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These juicy, flavorful cast iron skillet burgers are ready from start to finish in about 20 minutes! Serve the restaurant-quality meal with potato salad, baked potato wedges, pasta salad, or baked beans for an easy dinner that the whole family will love.
Table of Contents
- Why You’ll Love These Old Fashioned Cast Iron Skillet Burgers
- Why Use a Cast Iron Skillet or Cast Iron Griddle to Cook Burgers
- Ingredients
- How to Cook Burgers in Cast Iron Skillet
- How Long to Cook Burgers on a Cast Iron Skillet
- What to Put on a Burger
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Cast Iron Skillet Burgers Recipe
- Cast Iron Skillet Burgers Recipe
If you’re looking for even more burger recipes, be sure to try these grilled hamburgers, zesty chicken fajita burgers, a classic patty melt, juicy turkey burgers, and these salmon burgers, too!
Why You’ll Love These Old Fashioned Cast Iron Skillet Burgers
- Easy. This recipe comes together from start to finish in about 20 minutes, and the process is simple. Just combine all of the ingredients, shape the mixture into patties, and cook in a skillet.
- Convenient. Grilled hamburgers are delicious, but sometimes the weather doesn’t cooperate or you just don’t feel like firing up the outdoor grill to make a quick dinner. Thanks to a cast iron skillet on the stovetop, you can enjoy delicious, juicy burgers any night of the week.
- Affordable. Ground beef is a relatively affordable meat, and the rest of the ingredients are basic pantry staples. This is a hearty, satisfying meal that won’t break the bank.
- Family-friendly. It’s tough to beat the appeal of a classic hamburger. This is one of those dinners that everyone at the table can agree on! Let each of your family members adapt the burgers to suit their own tastes. For instance, some might like all of the fresh toppings, while others only want ketchup or mayonnaise. Some might love a fluffy brioche bun, while others might like the patty wrapped in lettuce or served on salad. You can make a couple of bacon cheeseburgers, too!
Why Use a Cast Iron Skillet or Cast Iron Griddle to Cook Burgers
A cast iron pan is an ideal piece of equipment for cooking steaks and hamburgers, cornbread, pork, and so many other foods. Cast iron conducts and distributes the heat very evenly, helping to achieve that great sear and delicious caramelization on the outside of the burgers, while maintaining perfect tenderness on the inside. Plus, cooking the burgers in their juices helps them stay incredibly moist and flavorful.
The Best Cast Iron Skillet for Cooking Burgers
If you don’t have a cast iron skillet but are considering buying one, check out this list of the best cast iron skillets to help you choose. If you’re looking for an heirloom piece, the Smithey No. 12 does an excellent job of searing burgers and costs $210 at Smithey. Or, my favorite all-around cast-iron skillet from Staub is another great product that’s available at Amazon for $199.95. Here, I’ve shown yet another nice option: the Smithey cast iron griddle, which costs $135 at Smithey. I also love my larger Lodge cast iron griddle, which you can find on Amazon for $49.90.
Ingredients
This is just a quick overview of the ingredients that you’ll need for burgers in a cast iron skillet. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: the best ground beef for cast iron skillet hamburgers is either “ground chuck” (80/20 mix) or “ground round” (85/15 mix). You need enough fat in the meat to keep the burgers juicy, but not too much that it causes a mess of grease in the pan. Using leaner meat (such as a 90/10 mix like “ground sirloin”) yields a dry hamburger, so if that’s all that you have on hand, you’ll want to add some fat to the mix (such as olive oil or bacon).
- Worcestershire sauce: for salty umami flavor that pairs nicely with the beef.
- Kosher salt and ground black pepper: enhance the flavors of the other ingredients.
- Onion powder and garlic powder: for earthy, savory flavor.
- Oil: to grease the skillet. I prefer canola oil or vegetable oil, because these unflavored oils have a high smoke point.
How to Cook Burgers in Cast Iron Skillet
This post shows you step-by-step how to cook a juicy burger in a cast iron skillet. You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Combine the ingredients in a large bowl.
- Shape the beef mixture into 6 patties.
