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Victoria Haneveer

Hamburgers on the Stove

Discover how to make juicy, succulent, flavorful hamburgers on the stove. You can personalize these as much or as little as you wish, and add your favorite condiments.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Entree
Cuisine: American
Calories: 427
Ingredients Method Notes

Ingredients
 

  • 1 lb (450g) ground meat (your choice of meat mince)
  • 1/4 finely chopped onion
  • 1 minced garlic clove
  • Few drops of hot sauce
  • Salt and black pepper, to taste
  • 2 buns, to serve
  • 2 cheese slices, to serve
  • Salad, to serve (lettuce leaves, tomato slices, beet slices, pineapple rings, coleslaw, avocado slices, pretty much anything else you fancy)
  • Ketchup, mayonnaise and/or mustard, to serve

Method
 

  1. 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.
  2. I like to use my hands, I like to get right in there and "connect" with that yummy meat!
  3. Divide the mixture into 2 patties and lay them side by side on a plate.
  4. Refrigerate them for 30 minutes so they are less likely to fall apart while cooking.
  5. Heat a griddle (ridged pan) for several minutes.
  6. Add the patties and cook on one side for 5 minutes.
  7. Flip and do the other side until done the way you like them, medium rare (my favorite) or otherwise.
  8. Press down on the burger to see how well it is done.
  9. 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 degrees F (just as a guideline).
  10. I like to cook some red onion slices (see photo) in another pan while the burgers are cooking.
  11. 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 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.