BURGER PREPARATION AND RECIPES
BY: nedufoods
22 January 2023
I find that the spatulas sold for cookies or pancakes work best. A fish spatula would also do a fine job in a pinch.
How Long to Cook Stovetop Burgers
Stovetop burgers are a quick weeknight meal — very quick. Even if you prefer your burgers well-done, burgers will be ready in 10 minutes tops. Cook any longer and that’s when you wind up with dry, crumbly hockey pucks, no matter how diligently you followed the advice given above.
It’s a little nerdy, but I usually set a timer so I don’t accidentally get caught up in conversation or another part of the meal and forget about the burgers.
You can also keep an eye on the sides of the burgers — when you see just a bit of pinkish-red in the very middle, medium-rare burgers are ready; the second that pinkish line disappears, your burgers are medium.
If you’re the kind of person who wants to quadruple check for doneness, an instant-read thermometer is your best bet to cook beef to the proper safe internal temperature.
Burger Cooking Times
- Medium-rare (red in the middle): 6 minutes total
- Medium (pink in the middle): 7 to 8 minutes total
- Medium-well (a smidge of pink in the middle): 9 minutes total
- Well-done (no pink): 10 minutes total
How To Make Burgers on the Stovetop
We'll show you how to make juicy, tender burgers on the stove top, start to finish.
YIELDMakes 4 to 6 burgers
PREP TIME5 minutes
COOK TIME6 minutes to 10 minutes
INGREDIENTS
- 1 1/2 pounds
ground beef (80% to 85% lean)
Kosher salt
Freshly ground black pepper
- 4 to 6
hamburger buns, split
Butter or oil, for the pan
- 4 to 6 slices
cheese, such as cheddar, swiss, American, or provolone (optional)
Burger toppings: sliced tomatoes, sliced onions, lettuce, ketchup, mustard, BBQ sauce, pickles, relish
EQUIPMENT
Griddle or large skillet — cast iron, stainless steel, or nonstick
Wide, flat spatula
INSTRUCTIONS
Divide the ground beef. Divide the ground beef into 4 or 6 portions, depending on the number of burgers you would like to make.
Shape the patties. Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don't worry if there are some cracks in the edges; try not to mash the beef too much as you shape the patties.
Warm the pan. Heat a pat of butter or a teaspoon of oil in a griddle or large skillet over medium heat.
Toast the buns. Working in batches if needed, place the bun halves cut-side down in the warm butter or oil. Toast until the surface is golden-brown. Transfer the toasted buns to a serving plate.
Increase the heat to medium-high. Increase the heat to medium-high, and keep a careful eye on the pan. When you see the first wisp of smoke, you're ready to cook the burgers.
Cook the burgers for 3 to 5 minutes. Place the burger patties in the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat up a little. Generously season with salt and pepper, and cook for 3 to 4 minutes.
Flip the burgers and cook another 3 to 5 minutes. Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Season the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great!
To make cheeseburgers. If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.
Finish the burgers. When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.
RECIPE NOTES
Double-batch of burgers: If you're making burgers for a crowd, cook the burgers in batches and cook the burgers to just under the desired doneness level. Transfer the cooked burgers to a baking sheet and keep warm in a 300°F oven while you finish the rest of the batches.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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