Pan-fried cheeseburgers

Pan-fried cheeseburgers

 

 

 

  

 

 

You know, sometimes you just feel like a good juicy burger.  Not grilled, No mustard, ketchup, lettuce or a lot of other condiments.  Nope just a big juicy classic burger you can sink your teeth into.  No dried-up hockey pucks here.  Just a fresh soft roll and your favorite cheese and a touch of mayo. You want to taste that big juicy tender burger with no distractions.   So how do you fulfill that craving?  Get out your cast iron skillet and go to the stove!

 

Pan-fried cheeseburgers

 

Ground beef (80/20 lean to fat ratio

Salt and pepper to taste

Your favorite cheese slices

Kaiser Rolls

Butter or oil (for toasting buns and cooking burgers, if desired)

Optional: Other seasonings for the beef (e.g., Worcestershire sauce, garlic powder, onion powder).

 

Prepare the patties: Gently mix the ground beef with salt, pepper, and any other desired seasonings. Form the mixture into patties slightly larger than your buns, as they will shrink while cooking. Make a slight indentation in the center of each patty to prevent them from bulging while cooking.

 

 

 

 

 

 

 

 

Shape the patties. Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow “dimple” and pat the edges into a round — the patty should look like a Frisbee and be slightly larger than your burger buns. 

 

 

 

 

 

 

 

 

 

 

 

Heat the pan: Place a large skillet (cast iron or heavy-bottomed is recommended) over medium to medium-high heat until it's hot.

Cook the burgers: Place the patties in the hot pan, leaving some space between each. Cook for 3-6 minutes per side, depending on desired doneness, Flip only once to ensure a nice crust.

 

 

 

 

 

 

 

 

Add cheese: For a cheeseburger, add a slice of cheese on top of each patty during the last few minutes of cooking. Cover the pan to help the cheese melt.

Toast the buns: While the burgers are cooking, you can toast the buns. Melt some butter in a separate pan or in the same pan after removing the burgers. Place the cut sides of the buns in the butter and toast until lightly golden brown.

Rest and serve: Remove the cooked patties from the pan and let them rest for at least 5 minutes before assembling the burgers. This helps retain the juices.

 

Tips for a juicy pan-fried cheeseburger

 Don't overmix the meat when forming the patties, as this can make the burgers tough. Try to handle the beef as little as possible as you form the patties. The more you handle and mash the beef as you shape the patties, the more compressed and tough the finished burger.

 

Use a meat thermometer to check for desired doneness, especially if you're aiming for a specific temperature. For well-done burgers, cook to an internal temperature of 160°F

 

Don't press down on the burgers with your spatula while cooking, as this can squeeze out the juices.

 

Consider using a higher fat ground beef for more flavor and moisture. 

 

The "5-6-7 rule" is a grilling technique for cooking burgers, specifically focusing on achieving desired doneness based on time. It suggests cooking burger patties for 5 minutes per side for medium-rare, 6 minutes for medium, and 7 minutes for well-done. The rule is a guideline and can be adjusted based on patty thickness and desired level of doneness.

 

Enjoy your delicious pan-fried cheeseburger!