Burgers And Pans: Oil Or No Oil?

Whether or not to oil the pan when cooking burgers is a matter of some debate. Some sources suggest that you don't need to oil the pan at all, as the fat in the burgers will lubricate the pan. However, others recommend adding a little oil to the pan to prevent the burgers from sticking. It is generally agreed that you only need a small amount of oil—around a tablespoon—and that using too much can make the cooking process messier and potentially unsafe. Celebrity chef Bobby Flay, for example, uses just a couple of teaspoons of canola oil when cooking burgers in a cast-iron pan.

You don't need much oil

When cooking burgers in a pan, it's important to use a heavy-bottomed pan, such as a cast-iron skillet, and preheat it before adding the patties. This will ensure that the proteins in the meat form molecular bonds with the metal of the pan, creating a nice hard sear and preventing sticking.

Before placing the patties in the pan, simply rub a light coating of oil on the outside of the patties and season them. A couple of teaspoons of canola oil, as recommended by celebrity chef Bobby Flay, is ideal for achieving the perfect crust without altering the flavour of the beef. Canola oil has a neutral flavour and a high smoke point, so it won't smoke and create a mess when cooking at high temperatures.

If you're using a cast-iron pan, seasoning the pan with oil through a process called polymerization can also help to prevent sticking and ensure even heat conduction. However, this is not necessary if you're just cooking a few burgers and have a light coating of oil on the patties.

Oil helps to get a sear

Oil is essential for achieving the perfect sear on your burgers. While it is possible to sear without oil, using oil will give you a much nicer crust. It is recommended to use a neutral-flavoured oil with a high smoke point, such as avocado oil, peanut oil, or canola oil.

Oil helps to fill in any imperfections on the surface of the pan, creating a uniform point of contact between the pan and the meat. This ensures that heat is conducted evenly across the surface of the meat, resulting in a consistent sear. Additionally, oil acts as a barrier between the meat and the pan, preventing chemical bonds from forming between the protein and the metal. This helps to keep the meat from sticking to the pan and makes it easier to flip your burgers without leaving bits of meat behind.

To achieve the perfect sear, it is crucial to heat the pan first before adding the oil. This ensures that the oil doesn't reach its smoke point and start to break down. You'll know your pan is ready when you see the oil begin to shimmer and take on a pebbly texture. At this point, your pan is hot enough to create a good sear without steaming your burgers.

When searing burgers, it is also important to use the right amount of oil. A good starting point is about 1 tablespoon of oil for a steak, but you may need to adjust this depending on the size of your pan and the amount of fat in your meat. For example, searing a fattier cut of meat like a burger may require less oil than searing a skinless chicken breast. It's always easier to start with less oil and add more if needed than to remove excess oil from the pan.

Oil alternatives

While oiling the pan is not strictly necessary when cooking burgers, as there is usually enough fat in the meat to prevent sticking, it can help to add a little oil to the pan. This will help to stop the meat from sticking and will also give the burger a nice crust.

If you don't want to use oil, there are a few alternatives you can try. One option is to cook the burgers on a tray in the oven. It is a good idea to cover the tray with tin foil to prevent the fat from spraying. You can also try cooking the burgers on a skillet, which doesn't require oil. If you do use a skillet, it is recommended to use a cast-iron skillet, but any non-stick skillet will work. Another alternative is to use butter instead of oil. Butter has a rich flavor and a lower smoke point than most oils, so it is best used in combination with an oil that has a higher smoke point to prevent burning.

Oil temperature

When cooking burgers, the temperature of the oil is important to ensure the burgers are cooked safely and to the desired level of doneness.

Firstly, it is important to ensure that the pan is hot before placing the burgers in it. This will help to create a nice sear on the surface of the burger and prevent it from sticking to the pan. A cast-iron pan is particularly good for this as it can conduct heat evenly and has some natural non-stick properties.

Once the pan is hot, add a small amount of oil. A couple of teaspoons of canola oil, as recommended by Bobby Flay, is sufficient. Canola oil has a neutral flavour and a high smoke point of roughly 400 degrees, making it ideal for cooking burgers at a high temperature. Other unrefined oils, such as walnut, hemp seed, or sesame oil, should be avoided as they have low smoke points and strong flavours that can affect the taste of the burger.

When cooking burgers, it is important to use a food thermometer to check that they have reached the desired level of doneness. The temperature will depend on how well-done you want your burgers to be:

• Medium-Rare: 130-135 °F
• Medium-Well: 150-155 °F
• Well-Done: 160-165 °F

According to the USDA, the minimum safe temperature for ground meat is 160 °F, or 71 °C. For ground turkey or chicken, the minimum safe temperature is slightly higher at 165 °F or 74 °C.

Oil type

The type of oil you use for cooking burgers can significantly impact the flavour, texture, and even the healthiness of your burgers. Different oils have different flavour profiles, which can either complement or clash with the taste of beef, chicken, or plant-based patties. Each type of oil also has a unique smoke point, which is the temperature at which the oil starts to burn and produce smoke. Oils with higher smoke points are more suitable for high-heat cooking, often required for searing burgers to create a caramelized crust. Here are some popular oils for cooking burgers:

Olive Oil

Olive oil is a popular choice due to its health benefits and unique flavour. It has a medium smoke point of around 375°F (190°C), making it suitable for medium-heat cooking. Its fruity flavour can complement certain types of burgers, but it might not be the best choice for high-heat methods like grilling.

Canola Oil

Canola oil is a favourite for cooking burgers due to its high smoke point of approximately 400°F (204°C) and neutral flavour. It is low in saturated fats and high in omega-3 fatty acids, making it a healthier option compared to other oils. Celebrity chef Bobby Flay uses canola oil for cooking burgers in his cast-iron pan.

Avocado Oil

Avocado oil has a smoke point of around 520°F (271°C), making it ideal for high-heat cooking methods. It is packed with heart-healthy monounsaturated fats and has a slightly nutty flavour that is generally mild enough not to overpower your burger's taste.

Vegetable Oil

Vegetable oil is versatile and has a high smoke point of approximately 450°F (232°C), making it suitable for various cooking methods. Its neutral flavour ensures that the seasoning and the meat of the burger stand out.

Butter

Although not an oil, butter is worth mentioning for its rich flavour. It has a lower smoke point of around 350°F (177°C) but is excellent for those who want to add a buttery taste to their burgers. Consider using a mix of butter and an oil with a higher smoke point to balance flavour and prevent burning.

Frequently asked questions