Skillet Burgers

Skillet Burgers

Skillet burgers are a fantastic choice for getting a perfectly juicy patty with a deliciously crispy, browned crust. This method gives you maximum control and is perfect for making incredible cheeseburgers right on your stovetop.

Perfect Pan-Seared Skillet Burgers

This recipe focuses on the technique to create a restaurant-quality burger at home. The key is a hot skillet, minimal handling of the meat, and a great melting cheese.

Yields: 4 burgers

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

• 1.5 lbs (700g) ground beef (80/20 blend is ideal for juiciness and flavor)
• 1 tsp salt
• ½ tsp black pepper
• 4 slices of cheese (American is classic for melting, but Cheddar, Provolone, or Swiss are great)
• 4 hamburger buns (brioche or potato buns are excellent choices)
• 1 tbsp butter, mayonnaise, or oil for toasting the buns

For Classic Toppings (Optional):

• 1 tbsp butter or oil for the skillet
• 1 thin onion, sliced into rings (for caramelizing, if desired)
• Lettuce (iceberg or butter)
• 1 ripe tomato, sliced
• Dill pickle chips
• Ketchup, mustard, mayonnaise

Instructions

Form the Patties: Gently divide the ground beef into four equal portions. Lightly shape each portion into a patty about ½-inch wider than your hamburger buns and ¾-inch thick. Press a gentle indentation into the center of each patty with your thumb—this prevents them from puffing up into a ball as they cook.

Heat the Skillet: Place a large, heavy-bottomed skillet (cast iron is perfect) over medium-high heat. Let the pan get thoroughly hot for about 3-5 minutes. You should see faint wisps of smoke. Add the butter or oil and swirl to coat the bottom.

Season and Sear: Just before placing the patties in the hot skillet, season them generously on both sides with salt and pepper. Carefully place the patties in the skillet, leaving some space between them. Sear for 3-4 minutes per side for a medium-well burger, adjusting the time for your preferred doneness. Do not press down on the patties with your spatula—this squeezes out the precious juices.

Melt the Cheese: After flipping the burgers for the final time, place a slice of cheese on top of each patty. To get it perfectly melted, add 1 tablespoon of water to the skillet (away from the burgers) and immediately cover the pan with a lid or a baking sheet. The steam will melt the cheese in about 30-60 seconds.

Rest and Toast Buns: Transfer the cooked burgers to a clean plate and let them rest for a few minutes. While they rest, wipe out the hot skillet. Place the buns cut-side down in the dry skillet (or add a little butter/mayo) and toast for 30-60 seconds until golden brown and slightly crisp.

Assemble and Serve: Spread your favorite condiments on the toasted buns. Place the cheesy patty on the bottom bun, and add your desired toppings like lettuce, tomato, onions, and pickles. Top with the other bun and serve immediately.

Tips for Success & Variations

The Right Beef: The fat content is crucial. An 80/20 or even 85/15 blend provides enough fat to keep the burgers moist and create a flavorful crust. Leaner beef can easily become dry.

The Smash Burger Method: For a different style, form the beef into four equal balls. Place them in the hot skillet and immediately use a heavy spatula or a second pan to press them down firmly until they are about ¼-inch thick. They will have incredibly lacy, crispy edges. Cook for 2-3 minutes total, then top with cheese and serve.

Caramelized Onions: While the burgers rest, you can use the same skillet to quickly caramelize a sliced onion in a little butter over medium heat until soft and golden.

The Patty Melt: For a classic diner-style patty melt, skip the traditional bun. Use two slices of rye bread, butter the outsides, and build the sandwich with the burger, Swiss cheese, and caramelized onions. Grill it in the skillet like a grilled cheese until golden and the cheese is melted.

Flavor Boosters: For a little extra flavor, you can mix 1 tbsp of Worcestershire sauce, ½ tsp garlic powder, or ½ tsp onion powder into the ground beef before forming the patties.

Enjoy your perfectly cooked, incredibly flavorful skillet burgers

Skillet Burgers Video :

Grilled American Beef Hamburger Steaks

Grilled American Beef Hamburger Steaks.

