How to Cook the Burgers on the Stove

Believe it or not, you don’t need a grill to create a restaurant-quality burger. For years I worked as the executive chef of a restaurant that had a very small kitchen. We didn’t have a flattop grill, so I learned how to cook burgers on the stove in a cast-iron pan. These hot pans create burger patties that sizzle and sear to caramelized perfection while staying perfectly juicy in the center. Served up on homemade hamburger buns, stovetop burgers rival any version made on the grill.

The secret behind stovetop burgers is all in how the patties are shaped. Like our best hamburger recipe, start with high-quality beef and handle it as little as possible when forming the patties. But instead of pressing a small divot in the center of each patty, use your thumb to create a small hole—like a doughnut. This tiny step helps with airflow so the burgers will cook quickly, evenly and with minimal shrinkage.

How Long to Cook Burgers on the Stovetop

Stovetop burgers cook for about eight minutes in a preheated pan on the stovetop. Flip each burger once halfway through the cooking time, when the burger’s edges start to brown on the side of the patty. You’ll know that the burgers are finished when they’re firm to the touch and the meat springs back slightly when pressed.

When learning how long to cook burgers on the stovetop, remember that the total cooking time will vary depending on the size and thickness of each burger patty. I always recommend using an instant-read meat thermometer to test the burger’s internal temperature. The USDA recommends cooking store-bought ground beef to a minimum internal temperature of 160°F to destroy any potentially harmful bacteria. It’s possible to cook burgers to lower temperatures if you grind the meat at home, but it’s still risky, so proceed with caution.

Here’s a guide for the cooking time and temperature of 1-inch-thick beef burger patties:

• Medium-rare: Six minutes, or 130°
• Medium: Seven to eight minutes, or 140°
• Medium-well: Nine minutes, or 150°
• Well done: 10 minutes, or 160°

Stovetop Burger Ingredients

• Ground beef: You can’t make a truly great burger with bargain-bin beef. High-quality beef tastes great without any seasonings (except a little salt to draw out the beefy flavor), so splurge for the highest-quality meat you can find. For my money, I prefer the beefier, pastoral flavor of grass-fed beef vs. corn-fed beef, but either makes a great burger.
• Butter: We’ll show you how to cook burgers on the stove with butter to help the meat brown and sear. Butter is richer and more flavorful than oil, but feel free to swap in your favorite cooking oil.
• Hamburger buns: Brioche buns are my go-to bun for their soft texture and buttery flavor. Potato buns or sesame seed buns also work well.
• Burger toppings: Top the burgers with your favorite burger toppings, like cheese, lettuce, tomato, red onion, mayonnaise, ketchup and mustard. If you’re making cheeseburgers, American cheese is a classic choice for its mild flavor. Cheddar, pepper jack, provolone and Swiss also melt beautifully on burgers.

Directions

Step 1: Shape the hamburger patties

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Shape the ground beef into four 1-inch-thick patties. Using your thumb, press a 1/2-inch hole in the center of each patty. Refrigerate the patties until cooking.

Editor’s Tip: Store the burger patties in the refrigerator, covered, until you’re ready to cook. If the fat is cold, it will rapidly expand when the burgers hit the hot skillet, forming flavorful pockets inside the patties.

Step 2: Toast the buns

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Spread 2 tablespoons butter over the cut sides of the buns. In a large cast-iron skillet over medium-high heat, toast the buns, cut sides down, in batches. Remove to serving plates, and wipe the skillet clean.

Editor’s Tip: A wet paper towel is the easiest way to remove any errant crumbs from the skillet. The crumbs will cling to the damp towel, leaving the skillet clean of any debris that might burn.

Step 3: Season the burger patties

Sprinkle the chilled burger patties with salt.

Editor’s Tip: Keep the salt away from your burger patties until the last possible moment. Salt draws out moisture, and you want the burgers to retain as much moisture as possible to keep them juicy. Salting hamburgers too early will make them dense and tough.

Step 4: Cook the burgers

In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the chilled, seasoned patties. Cook until a thermometer reads 160°, 8 to 10 minutes, turning once.

