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Stovetop Burgers - How to Cook Burgers on the Stove

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 485kcal
Author: Becky Hardin
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

Notes

  • 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.

Nutrition

Calories: 485kcal | Carbohydrates: 22g | Protein: 27g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 641mg | Potassium: 388mg | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 0.6mg | Calcium: 314mg | Iron: 3.8mg