What's the best way to cook burgers on a stovetop skillet?

Stovetop skillet method for juicy, well-seared burgers

A heavy skillet—preferably cast iron—gives excellent heat retention and sear. Preheat the skillet over medium-high heat until hot, then add a small amount of oil with a high smoke point (canola or vegetable oil). Use cold patties and season them just before cooking.

Place patties in the skillet without crowding. Cook 3–5 minutes on the first side to develop a crust, then flip once and cook until the internal temperature reaches 160°F (71°C). For a thicker patty, reduce heat slightly after searing the exterior to ensure the center cooks through without burning the outside.

Stovetop advantages and steps

• Advantages: precise control, great crust, works year-round indoors.
• Steps:
• Preheat skillet and oil lightly.
• Add patties and press gently for full contact (don’t squeeze juices out).
• Cook undisturbed to form a crust, then flip and finish.
• Add cheese near the end and cover to melt.

Tips for juiciness

• Don’t over-handle the meat during forming.
• Let patties rest a couple of minutes after cooking to redistribute juices.
• Use an instant-read thermometer for accurate doneness.

Stovetop cooking is fast and reliable, giving a restaurant-quality sear when you control heat and timing carefully.