STOVETOP BURGERS – HOW TO COOK BURGER ON THE STOVE

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Stovetop Burgers are easier than you might think! Once we learned How to Cook Burgers on the Stove it’s our go-to easy dinner for anytime of year. This is a great way to make sure you cook a JUICY and PERFECT cheeseburgers each and every time. Now you can make the best burgers year round.

When we figured out how to make burgers on the oven that were delicious, awesome, and simple without fail, this has gotten our go-to burner burgers recipe.I love that you can cook cheeseburgers all year; paying little mind to a barbecue! These absurdly delectable cheeseburgers are tasty and cooked to arrange without fail!

Assuming you’re a genuine burger or cheeseburger sweetheart, you NEED this Stovetop Burgers Recipe. Prepare to sink your teeth the BEST PAN FRIED BURGER you have ever tasted!See every one of the tips and deceives beneath for making it totally amazing without fail. There have become a peruser most loved formula and we love them too!Once you realize how to make burner burgers, you’ll have the option to make them in any season–no barbecue required!

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These Stovetop Burgers are the kind of supper I could eat each day for the remainder of my life. It’s prepared with simply salt and peppers, allowing the delicious hamburger truly to sparkle.

Stovetop Burgers are easier than you might think! Once we learned How to Cook Burgers on the Stove it’s our go-to easy dinner for anytime of year. This is a great way to make sure you cook a JUICY and PERFECT cheeseburgers each and every time. Now you can make the best burgers year round.

Ingredients

  • 1 pound ground chuck 80%-85% lean
  • kosher or sea salt to taste
  • freshly ground black pepper to taste
  • 4 slices American or Cheddar Cheese
  • 4 Burger Buns

Optional Toppings

  • condiments of choice such as ketchup, mustard, and mayo. Toppings such as lettuce, tomato, red onion, and pickles.

Instructions

  • Place ground chuck in a medium-size mixing bowl and sprinkle with salt & pepper. Mix gently to combine, but don’t overwork the meat.
  • Divide the meat into four equal portions.
  • Place one portion on a plate and gently press it into a 1-inch, round patty. (The patty should NOT be smooth – leave some craggy edges and don’t press it too flat.)
  • With your thumb or fingers, press a “moat”, approximately ¼-½ inch from the edge, around the circumference of the burger – be sure the edge of the burger is a little higher than the indentation. This will ensure the burger will flatten out while cooking. Repeat this process with each portion.
  • Heat a large skillet over medium/high heat. When the pan is hot, carefully place the patties in the skillet (no need to grease skillet) leaving some space between each patty.
  • Cook the burgers until nicely seared and they have browned halfway up the sides.
  • Flip the burgers and cook to your liking. (*NOTE – To ensure all bacteria has been killed, the FDA recommends cooking burgers to an internal temperature of 160°F.)
  • If adding cheese: remove the pan from the heat and place the cheese atop the burgers. Cover the skillet and allow the residual heat/steam to melt the cheese.
  • Serve on toasted buns topped with your favorite toppings.
  • Enjoy!
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