Editor’s Tip: Make sure the burger patties have a little space to breathe. If they’re crowded, the burgers won’t sear and cook properly. You’ll know it’s time to flip the burgers when the edges start to brown.

Step 5: Finish the burgers

Serve the burgers on toasted buns with toppings as desired.

Editor’s Tip: For cheeseburgers, place a slice of cheese on each burger immediately after removing it from the skillet. You can cover the burgers with a plate to help the cheese melt faster.

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Recipe Variations

• Grilled burgers: To cook the burgers on the grill, preheat a grill to medium heat. Grill the burgers, covered, until a thermometer reads 160°, 10 to 12 minutes, turning once.
• Air-fried burgers: To make air-fryer hamburgers, cook the burger patties in a 350° air fryer until a thermometer reads 160°, six to eight minutes, turning once.
• Oven burgers: To cook burgers in the oven, place the burgers on a greased baking sheet and bake them in a 350° oven until a thermometer reads 160°, 15 to 20 minutes, turning once.

How to Store Stovetop Burgers

Store leftover hamburgers in an airtight container in the refrigerator. Cooked hamburgers last up to four days in the fridge or up to four months in a freezer-safe container in the freezer.

Can you make stovetop burgers ahead of time?

You can make the burger patties up to two days ahead of time. Shape the patties, but do not season them with salt. Store the raw hamburger patties in a covered container in the refrigerator for up to two days or in a freezer-safe container in the freezer for up to four months. Thaw the burger patties in the fridge overnight (or cook them from frozen to make air-fryer frozen burgers).

How do you reheat stovetop burgers?

Reheat the burgers over medium heat in a covered skillet until they reach an internal temperature of 165°. To ensure the burgers stay juicy as they reheat, I like adding a little water to the skillet to steam them back to life.

Stovetop Burger Tips

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Why do you put a hole in the middle of stovetop burgers?

The hole in the middle of a stovetop burger ensures that the patty will cook quickly and evenly from inside and out. Burgers cooked on a grill are constantly surrounded by hot air as it circulates through the grill grates and around the meat. However, burgers cooked on a flat surface (like a cast-iron pan or griddle) are deprived of airflow from below. The hole in the center of the patty allows steam to release through the center of the burger, preventing it from shrinking and bulging.

What is the best pan for stovetop burgers?

I recommend using a seasoned cast-iron skillet to make stovetop burgers. This naturally nonstick pan conducts heat evenly and efficiently, ensuring the best sear on the patties. You could use a nonstick frying pan, but these pans aren’t designed for high temperatures. You’ll want to lower the heat and increase the cooking time to ensure the burgers cook through. If you use a stainless steel pan, make sure to use enough butter or oil to keep the burgers from sticking to the surface.

What is the best beef for stovetop burgers?

When it comes to which ground beef is best for burgers, I almost always choose 80/20 beef. The 20% fat content keeps the burger nice and juicy without overwhelming the beef flavor. Your local butcher shop may be willing to grind your beef to order and create a custom blend. (My favorite combination is chuck, brisket and short ribs.) If you must use ground beef that’s leaner than 90%, consider basting the burgers with butter as they cook to keep them from drying out (as we do in this Wisconsin butter burgers recipe).

How do you keep burgers from falling apart on the stovetop?

To keep your burgers from falling apart on the stovetop, wait to flip the burgers until they have a good sear on the bottom. Flipping too early can cause the loose mixture to fall apart. Use a thin spatula wide enough to support the entire burger, and try not to flip the burger too aggressively. If the burger does fall apart, try not to stress. The meat will still taste great, and no one will notice once it’s packed inside the burger bun.

What types of meat make the best stovetop burgers?

Ground beef is an excellent choice for traditional burgers, but the cooking method here works with any type of ground meat. Make pork burgers, use wild game to make elk or venison burgers, or try plant-based burger patties like mushroom burgers or chickpea burgers. If using ground poultry to make chicken or turkey burgers, cook the burger patties until they reach an internal temperature of 165°.