How to Cook Burgers on the Stove (Juicy Skillet Burgers)

To cook burgers on the stove, preheat a heavy skillet (cast iron is ideal) over medium-high heat with a thin film of oil, add seasoned ¾-inch patties, and cook about 4 to 5 minutes per side until an instant-read thermometer reads 160°F, the USDA's safe minimum for ground beef. Flip once, don't press, and rest the burgers for a couple of minutes before serving.

Stovetop burgers are fast, work in any weather, and can have a better crust than grilled ones, because the whole surface of the patty touches hot metal. Here's how to do it well.

The best pan for cooking burgers on the stove

A heavy pan that holds heat is the most important piece of the puzzle. When cold patties hit a thin pan, the temperature drops and the meat steams instead of searing.

• Cast iron: the classic choice. It holds heat well and builds a deep brown crust. A 10- or 12-inch cast iron skillet fits two to four patties.
• Carbon steel: similar to cast iron but lighter and quicker to heat. See carbon steel vs. cast iron for burgers for the trade-offs.
• Stainless steel: works, but preheat it well and let the crust release on its own before flipping.
• Nonstick: fine for weeknights, but most nonstick pans shouldn't be heated empty or on high, so you'll get a lighter crust.

Avoid crowding. Leave about an inch between patties so steam can escape. Cook in batches if needed.

How to cook burgers on the stove, step by step

1. Shape the patties. Use 80/20 ground beef and form patties about ¾ inch thick and a little wider than your buns, since they shrink. Handle the meat gently and press a shallow dimple in the center so it stays flat.
2. Season right before cooking. Salt and pepper both sides just before the patties go in the pan. For other ideas, see how to season burgers.
3. Preheat the pan. Heat the skillet over medium to medium-high for 3 to 5 minutes. Add about a teaspoon of a high-smoke-point oil such as canola, peanut or avocado. It's ready when the oil shimmers.
4. Add the patties and leave them alone. Lay them in, dimple side up, and let them sear without moving for about 4 minutes, until a dark crust forms and the edges look cooked partway up.
5. Flip once. Use a sturdy spatula and flip each patty. Don't press down; that squeezes juice into the pan.
6. Cook the second side and check the temperature. Cook another 3 to 5 minutes, then check the center with an instant-read meat thermometer. Ground beef is safe at 160°F.
7. Add cheese. In the last minute, add a slice to each patty and cover the pan with a lid for 30 to 60 seconds to melt it.
8. Rest and toast. Move the burgers to a plate, then toast the buns cut-side down in the pan drippings for about 30 to 60 seconds.

How long to cook burgers on the stove

These times assume ¾-inch, ⅓-pound patties in a preheated cast iron or carbon steel pan over medium-high heat. Your stove, pan and patties will vary, so use them as a starting point.

• Medium-rare (130-135°F): about 2½ to 3 minutes per side
• Medium (140-145°F): about 3½ to 4 minutes per side
• Medium-well (150-155°F): about 4½ to 5 minutes per side
• Well-done (160°F): about 5 to 6 minutes per side

Thinner ½-inch patties need roughly a minute less per side. Patties thicker than 1 inch can burn outside before the center is done, so lower the heat to medium after flipping or finish them in a 400°F oven (see how to cook burgers in the oven).

About doneness and safety: the USDA's safe minimum is 160°F for ground beef, pork and lamb, and 165°F for ground chicken or turkey. Lower temperatures like medium-rare are a personal risk choice, and they're best avoided for young children, older adults, pregnant people and anyone with a weakened immune system. Our burger temperature and doneness guide explains each level.

Smash burgers on the stove

A smash burger takes the opposite approach: a loose ball of beef is pressed very thin into a ripping-hot pan, which creates a lacy, crisp crust. The pan should be as hot as your stove allows, patties are usually 2 to 3 ounces, and the whole cook takes only about 2 to 3 minutes. Because the patty is so thin, it cooks through quickly. Smash in the first 30 seconds only; pressing later just pushes out juice.

Try our ultimate smash burger recipe, or read smash burger vs. regular burger to decide which style you want.

Should you cover burgers when cooking on the stove?

Mostly, no. Covering the pan traps steam, which softens the crust you worked to build. There are two good exceptions:

• Melting cheese: a lid or melting dome for the last 30 to 60 seconds melts cheese evenly. We compare options in cheese melting dome vs. pan lid.
• Thick patties: after flipping, a loose cover over medium heat helps a thick burger cook through without burning the outside.

Dealing with smoke and grease

Stovetop burgers do make some smoke and splatter. A few habits help:

• Turn on the range hood or open a window before you start.
• Use a high-smoke-point oil, and only a thin film. The beef will release plenty of its own fat.
• If grease builds up between batches, carefully spoon or blot it out. Don't pour hot grease down the drain; let it cool and throw it away.
• A splatter screen keeps the stovetop cleaner without trapping steam the way a lid does.

Love butter? Our Wisconsin butter burger is made for the skillet.

FAQ

What heat should I use to cook burgers on the stove?

Medium-high works for most patties. Use the highest heat your stove offers for thin smash burgers, and drop to medium for thick patties after the first sear so they cook through without burning.

Do I need oil to cook burgers in a pan?

A thin film of oil helps the first side sear and release, especially in cast iron or stainless steel. Burgers made with 80/20 beef release enough fat that you won't need more after that.

How many times should I flip a burger on the stove?

Once is usually enough. Let the first side form a crust so it releases cleanly. Some cooks flip more often for very even cooking, and that's fine too; just don't press the patties.

How do I know when a pan-fried burger is done?

Use an instant-read thermometer inserted from the side into the thickest part. 160°F is the USDA safe minimum for ground beef. Color isn't reliable, because burgers can brown before they're safe or stay pink after they are.

Can I cook frozen burgers on the stove?

Yes. Cook them over medium heat, a bit lower than for fresh patties, and expect them to take about 50 percent longer. Check the center with a thermometer before serving.