Pan Fried Hamburgers

A pan fried hamburger on a plate next to beer glasses

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.

Prep Time 10

Cook Time 20

Total Time 30

Servings burgers

Calories 509kcal

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

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

You can use this recipe to make smaller sliders or even thinner patties. Your cook time will be less, and you’ll need more buns.

How to store: Leftover burgers can be kept in an airtight food storage container in the refrigerator for 2-3 days.

How to freeze: Place the raw burger patties on the wax paper-lined baking sheet, and pop in the freezer. Freeze until solid, then transfer to a freezer-safe bag, and keep frozen for 3 months. You can grill a mostly frozen burger, though I do not recommend using the skillet method unless you defrost the burger completely in the refrigerator before cooking.

How will I know when my hamburgers are done? Use an instant read meat thermometer to confirm your burger’s state of doneness.

Here are the temperatures you’re looking for when cooking:

•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

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