Ella Walter
Cooking burgers on a stovetop is an easy, delicious, and versatile way to enjoy a juicy burger without having to fire up the grill. With just a few simple steps, you can make restaurant-quality burgers at home. Start by shaping your ground beef into patties with a moat or indentation in the center to ensure even cooking. Then, heat up your skillet to medium-high heat with a small amount of butter or oil. Once the pan is hot, place your patties in the skillet and cook until browned halfway up the sides. Flip the burgers and add cheese if desired, then cover the skillet to melt the cheese. Finally, serve your burgers on toasted buns with your favorite toppings and enjoy!
| Characteristics | Values |
|---|---|
| Patty shape | 3/4-1 inch thick, wider than the bun, with craggy edges and a "moat" or "dimple" in the centre |
| Patty weight | 8 ounces |
| Patty ingredients | Ground beef, with 80% lean and 20% fat |
| Seasoning | Salt, pepper, garlic powder, onion powder, paprika |
| Pan type | Non-stick, cast iron, stainless steel |
| Pan temperature | Medium-high heat |
| Cooking time | 3-8 minutes, depending on the size and thickness of the patty |
| Flipping | Once, when the patty is two-thirds tan or when the edges start to brown |
| Cheese | Add after flipping, cover the pan to encourage melting |
| Resting | 2-5 minutes after cooking |
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What You'll Learn
Choosing the right meat
Meat Type and Quality
Start by choosing high-quality ground beef for your burgers. Ground chuck is an ideal choice for burger patties as it has a good balance of fat and lean meat. Look for ground beef with an 80/20 lean-to-fat ratio, which means 80% lean meat and 20% fat. This ratio ensures that your burgers remain moist and juicy without excessive grease.
Meat Preparation
Divide the ground beef into equal portions, aiming for a quarter-pound (approximately 8 ounces) per patty. Gently shape each portion into a disk about 3/4 to 1 inch thick. It is important to not make the patties too smooth or flat; leave some craggy edges for a rustic texture.
Meat Seasoning
Keep the seasoning simple with salt and pepper, or add extra flavours like garlic and onion powder, paprika, or your favourite burger seasoning blend. Generously season both sides of the patties before placing them in the pan.
Meat Cooking Temperature
When it comes to cooking, the USDA recommends cooking ground beef to a minimum internal temperature of 160°F to destroy any harmful bacteria. For a medium-rare burger, cook to an internal temperature of 135°F, and for a medium burger, target 140°F.
Remember, the cooking time and temperature can vary depending on your preferred doneness and the size and thickness of your patties, so adjust accordingly. Now you're ready to start cooking those mouth-watering pan burgers!
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Shaping the patty
Firstly, divide your ground beef into equal portions, depending on the number of burgers you plan to make. For a satisfyingly large burger, each patty should weigh about 8 ounces. Remember, the patty should be slightly larger than your burger buns.
Now, it's time to form the patties. Place one portion of the ground beef on a plate. Gently press it into a disc that is approximately 1 inch thick. It's important to not make it too smooth or flat; leave some craggy edges for a rustic, mouthwatering appearance.
The next step is a clever trick to ensure your burger cooks evenly. Use your thumb or fingers to create a "moat" or indentation around the circumference of the patty, about 1/4 to 1/2 inch from the edge. Make sure the edge of the patty is slightly higher than the indentation. This subtle detail will ensure the burger flattens uniformly during cooking, preventing shrinkage and bulging.
Some chefs recommend creating a small hole in the center of the patty, like a doughnut. This technique improves airflow, helping the burger cook swiftly and evenly, with minimal shrinkage.
Finally, season your patties generously with salt and pepper, or your favorite burger seasoning blend. You can also add spices like garlic powder, onion powder, or paprika for an extra kick of flavor.
