How to Cook Burgers on the Stove: Best Pan-Fried Burgers I Taste of Home

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These pan-fried burgers might be the best you’ve ever had. Who needs a grill when you have a stovetop?

Believe it or not, it ’ s absolutely possible to create a restaurant-quality burger without a grill. Don ’ thymine get me wrong ; I think everyone should learn how to grill the traditional way, and I ’ ll take any excuse to cook outside, I ’ thousand good not that into it when the weather doesn ’ thymine collaborate with my dinner plans. fortunately, there are respective ways to cook a hamburger indoors, and using a cast-iron frying pan to make pan-fried burgers is our favorite.

Tips for the Best Pan-Fried Burger on the Stove

Raw Ground Meat


Opt for High-Quality Beef

You can ’ t make a rightfully capital hamburger with bargain-bin beef. certain, you can add relish with seasonings like soy sauce, Worcestershire, garlic and onion powders, but the best burgers I ’ ve always had tasted like beef. indeed splurge for the highest-quality meat you can find. For my money, I prefer the spirit of organic grass-fed gripe over grain-finished options, but both make a great burger. The go-to proportion for beef to fat for a hamburger is 80:20, and for good reason. The 20 % fatty content is enough to keep a medium-rare hamburger nice and fat without overwhelming the gripe spirit. The more well-done you ’ ra cooking the burger, the higher fat subject you ’ ll want to help keep it from drying out. Get more on which prime beef is best for burgers here. Editor tip: If your local bungler patronize will grind your beef to rate, even better. Grinding your kernel from a single steak means you can cook it to medium-rare temperatures without concern, whereas the USDA recommends cooking bulk reason gripe to the safe ( but well-done ) temperature of 160°. Learn more about food-safe cook temperatures for all of your foods .

Carefully Form the Patties

Keep your burgers tender by gently forming the patties, being careful not to overwork them. One of my darling burger tips is to use the lid to a large sour cream or yogurt container lined with plastic wrapping to flatten patties. This prevents the burger kernel from getting ruffianly, and you end up with a arrant patty every time. Another great magic trick is to use your finger to press a form a belittled whole in the middle of the patty, like a doughnut. This helps with airflow so the hamburger cook evenly and prevents them from shriveling up. Check out these other hamburger tips from pro cooks .

Keep the Beef Cold

shop your burgers in the refrigerator until you ’ re ready to cook. You want the fatness inside the hamburger to be a cold as possible. That way, it will quickly expand when it hits the hot frying pan, forming flavorful pockets inside the patty. You ’ ll besides get a better parch on the outside when the kernel is cold .

Add Salt Last

It ’ sulfur best to keep salt away from your burger until the end potential moment. Salt draws out moisture, which is a good thing for hale cuts of meat like steak or chicken. With ground kernel, salting the patties besides early will turn them dense and baffling. alternatively, give each patty a generous sprinkle right before they hit the frying pan .

Use a Cast-Iron Skillet

While you can make delightful pan-fried burgers in good about any frying pan, cast iron works best. It ’ s naturally non-stick and is able to conduct inflame evenly and efficiently. Plus, a pre-heated cast-iron frying pan makes it easy to get an overwhelmingly delicious caramelized scorch on your patties. fix to get cooking ? Grab a fry pan, form a few patties and get ready to cook up a super-juicy hamburger in fewer than 15 minutes .

How to Make Pan-Fried Burgers on the Stove


  • 1-1/3 pounds ground beef
  • Kosher salt and pepper, to taste
  • 4 tablespoons unsalted butter, softened, plus extra for the pan
  • 4 hamburger buns
  • 4 slices melty cheese, optional
  • Burger toppings, optional

output : 4 burgers


Step 1: Divide the Beef and Shape the Patties

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To keep the beef american samoa cold as possible, you ’ ll want to move cursorily for this step. Run your hands under cold water and divide the unsalted beef into four equal portions. Using your hands, roll each dowry into a ball. Flatten the ball until you ’ ve created a consistent, 1-inch-thick phonograph record. then, use your finger to gently press a hole into the kernel of each patty .

Step 2: Preheat the Pan

set the patties in the refrigerator while you preheat a cast-iron frying pan or stainless-steel frying pan over medium-high estrus. The cold temperature will keep the fat from melting until it hits the hot pan. It will besides help your burger get a nice parch and a lightly crisp outside without overcooking the inside. By the means, this is how to clean a cast-iron frying pan when you ’ re done cooking .

Step 3: Toast the Buns

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spread 1/2 tablespoon of butter on the peak and bottom bun and topographic point them, butter-side down, on the preheat frying pan. After about a minute, they ’ ll be gold brown and toasted. Remove them to a plate and set aside. Brush out any bread crumb from the pan with a towel and return the frying pan to the stave over medium-high heat. Editor Tip: Potato buns or brioche rolls are our favorites for burgers, but you can use whatever you have on-hand .

Step 4: Cook the Burgers

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When the pan is about smoke, liberally season each burger patty with salt on both sides. Add a pat of butter to the pan and whirl until it ’ sulfur well coated ; this will keep the patties from sticking and give them a dainty char. Place the patties in the pan, being indisputable to leave a little space to breathe in between each hamburger. You might need to do it in batches. Cook the burgers for 3 to 4 minutes, until they ’ re well seared on the bottom side. Using a wide, thin spatula, flip the burgers over and cook them for another 3 to 4 minutes until they reach the desire home temperature .

Step 5: Get Cheesy

Remove the pan from the heat and add a slice of tall mallow to each hamburger. Cover the pan with a lid to let the cheese fade while you prepare the bun. Editor Tip: American, cheddar, pepper jack and swiss melt beautifully on burgers .

RMS 205850; Wisconsin Butter Basted Burger

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Step 6: Garnish and Serve

Spread a flimsy layer of mayonnaise on the bed bun to protect the bread from getting boggy with hamburger juices. Place a burger patty on the bottomland bun and add the toppings of your choice. My darling hamburger is ace simple—just catsup, pickles and chopped onions—but feel release to get fancy if you like. here are some badly fun ways to top a hamburger. Serve the burgers with some oven fries, homemade potato chips or a fresh side salad and love !

How Long to Pan-Fry Burgers

here ’ s a steer for the cook time and temperature of 1-in. hamburger patties :

  • Medium-rare (warm, red center): 6 minutes, or 130 to 135°
  • Medium (warm, pink center): 7 to 8 minutes, or 140 to 145°
  • Medium-well (hot, slightly pink center): 9 minutes, or 150 to 155°
  • Well done (brown all the way through): 10 minutes, or 160 to 165°

How to Know When a Burger Is Cooked

Setting a timer is one room to cook a hamburger, but there ’ s an evening better way to know—not guess—when your hamburger is finished cooking. Use an instant-read meat thermometer. Poke it into the center of the hamburger, and you ’ ll know the temperature within seconds. Get inspired with this collection of our best burger recipes.

Caroline Stanko, Taste of Home Associate Digital Editor, contributed to this article.

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