Best Iron Skillet Hamburgers Recipes
CAST IRON SKILLET BURGERS RECIPE
Cooking burgers in a cast iron skillet is such a simple way to make delicious, restaurant style burgers at home. With just a few simple ingredients and a little time, dinner is served.
Provided by Sarah Alvord, Feeding Your Fam
Categories Beef Dinner Main Course
Time 13m
Number Of Ingredients 4
Steps:
- In a large bowl combine ground beef and worcestershire sauce, form the burgers into 3.5 oz patties and season both sides liberally with salt and pepper.
- Preheat cast iron pan over medium high heat. Place burger patties into heated pan and cook for 3-4 minutes on each side, turning once.
- Remove from the pan and allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 255 kcal, Carbohydrate 1 g, Protein 17 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 108 mg, Sugar 1 g, ServingSize 1 serving
BURGER OF THE GODS
Steps:
- In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
- Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.
HAMBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 hamburgers
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
- Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
- Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
- Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
- Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
- Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
- When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
- Timing for a countertop grill:
- For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
- For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
- For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
- Combine all ingredients.
IRON SKILLET HAMBURGERS
I found this recipe in the newspaper and have tweaked it over the years. The salt, heated to a high temp. in a black skillet, keeps the meat from sticking, but does not permeate the meat. I find that covering the heated dish with foil, after the butter and spices have been added, keeps the meat warm while the pan juices have time to permeate the hamburgers patties. The burgers are so tasty, the only thing I add to the buttered buns and meat are a few hamburger dills.
Provided by Fairy Dust Breeze
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Divide meat into 4 portions and lightly shape into patties, handling as little as possible.
- Sprinkle the bottom of a large, heavy black iron skillet with a light layer of salt and heat the skillet on stove top until it is searing hot.
- Add the patties and sear well on each side to seal in the juices. Reduce heat to medium high and cook meat for 3 minutes on each side.
- When done, remove patties to warmed platter, sprinkle with salt and pepper and top each with 1 T. butter.
- Sprinkle on Worcestershire, Tabasco, lemon juice and parsley and allow butter to melt on each patty. Serve meat on buns with pan juices.
Nutrition Facts : Calories 498.8, Fat 27.9, SaturatedFat 13.2, Cholesterol 141.1, Sodium 467, Carbohydrate 23.1, Fiber 1.1, Sugar 3.3, Protein 37.1
SMASH BURGERS
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
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.
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