Best 4 Best Pan Cooked Burgers Recipes

In the realm of culinary delights, pan-cooked burgers stand as a testament to the transformative power of heat and flavor. Whether you crave a classic patty or a gourmet creation, the art of crafting the perfect pan-cooked burger demands a harmonious balance of ingredients, technique, and passion. Embark on a culinary journey as we unveil the secrets behind achieving the ultimate pan-cooked burger, a symphony of taste that will tantalize your palate and leave you yearning for more.

Here are our top 4 tried and tested recipes!

JUICY PAN FRIED BURGERS

Juicy Pan Fried Burgers image

These are the most Juicest and filling Burgers that you will ever put in your mouth!!! Try not to poke the burgers so the juices dont come out.

Provided by Bubblegum

Categories Meat

Time 20m

Yield 6-10 Burgers, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ground beef
2 slices bread, crust off and cubed
2 -3 tablespoons milk
1/4-1/2 an onion
1 -2 garlic clove
spices, of your choice
oil
bun
condiments

Steps:

Take the Bread and Milk and mash it into a wet paste.
Add the Onion, Garlic, and Spices to the bread.
Mix in the Meat into 6-10 pattys and heat the oil into the skillet.
Shape the meat and put in the hot pan.
Toast the buns, watch and flip the burgers every 5 min, and enjoy !

JULIA CHILD'S PAN-FRIED THIN BURGER

Julia Child's Pan-Fried Thin Burger image

Provided by Food Network

Categories main-dish

Number Of Ingredients 18

Ingredients

1 tablespoon minced shallots
1 teaspoon butter or mild olive oil
1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat)
Salt
Freshly ground pepper
Condiments
1 red onion, sliced very thin
1 tomato, sliced thin
Iceberg lettuce leaves
Small whole pickles
Thin Cheddar or Swiss cheese slices
Bacon strips, cooked crisp
Butter, at room temperature
Ketchup
Mayonnaise
Dijon mustard
Salsa
Potato chips

Steps:

In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches.

SMASH BURGERS

Smash Burgers image

This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers - use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly.

Provided by Sam Sifton

Categories weeknight, burgers, main course

Time 20m

Yield 4 to 8 servings

Number Of Ingredients 6

Ingredients

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
8 slices cheese (optional)
8 soft hamburger buns, lightly toasted
Lettuce leaves, sliced tomatoes and condiments, as desired

Steps:

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Do not form patties.
Increase heat under skillet to high. Put half the orbs into the skillet with plenty of distance between them and, using a stiff metal spatula, press down on each one to form a burger that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, a little less than 2 minutes. Use the spatula to scrape free and carefully turn burgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

PAN-FRIED ONION CHEESEBURGER

Pan-Fried Onion Cheeseburger image

I make these burgers with caramelized onions and sharp Cheddar cheese. I serve them on brioche buns and eat them plain. Hubby likes to add lettuce, pickles, tomatoes, and more fresh onions! With or without all of the topping, they are delicious.

Provided by Yoly

Time 25m

Yield 3

Number Of Ingredients 7

Ingredients

1 pound ground beef (80 percent lean)
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons salted butter
1 large onion, thinly sliced
3 slices sharp Cheddar cheese
3 rolls brioche, split and toasted

Steps:

Place ground beef in a bowl and season with Worcestershire sauce, salt, and pepper. Mix thoroughly and shape into 3 balls. Set aside.
Melt butter in a large skillet. Add onion and cook until onions start to brown, 5 to 7 minutes. Remove from the skillet. Add 3 ground beef balls to the same skillet and flatten with a cast iron press or a heavy spatula. Evenly top each patty with onions and cook for 3 to 4 minutes more.
Carefully flip patties over so that the onions are now on the bottom, pressing once again with cast iron press or heavy spatula. Top each with a slice of cheese and cook until cheese is melted and burgers have reached the desired doneness, 3 to 4 minutes. Serve on brioche buns.

Nutrition Facts : Calories 621 calories, Carbohydrate 31.3 g, Cholesterol 145 mg, Fat 37.3 g, Fiber 2.2 g, Protein 38.5 g, SaturatedFat 18.3 g, Sodium 659.7 mg, Sugar 2.8 g

Tips:

Choose the Right Meat: Opt for ground chuck or sirloin for a juicy and flavorful burger. Avoid extra-lean ground beef as it can be dry.
Season Simply: Salt and pepper are all you need for seasoning. Don't overdo it, as too much seasoning can overpower the natural flavor of the beef.
Handle the Meat Gently: Don't overwork the meat when forming the patties. Too much handling can make the burgers tough.
Create a Well in the Center: Use your thumb to create a small well in the center of each patty. This will help prevent the burger from puffing up in the middle during cooking.
Cook Over Medium-High Heat: Sear the burgers over medium-high heat to create a nice crust, then reduce the heat to medium-low to cook the burgers through.
Use a Meat Thermometer: The best way to ensure your burgers are cooked to perfection is to use a meat thermometer. Cook to an internal temperature of 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
Let the Burgers Rest: After cooking, let the burgers rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful burger.

Conclusion:

With the right ingredients, technique, and a little practice, you can create delicious pan-cooked burgers that rival those from your favorite restaurant. Experiment with different toppings and sides to find your perfect burger combination. Whether you prefer a classic cheeseburger, a juicy bacon burger, or a veggie burger, there's a pan-cooked burger recipe out there for everyone. So fire up your pan and get ready to enjoy the best burgers you've ever tasted!