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Victoria Haneveer

Juicy Hamburgers on the Stove

Learn how to make juicy hamburgers on the stove with 80/20 ground beef, a hot frying pan and simple burger toppings. No grill is needed, and the burgers cook in about 10 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 burgers
Course: Entree
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 1 pound (450g) 80/20 ground beef or lean beef mince
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ small onion, very finely chopped, optional
  • 1 garlic clove, minced, optional
  • ½ teaspoon hot sauce, optional
  • 1 teaspoon neutral oil, only if needed
To Serve
  • 4 burger buns
  • 4 cheese slices, optional
  • Lettuce leaves
  • Tomato slices
  • Sliced onions
  • Pickles
  • Ketchup, mayonnaise and/or mustard

Equipment

  • Large frying pan, cast iron skillet or griddle pan
  • Spatula
  • Instant-read meat thermometer

Method
 

  1. Keep the ground beef chilled until you’re ready to prepare the patties. Lightly combine it with the onion, garlic and hot sauce, if adding them. Don’t overwork the mixture.
  2. Divide the beef into 4 equal portions. Shape each portion into a patty approximately ¾ inch (2 cm) thick and slightly wider than the burger buns.
  3. Press a shallow indentation into the center of each patty with your thumb. This helps prevent the middle swelling during cooking.
  4. Heat a large frying pan, cast iron skillet or griddle pan over medium-high heat for 2 or 3 minutes. Add a thin coating of oil only if the beef is lean or the pan tends to stick.
  5. Season both sides of the patties with salt and black pepper immediately before cooking.
  6. Place the burgers in the hot pan, leaving space between them. Cook the first side for 4 to 5 minutes without moving or pressing them.
  7. Flip the burgers with a spatula and cook for another 3 to 5 minutes. Insert a thermometer horizontally through the side of a patty and check that its center has reached 160°F (71°C).
  8. Add the cheese during the final minute, if using it. Cover the pan for 30 to 60 seconds to help the cheese melt.
  9. Transfer the burgers to a plate and rest them for 2 minutes. Serve them in buns with your chosen toppings and sauces.

Notes

  • An 80/20 ground beef blend produces juicier burgers than very lean beef.
  • Leave out the onion, garlic and hot sauce for classic plain beef burgers.
  • Don’t bring raw ground beef to room temperature before cooking. Keep it refrigerated until you prepare the patties.
  • Don’t press the burgers with the spatula while they cook.
  • Frozen burgers generally need 12 to 16 minutes over medium heat. Flip them every 3 or 4 minutes and cook them to 160°F (71°C).
  • Ground chicken and ground turkey burgers need to reach 165°F (74°C).
  • If you prefer 2 large 8-ounce burgers, cook them over medium heat for longer and rely on the thermometer rather than the clock.