How To Cook A Hamburger Patty On Stove

How To Make Burgers on the Stovetop

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(Prototype credit: Emma Christensen)

If you lot're craving a juicy, tender, cheese-topped burger — 1 that y'all tin can actually sink your teeth into — and so yous've come to the correct place, my friend. No dry hockey pucks here! Just the kind of burger you'd normally pay big bucks for at a restaurant.

Today nosotros're talking burgers. From the best kind of ground beef to use to tips for shaping the patties, with a step-by-footstep recipe for simply the best burgers you've ever had — at home or elsewhere. Set up?

The Best Beefiness for Burgers

Later playing around with adding this and that to the ground beef in my quest to make a better burger, I finally realized that it'southward really simply nigh the beefiness. Buy adept beef, and you'll have a bang-up burger. It'southward that uncomplicated.

The ideal ground beef for burgers should be lxxx% lean and 20% fatty, though I tin can often only find 85% lean and remember this still makes bully burgers. Just avoid anything leaner than 90% — those burgers tin easily end up dry out and crumbly.

If you tin, buy freshly footing beef from the butcher case. Non but does this tend to exist a bit fresher than the packaged meat, merely it's also less compressed, which is of import for my next point. (Keep your eye out for deals on good-quality basis beefiness, likewise — you can stock up and freeze the shaped patties for later meals.)

Utilise a Light Affect

Maybe fifty-fifty more than the fat content or the quality of the beef, I've institute that using a lite affect is the real divergence between a burger I relish eating and one that becomes tough. The more you lot handle and mash the beefiness as you shape the patties, the more compressed and tough the finished burger.

Instead, try to handle the beefiness every bit little as possible as y'all form the patties. Break off big fist-sized chunks of the ground beef and press them into rough patties against your work surface with the palm of your manus. Then gently pat the edges into a uniform circular shape. Don't worry if the edges look a little lumpy or have cracks — resist the temptation to make the patties expect cracking and tidy. Those cosmetic imperfections are all in the name of a supremely tender burger.

(Epitome credit: Emma Christensen)

Do the Dimple

Our nutrient editor Christine taught u.s. all this dimpling trick, and I oasis't looked dorsum since. By pressing a shallow "dimple" in the center of the patty, you avoid the problem of the burgers shrinking to half their size and doming upwardly in the middle. Afterward years of tiny, round burgers, this feels like magic.

To make the dimple, just utilise your fingertips to pat the eye of the patties slightly thinner than the outer edge — mayhap a quarter of an inch more shallow, at nigh. I always remember the finished patties look similar tiny frisbees.

(Image credit: Emma Christensen)

Heed for the Sizzle & Flip with Confidence

Cook your burgers in a flat pan over medium-high heat. The patties should sizzle when they striking the pan, and when you lot flip them, you should see a nicely night, aureate-brown sear on the underside. That's the sign of a good burger!

Also, a wide, very thin spatula works all-time for flipping — it lets you quickly slide under the burger and flip it without messing upwards the nice crust you just formed. It likewise keeps these looser burgers from falling apart as you flip. (Though if they practise autumn apart, just printing the pieces together and conduct on — pinnacle with cheese and no 1 volition ever know.)

I find that the spatulas sold for cookies or pancakes piece of work all-time. A fish spatula would also do a fine chore in a pinch.

Practise Not Overcook

Stovetop burgers are a quick weeknight meal — very quick. Even if you prefer your burgers well-done, burgers will exist fix in ten minutes tops. Cook any longer and that'due south when you wind up with dry, crumbly hockey pucks, no matter how diligently you followed the advice given in a higher place.

It'southward a little nerdy, but I usually set a timer and then I don't accidentally get defenseless up in conversation or another part of the repast and forget virtually the burgers. You can besides go on an centre on the sides of the burgers — when you see just a chip of pinkish-ruby-red in the very centre, medium-rare burgers are prepare; the second that pink line disappears, your burgers are medium.