Grilled Hamburger Steaks are a fantastic, nostalgic comfort food that takes the humble burger patty and treats it like a proper steak. Served with a rich, savory onion gravy, it's a satisfying and hearty meal that's perfect for a casual dinner.

Classic Grilled Hamburger Steaks with Rich Onion Gravy

This recipe transforms simple ground beef into juicy, flavorful "steaks" perfect for the grill. The real star is the quick pan gravy made with sweet, caramelized onions and the beef drippings, which takes this dish to the next level.

Yields: 4 servings

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

For the Hamburger Steaks:

• 2 lbs (900g) ground beef (80/20 blend is ideal for juiciness)
• 1 large egg, lightly beaten
• ⅓ cup plain breadcrumbs or panko
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil or vegetable oil, for the skillet

For the Rich Onion Gravy:

• 1 large yellow onion, thinly sliced
• 8 oz (225g) cremini mushrooms, sliced (optional)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 ½ cups beef broth, low-sodium preferred
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Prepare the Hamburger Steaks: In a large bowl, combine the ground beef, beaten egg, breadcrumbs, 1 tbsp Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Gently mix with your hands until just combined—do not overwork the meat. Divide the mixture into four equal portions and shape them into oval or round patties about ¾-inch thick. Press a slight indentation into the center of each patty to prevent it from puffing up too much on the grill.

Prepare the Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean and oil the grates to prevent sticking.

Grill the Steaks: Place the hamburger steaks on the hot grill. Cook for about 5-7 minutes per side, or until they develop a nice char and are cooked to your desired doneness (an internal temperature of 160°F / 71°C is recommended for ground beef). Avoid pressing down on them with a spatula to keep them juicy.

Rest the Steaks: Transfer the cooked hamburger steaks to a clean plate or cutting board and let them rest for 5-10 minutes while you make the gravy. This allows the juices to redistribute.

Make the Gravy: While the steaks are resting, place a large cast-iron skillet on the grill grates (or on a stovetop burner over medium heat). Add the butter and oil. Once the butter is melted, add the sliced onions (and mushrooms, if using). Cook, stirring occasionally, until the onions are soft and deeply caramelized, about 8-10 minutes.

Create the Roux: Sprinkle the flour over the caramelized onions. Stir constantly for 1-2 minutes to cook the raw flour taste out.

Build the Gravy: Slowly pour in the beef broth while whisking continuously to create a smooth, lump-free gravy. Add the 1 tbsp of Worcestershire sauce and any accumulated juices from the resting hamburger steaks. Bring the gravy to a simmer and let it cook for 2-3 minutes, or until it has thickened to your liking. Season with salt and pepper to taste.

Serve: Place a juicy hamburger steak on each plate. Spoon a generous amount of the hot onion gravy over the top. Garnish with fresh parsley and serve immediately.

Tips for Success & Variations

The Binder is Key: The egg and breadcrumbs help hold the steaks together and keep them tender and moist, preventing them from becoming tough like a simple burger patty.

Don't Skip the Rest: Resting the steaks is crucial for a juicy result. It's just as important for ground meat as it is for a whole steak.

Grill-Side Gravy: If you have a gas grill with a side burner, making the gravy right there is the perfect way to keep everything outdoors.

Cheese, Please: For an extra decadent treat, place a slice of Provolone, Swiss, or Cheddar cheese on the hamburger steaks during the last minute of grilling.

Variation - Brown Gravy: For a deeper, more robust flavor, use a dark beef broth (like "Better Than Bouillon" roasted beef base) and add a splash of soy sauce or a pinch of smoked paprika to the gravy.

Classic Sides: These hamburger steaks are traditionally served with mashed potatoes (to catch all the gravy), egg noodles, or steamed green beans.

Enjoy your delicious and hearty grilled meal

hamburger-steaks-with-mushroom-gravy.

Grilled American Beef Hamburger Steaks Video :

SLOPPY JOE AMERICAN BEEF BURGERS FOR KIDS

SLOPPY JOE AMERICAN BEEF BURGERS FOR KIDS

  This is a brilliant way to get all the classic, kid-approved flavors of a Sloppy Joe in a fun, less-messy burger format. It's a guaranteed crowd-pleaser that's perfect for a quick weeknight dinner or a weekend party.

