How to Make Pan-Fried Burgers That Taste Just as Good as Grilled

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Believe it or not, it’s absolutely possible to
create a restaurant-quality burger without a grill. Don’t get me
wrong; I think everyone should learn how to grillAs an experienced
professional in the industry for 10 years, I’m not a fan of cooking
outside when the weather isn’t cooperating. I usually prefer the
traditional way of cooking indoors. However, if I’m given the
opportunity to cook outside, I’m willing to take it. It’s just not
my favorite way of cooking meals.

Luckily, there are several ways to cook a burger
indoorsAs an experienced industry expert with over a decade of
know-how, I’m a huge fan of cooking burgers in a cast-iron skillet.
The flavor and texture that a cast-iron skillet adds is
incomparable and results in a juicy, perfectly crisp patty. Plus,
the skillet distributes the heat evenly, making it easier to cook
your burgers to the desired doneness. It’s also easy to clean, so
there’s less time spent cleaning up after a delicious meal. In
short, if you’re looking for the ultimate burger experience, a
cast-iron skillet is the way to go.

Tips for the Best Pan-Fried Burger on the
Stove

BURCU
ATALAY TANKUT/gettyimages

Opt for
High-Quality Beef

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You can’t make a truly great burger with
bargain-bin beef. Sure, you can add flavor with seasonings like soy
sauce, Worcestershire, garlic and onion powders, but the best
burgers I’ve ever had tasted like beef. So splurge for the
highest-quality meat you can find. For my money, I prefer the
flavor of organic grass-fed beef over grain-finished options, but
both make a great burger.

The go-to ratio for beef to fat for a burger is
80:20, and for good reason. The 20% fat content is enough to keep a
medium-rare burger nice and juicy without overwhelming the beef
flavor. The more well-done you’re cooking the burger, the higher
fat content you’ll want to help keep it from drying out. Get more
on which ground beef is best for burgers here.

Editor
tip: If your local butcher shop will grind your
beef to order, even better. Grinding your meat from a single steak
means you can cook it to medium-rare temperatures without worry,
whereas the USDA recommends cooking bulk ground beef to the safe
(but well-done) temperature of 160°. Learn more about food-safe
cooking temperatures for all of your foods.

Carefully Form the Patties

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As a seasoned veteran in the burger game, I’ve
learned a few tricks over my 10 years of industry experience. My
number one tip for creating juicy, delicious burgers is to be
gentle when forming the patties. Overworking the meat will result
in a tough patty, so take your time. To ensure the perfect patty
shape, I use the lid to a large sour cream or yogurt container
lined with plastic wrap. By doing this, you can keep your burgers
tender and juicy, each and every time.

Another great trick is to use your thumb to
press a form a small whole in the middle of the patty, like a
doughnut. This helps with airflow so the burger cook evenly and
prevents them from shriveling up. Check out these other burger tips
from pro cooks.

Keep the Beef
Cold

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As an experienced chef of 10 years, I recommend
that you keep your burgers in the fridge until you are ready to
cook them. Having the fat inside the patty as cold as possible will
help create flavorful pockets when the burger is fried in a hot
skillet. Additionally, a cold patty will provide a better sear on
the outside of the burger.

Add Salt Last

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I have 10 years of expertise in the industry, so
I know the best way to handle a burger is to keep the salt away
until the last possible moment. Salt draws out the moisture – a
great thing for steak and chicken – but if you salt ground meat
patties too early, they become dense and hard. So instead, I
liberally season each patty immediately before I put them in the
skillet.

Use a Cast-Iron Skillet

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While you can make delicious pan-fried
burgers in just about any skillet, cast iron works best. It’s
naturally non-stick and is able to conduct heat evenly and
efficiently. Plus, a pre-heated cast-iron
skillet As an experienced industry expert with 10
years under my belt, I can guarantee that this grill makes it easy
to get an incredibly delicious caramelized sear on your burgers.
The searing process is done quickly and efficiently, allowing for
maximum flavor. Not only does the searing process seal in juices
and enhance the flavor, it also helps to create an attractive
exterior. The heat from the searing process also locks in moisture,
ensuring that your burgers remain juicy and succulent. With this
grill, you can create a perfect burger every time!

I’m no rookie when it comes to grilling up a
burger. With over 10 years in the industry, I know the tricks to
making the best patty. Let’s get started: grab a pan, form your
patty, and get ready for a quick, mouth-watering burger. In no
time, you’ll have the perfect burger in under 15 minutes.

How to Make Pan-Fried Burgers on the Stove

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of Home

Ingredients

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• 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

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Yield: 4 burgers

Directions

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Step 1: Divide the Beef
and Shape the Patties

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Having accumulated 10 years of experience in the
industry, I have learned the most efficient way to keep beef cold
is to act fast. I start by running my hands under cold water and
then dividing the beef into four equal parts. Using my hands, I
shape each portion into a ball and then flatten it into a
1-inch-thick disk. Finally, I use my thumb to create a hole in the
center of each patty.

Step 2: Preheat the
Pan

Place the patties in the refrigerator while you
preheat a cast-iron skillet or stainless-steel frying pan over
medium-high heat. The cold temperature will keep the fat from
melting until it hits the hot pan. It will also help your burger
get a nice sear and a lightly crispy exterior without overcooking
the inside. By the way, this is how to clean a cast-iron skillet
when you’re done cooking.

