Stovetop Burgers are easier than you think! Learning how to cook the perfect burgers on the stove means you can make this easy dinner anytime of year. Form simply-seasoned burger patties, pan-fry them in a skillet, and find the exact cooking time and temperature to make sure you get it right. You’ll be cooking the best hamburgers and cheeseburgers, with your toppings of choice, each and every time!
What’s in this Hamburger Recipe?
Cooking burgers on the stove only requires a few ingredients and 20 minutes to make. The main thing you need is ground beef, and then the cheese, toppings, and seasonings are all up to you. This is one of my favorite burger recipes because it’s so simple and versatile!
- Ground Chuck: Ground chuck is ideal for burger patties. I recommend a lean 80/20.
- Seasoning: I keep the seasoning simple with salt and pepper to taste. But feel free to add in garlic and onion powder, paprika, or your favorite burger seasoning blend.
- Cheese: A slice of American or cheddar cheese is perfect for cheeseburgers, but any type works fine (try pepper jack or swiss). Or you can skip the cheese if you prefer a hamburger.
- Hamburger Buns: Grab your favorite buns for serving. Brioche buns are a great way to make them feel a little more gourmet, but any type is fine.
- Toppings: Top with your favorite ingredients! Add lettuce, tomatoes, onion, pickles, caramelized onions, sweet relish, and more.
- Condiments: Add mayo, mustard, ketchup, burger sauce, relish, or any condiments you like.
Tips!
The key to a perfect Stovetop Burger is knowing how long to cook burgers, testing your internal temperatures, and keeping things simple. Don’t overdo it–just let the juicy beef speak for itself!
How long do you cook burgers on the stove? (medium-rare to well-done)
From medium-rare to well-done, here are the internal temperatures and cooking times (per side and total) when making burgers in a skillet. (See our Burger Temperature Chart for even more info!)
| Doneness | Color | Internal Temp | Cook Time (per side) | Cook Time (total) |
|---|---|---|---|---|
| Medium-Rare | red in the middle | 130-135F | 3 minutes | 6 minutes |
| Medium | pink in the middle | 145F | 3-4 minutes | 7-8 minutes |
| Medium-Well | smidge of pink | 150-155F | 4-5 minutes | 9 minutes |
| Well-Done | no pink | 160-165F | 5 minutes | 10 minutes |
Note: The FDA officially recommends that hamburgers be cooked to an internal temperature of 160°F to ensure all bacteria is killed. If you choose to do more of a Medium cook, be sure you’re using the freshest beef or even making your own ground beef!
Add salt, pepper, and any other seasonings you want to add directly into a mixing bowl with the ground chuck. Mix enough to evenly distribute the seasoning, but don’t overwork it. Some common seasonings (besides salt and pepper) are garlic powder, onion powder, paprika, cayenne pepper, brown sugar, and oregano.
Burgers should be cooked between 135-160F, depending on your preferred doneness level. Check the burger cooking chart above for specifics.
To turn a hamburger into a cheeseburger, simply add a slice of cheese on top of the burger patty right after it’s done cooking. Remove the pan from heat and place a lid on top. The leftover heat will create steam and melt the cheese.
I don’t recommend cooking burgers directly from frozen on the stovetop. Instead, defrost patties in the fridge before cooking.
I recommend making burger patties about 1-inch thick. If it’s too thick, it will get dry and crispy on the outside before cooking through fully in the center.
Combine seasonings with ground chuck, divide the meat into 4 equal parts, then use your hands to loosely form each ball of beef into a round patty–it does’t need to be perfect.
Butter will create a richer flavor and give you a more traditionally pan-fried result. But oil is a great option as well.
I recommend using an instant read meat thermometer to check the internal temperature at the center of each patty to be sure it’s properly cooked.
How to Store and Reheat
Once cooked, let burgers cool to room temperature. Store them in a resealable bag, airtight container, or wrapped tightly in aluminum foil. Keep them in the refrigerator for up to 4 days.
For best results, reheat burgers in a non-stick pan on the stovetop until they are fully heated through. Try adding about 3 tablespoons of water to the pan to create steam–this will keep the patties from drying out.
How to Freeze Burger Patties
To freeze homemade burger patties, let them cool completely. I recommend wrapping each one separately with aluminum foil, and then placing them all in a freezer-safe, resealable bag. Freeze for 3 months.
Let them fully defrost in the fridge before reheating.
What to Serve with Burgers
The best stovetop burgers deserve the best side dishes! These classic French fries are my favorite, but any kind of fry will do. Try baked sweet potato fries, shoestring fries, parmesan potato wedges, or even zucchini fries.
Or make corn on the cob, homemade coleslaw, air fried tater tots, BBQ baked beans, baked potatoes, corn casserole, or any classic BBQ sides.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Stovetop Burgers – How to Cook Burgers on the Stove
Ingredients
- 1 pound ground chuck 80%-85% lean
- kosher or sea salt to taste
- freshly ground black pepper to taste
- 4 slices American or Cheddar Cheese
- 4 Burger Buns
Optional Toppings
- condiments of choice such as ketchup, mustard, and mayo. Toppings such as lettuce, tomato, red onion, and pickles.
