Stovetop Burgers
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With this recipe for Stovetop Burgers, you can skip the grill and still make perfect restaurant-style burgers right in the kitchen! These juicy, crispy-edged beauties come together in just 15 minutes… no smoke, no fuss, all flavor. Whether you’re meal-prepping or craving a last-minute weeknight dinner, cooking burgers on the stovetop delivers the same smash-hit satisfaction with simplicity.
Table of Contents
WHY YOU’LL LOVE BURGERS ON STOVETOP
- Ready in 15 minutes
- Minimal ingredients
- Restaurant-worthy results
- Easy to customize
Stovetop Burgers
Listen, we’re burger people. Burgers are our love language… if you’ve ever caught us eating out, chances are we’re ordering one.
With 31 burger recipes on TSRI (yes, thirty-one), you better believe we’ve tested every method from flame-grilled to slow-smoked.
But THESE stovetop burgers? They’re the weeknight miracle we all need.
One skillet, zero weather dependency, and full-on flavor with that craveable golden crust. Oh, and don’t skip the cheese melt. It’s a crime in our house. 🍔💁♀️
INGREDIENT NOTES
- Ground Beef: 80% chuck is essential for juicy burgers. Anything leaner can get dry. Don’t sub ground sirloin or turkey here… this burgers stovetop recipe is all about the fat!
- Kosher Salt & Ground Black Pepper: Keep it simple to enhance the natural flavor of the beef. Season generously and only after the patties hit the skillet. Salting early can dry out moisture.
- Cheddar Slices: These melt beautifully, but you can swap in American, Swiss, or Pepper Jack.
- Unsalted Butter: For toasting the buns. Since the patties are salted, we don’t need more here!
VARIATIONS
Bacon Cheeseburgers: Add crispy bacon strips under the cheese in the last minute of cooking.
Spicy Kick: Mix 1 tablespoon of chipotle adobo sauce into the beef or top with jalapeño slices.
Loaded Patty Melt: Swap buns for thick slices of toasted sourdough and add caramelized onions.
Garlic Lovers: Rub buns with garlic butter before toasting.
SERVING SUGGESTIONS
- Pile on the Toppings: Choose from lettuce, sliced onion, pickles, avocado, and more. And don’t forget ketchup, mustard, BBQ, aioli, or Big Mac sauce.
- Classic Sides: Steak fries, sweet potato fries, or onion rings… you can’t go wrong with any of them!
- Make It a Feast: Whip up a pasta salad or mac and cheese, plus some steamed broccoli or corn on the cob.
- Low Carb Option: Skip the buns and wrap stovetop burgers in lettuce.
- Easy Dessert: I always crave chocolate after a burger, so there’s usually a pan of brownies or an icebox cake in the fridge!
BURGERS STOVETOP FAQ
Always use a heavy griddle or fry pan. A cast iron skillet is my tool of choice! It also helps to indent the middle of the patties so they don’t end up doming in the center.
Keep the meat cold right up until you start cooking, and once the burgers are on the stovetop, leave them alone. After a few minutes, a crust will form on the bottom and the juices will pool in the middle. That’s the time to flip.
You bet! Some of the best seasonings for burgers include garlic powder, onion powder, smoked paprika, and maybe a pinch of cayenne if you like heat. Mix and match a few to find your favorite blend.
Other options include Worcestershire sauce, which adds umami and enhances the beef flavor, or Liquid Smoke for that classic grilled flavor without the grill. A little goes a long way for either, so start with just a drop or two!
It all depends on personal preference, but medium is a solid option… and I wouldn’t cook it any less than that. Medium means it’s firm and crispy on the outside, but still plenty juicy with some pink in the middle.
When in doubt, use an instant-read thermometer and this guide:
Medium: 140-145°F
Medium-Well: 150-155°F
Well Done: 160-165°F
When I was developing this stovetop method for our 32nd burger recipe (yes, we’re adding this to the collection!), I knew it had to check all the boxes: juicy, crispy-edged, and doable in 15 minutes.
After years of grilling and smoking burgers to perfection, I took what I knew — fat content, Maillard reaction, the magic of salt timing — and applied it to the skillet.
The deli lid shaping hack? Total game changer. It keeps the meat cold and prevents overhandling, which is key to that melt-in-your-mouth bite.
This is the best way to cook burgers on a stovetop, no grill required.
DONNA’S PRO TIPS
- Cold Meat = Juicy Burger: Keep your meat cold right up until it hits the pan.
- Salt Timing Matters: Only season once the patties are in the skillet to avoid drawing out moisture early.
- Lid Trick: Cover the skillet loosely with a lid for the last minute of cooking to melt cheese evenly.
- Fat Toasted Buns: After cooking the patties, toast the buns in rendered fat left in the skillet for a flavor bomb finish.
- Don’t Press the Patties: Resist the urge to press down on burgers while they cook. You’ll squeeze out the juices and miss that juicy middle we all love.
TOOLS NEEDED
- 2 Deli-Lid Containers: A 4-inch diameter is the perfect size for shaping patties.
- Plastic Wrap: For lining the lids to prevent sticking (and more dishes!).
- Large Cast Iron Skillet: Get the perfect sear when cooking burgers on the stovetop.
- Metal Spatula: For flipping burger patties.
- Spoon: Makes indenting the middle of the patties easier.
- Tongs: Use these to flip the buns.
- Digital Thermometer: Optional, but removes the guesswork!
Enjoy!
With love, from our simple kitchen to yours.
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Stovetop Burgers
Ingredients
- 1 pound ground chuck, 80% lean, very cold
- 4 hamburger buns
- 1 to 2 tablespoons unsalted butter, softened
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon fresh ground black pepper, divided
- 4 slices cheddar cheese
- Optional toppings: lettuce, sliced tomato, sliced onion, pickles
- Optional condiments: ketchup, mustard, mayonnaise
Instructions
- Divide the Ground Beef: Divide the ground beef into 4 equal portions (1/4 pound each). Keep the meat cold — do not bring to room temperature.
- Shape the Patties: Line two 4-inch deli container lids with plastic wrap. Press each portion of meat gently into one lid and then sandwich with the second lid to shape a patty. Each patty should be about 1/4 inch thick and just larger than the buns. Do not overwork or compact the meat.
- Indent the Centers: Use the back of a spoon or thumb to gently press a small dent into the center of each patty. This helps them cook evenly without puffing up in the middle.
- Toast the Buns: Heat a large cast iron skillet over medium-high heat. Butter the cut sides of the buns. Place buns cut-side down in the skillet and toast for 30 to 60 seconds, or until golden brown. Watch closely to prevent burning. Transfer toasted buns to a plate.
- Salt the Burger Patties: Salt the tops of the burger patties 1/2 teaspoon salt.
- Cook the Patties: Increase heat to high. Place the patties in the hot skillet, leaving space between each. Season the tops with 1/2 teaspoon salt. Do not move them. Let cook for 3 to 4 minutes until a crust forms and juices start to rise to the surface.
- Flip and Finish: Flip the patties and continue cooking for another 3 to 4 minutes, or until desired doneness is reached (see FAQs below). In the last minute of cooking, sprinkle with pepper and then top each patty with a slice of cheddar cheese and cover the skillet loosely with a lid to melt.
- Assemble and Serve: Place patties on toasted buns and top with desired toppings and condiments. Serve hot and devour immediately!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
