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, 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 Meat Temperature Guide 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
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!
To everyone out there and I mean everyone. If you really want an old fashion skillet hamburger like I grew up with this is the one to use. I’ve been cooking for 60 years and this one almost like how my grandmother made. Thank you for giving people don’t get anymore.
Wow, thanks so much for your kind words, Patricia!
I just made using your tips and it cooked perfectly . I made mine with salt pepper and I little adobo goys seasoning and added a whole large minced onion into 5 lbs and made 16 burgers for the whole family. I heated my pan to medium high approximately number 7 and cooked each side for 4 minutes each and at the end I lowered to the lowest and added cheese, covered and let it sit for 4-5 mins. It was juicy and no pink in the middle . My whole family gave me 10/10 that’s including 4 toddlers that rate everything lol.
Thanks so much for sharing what worked for you, Christina!!
A 1″ round pattie? Correct your recipe.
Also, your ad content makes me want to throw up. You got my views this time, but never again. Internet scum.
Also.
Hi, Rob. If you re-read the recipe carefully, it states “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.)” I’m sorry you had trouble with that one! Unfortunately, as with every free food blog, running ad space allows me to continue to provide this content for free. I do not control the specific content of the ads. You can, however, use the “jump to recipe” button to skip by most of the ads and go straight to the recipe card. I hope this recipe turned out well for you!
I really can’t believe the scumbag who called you out, without even following the recipe…. 5* from me! I, chopped some bacon and cheddar cheese in the burgers… bacon and cheese in EVERY bite!
Med/hi keeps giving me black on the outside; raw on the inside.
It sounds like your stove runs a bit hot. Try turning down the heat to med-low!
Just tried it! I need some practice, but I saw the comment where the stove is too hot if it’s browning but not cooking on the inside – totally saved us!!!
I’m so glad you enjoyed this recipe, Karen!
I followed the directions to a T and smoked up my house and they were still super pink the whole time things were burning
Hi Lily, it sounds like your pan may have been way too hot! All stoves are different, so always turn down the heat if it starts smoking! If the pan is too hot, the burgers will burn on the outside and remain uncooked in the middle.