Juicy Pan-Seared Beef Burgers
In short: Thick beef patties seasoned simply, pan-seared in a hot skillet until crusty outside and juicy within, then melted with cheese in a toasted bun. It takes about 25 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 640 kcal
A great burger needs only good beef, salt and a hot pan. Use ground beef with about 20 percent fat, shape the patties gently without packing them and season only the outside just before cooking, so the texture stays tender. A pressed dimple in the center stops the patties puffing up. The skillet gives a deep brown crust that a grill sometimes misses, and a toasted bun holds up to the juices. Add toppings as you like.
Instructions
- Divide the beef into 4 portions of 150 g (5 oz). Shape each into a patty about 10 cm (4 inches) wide and 2 cm (3/4 inch) thick, handling the meat as little as possible. Press a shallow dimple in the center of each and chill for 10 minutes.
- Heat a heavy skillet over medium-high heat for 3 minutes, then add the oil. Season the patties on both sides with the salt and pepper.
- Cook the patties for 4 minutes without moving them, until a deep brown crust forms. Flip and cook for 3 to 4 minutes more. Do not press them down.
- Top each patty with a cheese slice, add a splash of water to the edge of the pan and cover for 1 minute until the cheese melts. The patties should read 71°C (160°F).
- Move the patties to a plate to rest for 2 minutes. Toast the buns in the butter in the pan until golden, about 1 minute.
- Build the burgers with your chosen toppings and serve while hot.
Tips
- Ground beef labeled 80/20 gives the juiciest result. Very lean beef under 10 percent fat makes dry burgers.
- To cook on a grill, use medium-high direct heat for 4 to 5 minutes per side and close the lid after adding the cheese.
Questions and answers
How do I keep burgers from shrinking?
Make the patties slightly wider than the bun, handle the meat lightly and press a dimple in the center. They still shrink by about a quarter as the fat melts.
Can I freeze burger patties?
Yes. Freeze raw patties on a tray, then stack them with baking paper between the layers for up to 3 months. Cook from frozen, adding 2 to 3 minutes per side.
Should I add egg or breadcrumbs to burgers?
Not for a plain burger. Good ground beef holds together on its own, and extra binders make the texture bready.
How long does it take to make Juicy Pan-Seared Beef Burgers?
About 25 min in total: 15 min of preparation and 10 min of cooking.
How many calories are in Juicy Pan-Seared Beef Burgers?
About 640 kcal per serving, with 36 g of protein, 35 g of carbohydrates and 39 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 35 g |
| Fat | 39 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
