Hamburgers with Mushroom Gravy | Walking on Sunshine Recipes (2024)

FAQs

Is it better to cook burgers in the oven or on the stove? ›

Is it better to cook burgers in the oven or on the stove? It's up to your personal preference! Baked burgers are a great, nearly hands-off cooking method that won't fill your kitchen with the smell of frying beef. Pan-fried burgers, on the other hand, have the benefit of a tasty sear from the cast-iron skillet.

Do you need oil to cook burgers on the stove? The fat from the burgers should be sufficient to prevent them from sticking to the pan. A little butter or oil (or both!) can help if you're nervous.

Grill hamburger patties (indent-side-up) covered for 3-5 min each side on the grill. Flip burgers when juices are accumulating on top of the burger and you have a good sear. Apply cheese in the last 1-2 minutes of grilling then cover with the lid and cook until the internal temperature of beef reaches 160˚F.

Frying or grilling do work best to create a wonderful crust on the outside of the patties, sealing the juices in. But broiled burgers, while not as wonderfully browned, are excellent, and broiling is so much easier than pan-frying.

The ice cube will prevent the burgers from overcooking and add a bit of extra moisture to the beef — something that's especially helpful if you're grilling rather large patties. What you're gonna do is take a ball of ground beef, gently press a little ice cube in the center, and form the beef around it so it's sealed.

Do You Have to Flip Burgers in the Oven? No, and that's the beauty of cooking burgers in the oven! Cooking them on a wire rack set inside a baking sheet allows the heat to get under the patty, which helps the air circulate and cook evenly without having to flip them.

Beef burgers need nothing more than a sprinkle of salt, preferably kosher salt, to cook up juicy and delicious. Some black pepper is also welcome, and there's no reason not to branch out with any number of hamburger-friendly seasonings: herbs, spices, onions and more.

Burgers are a high-heat, direct-heat item to cook, so there is little room for error. You want a great crusty sear on the outside, but some control over the cooking temperature, especially if you like yours rare to medium-rare.

Bake the hamburgers for 20-25 minutes, or until they register 160 degrees with a meat thermometer, then place American cheese slices (or whatever you like best — cheddar cheese is great too!) on top of each patty and slide the pan back into the oven until melted —just a minute or so.

Pan-fried Burger

A super hot, dry skillet allows the burger to quickly develop a flavorful outer crust without overcooking the interior, keeping the center juicy. Use a shallow fry pan or skillet, large enough to hold all of your patties without crowding, and a wide spatula for gentle turning.

Should you fry hamburgers fast or slow? ›

Don't cook it on “high” all the way through. You can start on medium-high for about 2 minutes on each side in order to give it a nice sear, but after that lower the heat to medium low and allow the inside of the burger to cook more slowly without cooking the outside more.

Turns out, whether it's meat-free or beef, broiling your burgers is the least messy method, but it leaves you with little control unless you want to keep opening the oven door to check.

Use a cast-iron skillet

While you can make delicious pan-fried burgers in just about any skillet, cast iron works best. It's naturally non-stick and can conduct heat evenly and efficiently. Plus, a pre-heated cast-iron skillet makes it easy to get an irresistibly delicious caramelized sear on your patties.

Yes, you can make burgers in the oven. Preheat the oven to 375°F (190°C), place seasoned patties on a lined baking sheet, and bake for about 20-25 minutes for medium-rare. Adjust time for desired doneness. Using this method yields juicy, evenly cooked burgers without the need for a grill.

Some say baked burgers taste better because the oven allows heat to be evenly distributed. Frying burgers tends to keep the oil and grease near the meat, so some of it gets absorbed, making the patty less nutritious.