So you're planning to make a pan-fried skillet burger at home, but are you planning to make one of the juiciest and flavourful burgers you've tried yet, one that will make you think twice before hitting up your local burger joint and puts most ready-made patties to shame?
From which ground beef and buns to use, and how to season and form the patties to cooking times and resting times, this recipe provides you with all the information and tips you need to make an epic cast iron burger at home in just 15 minutes.
When it comes to pan-frying burgers, a cast iron skillet is the pan to have. It's far better at retaining and evenly distributing heat than a regular frying pan and is also great for searing Ribeye Steak and shallow frying Crispy Panko Chicken.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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3 reasons why you'll love this recipe:
- A low-effort 15-minute recipe.
- Cook up a super juicy and fresh burger that puts most ready-made patties to shame.
- Customisable. With so many toppings and sidesm a homemade skillet burger never gets boring.
🛒 Key ingredients:
- Ground beef: For a juicy and flavourful burger a meat-to-fat ratio of around 80% lean meat to 20% fat is what you need. Ground chuck is a great choice. If you prefer your burgers medium-rare I recommend buying fresh beef that was ground on the same day. I tend to buy mine from a local butcher.
- Burger buns: This comes down to personal preference. I like a seeded bun, and brioche is also a popular choice. Other options include pretzel buns and whole-wheat or gluten-free buns.
- Butter: Used for frying instead of oil to add a little extra richness to the burger patties and toasted buns.
- Cheese: This is optional and also a matter of personal taste. Cheddar is often my go-to, but feel free to choose what you fancy. Blue cheese, Monterey Jack and Red Leicester all work well.
- Optional 5-ingredient Burger sauce: Made with mayo, ketchup, pickle juice, sugar and mustard.
- Optional Toppings: Add lettuce, tomato, pickles and onion or any other toppings of your choice.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Ground beef: Wagyu, known for its marbling, rich flavour and buttery texture, is also a great option if you can find it.
- Butter: You can fry the burger buns in neutral oil instead.
- Burger sauce: Feel free to swap this for another sauce of your choice, or use ketchup and/or mustard.
Variations:
- Naked burger. Skip the bun and serve with a salad.
- Brie and caramelized onion burger.
- Bacon cheeseburger with crispy bacon.
- Taco burger with taco seasoning, shredded lettuce, diced tomatoes, and shredded cheddar cheese.
- Buffalo Blue Burger: With buffalo wing sauce, blue cheese dressing, and celery slaw.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Make the optional burger sauce by mixing ketchup, mayonnaise, pickle juice, mustard and sugar in a small bowl.
Step 2: Place a cast iron skillet on a medium to high heat. While you wait for the pan to heat up, combine the minced beef and salt in a bowl and form into 4 evenly-sized burger patties.
Step 3: Add butter to the pan and fry the burger patties for 2-3 minutes on each side. Then add the cheese (if using) and fry with the lid on for 3-4 minutes until melted. Remove the patties and set aside on a wooden board to rest for 5 minutes.
Step 4: Toast the burger buns face-down for 1 minute or so until light brown and crisp.
Step 5: Assemble the burgers. Spread sauce on the bottom bun (if using), add lettuce, tomato, onion, the burger patty and other toppings of your choice. Serve immediately.
🍽️ Serving suggestions
- French Fries: Classic and always a crowd-pleaser, that pairs perfectly with burgers whether you opt for traditional fries, sweet potato fries or seasoned curly fries.
- Onion Rings: The sweet, savoury crunch of a well-fried onion ring is a great match for a juicy homemade burger patty.
- Coleslaw: Provides a refreshing and slightly tangy contrast to the richness of burgers.
- Grilled Corn on the Cob: Grilling corn on the cob is a fantastic way to enhance its natural sweetness and smokiness. Brush the corn with butter or a flavoured herb butter, sprinkle with seasoning, and grill until tender. Serve with a side of lime wedges for squeezing over the top.
- Canned corn salad is light and refreshing and complements the meaty richness of the burgers.
- Potato Salad: A creamy or tangy Red Skin Potato Salad is a great side dish for burgers.
- Dessert: All great meals end with something sweet. For a refreshing pallet cleanser this No Bake Strawberry Cheesecake is sure to hit the spot or for something rich and indulgent serve Mini Chocolate Lava cakes.
Expert Tips
- Burger patties shrink a little during cooking, so it's best to make them a little wider than your buns.
