Best 2 Savory Skillet Burgers Recipes

Indulge in a culinary symphony of savory skillet burgers, a delightful fusion of flavors and textures that will tantalize your taste buds. This versatile dish offers a myriad of recipe variations, each promising a unique gustatory experience. From the classic all-beef patty to the exotic bison or lamb burgers, the choice of protein provides a foundation for endless creativity. Enhance your burger with a symphony of toppings, from the quintessential lettuce, tomato, and onion to the more adventurous avocado, bacon, and blue cheese. Experiment with a variety of bun options, from traditional sesame or brioche to hearty whole wheat or pretzel buns. Elevate your burger experience with a selection of delectable sauces, ranging from tangy barbecue to spicy Sriracha or creamy aioli. Dive into the diverse world of skillet burgers and discover a world of culinary possibilities that will leave you craving for more.

Let's cook with our recipes!

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.

HAMBURGERS (TAVERN STYLE)

Hamburgers (Tavern Style) image

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. 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 then when you do, form your patties gently. Season after the meat is in the pan.

Provided by Sam Sifton

Categories burgers, main course

Time 20m

Yield 4 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
4 slices cheese (optional)
4 soft hamburger buns
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 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.

Tips:

Use high-quality ground beef. The better the beef, the better the burgers will be. Look for ground beef that is at least 80% lean.
Season the beef liberally. Don't be afraid to use plenty of salt and pepper, as well as other herbs and spices.
Form the burgers gently. Overworking the beef will make the burgers tough.
Cook the burgers over medium heat. This will help to prevent the burgers from drying out.
Use a meat thermometer to ensure that the burgers are cooked to your desired doneness.
Let the burgers rest for a few minutes before serving. This will help to keep the juices in the burgers.

Conclusion:

Savory skillet burgers are a quick and easy weeknight meal that the whole family will love. They are also a great way to use up leftover ground beef. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time.