Stovetop Burgers

Prep: 15

Cook: 10

Total Time: 25

Yield: 4 servings

Course: Entree

Cuisine: American

Calories: 425kcal

Author: Jessica Gavin

Stovetop burgers ready in just 15 minutes! The key to super tender burgers is selecting the right type of ground beef and not overworking the patties.

Ingredients

▢ 1 pound (454 g) ground beef 80% lean ground chuck
▢ 1 teaspoon kosher salt for seasoning
▢ ½ teaspoon black pepper for seasoning
▢ 2 teaspoons vegetable oil
▢ 4 slices cheddar cheese (optional)
▢ 4 hamburger buns about 4-inch wide

Special Equipment

Instructions

Without mixing the ground beef, portion into 4 even-sized mounds, about 1/4 pound per patty.
Gently form each patty into rounds, keep the patty on the plate and just form the sides into a circle, it’s okay if the edges are jagged.
Press each patty down to a ½-inch thickness, by about 4-inches wide.
Generously season each side with salt and pepper.
Heat a 12-inch cast iron skillet or nonstick frying pan over medium-high heat. Add the oil to the pan, once hot add the patties.
Cook until the surface is browned, about 3 minutes. Flip and cook until the desired doneness is reached, about 2 to 5 minutes. See notes for doneness temperatures.
If using cheese, add to the patties about 2 minutes before reaching the desired doneness and allow it to melt on top.
Transfer burger patties to a plate and rest for 5 to 10 minutes.
Toast the burger buns, then add the patties and desired toppings.

Notes

Doneness: Stop cooking about 5 degrees before the desired doneness temperature.
- Medium-rare: 125-130ºF / 51-54ºC (pink with a hint of red in center)
- Medium: 135-140ºF / 57-60ºC (light pink center)
- Medium-well: 145-150ºF / 62-66ºC (brown with a hint of pink in center)
- Well done: 150-160ºF / 66-71ºC (brown center)
Topping Suggestions: Lettuce, tomato, pickle, onion, avocado, mayonnaise, ketchup, and mustard.
90% ground sirloin can be used for a leaner burger.

Nutrition

Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.