According to a recent survey by the Hearth, Patio & Barbecue Association,1 70% of Americans own a grill or smoker.
But what if you don’t have outdoor space or the weather isn’t cooperating?
Enter the cast iron skillet burger. This classic cooking method can yield juicy, flavorful patties with a perfect crust. Here are 12 tips to elevate your cast iron skillet burger game to restaurant-quality.
1. Choose the Right Meat
For the juiciest burgers, opt for ground chuck with an 80/20 lean-to-fat ratio. The higher fat content adds flavor and keeps the patty moist during cooking. If possible, grind your own meat or ask your butcher for a coarse grind.
2. Don’t Overwork the Meat
When forming patties, handle the meat gently and avoid excessive pressing or compacting. Overworking the meat can lead to dense, tough burgers. Aim for patties that are about 3/4 inch thick and 4 inches in diameter.
3. Create a Dimple
Before cooking, use your thumb to make a small depression in the center of each patty. This will prevent the burgers from puffing up as they cook, ensuring an even thickness and more consistent doneness.
4. Preheat the Skillet
Place your cast iron skillet over medium-high heat for several minutes before adding the burgers. A hot skillet is key to achieving a crispy, caramelized crust on the outside of the patty.
5. Season Generously
Just before placing the patties in the skillet, season them liberally with salt and pepper. The seasoning will adhere to the meat’s surface, creating a flavorful crust as it sears.
6. Don’t Crowd the Pan
To ensure even cooking and proper browning, avoid overcrowding the skillet. Leave about an inch of space between each patty to allow for heat circulation and prevent steaming.
7. Resist the Urge to Press
As tempting as it may be, don’t press down on the burgers with a spatula while they cook. Pressing releases the flavorful juices, resulting in a drier, less tasty burger.
8. Flip Once
For optimal texture and doneness, flip the burgers only once during cooking. Allow the first side to develop a deep brown crust before flipping, which should take about 3-4 minutes for medium-rare.
9. Check for Doneness
Use a meat thermometer to ensure your burgers are cooked to the desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. Remember that the burgers will continue to cook slightly after removing from the heat.
10. Let Them Rest
After cooking, transfer the burgers to a plate and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the patty, resulting in a more flavorful and juicy burger.
11. Toast the Buns
Take your burgers to the next level by toasting the buns in the same skillet used to cook the patties. Brush the cut sides of the buns with butter and place them face-down in the hot skillet for about 30 seconds, or until lightly golden.
12. Get Creative with Toppings
While classic toppings like lettuce, tomato, and onion are always welcome, don’t be afraid to experiment with more unique combinations. Try adding caramelized onions, crispy bacon, blue cheese, or even a fried egg for an extra burst of flavor.
13. Keep Your Skillet Seasoned
To maintain the non-stick properties of your cast iron skillet, be sure to clean and season it regularly. Scrub with hot water and a stiff brush, dry thoroughly, and rub with a light coating of vegetable oil after each use.
14. Clean Your Skillet Properly
To keep your cast iron skillet in top condition, clean it properly after each use. Avoid using soap, as this can strip away the seasoning. Instead, scrub the skillet with a stiff brush and hot water, then dry it thoroughly and apply a thin layer of oil.
Source:
1. Hearth, Patio & Barbecue Association
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.