Creative Ways To Cook Hamburgers Beyond The Bbq

how to cook a hamburger other than bbq

There are several ways to cook a hamburger without a barbecue. You can cook it on a stovetop, in an air fryer, or in the oven. For stovetop burgers, a cast-iron pan is recommended, as it creates a nice sear on the burgers. When cooking in an oven, it is recommended to use high heat so that an exterior crust forms. If you're using an air fryer, cook the patty at 350° until a thermometer reads 160°.

Characteristics Values
Meat Ground beef, preferably 80% lean and 20% fat
Meat alternatives Ground poultry, plant-based patties, pork, wild game
Seasoning Salt, pepper, garlic powder, onion powder, paprika, oregano, Worcestershire sauce
Cheese American, cheddar, pepper jack, Swiss, provolone, gouda, mozzarella, blue cheese
Buns Brioche, sesame seed, potato, homemade
Toppings Lettuce, tomato, onion, pickles, sweet relish, mayonnaise, ketchup, mustard, bacon, avocado
Cooking method Stovetop, grill, air fryer, oven
Cooking time 3-10 minutes per side, depending on thickness and cooking method
Cooking temperature 350-500°F
Internal temperature 125-165°F, depending on desired doneness

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Use a flat cast-iron pan

Cooking Hamburgers in a Flat Cast-Iron Pan

When making burgers, some people stick them under the broiler, while others deep-fry them to get a crisp exterior. However, the best way to cook a burger is in a cast-iron pan. Television personality and cookbook author Dave Joachim recommends getting a cast-iron pan ripping hot. In less than a minute in the pan, your burgers will form a crusty sear. According to Joachim, a flat pan ensures better browning across the whole surface of the meat, which is one of the advantages of cooking indoors. If your burger meat has a high fat content (like 15% fat, found in most ground chuck), you don't even need to add oil.

How to cook a hamburger in a flat cast-iron pan

First, form the ground beef into four 1-inch-thick patties. Using your thumb, press a 1/2-inch hole in the center of each patty. This tiny step helps with airflow so the burgers will cook quickly, evenly and with minimal shrinkage. Refrigerate the patties until you are ready to cook them.

Next, heat a large cast-iron skillet over medium-high heat. When the pan is hot, carefully place the patties in the skillet, leaving some space between each patty. Cook the burgers until nicely seared and they have browned halfway up the sides. Then, flip the burgers and cook to your liking.

Finally, serve the burgers on toasted buns with toppings as desired. For cheeseburgers, place a slice of cheese on each burger immediately after removing it from the skillet. You can cover the burgers with a plate to help the cheese melt faster.

Tips for cooking hamburgers in a flat cast-iron pan

  • Keep the salt away from your burger patties until the last possible moment. Salt draws out moisture, and you want the burgers to retain as much moisture as possible to keep them juicy. Salting hamburgers too early will make them dense and tough.
  • Don't dimple the patties unless you like flat burgers. In the case of the stovetop skillet, your burger isn't going to puff up as much, making dimpling unnecessary.
  • Chill the patties before cooking. Cold fat gets clingy, which helps a burger patty keep its shape throughout cooking.

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Don't dimple the patties

When cooking hamburgers, it is common practice to make a shallow indentation or "dimple" in the centre of each patty. This is done to prevent the patty from bulging up as it cooks, resulting in a nice, even patty. However, dimpling the patties is not always necessary and may even be undesirable in certain situations.

Firstly, dimpling may not be necessary if you are cooking your burgers on a stovetop. Unlike grilling, where the heat hits the edges of the burger, causing the meat to contract and push the centre up, the stovetop method involves a more even distribution of heat. As a result, the burger is less likely to puff up, making dimpling unnecessary.

Additionally, dimpling the patties can make it difficult to achieve a rare centre. If you are aiming for a thick, steakhouse-style burger that is rare on the inside, it is best not to dimple the patties. Dimpling works better for flatter, diner-style burgers that will be loaded with toppings.

Furthermore, dimpling can be a time-consuming task, especially in a restaurant setting where speed and efficiency are important. In such cases, it may be more practical to simply flatten the burgers or use pre-formed frozen patties.

Lastly, the effectiveness of dimpling may depend on the type of meat used. For example, one source mentions that dimpling is done for beef burgers but not for turkey burgers, as it helps them cook faster.

In conclusion, while dimpling the patties can help prevent the burger from puffing up during cooking, it is not always necessary or desirable. Factors such as the cooking method, desired doneness, and type of meat should be considered when deciding whether or not to dimple the patties.

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Salt right before cooking

Salting your hamburger patty right before cooking is an important step in achieving the perfect texture and taste. While seasoning food with salt is essential to balancing and enhancing flavours, the timing of when you salt your burger plays a significant role in its final texture.

Salt is known to dissolve proteins, removing the layer of water molecules from the protein's surface. However, in the case of ground beef, salting too early can lead to a denser and tougher patty. According to a study by the American Meat Science Association, when salt is added to ground beef, the salt soluble proteins clump together, disrupting the bonds between amino acids and muscle proteins (myosin). As the myosin separates from the muscle proteins and binds with the surrounding moisture, it creates a sticky, glue-like substance that holds the meat together, resulting in a sausage-like texture.

Therefore, it is recommended to season your burger patty with salt and pepper on both sides right before placing it in the pan or on the grill. This simple switch will make a significant difference in achieving a tender and juicy burger, as opposed to a denser and chewier one.