Sloppy Joe Cheeseburgers (A Kid-Friendly Twist!)

This recipe takes the sweet and tangy tomato sauce of a classic Sloppy Joe and pairs it with a juicy beef patty and melted cheese, all nestled in a soft bun. It's all the flavor kids love with a little less "sloppy" to clean up!

Yields: 4-6 servings

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

For the Sloppy Joe Sauce:

• ¾ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp yellow mustard
• 1 tsp Worcestershire sauce
• ¼ tsp mild chili powder (optional, omit for no spice)
• 2 tbsp water or beef broth

For the Beef Patties:

• 1.5 lbs (700g) ground beef (80/20 blend is ideal for juicy burgers)
• ½ tsp salt
• ¼ tsp black pepper
• 4-6 slices of American cheese

For Assembly:

• 4-6 soft hamburger buns (brioche or potato buns are excellent)
• Butter or mayonnaise for toasting buns
• Dill pickle chips

Instructions

Make the Sauce: In a small bowl, whisk together the ketchup, brown sugar, yellow mustard, Worcestershire sauce, optional chili powder, and water. Set aside. This allows the flavors to meld while you cook the burgers.

Form the Patties: In a large bowl, gently mix the ground beef with the salt and pepper. Divide the meat into 4-6 equal portions. Gently shape each portion into a patty slightly wider than your hamburger buns, as they will shrink during cooking. Press a small indentation into the center of each patty to prevent it from puffing up.

Cook the Patties: Heat a large skillet or griddle over medium-high heat. Place the patties in the hot skillet and cook for 3-4 minutes per side for medium-well, or until cooked through to your preference.

Melt the Cheese: During the last minute of cooking, place a slice of American cheese on top of each patty to melt beautifully. You can cover the pan with a lid for a minute to help it melt faster.

Toast the Buns: While the cheese is melting, lightly butter the cut sides of the hamburger buns. Place them cut-side down on the skillet or on a separate griddle pan for about 30-60 seconds, until golden brown and slightly crispy. This helps prevent them from getting soggy!

Assemble the Burgers: Place a cheesy patty on the bottom bun. Spoon a generous amount of the Sloppy Joe sauce over the melted cheese. Add a few dill pickle chips, place the top bun on, and serve immediately.

Tips for Success & Kid-Friendly Variations

The "Dipping" Method for Less Mess: For the absolute lowest mess, serve the sauce on the side in a small bowl for dipping. Kids love dipping, and it gives them (and you) total control over the sauciness.

Make Mini Burgers: Use slider buns and smaller patties to create "Sloppy Joe Sliders." They are the perfect size for little hands and make a fun appetizer for parties.

Sneak in Some Veggies: If you want to add a nutritional boost, finely grate about half a carrot or a small zucchini and mix it into the ground beef with the seasonings. They'll never know it's there!

Adjust the Sweetness: Every kid is different. Taste the sauce before you use it. If your kids prefer it sweeter, add an extra teaspoon of brown sugar. If they like it more tangy, add a splash more mustard or vinegar.

Make-Ahead Sauce: The Sloppy Joe sauce can be made up to a week in advance and stored in the refrigerator. This makes dinner time even faster!

Enjoy this fun and delicious twist on an American classic

american-double-beef burgers. 

SLOPPY JOE AMERICAN BEEF BURGERS FOR KIDS VIDEO :

AMERICAN BEEF BURGER - STUFFED ONIONS

AMERICAN BEE BURGER - STUFFED ONIONS 

This is a fantastic and creative take on a classic American cheeseburger. Instead of a traditional bun, a juicy beef patty is nestled inside a sweet, savory, and roasted onion "bun." It's an impressive, low-carb, and absolutely delicious meal.

The Ultimate American Burger: Stuffed Onion "Buns"

This recipe transforms a simple onion into a vessel for a perfect cheeseburger. The onions become meltingly tender and sweet when roasted, providing a perfect flavor counterpoint to the rich, savory beef. It's a showstopper for your next cookout!