- Cook in a hot, greased cast iron skillet for about 4 minutes on one side.
- Flip with a spatula, cook for about 4 more minutes, and then let the patties rest for a few minutes before serving.
How Long to Cook Burgers on a Cast Iron Skillet
Preheat the skillet so that it’s nice and HOT before adding the burger patties. This is essential for that great sear and caramelization on the outside of the hamburgers.
The total cooking time will vary depending on the temperature of the skillet and the thickness of the patties. In general, medium-rare burgers will require 3-4 minutes per side to reach an internal temperature of 135°F. Medium burgers need about 4-5 minutes per side and an internal temperature of 145°F, while medium-well burgers require 6-7 minutes per side and an internal temp of 160°F.
Please note that the USDA recommends cooking ground meats to an internal temperature of 160°F, which is well-done without any pink in the center. If you prefer a more rare burger (such as medium or medium-rare burgers), consume at your own risk. And as always, an instant-read meat thermometer is the best way to know when your skillet hamburgers have reached your preferred temperature.
What to Put on a Burger
Garnish the cast iron burgers with your favorite condiments and toppings! Good options include:
- Ketchup, mustard, bbq sauce, or mayo
- Pickles
- Sliced red onions or caramelized onions
- Sautéed mushrooms
- American cheese (for a classic cheeseburger), cheddar cheese, or Swiss cheese (for a delicious combination with sautéed mushrooms and onions)
- Crispy fried bacon
- Lettuce
- Sliced tomato
- Guacamole or sliced avocado
- Fried green tomatoes and pimento cheese for a Southern burger!
Serving Suggestions
Pair the skillet burgers with any of these easy sides:
- Classic Pasta Salad, Easy Pasta Salad, and Southern Macaroni Salad
- Easy Baked Beans, Homemade Baked Beans with Bacon, Ranch Style Beans, or Crock Pot Pork and Beans
- Hush Puppies
- Coleslaw or Vinegar Coleslaw
- Hoe Cakes
- Baked Potato Wedges, Twice Baked Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, Baked Potatoes, or Easy Potato Salad
- Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Corn Salad, Jiffy Corn Casserole, or Fried Corn
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Okra and Tomatoes
- Southern Squash Casserole
Preparation and Storage Tips
- Make Ahead: Prepare the patties up to 24 hours in advance. Keep covered in the refrigerator until ready to cook.
- How to Freeze Raw Hamburger Patties: Place in a single layer in a freezer bag (separated by parchment paper if you plan to stack them). The frozen patties will last in the freezer for up to 3 months. When ready to use you can thaw the patties in the refrigerator overnight, or cook them frozen in a cast iron skillet — just add a few extra minutes of cooking time and use your meat thermometer to make sure that the hamburgers reach your desired temperature.
- How to Store: When tightly-wrapped, leftovers will last in the refrigerator for 3-4 days or in the freezer for up to 3 months.
- To Reheat: Place the burgers on a baking sheet in a 350°F oven and warm just until heated through (this will only take a few minutes if the patties are at room temperature). You can also warm individual patties in a skillet on the stovetop over low heat, or in the microwave for about 1 minute.
Recipe Variations
- Toast the hamburger buns. This is personal preference, but a toasted bun is a nice finishing touch. Slice the buns in half, slather them with butter, and toast them in a toaster oven, on a griddle, or in a separate cast iron skillet.
- Swap out the ground beef for ground turkey or ground chicken. Just make sure that you’re using turkey or chicken with a decent amount of fat (not 99% lean turkey breast, for example). If the meat is too lean, you’ll end up with a dry, tough burger.
- Try different seasonings. For instance, you might like to season the meat with this all-purpose house seasoning blend, with a bbq rub, or with a bit of cayenne pepper for spicy kick.
- Double the ingredients to make 12 patties, or cut the ingredients in half for just 3 patties.
Tips for the Best Cast Iron Skillet Burgers Recipe
- Use either “ground chuck” (80/20 mix) or “ground round” (85/15 mix). Any leaner ground beef will result in a tough, dry burger.
