Best 4 Best Pan Cooked Burgers Recipes

**Indulge in a Culinary Journey of Perfectly Pan-Cooked Burgers: A Symphony of Flavors and Textures**

Hamburgers, a culinary delight enjoyed worldwide, transcend their humble origins as mere ground beef patties. They have evolved into a canvas of creativity, where chefs and home cooks alike orchestrate a symphony of flavors and textures. Pan-cooked burgers, in particular, hold a special place in the hearts of burger enthusiasts, offering a delightful balance of crispy exterior and juicy, flavorful interior. Savor the timeless classic of a traditional beef burger, enhanced with a secret ingredient that elevates it to new heights. Embark on a culinary adventure with a chorizo-spiced burger, where the smoky, spicy notes of chorizo dance harmoniously with the richness of beef. For a taste of the Mediterranean, explore the lamb burger, its succulent patty complemented by a vibrant tzatziki sauce. Vegetarians rejoice, as the portobello mushroom burger stands ready to tantalize your taste buds with its meaty texture and umami-rich flavor. And for those craving a spicy kick, the jalapeño popper burger delivers a fiery explosion that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT BURGER

Perfect Burger image

Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.

Provided by Bobby Flay

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired

Steps:

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
Sandwich the hot burgers between the buns and serve immediately.

EXCEPTIONALLY GOOD PAN-FRIED HOAGIE BURGERS

Exceptionally Good Pan-Fried Hoagie Burgers image

Not all of us are blessed with a grill, yet we desire tasty burgers at home! Modified from the dallasnews.com -- Recipe by Alicia Ross for Kitchen Scoop -- Published: June 15, 2012.

Provided by KerfuffleUponWincle

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef
1 medium egg (beaten)
1/4 cup parmesan cheese (freshly grated)
1 tablespoon Worcestershire sauce
1 tablespoon light brown sugar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 ounces monterey jack pepper cheese (sliced)
4 small hoagie rolls

Steps:

Mix together ground beef and all ingredients (EXCEPT pepper jack cheese) in a medium bowl.
Divide into 4 equal parts and shape into mini-loaves, about 4 inches long, 2 1/2 inches wide and 1/2 inch thick. Set aside.
Heat a heavy skillet over medium-high. Pan-fry burgers to personal preference: 3 to 4 minutes on each side for medium rare, 5 to 6 minutes for medium.
Top with cheese and cover skillet to melt, 1 minute.
Serve immediately on rolls with toppings of choice ~ (mustard, mayo, ketchup, chopped lettuce, chopped tomatoes, minced onion, pickles).
Makes 4 servings.

Nutrition Facts : Calories 479.4, Fat 20.9, SaturatedFat 9.1, Cholesterol 132.8, Sodium 760.2, Carbohydrate 34.9, Fiber 1.4, Sugar 5, Protein 35.6

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 ground beef: Use a blend of 80% lean and 20% fat ground beef for the best flavor and texture.
Season the beef simply: Salt and pepper are all you need to season the beef. Don't add any other spices or herbs, as they will overpower the flavor of the meat.
Form the patties gently: Don't overwork the meat, as this will make the burgers tough. Just mix the beef and seasonings together gently with your hands, and then form the patties into loose balls.
Make a well in the center of each patty: This will help the burgers cook evenly and prevent them from puffing up in the middle.
Cook the burgers over medium heat: This will help them cook evenly without burning the outside.
Flip the burgers only once: Flipping the burgers too often will make them dry and tough. Flip them only once, when they are cooked about halfway through.
Let the burgers rest before serving: This will help the juices redistribute throughout the burgers, making them more tender and flavorful.

Conclusion:

Pan-cooked burgers are a classic American dish that can be enjoyed by people of all ages. By following the tips above, you can make perfect pan-cooked burgers every time. So fire up your stove and get cooking!