One of the recipes we make most at our house are burgers on the stove. I love that we can make it year round, no matter the weather. Stovetop Burgers are easier than you think! I form simply seasoned burger patties, pan-fry them in a skillet, and have found the exact cooking time and temperature to make sure you get it right.

front view of a stovetop burger with lettuce, tomato, and onion on a plate

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What’s in This Hamburger Recipe?

I love that cooking burgers on the stove only requires a few ingredients and 20 minutes to make. All I need is ground beef, cheese, toppings, and seasonings. This is one of my favorite burger recipes because it’s so simple and versatile!

  • Ground Beef: Ground chuck is ideal for burger patties. I recommend meat that is 80% lean and 20% fat. Avoid anything leaner than 85% or you’ll end up with burgers that are dry and tough.
  • 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.

How Long Do You Cook burgers on The Stovetop?

I prefer my burgers cooked to medium, but everyone is different. 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!)

DonenessColorInternal TempCook Time (per side)Cook Time (total)
Medium-Rarered in the middle130-135°F3 minutes6 minutes
Mediumpink in the middle145°F3-4 minutes7-8 minutes
Medium-Wellsmidge of pink150-155°F4-5 minutes9 minutes
Well-Doneno pink160-165°F5 minutes10 minutes

Note: The USDA 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!

close up on a cheeseburger
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How to Store and Reheat

Once cooked, I let burgers cool to room temperature. I store them in a resealable bag, airtight container, or wrapped tightly in aluminum foil. We keep them in the refrigerator for up to 4 days.

For best results, reheat burgers in a nonstick 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.

I always let them fully defrost in the fridge before reheating.

stovetop hamburgers on a plate with potato chips

Serving Suggestions

The best stovetop burgers deserve the best side dishes! I usually serve these classic French fries (my kid’s favorite), but any kind of fry will do. We have tried baked sweet potato fries, parmesan potato wedges, or even zucchini fries.

Notes from the Test Kitchen

The key to a perfect Stovetop Burger is knowing how long to cook burgers, testing your internal temperatures, and keeping things simple. I think the most important thing is to not overdo it–just let the juicy beef speak for itself!

5-Star Review

“I made these burgers the other day. My husband and I both LOVE them. Easy to make and cheaper than going to a burger joint. I will definitely be making more!” -Sarah

Recipe Card

Stovetop Burgers – How to Cook Burgers on the Stove

4.62 from 362 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4
Author: Becky Hardin
featured stovetop burgers
Cooking burgers on the stove is a quick and easy method that yields juicy hamburgers or cheeseburgers. Forget the grill and use this recipe any time of year!
Step-by-step photos can be seen below the recipe card.
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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
    ground chuck in a mixing bowl
  • 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.)
    four burger patties on a plate
  • 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.
    raw burger patty with a "moat" pressed into it
  • 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 USDA 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
    close up in a cheeseburger in a skillet
  • Serve on toasted buns topped with your favorite toppings.
    4 Burger Buns, Condiments of choice such as ketchup, mustard, and mayo.
  • Enjoy!

Video

Becky’s Tips

  • Resist the urge to press down on the meat. Pressing down releases all those wonderful juices, causing the burgers to turn out dry and flavorless.
  • Cook in batches and keep warm in a 250°F oven if making for a crowd.
Burger Internal Temperature Chart:
  • Medium Rare: 130-135°F
  • Medium: 145°F
  • Medium Well: 150-155°F
  • Well Done: 160-165°F
Stovetop Burger Cooking Times:
  • 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
Storage: Store leftover burger patties in the fridge up to 4 days, or freeze up to 3 months.
Calories: 485kcalCarbohydrates: 22gProtein: 27gFat: 30gSaturated Fat: 12gCholesterol: 101mgSodium: 641mgPotassium: 388mgSugar: 3gVitamin A: 200IUVitamin C: 0.6mgCalcium: 314mgIron: 3.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Cook Burgers on the Stove Step by Step

Season the Meat: Place 1 pound of ground chuck in a medium-sized mixing bowl and sprinkle with salt & pepper to taste. Mix gently to combine, but don’t overwork the meat.

ground chuck in a mixing bowl - how to cook burgers on the stove

Form the Patties: Divide the meat into four equal portions (¼ pound each). 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.

four burger patties on a plate - how to cook burgers on the stove

Shape the Patties: 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.

raw burger patty with a "moat" pressed into it - how to cook burgers on the stove

Cook the Burgers: 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. If adding cheese: remove the pan from the heat and place 1 slice of American or cheddar cheese atop each of the burgers. Cover the skillet and allow the residual heat/steam to melt the cheese. Serve on toasted buns topped with your favorite toppings.

close up of how to cook burgers on the stove - a burger patty with melted cheese on top.
How do you season burger patties?

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.

Can you cook frozen burger patties on the stove?

I don’t recommend cooking burgers directly from frozen on the stovetop. Instead, defrost patties in the fridge before cooking.

Do you need oil to cook burgers on the stove?

The fat from the burgers should be sufficient to prevent them from sticking to the pan. A little butter or oil (or both!) can help if you’re nervous.

How do you know when to flip a burger?

It’s time to flip your burgers when they have browned halfway up the sides. The meat should release easily from the pan. If it seems stuck, give it an extra minute or two before trying to flip.

More Ways to Cook Burgers

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.62 from 362 votes (320 ratings without comment)
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83 Comments
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Ken
Ken
July 5, 2023 6:41 pm

Remember to read each recipe thoroughly before starting to cook! Reading is fun!

Heather
Heather
July 4, 2023 4:15 pm

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

Samantha Marceau
July 5, 2023 9:16 am
Reply to  Heather

Thanks so much for your kind words, Heather! Becky only learned how to cook at 30 years old, so she completely understands, and that’s why she created this blog– to help others like her who didn’t know ANYTHING when starting out! We’re so happy to hear our posts are helping you!

Kat
Kat
January 3, 2024 5:04 am
Reply to  Heather

Hey, I’m 66 and very nice. Be careful with your “ageism” comments or you’ll sound like a “hater” yourself.❤️

Kaitlin
Kaitlin
June 1, 2023 7:34 am

This was soooooo good, but I hate how many ads there are.4 stars

Charles W.
Charles W.
May 29, 2023 1:13 pm

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!5 stars

Tara
Tara
May 9, 2023 6:07 pm

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!5 stars

iamveryco
iamveryco
May 4, 2023 4:18 pm

i really liked this burger it was really good 5 stars5 stars

Sammy
Sammy
April 30, 2023 6:51 am

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.5 stars

Patricia
Patricia
April 19, 2023 5:09 pm

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.5 stars

Samantha Marceau
April 20, 2023 9:04 am
Reply to  Patricia

Wow, thanks so much for your kind words, Patricia!

Cristina
Cristina
March 29, 2023 5:18 pm

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.5 stars

Samantha Marceau
March 30, 2023 10:11 am
Reply to  Cristina

Thanks so much for sharing what worked for you, Christina!!

Kelly
Kelly
March 14, 2023 7:57 pm

Med/hi keeps giving me black on the outside; raw on the inside.

Samantha Marceau
March 15, 2023 9:13 am
Reply to  Kelly

It sounds like your stove runs a bit hot. Try turning down the heat to med-low!