These Pan Fried Hamburgers first appeared on Savory Experiments, where I am a contributor.
Ready to make the BEST hamburgers at home without a grill? These easy Pan Fried Hamburgers in a cast iron skillet are simple to put together and ready in less than 30 minutes. This hamburger patty recipe makes the perfect restaurant-style burger at home. Makes 6 burgers.
In search of the best hamburger around, we set out to create our own, and this recipe is a total winner.
You can customize it to your tastebuds, adding heat and spice, if necessary. (If you’re my husband, it’s absolutely necessary.)
The beauty in this cast iron skillet hamburger recipe is that you can make taller, restaurant-style burgers, like the ones pictured here OR you can make thinner, smaller burgers like patty melts or sliders, too. The only difference will be in the cook time, as well as how many buns you’ll need.
So if you’re ready to make burgers at home without needing a grill, I’ve got you.
When the skillet is hot, place burgers in the pan facing away from you so the oil does not splash. Pan-fry for 6-8 minutes per side, or until the internal temperature reaches 5°F below your desired doneness. If you’re craving a cheeseburger, add the cheese during the last few minutes of pan-searing to allow it to melt.
How to make Skillet Hamburgers
Prepare. Line a baking sheet with wax paper, and set aside. Get out a really large kitchen bowl, too. Place your cast iron skillet (or an equally heavy-bottomed skillet) on the stovetop.
Mix the seasonings. In a small bowl, combine the salt, black pepper, onion powder and garlic powder. Toss until combined.
Season the beef. Place the ground beef in a large bowl. Pour on the Worcestershire sauce. Sprinkle on the seasoning mixture, too.
Pro tip: I use 1 teaspoon of kosher salt per pound of beef if I’m using a medium-grain kosher salt. If your salt is finer grain, I’d add ¾ teaspoon per pound of beef.
Mix the meat. Using your hands to break the beef into smaller pieces and gently toss with the spices and seasonings. Do not knead because this will create tougher burgers.
Make the hamburger patties. Divide your meat into six even portions, and form the patties with your hands or a burger press. (You can use a scale or eyeball it if you don’t have a burger press.) Place the patties onto the prepared baking sheet.
Create a well. Use your finger or a spoon to create a well on the top of each burger. This will prevent the burger from shrinking up and bloating in the middle as it cooks.
Cook the burgers. Heat the skillet over medium-high heat, and once it’s hot, add the burgers. Cook for 3-4 minutes per side, then flip the patties in the pan. (We only want to flip them once!)
If you’re making smaller, flatter burgers, cook for 2-3 minutes per side.
Pro tip: Do not press down on the burger with the spatula! This will cause the juices to leak out of the burgers.
Take the burgers’ temperature. Depending on how you like your burger will determine the cooking time. Use an instant read meat thermometer and keep in mind that your burger will continue to cook while it rests, so remove it from the pan about 5-10°F before the desired temperature.
Here are the internal temperatures:
- RARE hamburgers have a cool, red center and will reach the temperature of 125°F.
- MEDIUM RARE hamburgers will have a warm red center and will reach the temperature of 135°F.
- A MEDIUM hamburger has a warm pink center and will reach the temperature of 145°F.
- A MEDIUM WELL burger has a slightly pink center (think very slightly) and will reach the temperature of 150°F.
- WELL DONE burgers are cooked completely through, meaning there is very little pink left in the middle. It will reach the temperature of 160°F
We cooked our burgers to Medium/Medium Well.
Let the burgers rest. When the burgers are within 5-10 degrees of your desired temperature, remove from the skillet, and let rest for 10 minutes before serving.
Serve on a bun with your favorite toppings, and enjoy!
It depends on how hot your skillet is and how .5 your burgers are. For this recipe, my burgers are 1/3 lb. burgers, and about 1” thick. It took them 3-4 minutes per side over medium-high heat.
You can, but it’s definitely not necessary since the beef has enough fat to hold the meat together, as well as release enough to where the burgers don’t stick.
That’s up to you! Personally, I love being able to cook burgers inside my house when it’s too cold for me to be grilling.
Regulating the heat of the skillet. If it’s too hot, the exteriors of your burger will burn while the interior will be raw.
What you need to make this recipe
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In addition to those tools, you’ll need a handful of ingredients to make restaurant-quality hamburgers at home!
- Ground beef—this is the most important part of our burger. Quality meat is KEY. I like to use ground chuck, which contains 20% fat, because it provides a ton of flavor to the burger patties. You could also use regular ground beef, which has a higher fat percentage. Do not purchase leaner ground beef, as they will be less juicy and fall apart in the cooking process.
- Worcestershire sauce—this adds a bit ofumami to our burger patties
- Salt—kosher salt is my go-to here, and I tend to use 1 teaspoon of salt per pound of beef if the salt has a larger grain. If you’re using fine grain kosher salt, I’d use about ¾ teaspoon per pound.
- Onion powder and garlic powder—these are going to give us some extra flavor without adding actual onions or garlic to the burger meat. You can omit these if you’re not a fan, but I really like the extra depth they give the meat.
- Black pepper—it adds a bit of spice and flavor without overwhelming the beef. A little goes a long way!
Sometimes, we’ll add Creole Seasoning in place of the seasonings listed above. If you like a little heat, you can add in some red pepper flakes, too. I’d add about ½ teaspoon to the spice mixture.
You can add whatever toppings you like for your skillet burgers, and I love that this recipe is versatile enough to allow you to add whatever you like!
Here are some ideas:
- Tomatoes, lettuce, pickles and raw onions to make it a classic burger
- Condiments, like ketchup, mayonnaise, mustard or even BBQ sauce
- Sliced cheese to transform it into a skillet cheeseburger
- Caramelized, pickled or fried onions to make it fancy
Hamburger Recipes : How to Make Juicy Hamburgers on the Stove Top
FAQ
Can you cook burgers on a regular pan?
Do you need oil in a pan for hamburgers?
Should you pan fry or grill burgers?
How do you cook burgers without a grill?
How do you cook burgers in a frying pan?
Heat a heavy-bottomed skillet or frying pan over medium-high heat. Allow the pan to heat thoroughly before adding the burgers to ensure a deliciously seared exterior. The sizzle of the patties hitting the hot pan is music to the ears of any burger lover.
How to make a healthy burger?
There are different ways to make a healthy burger. Traditional bread can be replaced by wholemeal bread or skillet bread rich in fiber or other similar preparations. The sauce used can be a homemade avocado sauce or beet hummus for example. Meat can be prepared at home with ground beef and natural seasonings or you can use shredded chicken breast or canned tuna. Lettuce, tomato and onion are also welcome and a healthy burger.
Can you cook burgers inside a pan?
One of the best and easiest ways to cook burgers inside is on your stovetop in a skillet or cast-iron pan. Follow these five simple steps and learn how to pan-fry your burgers to perfection! Follow these simple steps for a juicy and delicious pan-fried burger. 1. Thaw Burgers
Can you pan fry frozen burgers?
However, for pan-frying, the best results are when the burgers are completely defrosted. If you want to skip the thawing step, you can still pan-fry frozen burgers. Simply add 2-4 minutes per side during the cooking process and check internal temperature for your desired doneness. 2. Preheat Skillet