Cast Iron Burgers

A close-up of a cheeseburger with cheddar cheese, lettuce, tomato slices, red onion rings, and a shiny brioche bun, set on a wooden surface with leafy greens and tomato slices in the background.

Here's the thing nobody tells you about a great burger. You don't need a grill. You need a screaming-hot pan and about 9 minutes. These cast iron burgers come out with a crust like a steakhouse and a middle that's still juicy. Four ingredients in the patty. That's it.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 9

Total Time 19

Servings

Calories 501kcal

Author Wendy Polisi

Ingredients

2 pounds ground beef 80/20
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
½ teaspoon ground black pepper
6 slices cheese
For serving: buns lettuce tomato, ketchup, red onion

Instructions

Place the Worcestershire in a bowl. Add the ground beef and gently work into the beef.
Form the meat into 6 patties, about ⅓ pound each and ½ inch thick. Use your thumb to make an indentation in the center of each patty. Sprinkle both sides of the meat with salt and pepper.
Preheat a large cast iron skillet to medium-high heat, about 375°F to 400°F. Turn your vent fan on now in the event of smoking. (I don’t recommend adding oil to well seasoned cast iron; your patty has enough fat in it to not stick.)
Add the patties, and cook for 4 minutes. Flip, and cook another 4 minutes, or to desired doneness. Add the cheese, and cover, adding a teaspoon or two of water to the skillet just before covering. Cook for 1 more minute, or until the cheese melts

Notes

Notes
Don't overheat the skillet. Unlike an outdoor griddle, it doesn't take 10 minutes to heat. Use an infrared thermometer if you have one, and don't let the pan smoke before the patties go in.
Skip garlic and steak seasoning for indoor cooking. They taste great but burn fast and can smoke out your kitchen.
For food safety, the USDA recommends ground beef reach 160°F internal.

Nutrition