Skillet Burgers

Burgers in a cast iron skillet are a most delicious alternative to the summer grill!  The burgers hit the hot pan and start to sizzle.  The fat comes out and instead of it dripping down into your grill, gone forever, it settles around the burger, cooking it in its own lovely juices.  A crispy crust forms making the burgers melt-in-your-mouth amazing, never dried out, and smothered with cheese and caramelized onions!

Why We Love It!

• Grill vs. Skillet - We love burgers in this house!  And where I'm from in Wisconsin, there is no such thing as a "hamburger," it's more like "What kind of cheese would you like on that?"  Burgers have their place on the summer grill, but sometimes, especially in the winter, we switch over to cast iron burgers.  The skillet method actually gives you quite a different product than a burger off the grill, it's almost like apples to oranges.  This is the way a lot of restaurants cook burgers, diner-style, on a huge flattop grill, whether it's medium rare or well done, it stays juicy!

• It's fast and easy! - These burgers are quick and simple and ready in just 20 minutes! And learn how to Clean Your Cast Iron Skillet, that's easy too!

• The flavor is amazing! - I like a medium rare burger, but a lot of people like it more done than that.  With the skillet method, your well done burger will not be a dried out hockey puck!  In the skillet that just doesn't happen, even well done - no pink - is as juicy as ever.

Ingredients & Substitutions

• 80/20 Ground Beef - Ground beef with 20 perfect fat ratio is perfect for cast iron burgers. The fat sizzles out when it hits the hot skillet and cooks the burger and onions in its own juices. The fat amount gives you a perfectly juicy, never dried out burger! I use somewhere between 1 and 1.5 pounds of beef for 4 burgers, depending on how big I want them. For 4 adults, go for 1.5 pounds. For 2 adults and 2 little kids, 1.25 pounds is probably enough.

• Dijon Mustard - Dijon mustard gives the burgers a little kick of flavor.

• Worcestershire sauce - Always a favorite flavor in burgers!

• Salt & Pepper - Don't skip the salt! This is your basic seasoning for the meat! A pinch of salt when adding the onions is good too.

• Onion - I use 1 small yellow onion, or a half of a larger one, cut into slices. Add it to the hot skillet right after flipping the burgers so they can caramelize while the burgers cook on the second side. Burgers with caramelized onions are so delicious!

• Cheese - We love big slices of cheddar cheese, but any sliced melty cheese will do!

• Burger Buns & Toppings - Warm the buns in the oven as you cook the burgers in the cast iron skillet. The cheese and onions can be condiment enough, or top it with your usual suspects ~ lettuce, tomato, pickles, ketchup, mustard, mayo, avocado, whatever you like!

Step-By-Step Instructions

Step 1 - In a large bowl, mix the beef, dijon, Worcestershire sauce, salt and pepper well with your hands and form into patties. While the burgers cook, warm buns in the oven at 350°.

Step 2 - Preheat your cast iron skillet over medium high heat. Add the burgers to sear on the first side, about 5 to 6 minutes. Use your judgement, cooking time can vary depending on how large the burgers are and how rare or well done you like them.  Flip them, and add your onions down into the grease along the sides of the burgers, season them with a pinch of salt. Add your slices of cheese right away after flipping, the more time to melt the better.

Step 3 - Cook burgers another 5 to 6 minutes on the second side. When burgers are cooked to desired doneness and cheese is melted, pile the onions on top with tongs and assemble on buns with your favorite toppings.

Tips

• Make sure your skillet is preheated and nice and hot! - Like an outdoor grill, you want your skillet preheated and HOT! This gives your cast iron burgers a nice sear, sealing in the juices and giving you a crispy crust!

• Storage and leftovers - Leftover cast iron burgers can be stored in the fridge and reheated in the next day or two for lunch.

• Best onions for Burgers? - For a cast iron burger with caramelized onions, I like to use your basic yellow onion. The natural sugars in the onion caramelize when cooked in the fat from the beef in the hot skillet. If I'm serving raw onions on burgers, I go for thin slices of red onion.

Variations

• Double Bacon Cheeseburgers - If you want a big cheeseburger with bacon, cook a few slices in the cast iron skillet first. Remove the bacon to a plate lined with paper towel, discard the extra fat in the pan, and then cook your burgers in the same skillet.

• Any kind of Cast Iron Burgers - Use the skillet method to cook any type of burger, turkey burgers, bison burgers, lamb burgers or even veggie burgers. A cast iron skillet doubles as an indoor grill, perfect for any burger recipe!

Cleaning A Cast Iron Skillet

And now that you have a dirty skillet on your stovetop, with caked on greasy onions and crusty cheese, find out how to CLEAN Your Cast Iron Skillet, HERE!

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