Pan-Seared Stovetop Hamburgers

Name: Pan-Seared Stovetop Hamburgers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) 80/20 ground beef, cold, straight from the refrigerator; 1½ tsp (7 g) kosher salt; ¾ tsp (2 g) black pepper, freshly ground; 1 tbsp (15 ml) neutral oil such as canola or vegetable oil; 1 large (250 g) yellow onion, halved and sliced into ¼-inch (6 mm) half-moons; 2 tbsp (28 g) unsalted butter, at room temperature, divided in half; 4 buns (280 g) hamburger buns, split in half; 4 slices (80 g) American or cheddar cheese slices (optional); 1 medium (150 g) ripe tomato, cut into 4 thick slices (optional); 4 leaves (40 g) lettuce leaves, washed and dried (optional); 16 slices (60 g) dill pickle slices (optional); 4 tbsp (60 ml) ketchup and yellow mustard, or to taste (optional)

From the MyKitchenBank Kitchen

Juicy, deeply browned hamburgers made in a single hot skillet, with a crisp crust, caramelized onions and toasted buttery buns. No grill needed.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 4 hamburgers

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Ingredients

4 servings

For the burgers
1½ lb (680 g) 80/20 ground beef, cold, straight from the refrigerator
1½ tsp (7 g) kosher salt
¾ tsp (2 g) black pepper, freshly ground
1 tbsp (15 ml) neutral oil such as canola or vegetable oil
For the onions and buns
1 large (250 g) yellow onion, halved and sliced into ¼-inch (6 mm) half-moons
2 tbsp (28 g) unsalted butter, at room temperature, divided in half
4 buns (280 g) hamburger buns, split in half
For serving
4 slices (80 g) American or cheddar cheese slices (optional)
1 medium (150 g) ripe tomato, cut into 4 thick slices (optional)
4 leaves (40 g) lettuce leaves, washed and dried (optional)
16 slices (60 g) dill pickle slices (optional)
4 tbsp (60 ml) ketchup and yellow mustard, or to taste (optional)

Equipment (6)

12-inch (30 cm) cast-iron or heavy stainless steel skillet
Large sturdy spatula
Instant-read thermometer
Baking sheet or large plate
Chef's knife and cutting board
Kitchen scale (optional)

Steps

Before you start

Keep the ground beef refrigerated until you are ready to shape the patties; cold fat gives juicier burgers.
Use 80/20 ground beef (80% lean, 20% fat). Leaner beef turns out dry.
Open a window or turn on the vent hood: searing at high heat makes some smoke.
Have buns, toppings and a clean plate ready before you start cooking, because the burgers cook fast.

1
Slice the onion
- Halve the onion through the root, peel it, and slice into ¼-inch (6 mm) half-moons.
- Set the toppings (tomato, lettuce, pickles) out on a plate.
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Ready when: Slices are even so they cook at the same rate.
2
Caramelize the onions
- Melt 1 tablespoon (14 g) of the butter in the 12-inch skillet over medium heat.
- Add the onion and a pinch of the salt.
- Cook, stirring every minute or two, for 12 to 15 minutes.
- Lower the heat to medium-low if they start to scorch.
- Scrape onto a plate and wipe the skillet with a paper towel.
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Ready when: Onions are soft, golden brown and jammy.
Tip: Use only a pinch of salt here; keep the rest for the patties (about 1½ teaspoons total).
3
Shape the patties
- Gently divide the cold beef into 4 equal portions (about 6 oz / 170 g each).
- Shape each into a ¾-inch (2 cm) thick patty about 4½ inches (11 cm) wide, handling the meat as little as possible.
- Press a shallow dimple into the centre of each.
- Place on a baking sheet and refrigerate for 10 minutes.
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Ready when: Patties are firm, even and slightly wider than the buns will be, since they shrink.
Tip: Overworking the meat makes dense, tough burgers. Stop as soon as the patty holds together.
4
Season the patties
- Right before cooking, sprinkle both sides of each patty with the salt and pepper (about ⅜ teaspoon salt and ³⁄₁₆ teaspoon pepper per patty).
- Don't season earlier, since salt on the surface draws out moisture and makes the texture firm.
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Ready when: Both sides are evenly speckled.
5
Heat the skillet
- Set the clean skillet over medium-high heat for 3 to 4 minutes.
- Add the oil and swirl to coat.
- Heat 1 minute more.
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Ready when: Oil shimmers and a wisp of smoke appears.
Tip: Cast iron holds heat best. If your pan is thin, cook the burgers in two batches.
6
Sear the first side
- Lay the patties in the hot skillet with at least 1 inch (2.5 cm) between them.
- Cook without moving or pressing for 4 minutes.
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Ready when: Edges look dark brown and the patty releases easily from the pan.
Tip: Never press down on the patty with the spatula; it squeezes out the juices.
7
Flip and add cheese
- Flip the patties once.
- Cook 3 to 4 minutes more for medium (140°F / 60°C).
- If using cheese, lay a slice on each patty after 2 minutes and cover the skillet with a lid or large bowl to melt it.
- Cook to 135°F (57°C) for medium-rare or 160°F (71°C) for well-done, as safe-food guidance recommends 160°F for ground beef.
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Ready when: Instant-read thermometer inserted sideways into the centre reads 160°F (71°C) for food-safe doneness; juices run clear and the cheese is melted.
Tip: Ground beef is safest cooked to 160°F (71°C), because bacteria are mixed throughout the meat.
8
Rest the burgers
- Transfer the patties to a clean plate and let them rest for 3 minutes so the juices redistribute.
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Ready when: Patties stop sizzling and feel slightly firm.
9
Toast the buns
- Pour off all but 1 teaspoon of fat from the skillet.
- Spread the remaining 1 tablespoon (14 g) butter on the cut sides of the buns.
- Place cut-side down in the skillet over medium heat for 1 to 2 minutes.
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Ready when: Cut sides are golden brown and crisp.
Tip: Watch closely; buttered buns go from golden to burnt in seconds.
10
Assemble and serve
- Spread ketchup and mustard on the bun bottoms, then layer lettuce, tomato, patty, caramelized onions and pickles.
- Add the bun tops and serve right away.
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Tip: Put lettuce under the patty so the bun doesn't get soggy from the tomato.

Good to know

Tips

Dimpling the centre keeps the patties flat as they cook rather than puffing into a dome.
Don't use lean beef; the fat is what keeps stovetop burgers juicy and creates the crust.
Never press the patties while cooking; it squeezes out the juices.
Use a thermometer rather than colour: ground beef can brown before it reaches a safe temperature.

Make ahead

"Shape the patties up to 1 day ahead, separate with parchment, cover and refrigerate; season just before cooking. Caramelized onions can be made 3 days ahead and reheated."

Storage & reheating

"Cooked patties keep in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium-low heat, covered, until steaming hot (165°F / 74°C). Freeze cooked patties up to 2 months and thaw overnight in the fridge. Don't leave cooked burgers at room temperature for more than 2 hours. Store buns and toppings separately."

Substitutions

80/20 ground beef → 85/15 ground beef or ground chuck. Slightly leaner; cook 30 seconds less per side to avoid dryness.
hamburger buns → brioche buns or potato rolls. Soft buns toast faster, so watch them closely.
unsalted butter → mayonnaise for the buns. Spread thinly on the cut sides for very even, golden toasting; use oil for the onions.
American or cheddar cheese slices → Swiss, provolone or pepper jack. Melts the same way, using the covered method.