- Wait for the pan to get hot before toasting the buns and cooking the burgers. Otherwise, they'll absorb the butter and become soggy.
- Place a lid on the pan if you want the cheese to melt fully.
🙋 Recipe FAQs
Both methods have their advantages. Skillet burgers are juicier and can be made whatever the weather. While burgers cooked on an outdoor grill are not as juicy, they have a smokier flavour and crisper exterior.
Ensure the pan is hot before you start cooking and add a small amount of butter or cooking oil. Avoid disturbing the burgers too soon after placing them in the pan and add cheese slices during the last minute of cooking, covering the pan with a lid, so they melt without sticking.
A cast iron skillet has superior heat retention and more even heat distribution, than a regular pan, which gives a better sear and enhances flavour. A well-seasoned cast iron skillet can develop a natural non-stick surface, reducing the risk of sticking and making it easier to flip and release burgers. However, a regular non-stick pan is also a viable option, especially for those who prefer quick and easy clean up, as it doesn't require the same level of maintenance as cast iron.
Use a meat thermometer to check the internal temperature. For a medium-rare burger, aim for 130-135°F (54-57°C), 140-145°F (60-63°C) for medium, and 160°F (71°C) for well-done. Alternatively, perform a visual check by cutting into the burger; it should have a slight pink hue for medium-rare, a warm pink centre for medium, and no pink for well-done.
Burgers taste best when they're freshly cooked and left to rest for 5 minutes. You can store uncooked patties in the fridge for up to 2 days and freeze for up to 3 months. Once cooked, the burger patties can be stored in the fridge for up to 2 days and reheated on the stove or microwave. Storing and reheating assembled burgers is not recommended.
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📖 Recipe
Cast Iron Burger (Pan fried skillet burger)
Equipment
- Chopping board
Ingredients
Burgers
- 500 g (18 oz) ground beef (Note 1)
- 1 teaspoon salt
- 4 burger buns (Note 2)
- 15 g (1 tablespoon) butter (Note 3)
- 4 slices cheese optional (Note 4)
Burger Sauce (optional)
- 2 tbsp mayonnaise (Note 5)
- 4 teaspoon ketchup
- 3 teaspoon pickle juice (gherkin juice)
- ½ tsp sugar
- ½ teaspoon mustard
To serve (optional)
- Lettuce
- Tomato
- Pickles
- Onion
Instructions
- Make the optional burger sauce by mixing the sauce ingredients in a small bowl.
- Preheat your pan or skillet to medium-high heat.
- In a mixing bowl, combine the ground beef and salt. Gently mix them together until well incorporated, being careful not to overwork the meat.
- Divide the ground beef mixture into 4 equal portions and shape them into round patties, ensuring they are slightly larger than the size of the burger buns, as they will shrink slightly during cooking.
- Add the butter to the preheated skillet. Add the burger patties and cook for approximately 3-4 minutes on one side and flip
- Add the cheese if using, place a lid on the pan and cook for a further 1-2 minutes until the cheese has melted.
- Remove the burgers from the pan and leave to rest on a wooden board for 5 minutes.
- Place the burger buns in face down and toast for 1-2 minutes until the bottoms are light brown and crisp. Remove and set aside.
- Assemble the burgers. Spreading the sauce on the bottom of each bun, add a cooked burger patty followed by other toppings including lettuce, pickles and tomato and serve immediately.
Notes
- Ground beef: For a juicy and flavourful burger a meat-to-fat ratio of around 80% lean meat to 20% fat is what you need. Ground chuck is a great choice. If you prefer your burgers medium-rare I recommend buying fresh beef that was ground on the same day. I tend to buy mine from a local butcher.
- Burger buns: This comes down to personal preference. I like a seeded bun, and brioche is also a popular choice. Other options include pretzel buns and whole-wheat or gluten-free buns.
- Butter: Used for frying instead of oil to add a little extra richness to the burger patties and toasted buns.
- Cheese: This is optional and also a matter of personal taste. Cheddar is often my go-to, but feel free to choose what you fancy. Blue cheese, Monterey Jack and Red Leicester all work well.
- Mayo: Can be full of low fat.
- Burger patties shrink a little during cooking, so it's best to make them a little wider than your buns.
- Wait for the pan to get hot before toasting the buns and cooking the burgers. Otherwise, they'll absorb the butter and become soggy.
- Place a lid on the pan if you want the cheese to melt fully.
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