Main dishes
Juicy Homemade Burgers: Easy Skillet Cheeseburger Recipe
Homemade beef burgers with a golden crust, melted cheddar and toasted brioche buns, cooked in a cast-iron skillet. Ready in under 30 minutes.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- American
Ingredients
For the burgers
To assemble
Method
Divide the meat
Divide the beef into 4 portions of about 6 oz (175 g) and shape loose balls without overworking the meat.
Shape the patties
Flatten each ball into a 3/4-inch (2 cm) thick patty, slightly wider than the bun, and press a dimple into the center with your thumb.
Season
Right before cooking, season the patties on both sides with the salt and pepper.
Heat the skillet
Heat a cast-iron skillet over medium-high heat for 3 to 4 minutes and add the oil.
Sear the first side
Place the patties dimple side up and cook for 3 to 4 minutes without moving or pressing them.
Flip and add the cheese
Flip them, top each with a slice of cheddar and cook 3 to 4 minutes more, until the center reads 160 °F (71 °C).
Toast the buns
Butter the cut sides of the buns and toast them on a griddle for 1 to 2 minutes, until golden.
Assemble and serve
Place lettuce on the bottom bun, then the cheeseburger patty, tomato, onion and pickles, and close with the top bun.
The step photos are illustrative.
Notes
Tips
- Use beef with 20 % fat; very lean beef makes dry burgers.
- Do not mix salt into the meat: it makes it dense, like sausage. Season only the outside, right before cooking.
- Never press the burgers with the spatula while they cook: you squeeze out the juices.
- To melt the cheese faster, cover the skillet for 1 minute after adding it.
- Wash your hands and the board after handling raw meat.
Substitutions
- Meat: half beef and half pork, or ground turkey (cook to 165 °F / 74 °C).
- Cheese: American cheese, gouda or provolone.
- Buns: classic burger buns or potato buns.
- No cast iron: a heavy griddle or a very hot outdoor grill.
Storage
Refrigerate cooked burgers in a covered container within 2 hours and eat within 3 to 4 days. Reheat to 165 °F (74 °C). Shaped raw patties can be frozen, separated with paper, for up to 3 months.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
1 complete burger (1/4 of the recipe)
- Protein
- 42.9 g
- Carbohydrates
- 39 g
- Fat
- 50.7 g
- Saturated fat
- 20.2 g
- Fiber
- 2.1 g
- Sugars
- 6.8 g
- Sodium
- 1283 mg
Estimate per burger, calculated with 80/20 ground beef, cheddar, brioche bun, butter, oil, vegetables, pickles and salt.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
A great homemade burger does not need breadcrumbs, egg or a long list of seasonings: just ground beef with some fat, salt, pepper and a very hot skillet. The ideal ratio is 80 % lean and 20 % fat, which keeps the burger juicy while a golden crust forms outside. There are three secrets: do not overwork the meat, press a small dimple into the center so it does not puff up, and salt right before cooking. They are finished with melted cheddar, buttery toasted brioche buns, lettuce, tomato, red onion and pickles. For safety, ground beef must reach 160 °F (71 °C) in the center.
Frequently asked questions
What is the best meat for homemade burgers?
Ground beef with 20 % fat, such as chuck. It makes juicy, flavorful burgers.
What temperature should a burger reach?
The USDA recommends cooking ground beef to 160 °F (71 °C) in the center. Check with a thermometer, not by color.
Why do burgers puff up in the middle?
The meat shrinks as it cooks and the center rises. A thumb dimple in the center before cooking keeps them flat.
Should I add egg or breadcrumbs?
No. Good beef, salt and pepper are enough. Egg and breadcrumbs make them more like meatballs.
Can I make the patties ahead?
Yes. Shape them, separate with paper and refrigerate for up to 1 day or freeze for up to 3 months. Season when you cook them.