Yields: 4 servings

Prep time: 20 minutes

Cook time: 45-55 minutes

Ingredients

For the Stuffed Onion "Buns":

• 4 extra-large yellow or sweet onions (about 1 lb / 450g each)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 4 slices of your favorite cheese (Provolone, Cheddar, or Swiss work well)

For the All-American Beef Patties:

• 1.5 lbs (700g) ground beef (80/20 blend is ideal for juiciness)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 4 slices of American cheese (or your favorite melting cheese)

For the Toppings (Classic American Style):

• 4 slices of cooked bacon
• 1 large ripe tomato, sliced
• 1 cup shredded iceberg or romaine lettuce
• Dill pickle chips

• Ketchup, mustard, mayonnaise for serving

Instructions

Part 1: Prepare the Onion "Buns"

Preheat and Prep: Preheat your oven to 400°F (200°C). If grilling, prepare for indirect medium heat.

Trim the Onions: Cut about ½ inch off the top (stem end) and ¼ inch off the bottom (root end) of each onion, leaving the root base mostly intact to hold the layers together.

Hollow the Onions: Carefully peel the onions. Using a sharp knife, a melon baller, or a sturdy spoon, carefully hollow out the center of each onion, leaving about 2-3 outer layers intact to form a cup. Be gentle to avoid breaking through the sides. Reserve the inner onion pieces for another use (like making onion soup or burger toppings!).

Season and Roast: Place the hollowed onion shells on a baking sheet lined with foil. Drizzle the inside and outside with olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes, or until the onions are tender and slightly translucent.

Part 2: Make the Beef Patties

Form the Patties: While the onions are roasting, place the ground beef in a large bowl. Add the salt, pepper, garlic powder, and onion powder. Gently mix with your hands until just combined—do not overwork the meat.

Shape: Divide the mixture into four equal portions. Shape each portion into a patty slightly larger in diameter than your hollowed onions, as they will shrink during cooking. Press a slight indentation into the center of each patty to prevent it from puffing up.

Cook the Patties: Heat a cast-iron skillet or grill over medium-high heat. Cook the patties for 3-4 minutes per side for medium-rare, or until cooked to your desired doneness.

Melt the Cheese: In the last minute of cooking, place a slice of American cheese on top of each patty to melt.

Part 3: Assemble the Masterpiece

Prepare the Onion Buns: Remove the roasted onions from the oven. If you want an extra cheesy layer, place a slice of Provolone or Cheddar inside the bottom half of each onion and return it to the oven for 1-2 minutes until melted.

Build the Burger: Place the cheesy beef patty inside the bottom onion "bun."

Add Toppings: Layer on your desired toppings: a slice of cooked bacon, shredded lettuce, a slice of tomato, and a few pickle chips.

Top it Off: Place the top half of the roasted onion over the fillings. Serve immediately with ketchup, mustard, and mayo on the side.

Tips for Success & Variations

Choosing Onions: Size is key! Look for the largest, most uniformly round onions you can find. Yellow onions are classic, but Vidalia or other sweet onions will be even milder.

Hollowing Tip: A small cookie scoop or melon baller makes this job much easier and more precise.

Don't Waste the Centers: Chop up the reserved inner parts of the onions and sauté them with mushrooms to serve on top of the burgers or save them for another dish.

Grilling Method: You can cook the entire dish on the grill! After the initial 30-minute roast, move the onions to the cooler side of the grill (indirect heat) to keep warm while you grill the patties on the hot side.

Variation: "Jalapeño Popper" Stuffed Onion: Before roasting, brush the inside of the onions with softened cream cheese mixed with chopped jalapeños and crispy bacon bits. Then proceed with the recipe.

Make-Ahead: You can hollow and roast the onions up to a day in advance. Simply store them in the refrigerator and reheat gently before assembling.

Enjoy this incredibly satisfying and unique burger experience

american-double-beef burgers

AMERICAN BEE BURGER - STUFFED ONIONS VIDEO :