Instructions
- Place ground chuck in a medium-size mixing bowl and sprinkle with salt & pepper. Mix gently to combine, but don’t overwork the meat.1 pound ground chuck, kosher or sea salt to taste, freshly ground black pepper to taste
- Divide the meat into four equal portions.
- Place one portion on a plate and gently press it into a 1-inch thick, round patty. (The patty should not be smooth – leave some craggy edges and don’t press it too flat.)
- With your thumb or fingers, press a “moat”, approximately ¼-½ inch from the edge, around the circumference of the burger – be sure the edge of the burger is a little higher than the indentation. This will ensure the burger will flatten out while cooking. Repeat this process with each portion.
- Heat a large skillet over medium-high heat. When the pan is hot, carefully place the patties in the skillet (no need to grease skillet) leaving some space between each patty.
- Cook the burgers until nicely seared and they have browned halfway up the sides.
- Flip the burgers and cook to your liking. (*NOTE – To ensure all bacteria has been killed, the FDA recommends cooking burgers to an internal temperature of 160°F.)
- If adding cheese: remove the pan from the heat and place the cheese atop the burgers. Cover the skillet and allow the residual heat/steam to melt the cheese.4 slices American or Cheddar Cheese
- Serve on toasted buns topped with your favorite toppings.4 Burger Buns, condiments of choice such as ketchup, mustard, and mayo. Toppings such as lettuce, tomato, red onion, and pickles.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Medium Rare: 130-135°F
- Medium: 145°F
- Medium Well: 150-155°F
- Well Done: 160-165°F
- Medium Rare (red in the middle): 6 minutes total (3 minutes on each side)
- Medium (pink in the middle): 7-8 minutes total
- Medium Well (smidge of pink in the middle): 9 minutes total
- Well Done (no pink): 10 minutes total
Nutrition Information
I am appalled at the negativity out there . This recipe was exactly what I needed to fill in the blanks I wasn’t so sure about . Thanks so much for your blog and I’ll kee n coming back !
Thanks so much for your kind words, Amy!
Before people get nasty, my text should have read “according to your specifications” and I cooked sweet peppers and “onions” along with it. 😝 Such a shame that correction was even necessary!
Just cooked my burgers according g you your specifications. They were perfect! I cooked them approximately 5 minutes on each side to a temp of 150°. Cooked some sweet peppers and o ion the pan as well. Thank you!
I’m so glad you enjoyed this recipe, Susan!
I am concerned you even suggest cooking hamburger meat medium-RARE. That is very dangerous – E-Coli poisoning. I have a good friend who almost died from E-Coli poisoning, his kidneys shut down, spent many days in Intensive Care. Why do you think the FDA says to cook ground beef to internal temp of 160, NOT 130.
Hi Molly, there is a note right below the temperature chart that states: “The FDA officially recommends that hamburgers be cooked to an internal temperature of 160°F to ensure all bacteria is killed. If you choose to do more of a Medium cook, be sure you’re using the freshest beef or even making your own ground beef!”
Molly, you are a bufoon and a horrible friend. Your friend got E. Coli poisoning because you keep sticking all of your fingers one by one into your anus. Then you just walk around the earth touching everything with your disease. Face the facts and own up to your actions. Stop sticking your doodoo fingers in the Ranch dip in the communal work fridge.
BECKY WHY ARE PEOPLE BEING SO MEAN TO YOU??? LMAO
I don’t know how to cook ANYTHING and I appreciate you posting about the basics. I am 34 and recovering from an eating disorder and have never cooked in my life before now, literally I could make a PB&J wrong. Thanks for all you do, I hope you know these haters are like 65 and have nothing better to do with their lives than tohate on a recipe for cheeseburgers on the internet hahahahha
Thanks so much for your kind words, Heather! I only learned how to cook at 30 years old, so I completely understand, and that’s why I created this blog– to help others like me who didn’t know ANYTHING when starting out! I’m so happy to hear my posts are helping you!
Omg, you didn’t even list what heat to use. People get dumber every day.
Hi, in step 5 I state to heat the pan over medium-high. That is usually level 3-4 depending on the model of stove. Hope this helps!
omg you forgot to read the recipe, you smart little cookie you. People really are getting dumber every day, you offered yourself as the perfect example. Projecting your insecurities won’t get you far in life bestie. Be kind to others and take the telephone pole out of your anus. Hope this helps!!
Remember to read each recipe thoroughly before starting to cook! Reading is fun!
This was soooooo good, but I hate how many ads there are.
Hi Kaitlin, unfortunately, the ads are a necessary evil to keep this site free and accessible to all. You can bypass them by clicking the “jump to recipe” button!
Hi everyone, I’m making this recipe tonight but I wanted to comment regarding the smoke issues & cooked outside/raw inside…butter has a lower smoke point than say, vegetable oil. Meaning if you use butter it’s going to start smoking at a lower heat than the oil. You can find a smoke point chart online to refer to for more info. Also, let your burgers sit & get to room temperature before you cook them & that should help with the cooked outside/raw inside. I hope this stuff helps! Happy cooking, people!
i really liked this burger it was really good 5 stars
I’m so happy to hear it was a hit!
This was helpful. Thank you. I’m sorry so many ppl are dumb and rude on here. I appreciate the free advice/ reference when cooking a new thing.
I’m happy to hear you found this recipe helpful, Sammy! Thanks for stopping by!