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Hamburgers on the stove are easy to make when you don’t want to fire up the grill. A hot frying pan or griddle pan gives the burgers a browned exterior, and you can have dinner ready without having to stand outside in bad weather.
The following method is ideal for homemade beef burgers. Keep things simple with a bun, lettuce and tomato, or go all in as I love to with cheese and onions too!
Why You’ll Love Stovetop Burgers
- No grill needed: Cook the burgers indoors in a frying pan or griddle pan.
- Simple method: Shape the patties, season them and cook them in a hot pan.
- Easy to customize: Add cheese, bacon, onions, pickles or your favorite burger sauce.
- Good for any time of year: You don’t have to wait for grilling weather, especially if you’re somewhere cold like I am!
Best Ground Beef for Hamburgers on the Stove
Ground beef (known as beef mince in some regions) with some fat makes the juiciest burgers. An 80/20 blend is a good choice, which means the meat is 80% lean and 20% fat.
Shape the burgers gently rather than pressing the meat together too firmly. I always make the patties just a little bit wider than the buns because they shrink as they cook. I find a small indentation in the center of each patty helps them cook evenly.
How to Cook Hamburgers on the Stove
Heat a frying pan, cast iron skillet or griddle pan over medium-high heat. A griddle pan will leave lines on the burgers, but a regular frying pan is absolutely fine.
Add the patties to the hot pan and leave them alone while the first side browns. Flip them with a spatula and cook the other side. I used to press down on the burgers while they cooked to brown them more, but now I never do because I found out that actually squeezes out the juices and they’ll brown anyway!
The exact cooking time depends on the thickness of the patties. As a rough guide, burgers around ¾-inch (2 cm) thick usually take about 4 to 5 minutes per side.
I like to check the center with a meat thermometer. Ground beef burgers should reach 160°F (71°C).
Do You Need Oil to Cook Burgers in a Pan?
You may not need oil if you’re using 80/20 ground beef and a nonstick or well-seasoned cast iron pan. The meat’s going to release some fat as it cooks.
Add a small amount of oil if you’re using lean meat or a pan that tends to stick. You only need enough to lightly coat the surface.
Recipe Variations
Add a slice of cheddar, American cheese, Swiss cheese or pepper jack during the final minute of cooking. Cover the pan briefly if you want the cheese to melt faster.
You can also add garlic powder, onion powder, smoked paprika or a splash of Worcestershire sauce to the meat. Avoid mixing the meat too much because tightly packed patties can become dense.
If you want to barbecue hamburgers on the grill but with another meat, there are other recipes to try. For a different option, how about these oven baked turkey burgers with feta, or perhaps quinoa burgers or blue cheese stuffed venison burgers?
Serving Suggestions
Serve your stovetop burgers in buns with lettuce, tomato, sliced onion, pickles and your favorite sauce. Regular or sweet potato fries, potato wedges, coleslaw, potato salad and corn are all good options on the side.
Hamburgers on the Stove
Ingredients
- 1 lb (450g) ground beef (or other meat)
- ¼ onion (finely chopped )
- 1 garlic clove (minced)
- Few drops of hot sauce
- Salt and black pepper, to taste
- 2 burger buns (I love brioche buns)
- 2 cheese slices
- Lettuce leaves, tomato slices, beet slices, pineapple rings, coleslaw, avocado slices, pretty much anything else you like!
- Ketchup, mayonnaise and/or mustard
Method
- Bring the meat to room temperature then combine it with the onion, garlic, hot sauce, salt and pepper using a wooden spoon or your hands.
- I like to use my hands, I like to get right in there and "connect" with that yummy meat!
- Divide the mixture into 2 patties and lay them side by side on a plate.
- Refrigerate them for 30 minutes so they are less likely to fall apart while cooking.
- Heat a griddle (ridged pan) for several minutes.
- Add the patties and cook on one side for 5 minutes.
- Flip and do the other side until done the way you like them, medium rare (my favorite) or otherwise.
- Press down on the burger with your fingertip to see how well it's done.
- If it is soft it is rare, if it's firm-ish it's medium-rare, if it's firm then it is well done. Cut into the burger to check if you aren't comfortable judging by touch, or use a thermometer. Medium is 140°F (just as a guideline).
- I like to cook some red onion slices (see photo) in another pan while the burgers are cooking.
- Serve the patties on the buns with salad, cheese and anything else you want to add.
Notes
- The most important thing to remember when making your own burgers is the burger is only going to be as good as the meat you choose, so choose a good 80/20 beef or pork/beef mix for optimum results.
- Add shredded or grated cheese to the meat mixture if you want a "cheesy" hamburger taste.
- If the hamburger mixture is too "loose" you can add breadcrumbs.
- If the hamburger mixture is too "firm" you can add egg, water or sauce.
Making Hamburgers on the Stove FAQs
Can I cook hamburgers in a regular frying pan?
Yes. You don’t need a griddle pan. A regular frying pan, nonstick skillet or cast iron skillet will all do the job.
How do I stop burgers sticking to the pan?
Let the pan heat up before adding the burgers. Use a small amount of oil if you’re cooking with lean meat or your pan tends to stick.
Should I press down on burgers while they cook?
No. Pressing down on the patties squeezes out the juices. Leave them alone apart from flipping them.
How can I tell when hamburgers are cooked?
Check the center with a meat thermometer. Ground beef burgers should reach 160°F (71°C). Ground chicken and turkey burgers should reach 165°F (74°C).
Is it okay to cook frozen burgers on the stove?
Yes, I do this a lot. They’re going to take longer than fresh patties. Cook them until the center reaches the correct temperature for the type of meat you’re using.
How do I prevent splattering?
When cooking burgers on the stove, their fat content can make them splatter bits of grease all over the stove and backsplash. You might like to cover the pan with a fine mesh splatter screen (or just resign yourself to the fact you have to clean up well afterwards!)
I just pop my splatter screen in the dishwasher after cooking and it comes out clean. You can also reduce splattering by patting your patties dry before cooking, using a medium-high heat instead of high, using a higher sided pan and avoiding extra oil unless you’re using very lean meat.