The ideal ground beef for burgers should be 80% lean and 20% fat. The more you handle and mash the beef as you shape the patties, the more compressed and tough the finished burger. Press a shallow dimple in the centre of the patty to prevent burgers from shrinking to half their size and doming up in the middle.

Choosing the right ground beef

When it comes to choosing the right ground beef for your grilled burgers, there are a few things to keep in mind. Firstly, always read the fine print on the packaging, as it will indicate the lean-to-fat ratio of the meat. This ratio is typically represented as a percentage, such as 80/20 or 90/10. The higher the lean meat percentage, the lower the fat content.

For grilled burgers, it is generally recommended to use ground beef with a fat content of at least 15-20%. This will ensure that your burgers are juicy and flavourful. Most sources recommend a ratio of 80/20, which is considered to be the perfect blend for a tasty, juicy burger. This ratio strikes a balance between having enough fat to keep the meat moist and juicy, without being too greasy.

However, if you prefer a leaner option, you can opt for a 90/10 ratio, but be aware that the meat may dry out more quickly during cooking. On the other end of the spectrum, a 70/30 ratio is the fattiest option and will result in a richer, more indulgent burger.

In addition to the fat content, you should also consider the freshness of the meat. Look for ground beef with a bright cherry-red colour, as this indicates that it is fresh and has not been exposed to too much oxygen. Choose packages without excessive liquid, and always check the sell-by date to ensure you're getting the freshest meat available.

When it comes to the type of beef, grass-fed and conventional grain-fed beef offer similar nutritional profiles, both being high in B vitamins, iron, and zinc. However, grass-fed beef tends to be higher in vitamins A and E and offers a different composition of beneficial fatty acids, such as Omega-3.

Lastly, consider the cut of meat that the ground beef comes from. Labels such as "ground chuck", "ground round", and "ground sirloin" indicate the part of the cow the meat is from and will also give you an idea of the fat content. Ground chuck usually has a higher fat content, while ground sirloin is the leanest option.

Remember, the key to a great burger is starting with high-quality, fresh ground beef that has the right fat content to ensure a juicy and flavourful patty.

How to form the burger patties

To form the perfect burger patty, there are a few rules to follow. Firstly, the type of ground beef you use is important. The ideal ground beef for burgers should be 80% lean and 20% fat. Avoid anything leaner than 90% as this can result in dry and tough burgers.

When forming the patties, try to handle the beef as little as possible. The more you handle and mash the beef, the more compressed and tough the finished burger will be. Break off big fist-sized chunks of ground beef and press them into rough patties against your work surface with the palm of your hand. Gently pat the edges into a uniform round shape. Don't worry if the edges look a little lumpy or have cracks.

To prevent your burgers from shrinking to half their size and doming up in the middle, create a dimple in the centre of each patty by patting the middle slightly thinner than the outer edge. This will also help the burger stay flat while cooking.

If you're making cheeseburgers, it's a good idea to make the patties slightly bigger than your burger buns so that they fit nicely inside once cooked.

How to cook the burger in the pan

Preparation

Before you start cooking, prepare your ingredients. For a classic burger, you'll need ground beef, cheese, toppings, and seasonings. If you're making cheeseburgers, American or cheddar cheese is a great option, but feel free to choose your favourite type of cheese. For toppings, you can use lettuce, tomatoes, onions, pickles, caramelized onions, sweet relish, and more. As for seasonings, keep it simple with just salt and pepper, or add some garlic and onion powder, paprika, or your favourite burger seasoning blend.

When preparing the beef, it's best to use a light touch and handle the meat as little as possible to prevent the patties from becoming tough. Divide the ground beef into equal portions, and gently press each portion into a disk about 1 inch thick. The patty doesn't need to be smooth, so leave some craggy edges and don't press it too flat.