- Keep the meat cold. Shape the patties quickly, and then give them time to chill in the refrigerator for about an hour before cooking (if time allows, this is not mandatory). If the meat gets too warm while you’re forming the patties, the fat may melt and smear. This causes the fat to separate from the lean meat, so that more fat drips off during the cooking process and yields a dry, dense burger. The chilling time also helps the meat hold together so that your patties don’t fall apart (since we’re not using any binders like egg or bread crumbs).
- Add seasoning before cooking. Season the meat before you form the patties. This will ensure that your hamburgers are evenly seasoned all the way through — rather than just sprinkling some salt on top at the end.
- Don’t over-mix. Be gentle when combining your ingredients and shaping your patties. Over-mixing the meat will yield a dry, dense burger.
- Make indentations in the patties. This small dimple in the middle of the hamburger patty will prevent the burger from puffing up into a round ball when it cooks.
- Don’t press down on the burgers while they’re cooking (unless you’re making a thin smash burger). It might be tempting, but pushing down just squeezes out the fat that you want to keep inside for juicy, flavorful hamburgers.
- Allow the burgers to rest. Don’t cut or bite into the hamburgers as soon as they come out of the skillet. Resting gives the juices time to redistribute through the meat so that you end up with a nice, juicy burger!
More Cast Iron Skillet Recipes to Try
How to Cook Filet Mignon in a Cast Iron Skillet
31 minutes mins
Cast Iron Skillet Pizza {Deep Dish}
55 minutes mins
Cast Iron Chicken Breast
24 minutes mins
Cast Iron Skillet Burgers
Ingredients
- 2 lbs. ground beef (80/20 mix or 85/15 mix)
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 tablespoons canola oil
- Optional, for serving: buns and other toppings such as sliced cheese, lettuce, tomato, sliced onion, ketchup, mustard, and cooked bacon
Instructions
- Place beef, Worcestershire sauce, salt, onion powder, garlic powder, and pepper in a large bowl. Use a fork (or your fingers) to gently, evenly distribute the seasonings. Be careful that you don’t overwork the meat, which can result in a dry, dense burger.
- Divide the mixture into 6 equal portions. Use cupped hands to gently toss one portion of meat into the shape of a loose ball. Flatten into a ¾-inch thick patty, pressing a small dimple in the middle. This small indentation will prevent the burgers from “puffing up” during cooking. Repeat with remaining beef to shape 5 more patties.
- Heat oil in a large cast iron skillet or griddle over medium-high heat. Add patties, and cook until they reach the desired level of doneness, about 4 minutes per side for medium well (about 160°F). Top each hot patty with a slice of cheese, if desired (the cheese will melt on the hot burger).
- Serve on buns with desired toppings.
Notes
- Use either “ground chuck” (80/20 mix) or “ground round” (85/15 mix). Any leaner ground beef will result in a tough, dry burger.
- Keep the meat cold. Shape the patties quickly, and then give them time to chill in the refrigerator for about an hour before cooking (if time allows, this is not mandatory). If the meat gets too warm while you’re forming the patties, the fat may melt and smear. This causes the fat to separate from the lean meat, so that more fat drips off during the cooking process and yields a dry, dense burger. The chilling time also helps the meat hold together so that your patties don’t fall apart (since we’re not using any binders like egg or bread crumbs).
- Add seasoning before cooking. Season the meat before you form the patties. This will ensure that your hamburgers are evenly seasoned all the way through — rather than just sprinkling some salt on top at the end.
- Don’t over-mix. Be gentle when combining your ingredients and shaping your patties. Over-mixing the meat will yield a dry, dense burger.
- Make indentations in the patties. This small dimple in the middle of the hamburger patty will prevent the burger from puffing up into a round ball when it cooks.
- Don’t press down on the burgers while they’re cooking (unless you’re making a thin smash burger). It might be tempting, but pushing down just squeezes out the fat that you want to keep inside for juicy, flavorful hamburgers.
- Allow the burgers to rest. Don’t cut or bite into the hamburgers as soon as they come out of the skillet. Resting gives the juices time to redistribute through the meat so that you end up with a nice, juicy burger!
