How to Cook Hamburgers on the Stove

Co-authored by Ollie George Cigliano

Everyone loves hamburgers cooked on the grill, but what about hamburgers cooked on the stovetop? Do they still taste good? The answer is a definite yes! You can cook juicy, flavorful hamburgers in the comfort of your kitchen without having to fire up the grill. You might even find that your stovetop burgers rival their grilled counterparts.

Ingredients

1.5 pounds (0.68 kg) of ground beef
Salt
4 buns
Cheese, optional
Toppings, optional

Servings: 4

Part 1

Part 1 of 3:

Making the Patties

1
Buy good beef with a meat to fat ratio of 80/20. If your beef is too lean, it won't cook up well as a burger. Avoid anything that's 90% or above, for instance. If you want to go a little leaner, 85/15 will work, but 80/20 is a better option.^{[1]
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- Try buying beef that's freshly ground at the butcher counter for the best quality.
2
Make patties that are about 6 ounces (1.7 hg) apiece. If you can, use a kitchen scale to quickly measure them out. Otherwise, estimate the patty size based on the amount of meat you have.^{[2]
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- For instance, if you have 1.5 pounds (0.68 kg) of meat, you can make about 4 portions.
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3
Form the patties as gently as you can. The less you mess with the meat, the more tender it will be. Form a loose patty as quickly as you can before moving onto the next one. To form the patty, roll the meat into a light ball, then flatten it out into a patty.^{[3]
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- You don't need to mash the patties or knead the meat. That will make the meat tough.
4
Press a dimple into the middle of each patty. Patties tend to create a dome-shape when cooking. To combat this problem, push your thumb into the middle of each patty, creating a dimple.^{[4]
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- However, if you prefer your patties to puff up, you can skip this step.
5
Put the patties in the refrigerator for 20 minutes. Cover the patties up, and let them chill. Chilling the patties helps them stay together better when you cook them, and the center won't cook as quickly.^{[5]
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- Don't leave the patties out at room temperature, as that can encourage bacteria to grow.

Part 2

Part 2 of 3:

Getting the Patties in the Skillet

1
Heat a cast iron skillet over high heat. Place the pan on the stove, and turn the burner on high. Let the pan heat up on its own before you put the burgers in. You can splash a little water in to see if it's ready. If the water instantly sizzles, the pan is likely hot enough.^{[6]
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- You can also use a griddle pan or another type of skillet, but a cast iron skillet helps sear the crust.
2
Salt the patties right before you cook them. Salt pulls out moisture if you leave it sitting on the patties, which you don't want to happen with hamburgers. Sprinkle salt on the outside before you put the patties in the pan to help retain the juiciness.^{[7]
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- You can also add a little pepper, if you'd like, or even use a seasoning mix like seasoned salt.
3
Place the patties in the hot skillet. Gently set each patty in the skillet. Be sure to avoid any popping grease as you do! The patties should start making noise as soon as they're in the skillet, beginning to create a nice, seared crust.^{[8]
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- If you have one, use a splatter screen to avoid popping grease from the pan.

Part 3

Part 3 of 3:

Cooking the Patties

1
Flip the patties after 2-4 minutes. On high heat, the first side should be done within a couple of minutes. When you flip the patty, you should see a nice golden-brown crust on the other side. Even if you prefer your patty to be rare to medium, you still want the crust on the outside.
- Use a thin spatula for flipping. A thin spatula makes it easier to get under the seared crust.^{[9]
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2
Cook the patties no more than 10 minutes. After 10 minutes, the patties will definitely be well-done. If you want yours medium or medium-rare, cook the patties for less time.^{[10]
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- Check the temperature by inserting a meat probe from the side. Ground beef is well-done at 160 °F (71 °C). The Food and Drug Administration recommends cooking ground beef to this temperature.^{[11]
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3
Push broken pieces back together. Sometimes, your patty will fall apart. If it does, just use the spatula to move them back together. If it cooks that way for a few minutes, it should stay together.^{[12]
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- It helps to add cheese at the end, as it will help the patty stay together.
4
Add cheese in the last minute of cooking. If you want cheese, place the slices on the patties at the end. Cover the pan with a lid or aluminum foil, which will reflect the heat back down to melt the cheese.^{[13]
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- Many cheeses work well with hamburgers. American cheese melts well, but cheddar, Gouda, Monterrey jack, blue cheese, or Swiss are also be delicious.
- It can help to add a small dash of water to the pan. The water will instantly turn to steam under the lid, and the steam will help melt the cheese.
5
Remove the patties and serve them. Use the spatula to take the patties out of the pan. Place them on a plate, or move them directly onto toasted buns. Add in extras you like, and dig in!
- You can use condiments like mayonnaise, ketchup, mustard, or bbq sauce.
- For toppings, try raw onions, grilled onions, lettuce, tomato, grilled mushrooms, cooked bacon, or avocado slices, just to name a few.

Community Q&A

Question

How do you form hamburger patties?

Ollie George Cigliano
Private Chef & Food Educator
Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.

Ollie George Cigliano

Private Chef & Food Educator

Expert Answer

Grab two deli lids that are 4 in (10 cm) wide and place the meat in between them. Then, press between the lids, gently pressing the meat while moving the lids in a circle. Simply remove the top and bottom lids to reveal your perfect patty!
Question

What should a hamburger's internal temperature be?

Community Answer

Rare: 125-130 F Medium Rare: 130-140 F Medium: 140-150 F Medium Well: 150-155 F Well: 160-212 F
Question

When should I add barbecue sauce to my burger?

Community Answer

It's best to add toppings like barbecue sauce to your burger once you've taking it off the grill and placed it on a bun.