How to Cook Burgers on the Stove

Dustin had been wanting cheeseburgers for two weeks but the apartment’s small back-balcony grill went out at the start of summer (a igniter failure that the manufacturer hasn’t been able to schedule a service for). Sunday I taught him how to cook the burgers on the stove using the cast-iron-and-press method — the stove technique that produces burgers comparable to grilled or even better than grilled, depending on your preferences.

The technique: a heavy cast iron skillet preheated over medium-high heat for five full minutes (the high preheat is non-negotiable; under-heated cast iron makes pale unsatisfying burgers). The skillet should be lightly smoking when ready.

The patties: a pound of eighty-twenty ground beef divided into four six-ounce portions, gently shaped into patties slightly larger than the bun (the patties shrink during cooking). Salt and pepper on both sides at the moment of cooking, not before (salting too early on a burger draws out moisture and toughens the patty).

The cook: place the patties in the dry hot pan (no oil; the beef fat is plenty). Press down firmly with a heavy spatula or a small heavy pan for ten seconds at the start to maximize meat-to-pan contact. Don’t move the patties for two and a half minutes. Flip. Two more minutes on the second side. During the last minute, place a slice of cheese on top of each patty and cover the pan briefly with a lid to melt the cheese.

Out to a buttered toasted bun. Bun, patty with melted cheese, lettuce, tomato, pickles, ketchup, mustard, mayo. Standard cheeseburger architecture.

Dustin made two burgers under my direction Sunday afternoon. He flipped them at the right moment. He pressed properly at the start. The burgers came out exactly the way they should — a deep golden crust, juicy interior, melted cheese. Dustin can now cook burgers on the stove without the grill working. The skill is his.

Hot cast iron, press at the start, two-and-a-half minutes per side, cheese under lid. Here’s the build.

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 4

Ingredients

1 1/2 lbs 80/20 ground beef
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon neutral oil or butter (for the skillet)
4 burger buns, toasted
4 slices American or cheddar cheese
Toppings as desired: lettuce, tomato, onion, pickles, ketchup, mustard, mayo

Instructions

Mix the patties. In a large bowl, combine ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently with your hands until just combined — do not overwork the meat or the patties will turn tough.
Form and press. Divide the mixture into 4 equal portions (about 6 oz each). Shape into round patties roughly 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb — this keeps them from puffing up during cooking.
Heat the skillet. Place a cast iron skillet over medium-high heat. Add oil or butter and let it heat until shimmering, about 2 minutes. The pan needs to be hot before the patties go in.
Cook the first side. Add patties to the skillet without crowding. Cook undisturbed for 4–5 minutes until a deep brown crust forms on the bottom. Do not press down on the patties.
Flip and cheese. Flip each patty once. Immediately lay a slice of cheese on top. Cook for another 3–4 minutes for medium doneness (internal temperature of 160°F for well done, 145°F for medium). Cover loosely with a lid or foil for the last minute to melt the cheese.
Rest and build. Transfer patties to a plate and let rest for 2 minutes. Toast your buns cut-side down in the same skillet for 30–60 seconds. Build burgers with your preferred toppings and serve immediately.

Nutrition (per serving)

How to Cook the Burgers on the Stove