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What do you recommend, cooking a burger on the stovetop or in the oven?

I live in NYC and do not have a grill.

asked by rickyferrer over 5 years ago
6 answers 15566 views
1f596ae9 f36c 4022 8b52 0c8583fd70b0  meg b f52
added over 5 years ago

Stovetop - preferably cast iron that can get relatively hot and get you a good crust on the outside. If you like our burger rare - medium give grinding a shot. You can get a nice hand grinder easily and mix Equal parts chuck and sirloin (or any mix of fatty and rich vs very meaty like flat iron) and 1 tsp kosher salt per 1 lb of meat. You won't have the worry of foot borne illnesses associated with ground beef. Good luck!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

An 80/20 mix of lean to fat is a great way to error proof your cooking. On the stovetop, in whatever your trusty frying pan may be will work great. Just remember two things- 1. Less handling, barely pressing the patty together while the meat is still very cold will help keep the fat from activating which makes your burger less chewy. A good coating of salt and pepper will add flavor, do both sides!
2. Lay your patty on the hot pan (350 degrees is perfect) and leave it alone! Once the protein cooks it will release from the pan and have a perfect sear. Flip and do it all over again. Don't press, smush, or squeeze. Enjoy that juicy burger!

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years ago

If you can't use a BBQ , then invest in either a cast iron pan with ridges or a grill with ridges that you can put over your stove top.
IF you want to use the oven I suggest broiling rather than roasting or baking.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Definitely on the stove and I like to use my cast iron. Super hot pan, 4 minutes to get a great crust, flip, add the cheese, cover and after two minutes (again the crust) turn off the burner for three minutes more, rest. Perfectly done. My (11 year old) son prefers my cheeseburgers over any restaurant!

5077f0a5 6340 4405 8205 c35264c22d55  313209 2493694741674 1231978067 33008415 1220700979 n
added over 5 years ago

Definitely the stovetop. Agree that cast iron works well but I would recommend investing in a grill pan. Awesome for burgers, steaks, seafood, chicken, and veggies!

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added over 5 years ago

Stovetop. I have honed my burger craft over the last three years, and have experimented with every cooking type imaginable, from stove top to grill to smoker to deep fryer to even sous vide. I have found what works the best is the aforementioned cast iron skillet on top of the stove. Why? Because of the even heating, and heat retention that cast iron gives you. Another bonus is that the fat does not go anywhere like a grill. The grill grates cause the burger to lose so much juice down into the fire, whereas the skillet, all the fat pools around the burger and essentially shallow fries the crust. You will never get a burger as juicy as one cooked in a skillet, period. The broiler may seem like a good thing but it is not. The stove top will allow the burger more than enough heat and you can control the process a lot better than the broiler. As for he actual cooking process, well, that is another question entirely.

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