Stovetop Burgers
These juicy stovetop burgers come together in about 20 minutes with just a handful of ingredients. No grill needed, so you can make the best homemade burgers any time of year.
Servings: 6 burgers
Ingredients
- 1.5 pounds ground chuck
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Butter or olive oil for the pan
- 6 hamburger buns
- Optional hamburger toppings: lettuce, sliced tomato, sliced red onions, sliced American or cheddar cheese, pickles, mayonnaise, ketchup, mustard
Instructions
- Place the ground beef in a large bowl and sprinkle on the salt and pepper. Mix gently with clean hands just until combined.
- Form 6 equal patties, about 4 inches across and a little under an inch thick. They shrink as they cook, so make them slightly wider than your buns. Press a thumbprint into the center of each.
- Heat a large skillet or griddle over medium heat and add a tablespoon of butter or olive oil.
- Toast the buns (optional). Place them cut side down in the skillet until lightly golden, then transfer to a plate and tent loosely with foil to keep warm.
- Turn the heat to medium-high. Add the patties, working in batches so the pan isn't crowded. Cook for 3 to 5 minutes per side, flipping once, until the internal temperature reaches 160°F. Add cheese right after flipping if using. Resist pressing down or moving the patties so they get a deep sear.
- Transfer the burgers to the toasted buns, add your toppings, and serve right away.
Notes
- Best beef: 80/20 ground chuck keeps the burgers juicy without being greasy.
- Don't press down: Pressing squeezes out the juices; leave the patties alone for the best sear.
- Cooking times (over medium-high): Medium (pink center) 7 to 8 minutes, Medium-Well (slightly pink) 9 minutes, Well Done (no pink) 10 minutes. Food-safe temp is 160°F.
- Extra-melty cheese: Add a splash of water and cover the pan for the last minute.
- Make ahead: Form patties up to a day ahead and chill, or freeze raw patties up to 3 months.
- Storing leftovers: Cool, then refrigerate in an airtight container for 3 to 4 days.
- Reheating: Warm in the microwave or in a skillet with a little butter or oil.
- Freezing cooked burgers: Wrap tightly and freeze for up to 4 months.
Nutrition
Calories: 408kcal | Carbohydrates: 22g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 482mg | Potassium: 361mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 4mg
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