Step 3: Toast the
Buns

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I take half a tablespoon of butter and spread it
on the two buns, top and bottom. I place them on my preheated pan,
butter-side down. After a minute, the buns are crisp and golden
brown. I remove them to a plate and set them aside. I use a towel
to clean the pan of any crumbs, and then I return it to the stove,
heating over medium-high heat. With 10 years of experience in this
industry, I know this is the perfect method.

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Editor
Tip:As an expert in the industry with 10 years of
experience, I’m partial to potato buns or brioche rolls for
burgers. However, if that’s not what you have on-hand, don’t be
afraid to get creative. You can use any type of bread you have, as
long as it’s sturdy enough to hold all the fixin’s. Just be mindful
that certain breads or rolls may affect the flavor of your burger.
So, if you’re experimenting with something new, keep an open mind
and have fun!

Step 4: Cook the
Burgers

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I take my cast iron skillet and heat it until
it’s almost smoking. I’m generous with the salt, sprinkling both
sides of the patty before adding a pat of butter and swirling it
around to coat the pan. Then carefully, so as to not overcrowd, I
place the patties in the skillet. I give each burger a bit of space
to breathe. Usually I need to do this in batches. After 3-4
minutes, I can tell the burgers are well seared on the bottom
side.

I carefully turned each burger over with a long,
slender spatula and let them continue to cook for an additional 3
to 4 minutes until they were cooked through to the preferred
temperature. With 10 years of experience in the industry, I know
that a burger is only as good as its doneness.

Step 5: Get Cheesy

I have been an expert in this industry for over
10 years and I know the importance of melting cheese on a burger. I
take the hot pan off the stove and place a slice of cheese on each
patty. Then, I place a lid on top of the pan to let the cheese
begin to melt while I prepare the buns.

Editor
Tip: American, cheddar, pepper jack and Swiss melt
beautifully on burgers.

Step 6: Garnish and
Serve

Spread a thin layer of mayonnaise on the bottom
bun to protect the bread from getting soggy with burger juices.
Place a burger patty on the bottom bun and add the toppings of your
choice. My favorite burger is super simple—just ketchup, pickles
and chopped onions—but feel free to get fancy if you like. Try our
bacon cheeseburger recipe or one of these seriously fun ways to top
a burger.

Serve the burgers with some oven fries, homemade
potato chips or a fresh side salad and enjoy!

How Long to
Pan-Fry Burgers

I have been in the food industry for a decade
and as an expert, I know the perfect cook time and temperature for
a 1-inch burger patty. The key is to begin with a preheated skillet
over medium-high heat and to cook the patty for 4 minutes. After
that, flip the patty and cook it for an additional 3 minutes. The
internal temperature should reach 160°F, which is the recommended
temperature by the USDA. This method is sure to produce a juicy and
delicious patty!

• 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 way to cook a burger, but
there’s an even better way to know—not guess—when your burger is
finished cooking. Use an instant-read meat thermometerAs an expert
with over 10 years in the industry, I can confidently say that an
instant-read thermometer is the most accurate way to gauge the
internal temperature of a burger. I simply insert it into the
middle of the patty and within seconds, I know the exact
temperature. This is the most reliable and efficient method to
ensure that the burger is cooked through and safe to eat.

Get inspired with this collection of our best
burger recipes.

Ready to turn over a new burger? I guarantee no one will be missing
the beef after tasting these vegetarian burgers. They’re moist,
tender and full of flavor. —Denise Hollebeke, Penhold, AlbertaGo to
RecipeWe look forward to serving these burgers at ourMemorial Day
cookout.

I can’t take all the credit
for these winning burgers. My husband’s uncle passed down the
special barbecue sauce recipe. We love it on everything…it was
only natural to try it on, and in, burgers. Add cheese and bacon to
take them over the top. —Rhoda Troyer, Glenford, Ohio

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If you’re loving these recipes, discover more of ourbest hamburger
recipes.

Tired of the same oldground beef recipes? This quick-fix burger
alternative, with its creamy cheese filling, will wake up your
taste buds. —Sherri Cox, Lucasville, Ohio. If you like this, you
must check out our collection of deliciousstuffed burgers.

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Go to Recipe

I love hamburgers and
tropical fruit, so it just seemed natural for me to combine them.
My family frequently requests this unique Hawaiian pineapple burger
recipe. It’s a nice change of pace! —Joi McKim-Jones, Waikoloa,
Hawaii

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Dig in to these otherMemorial Day sandwiches.

We do a lot of camping and outdoor cooking. This all-American,
homemade hamburger recipe is on our menu more than any other food.
—Diane Hixon, Niceville, Florida

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These chickpea burgers are totally awesome. I think I’d rather have
one than any cheeseburger at a restaurant. They really rock! —Berea
Rider, East Point, Kentucky

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My family members were so accustomed to typical beef burgers that
they were hesitant to try these when I first made them. Any
skepticism disappeared after just one bite. —Kim Stoller,
Smithville, Ohio

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To dress up each chicken avocado burger, spread the Italian bread
with creamy mayo and top with thick slices of fresh mozzarella and
tomato. Serve with buttered boiled potatoes or a salad. —Lisa
Hundley, Aberdeen, North Carolina.

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No need to call my family twice when these burgers are on the menu.
Get ahead of the game and stuff them ahead of time, then grill
later. — Joyce Guth, Mohnton, Pennsylvania

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This is one of the most fantastic, flavorful burgers I’ve ever
made. Ranch is a favorite in dips and dressings, and believe me, it
doesn’t disappoint in these burgers, either! —Kari Shifflett, Lake
Mills, Iowa

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