Stovetop Burgers - How to Cook Burgers on the Stove
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!
Servings: 4 servings
Equipment
- Equipment used for Stovetop Burgers
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.
- 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 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.
- Serve on toasted buns topped with your favorite toppings. Enjoy!
Video
Notes
- Resist the urge to press down on the meat. Pressing releases the juices that keep the burger from drying out.
- Cook in batches and keep warm in a 250°F oven if making burgers for a crowd.
- Season the meat directly in the mixing bowl and mix just enough to distribute the salt and pepper evenly. Overworking it makes for a dense, tough burger. Garlic powder, onion powder, paprika, cayenne, brown sugar, and oregano are all good additions if you want more flavor.
- Don't cook patties from frozen. Thaw them in the fridge first so they cook evenly all the way through.
- You don't need oil or butter in the pan: the fat in the beef keeps it from sticking. A little butter is fine if you want extra insurance, but it's not required.
- Flip when the sides have browned about halfway up, and the patty releases easily from the pan. If it resists, give it another minute before trying again.
- 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
Serving: 1serving | Calories: 483kcal | Carbohydrates: 22g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 102mg | Sodium: 634mg | Potassium: 385mg | Fiber: 1g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 4mg