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Heating the pan
Before placing the burgers in the pan, make sure the pan is properly heated. Heat the pan on medium-high heat until it's very hot. You'll know the pan is hot enough when you see the first wisp of smoke or when you touch a burger patty to the pan and it sizzles. If you're using a stainless steel pan, be sure to use enough butter or oil to prevent the burgers from sticking. If you're cooking bacon cheeseburgers, you can cook the bacon first and then use the same pan with the grease.
The ideal temperature for cooking burgers is medium-high heat. This will ensure that the burgers get a nice sear and don't dry out. If you're using a cast-iron pan, preheat the pan on medium-high heat. If you're using a nonstick pan, you may need to lower the heat slightly, as these pans can't handle extremely high temperatures.
When the pan is hot, carefully place the patties in the skillet, leaving some space between each patty. You don't need to grease the skillet if you're using a nonstick pan or a cast-iron pan, as the meat will provide enough oil. However, if you're using a stainless steel pan, you may need to use butter or oil to prevent sticking.
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Cooking the burger
First, shape your patties. Press each portion of ground beef into a disk about 1-inch thick. Use your thumb or fingers to press a shallow "dimple" or indentation about ¼-½ inch from the edge, with the edges of the patty slightly higher than the middle. This will ensure the burger flattens as it cooks.
Next, heat a large skillet over medium-high heat. You can use butter or oil here—butter is richer and more flavourful, but you can use your favourite cooking oil. When the pan is hot, carefully place the patties in, leaving some space between each. Work in batches if you need to.
Now, cook the burgers until they are nicely seared and browned halfway up the sides. Flip them and cook to your liking. A good rule of thumb is to cook the second side for a little less time than the first. So, if the first side cooks for five minutes, the second side will need about four minutes. The burger is done when the meat is somewhat firm to the touch and springs back when you gently press the centre.
If you are making a cheeseburger, add the cheese during the last few minutes of cooking, and cover the pan to encourage it to melt.
Finally, remove the burgers from the pan and let them rest for at least five minutes. This will achieve maximum juiciness.
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Adding cheese
There are several methods for adding cheese to your burger, and the right one for you will depend on your personal preferences and the type of cheese you are using.
If you are using a processed cheese slice, you can simply place it on the burger after flipping it and let the heat of the burger melt the cheese. If you are using a cheese that takes longer to melt, like cheddar, you may want to add the cheese after flipping the burger and then cover the pan to trap the steam and help melt the cheese. You can also add a small amount of water to the pan to speed up the melting process. If you are using a thicker slice of cheese, you may want to add the cheese halfway through cooking that side and then cover the pan to get the melt started.
If you are making a stuffed burger, also known as a Juicy Lucy, you will need to top a thin patty with cheese, leaving a border around the edge. You can then top the cheese with another thin patty and seal the edges. When cooking your stuffed burger, make sure to cook it long enough to melt the cheese inside. If you like your burger cooked more on the medium-rare side, use room-temperature shredded cheese, as it will melt faster.
If you are making a smash burger, you can place a slice of cheese between two 2-ounce patties to keep them moist. Add the cheese as soon as you flip the patties and then stack the second patty on top.
Some people prefer their cheese unmelted on a burger. If this is your preference, simply add the cheese after cooking the burger.
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Frequently asked questions
Heat a cast-iron pan or non-stick skillet over medium heat. When the pan is hot, carefully place the patties in the skillet. Cook the burgers until nicely seared and browned halfway up the sides. Flip the burgers and cook to your liking.
A well-seasoned cast-iron pan is best for pan-frying burgers. They are naturally non-stick and retain heat well, creating a super-hot surface that helps caramelize the outside of the burger and adds incredible flavour.
Ground chuck is ideal for burger patties. Use meat that is 80% lean and 20% fat. Avoid anything leaner than 85% or the burgers will be dry and tough.
Press the middle of each patty to create a shallow "dimple" and pat the edges into a round. The patty should be slightly larger than your burger buns.
The burger is done when the meat is somewhat firm to the touch, springing back after you gently press the centre. The juices will also want to pop up through the light crust.