Additionally, it is important to note that the warmth from your hands when shaping the patties can cause some of the fat to break down, so it is advisable to chill the formed patties for at least 20 minutes before cooking. This will help the patties retain their shape during cooking and prevent the centre from cooking too quickly.

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Bake in the oven

If you're looking for an alternative to grilling or cooking your hamburgers on the stove, baking them in the oven is a great option. Here's a step-by-step guide to achieving juicy, delicious oven-baked burgers:

Step 1: Prepare the Meat and Seasonings

Start by gathering your ingredients. For the best results, use high-quality ground beef with an 80/20 ratio of lean meat to fat. You can also add some crushed crackers or panko breadcrumbs to make your burgers even juicier. Additionally, you'll need an egg, Worcestershire sauce, milk, and your preferred seasonings.

In a large mixing bowl, combine the ground beef, crushed crackers or breadcrumbs, egg, Worcestershire sauce, milk, and seasonings. Use your hands to mix everything together until the mixture is smooth and well-combined. Be careful not to overmix, as this can affect the texture of your burgers.

Step 2: Form the Patties

Now it's time to form your hamburger patties. Press the meat mixture down into an even disk within the bowl. Then, use a knife to divide the mixture into portions—for thicker patties, go for six 1/3-pound portions, or make 12 portions for thinner patties.

Line a baking sheet with wax paper or foil. Take a portion of the meat mixture and press it firmly into a patty shape, slightly larger than the buns you plan to use, as the patties will shrink a little during cooking. Place the formed patty on the baking sheet, and use a spoon to press a small dent in the centre to prevent puffing during cooking. Repeat this process for the remaining portions, separating the layers with sheets of wax paper if needed.

Step 3: Preheat the Oven and Cook the Burgers

Preheat your oven to a high temperature of around 450 degrees Fahrenheit. You want to ensure the oven is nice and hot so that an exterior crust forms on your burgers.

Once the oven is preheated, place the baking sheet with the patties inside. For thin patties, bake for 2-3 minutes on each side. For thicker patties, bake for 5-6 minutes per side.

Step 4: Assemble and Serve

Once your patties are cooked to your desired level of doneness, it's time to assemble your hamburgers! Stack the hot patties on hamburger buns and add your favourite toppings and condiments. You can go classic with lettuce, tomato, onion, mayonnaise, ketchup, and mustard, or get creative with different cheeses, bacon, or special sauces.

Tips and Tricks:

  • For gluten-free burgers, use gluten-free panko breadcrumbs and buns.
  • If you're making your burgers ahead of time, shape the patties and store them covered in the refrigerator for up to two days, or freeze for up to four months.
  • To reheat your oven-baked burgers, place them in a covered skillet over medium heat until they reach an internal temperature of 165 degrees Fahrenheit. Adding a little water to the skillet can help keep them juicy.
  • Don't forget to let your burgers rest for a few minutes after cooking to allow the juices to redistribute and keep them nice and moist.
  • If you're making cheeseburgers, add the cheese slice right after removing the patties from the oven, and cover them to help the cheese melt.

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Use an electric griddle

An electric griddle is a great alternative to a grill or stovetop for cooking hamburgers. Here are some tips for achieving perfect hamburgers using an electric griddle:

Choose the Right Meat and Prepare the Patties

Select ground beef with an 80/20 ratio of meat to fat. This will ensure your burgers are juicy and flavourful. You can ask your butcher to create a custom blend for you, or even grind the meat yourself at home. Keep the meat in the refrigerator until you are ready to form the patties, and then return them to the fridge until it's time to cook. When shaping the patties, handle the meat as little as possible and avoid overworking it, as this can make the burgers dense. Form the meat into balls first, then gently flatten them into disks that are slightly larger than your buns, as the meat will shrink during cooking.

Preheat the Griddle and Cook the Burgers

Set your electric griddle to medium heat, around 350-400°F. When the griddle is hot, place the patties on it, leaving some space between each one. For a medium burger, cook for 3-4 minutes on each side. You'll know the burgers are ready to flip when the edges start to brown. Only flip the burgers once or twice during cooking.

Seasoning and Toppings

Just before cooking, sprinkle the patties with salt and pepper. You can also add other seasonings like garlic powder, onion powder, paprika, or cayenne pepper. For cheeseburgers, add a slice of cheese after removing the burgers from the heat, and cover the griddle so that the residual heat melts the cheese. Serve your hamburgers on toasted buns with your favourite toppings and condiments.

Tips for Success

  • Don't press down on the burgers while they're cooking, as this will release their juices and make them dry.
  • To ensure even cooking, create a small indentation in the centre of each patty before cooking. This will prevent the patties from puffing up in the middle.
  • If you're making a large batch, keep the cooked burgers warm in a low oven until they're all ready to be served.
  • Store any leftovers in an airtight container in the fridge for up to four days, or freeze for up to three months.

Frequently asked questions

A seasoned cast-iron skillet is recommended for stovetop burgers as it conducts heat evenly and efficiently, ensuring a good sear on the patties.

To prevent your burgers from falling apart, wait until they have a good sear on the bottom before flipping them. Use a wide spatula to support the whole burger and avoid flipping too aggressively.

Stovetop burgers should be cooked for about eight minutes in a preheated pan. Flip the burger halfway through when the edges start to brown.

An 80/20 blend of ground beef is recommended for stovetop burgers. This means 80% lean meat and 20% fat, which will keep the burger juicy without being overwhelming.

Keep it simple with salt and pepper, adding these just before cooking. If you want to add extra flavour, you can include seasonings like garlic powder, onion powder, paprika, or cayenne pepper.

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