A good tip to ensure your burger stays flat while cooking is to create a dimple in the centre of the patty. Use your thumb or fingers to press a "moat" about 1/4 to 1/2 inch from the edge of the patty, making sure the edge is slightly higher than the indentation. This will help the burger flatten out while cooking and prevent it from shrinking and bulging.

Cooking the Burgers

For cooking, a cast-iron skillet or a large griddle is a great option. Preheat your pan to get an even heat distribution, which is essential if you're cooking multiple burgers at once.

When your pan is hot, carefully place the patties in the skillet, leaving some space between each patty. Cook the burgers for about 3 to 4 minutes on each side, until you see a nice sear and the edges start to brown. Use a wide, thin spatula to flip the burgers, as this will help you flip them quickly and easily without messing up the crust that has formed.

If you're making cheeseburgers, add a slice of cheese to each burger as soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a lid to help it melt.

Cook the burgers to your desired doneness. For a guide on cooking times, see the table below:

| Doneness | Cooking Time |

| --- | --- |

| Medium-Rare | 6 minutes total |

| Medium | 7 to 8 minutes total |

| Medium-Well | 9 minutes total |

| Well-Done | 10 minutes total |

Finishing Touches

Once your burgers are cooked to perfection, it's time to build them! Place the burgers on toasted buns and add your desired toppings. You can also spread some sauce on the bun, such as mayo, mustard, ketchup, or a combination of these.

Serve your burgers immediately with a cold drink, and enjoy the fruits of your labour!

How long to cook the burger for

When grilling burgers in a pan, the cooking time will depend on several factors, including the type of meat you are using, the thickness of your patties, and your desired doneness. Here is a general guide to help you determine the cooking time for your burgers:

For a medium-well burger, cook the patty for 4-5 minutes on each side. This will result in a burger that is mostly cooked through, with a slightly pink center. If you prefer your burgers more well-done, simply increase the cooking time by 1-2 minutes per side. Just keep in mind that the longer you cook the burger, the drier it will become, as the juices will start to cook out.

If you're using a leaner type of ground beef, such as sirloin, you may find that it cooks a bit faster than a fattier blend. This is because leaner meats tend to cook through more quickly. So, if you're using a leaner grind, keep a close eye on your burgers and be prepared to adjust your cooking time accordingly.

The thickness of your patties will also impact the cooking time. For a 1-inch thick patty, the cooking times mentioned above should work well. However, if your patties are thicker or thinner, you will need to adjust the cooking time accordingly. For a thicker patty (1.5 inches or more), you may need to cook it for an additional 2-3 minutes per side to ensure it is cooked through. For thinner patties (less than 1 inch), reduce the cooking time by a minute or so per side to avoid overcooking.

Finally, if you like your burgers with a bit of a char, feel free to increase the heat to develop a crust before lowering the heat to finish cooking to your desired doneness. This will add a nice, smoky flavor to your burgers and only takes a few extra minutes. Just be careful not to burn them!

Adding cheese to the burger

Adding cheese to your burger is a great way to elevate your dish. There are many types of cheese to choose from, but a classic choice for cheeseburgers is American cheese, which has a mild flavor and melts beautifully. Other options include cheddar, pepper jack, provolone, and Swiss cheese.

When preparing a cheeseburger on a stovetop, the timing of adding the cheese is crucial. You should add the cheese slice(s) immediately after flipping the burger patty. If you're using American cheese, place it on the patty about 30 seconds before removing it from the grill or pan. For thicker cheese slices, like farmhouse cheddar, place them on the patty halfway through the cooking time on that side.

To help melt the cheese, you can cover the pan with a lid or splatter guard to trap the heat and steam. Alternatively, you can use a cooking torch or the broiler function of your oven to apply direct heat to the cheese without overcooking the meat. If you're cooking multiple burgers, adding hot ingredients like onions or bacon on top of the cheese can also help melt it.

Remember, the key to a perfect cheeseburger is not overthinking it. Trust your instincts, and don't be afraid to experiment to find the timing that works best for you!

Frequently asked questions