(Epitome credit: Emma Christensen)

We'll show you how to brand juicy, totally tender burgers on the stove tiptop, showtime to end. No demand to go out - stay in tonight and have a homemade burger!

• shellfish-free
• fish-gratuitous
• alcohol-free
• peanut-free
• pork-free
• tree-nut-free
• soy-free
• egg-free

Per serving, based on

x

servings. (% daily value)

• Calories 241
• Fat 15.4 g (23.7%)
• Saturated vi.0 g (29.viii%)
• Carbs x.7 chiliad (3.six%)
• Fiber 0.5 g (2.0%)
• Sugars 1.3 yard
• Poly peptide thirteen.eight g (27.6%)
• Sodium 150.1 mg (six.three%)

Ingredients

• 1 1/2 pounds

  ground beef (lxxx% 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 — bandage fe, stainless steel, or nonstick

• Wide, apartment spatula

Instructions

1. Split the ground beefiness. Divide the ground beefiness into 4 or 6 portions, depending on the number of burgers you would like to brand.

2. Shape the patties. Gently press each portion of footing beefiness into a disk nearly 1-inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should expect like a frisbee and exist slightly larger than your burger buns. Don't worry if there are some cracks in the edges; effort not to mash the beef likewise much as yous shape the patties.

3. Warm the pan. Oestrus a pat of butter or a teaspoon of oil in a griddle or big skillet over medium heat.

4. Toast the buns. Working in batches if needed, identify the bun halves cutting-side downwardly in the warm butter or oil. Toast until the surface is golden-brownish. Transfer the toasted buns to a serving plate.

5. Increase the rut to medium-loftier. Increase the heat to medium-high, and keep a careful eye on the pan. When you run across the first wisp of smoke, you're prepare to cook the burgers.

6. Cook the burgers for three to 5 minutes. Identify the burger patties in the hot pan, leaving a lilliputian infinite between each i. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat upward a little. Generously flavor with table salt and pepper, and melt for 3 to 4 minutes.

7. Flip the burgers and cook another iii to five minutes. Quickly slide a spatula under the burgers and flip to the other side. You should see a dark dark-brown sear on the underside — if non, increase your heat next fourth dimension. Season the other side generously with salt and pepper, and melt for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and deport on — your burger will still be great!

8. To make cheeseburgers. If making cheeseburgers, top the burgers with cheese as soon every bit you lot flip them. If the cheese isn't melting fast plenty, encompass the pan with a lid or other dome to encourage the cheese to cook.

9. Stop the burgers. When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.

Recipe Notes

Burger Cooking Times

• Medium-Rare (carmine in the centre): 6 minutes total
• Medium (pink in the middle): 7 to eight minutes total
• Medium-Well (a smidge of pinkish in the eye): nine minutes total
• Well Done (no pinkish): ten minutes total

Double-batch of burgers: If you're making burgers for a oversupply, cook the burgers in batches and cook the burgers to just under the desired doneness level. Transfer the cooked burgers to a baking sail and keep warm in a 300°F oven while you finish the rest of the batches.

Storage: Leftovers tin exist stored in an airtight container in the refrigerator for up to 3 days.

Sink Your Teeth In

Despite all this talk virtually what makes the "best" burger, a stovetop burger is actually a very quick and simple affair. I only dear burgers so much that I tend to get carried away — don't let all my jabber intimidate y'all. Bottom line: Buy ground beefiness with a fleck of fatty, use a light touch when forming the patties, and pay attention so they don't overcook. Do these things and I call up you'll exist very happy with your burgers!

What are your best tips for stovetop burgers? Any favorite toppings or mix-ins to share?

Emma Christensen

Correspondent

Emma is a sometime editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more than cooking stories.

Source: https://www.thekitchn.com/how-to-make-burgers-on-the-stovetop-cooking-lessons-from-the-kitchn-217722

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