How to Pan Fry a Hamburger

The USDA recommends that all hamburgers be cooked well done. This is to minimize the risk of viral or bacterial infections in the meat, such as E. coli, which can be deadly to young children or people with impaired immune systems. Often though, pan-frying a hamburger to the well-done state can leave you with a burger that is more like a hockey puck than an appetizing, moist and juicy burger. The following tips avoid that.

Difficulty: Easy

Instructions

Things You'll Need:

• Ground Hamburger
• Heavy skillet with lid
• Water
• Spatula
• Hamburger Press (optional)

1. Add any desired seasonings to the ground meat in a bowl. Mix in thoroughly. Shape the burger into patties by hand or use a press to make each one uniform in shape.

2. Heat a heavy skillet on medium-high, until the skillet is hot. Lay in hamburger patties until the skillet is full, but not overcrowded. Sear the patties on one side. This usually takes 1 to 2 minutes. Turn the patties using a spatula and sear on the opposite side.

3. Turn the heat down to medium low. Add enough water to the skillet to fill it half-way up the sides of the hamburger patties. Let the water come to a boil and cover the skillet with a tight-fitting lid.

4. Allow the patties to cook for 15 to 20 minutes, depending on how thick they are. Remove the lid from the skillet and let the patties continue to cook until the water evaporates.

5. Serve as you would any normal hamburger. If desired, place a slice of cheese on the patties and allow it to melt before serving for cheeseburgers.

Tips & Warnings

• Because hamburger and sausage are ground meats, pathogens are more likely to be present within the patties and should be cooked thoroughly.
• Cast-iron skillets are perfect for pan-frying hamburgers. The cast iron heats quickly and distributes the heat evenly making for a uniformly browned burger.

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