Frozen burger patties in oven

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of frozen burger patties in oven of publication. These pan-fried burgers might be the best you’ve ever had.

Who needs a grill when you have a stovetop? Believe it or not, it’s absolutely possible to create a restaurant-quality burger without a grill. I think everyone should learn how to grill the traditional way, and I’ll take any excuse to cook outside, I’m just not that into it when the weather doesn’t cooperate with my dinner plans. Luckily, there are several ways to cook a burger indoors, and using a cast-iron skillet to make pan-fried burgers is our favorite. Opt for High-Quality Beef You can’t make a truly great burger with bargain-bin beef. Sure, you can add flavor with seasonings like soy sauce, Worcestershire, garlic and onion powders, but the best burgers I’ve ever had tasted like beef. So splurge for the highest-quality meat you can find.

The go-to ratio for beef to fat for a burger is 80:20, and for good reason. The more well-done you’re cooking the burger, the higher fat content you’ll want to help keep it from drying out. Get more on which ground beef is best for burgers here. Editor tip: If your local butcher shop will grind your beef to order, even better.

Learn more about food-safe cooking temperatures for all of your foods. Carefully Form the Patties Keep your burgers tender by gently forming the patties, being careful not to overwork them. One of my favorite burger tips is to use the lid to a large sour cream or yogurt container lined with plastic wrap to flatten patties. This prevents the burger meat from getting tough, and you end up with a perfect patty every time.