Pan Fried Hamburgers
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.
My kids are hamburger fanatics, and I, too, am a sucker for a classic burger.
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.
Other burger recipes to try at home: Hamburger Sliders with Bacon Cherry Compote | Classic Salmon Burgers | Spinach and Feta Burgers | Louisiana Cajun Turkey Burgers with Étouffée Relish and Creamy Cajun Sauce | BBQ Chicken Burger Bites with Avocado Slaw
Need more dinnertime inspiration? Check out my Dinner Recipe Index for more recipes.
What you need to make this recipe
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- Large mixing bowl
- Stovetop griddle or cast iron skillet
- Spatula
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.
Best burger toppings
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
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!
Frequently Asked Questions
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.
Quick tips and tricks to the best burgers
- When cooking the burgers, don’t press on them with the spatula. That will cause the juices to leak from the burgers and create a drier end product.
- How to store: Leftover burgers can be kept in an airtight food storage container in the refrigerator for 2-3 days.
- How to freeze burgers: Mix the burger patties but omit the salt. Form the patties and place on the wax paper-lined baking sheet. Pop the sheet pan into the freezer, and freeze for 3-5 hours, or until the burgers are frozen solid. Cut mini pieces of wax paper to place between them, and stack before transferring to a freezer bag. Keep frozen for up to three months.
- How to cook frozen burger patties: Defrost completely in the refrigerator, then season the exterior with salt. Cook in the skillet, as directed.
Pan Fried Hamburgers
Ingredients
- 2 lbs. ground beef 80/20
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons kosher salt
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 6 hamburger buns toasted
Burger Toppings
- Tomatoes
- Lettuce
- Pickles
- Raw red onions
- Condiments like ketchup, mustard, mayonnaise and BBQ sauce
- Fried onions or caramelized onions
- Sliced cheese
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Instructions
- Line a baking sheet with wax paper, and set aside.
- Place the ground beef into a large bowl. Pour the Worcestershire sauce onto the meat.
- Combine the salt, onion powder, garlic powder and black pepper in a small bowl. Stir to combine.
- Pour the seasonings on top of the beef.
- Use clean hands to break the beef into smaller pieces and gently toss it together with the spices. Do not knead, as this will create tougher burgers.
- Divide your meat into six portions, and form the patties with your hands or a burger press. (Mine were ⅓ lb. each and about 1 ½” thick.) Place the patties onto the prepared baking sheet.
- Create a well in the top of each burger with a finger or a spoon. This will prevent the burger from shrinking up and bloating in the middle.
- Place the burgers in the fridge while you warm your skillet.
- Place a cast iron or heavy bottomed skillet over medium-high heat on the stovetop, and heat until screaming hot.
- Cook the burger patties for 3-4 minutes per side, flipping only once and not pressing down with the spatula. (If you press down, your burgers will lose moisture.)
- Use a meat thermometer to take the burgers’ temperature. When the burgers is within 5-10 degrees of your desired temperature, remove from the skillet. Place it on a plate, cover with foil and let rest for 10-15 minutes.
- Serve on a bun with your favorite toppings, and enjoy!
Notes
•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 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.
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
We loved these – so good. Followed the recipe exactly and added cheese, carmelized onions and avocado. Served with fries and ketchup and this was a lovely night in. Thank you!!