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Grilled, hope to make you satisfied.
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’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.
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Prepping and Cooking the Perfect Burger | Tips & Tricks from
Here are Natalya Drozhzhin’s recommendations for
prepping and cooking the perfect burger.nnWhen sharing, please
tag Natalya Drozhzhin @momsdish https://momsdish.com/nnFunded by
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Tips for the Best Pan-Fried Burger on the
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Hamburger Recipes : How to Make Juicy Hamburgers on the Stove
You can make a nice, juicy hamburger right on
your own stove top with the right equipment. Make juicy hamburgers
on the stove top with help from a professional chef in this free
video clip.nnExpert: Brad NewmannBio: Brad Newman has been a
chef for almost 20 years. In his free time, he helps public schools
improve their food programs by training staffs and speaking with
students about responsible eating.nFilmmaker: Erik
BjellannSeries Description: You can do a lot with regular
hamburger buns and patties so long as you have the right tools and
a little bit of know-how. Learn about hamburger recipes with help
from a professional chef in this free video series.
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.
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
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
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
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
Use a Cast-Iron Skillet
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
- 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
Yield: 4 burgers
Step 1: Divide the Beef
and Shape the Patties
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
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
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.
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
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
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.
Tip: American, cheddar, pepper jack and Swiss melt
beautifully on burgers.
Step 6: Garnish and
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
Serve the burgers with some oven fries, homemade
potato chips or a fresh side salad and enjoy!
How Long to
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
- Medium-rare (warm, red center): 6 minutes, or 130 to
- Medium (warm, pink center): 7 to 8 minutes, or 140 to
- 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
Caroline Stanko, Taste of Home Editor,
contributed to this article.
Frequently asked questions
How long does it take to make a burger on
It takes approximately 10-15 minutes to cook a
burger on the stove.
What do I need to make burgers on the
You will need a skillet, ground beef,
seasonings, and a spatula.
How do I cook the burgers on the stove?
First, preheat the skillet. Then, form the
ground beef into patties. Place the patties in the skillet and
season them with salt and pepper. Cook the patties for 5-7 minutes
on each side, or until they are cooked through.
Can I make more than one burger at a
Yes, you can make multiple burgers at once. Just
make sure to leave enough space between the patties so that they
can cook evenly.
Do I need to flip the burgers?
Yes, it’s important to flip the burgers so that
they cook evenly on both sides.
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