Stovetop Burgers

Stovetop Burgers are just as juicy, crispy-edged, and mouthwatering as the ones from the grill, and you can make them in any weather!

Author: Donna Elick

Servings:

Prep Time5

Cook Time10

Total Time15

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 1 pound ground chuck 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 4 hamburger 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!

Notes

Make-Ahead Tips: Patties can be shaped a day ahead and stored in the refrigerator, separated by parchment paper. Do not season until just before cooking.

Freezing Tips: Freeze cooked patties individually wrapped in foil, then place in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Storage & Reheating: Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave on 50% power until heated through.

Customization Ideas: Add minced garlic, Worcestershire sauce, or seasoning blends like Montreal steak seasoning to the meat for variety. Toast buns in rendered beef fat for extra flavor.

Nutrition