Description
Easy Stovetop Burgers became a weeknight ritual in Austin when sudden storms chased grilling plans indoors, but cravings still demanded juicy, sizzling patties. These burgers shine with a hot skillet, a thumbprint to prevent dome-ing, and a quick covered melt for diner-style cheese.
Ingredients
1.25 lb ground beef (80/20)
Salt and black pepper
Optional: 1 tsp Worcestershire sauce
Optional: pinch garlic powder or onion powder
4 burger buns (brioche, potato, or sesame)
4 slices cheese (American, cheddar, or pepper jack)
Lettuce, tomato, onion, pickles (for topping)
Oil or butter for pan
Instructions
1. Divide beef into 4 equal portions and form into patties about 4-4.5″ wide and 3/4″ thick; make a shallow thumbprint in the center of each.
2. Preheat a cast-iron or heavy skillet over medium-high until very hot; add a thin film of oil.
3. Season patties with salt and pepper just before cooking; place in skillet and sear 3-4 minutes without moving for a deep crust.
4. Flip once and cook 3-5 minutes more to desired doneness (USDA recommends 160°F for ground beef).
5. For cheese melt: top patties with cheese, add a few drops of water, and cover 20-30 seconds to steam-melt the cheese.
6. Remove patties and rest 2-3 minutes; toast buns in the pan with a smear of butter if desired.
7. Assemble burgers with toppings and sauce, serve immediately.
Notes
Handle meat gently and keep it cold until cooking.
Make a thumbprint to prevent doming.
Use cast iron for best crust.
Rest patties briefly before serving for juicier results.
Reheat gently to preserve texture.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burger (with bun)
- Calories: 680
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg