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From medium-rare to well-done, here are the internal temperatures and cooking times (per side and total) when making burgers in a skillet. (See our Burger Temperature Chart for even more info!)

To freeze homemade burger patties, let them cool completely. I recommend wrapping each one separately with aluminum foil, and then placing them all in a freezer-safe, resealable bag. Freeze for 3 months.

Cooking Burger Game Download

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The best stovetop burgers deserve the best side dishes! These classic French fries are my favorite, but any kind of fry will do. Try baked sweet potato fries, shoestring fries, parmesan potato wedges, or even zucchini fries.

Just cooked my burgers according g you your specifications. They were perfect! I cooked them approximately 5 minutes on each side to a temp of 150. Cooked some sweet peppers and o ion the pan as well. Thank you!

Get ready for the best veggie burger ever - a Black Bean Veggie Burger loaded with quinoa, black beans, zucchini, onions and a few secret ingredients like pulverized tortilla chips and tons of spices! I can promise you that it won't disappoint!

My mom used to make veggie burgers in bulk and then store them in the freezer so we could whip them out at a moments notice and eat. We've been all over the place for work a lot so I'm taking a page from her playbook and keeping these Black Bean Veggie Burgers stocked in the freezer so if I don't have time to whip something up for dinner, I still know I'm getting a crazy delicious meal without having to think about anything. And while they are perfect for meal prep - they are also fantastic for BBQ's and summer parties. If you're a vegetarian but heading to a meat lovers house for a party, bring a few of these and throw them on the grill. Problem solved. They put any of those store bought veggie burgers to shame and you can jazz them up with any kinds of toppings. I went for a Mediterranean theme here with roasted red peppers, feta and red onions... but you could also do salsa and avocado and melted Pepper Jack cheese! Or go the traditional route and just pile on the ketchup or mustard.

The only thing i'm curious about is the consistency of the burger in the photo you show versus the look of my burger consistency. In your picture it looks as though you can see the grains of quinoa, the zucchini and onions. When I used the food processor everything blended together into a brownish mush....still delicious....just not very photogenic. lol Did you use the food processor and blend everything, like your recipe states?

Hey Gaby! Could you replace the spices in this with your blacken spice mix (from your salmon recipe) and top with bleu cheese for black and blue burgers? Or is there a better way to incorporate the blacken spices?

Ahem. That is to say, Baked Cheeseburgers have completely changed burger night at our house! Not only is there ZERO mess but I have my hands free for the 20 minutes they take to bake to whip up a side dish and gather burger toppings. Plus my entire family likes these baked burgers better than pan fried, which is saying a lot because we really love our pan fried burgers!

I like to toast gluten free buns under the broiler for a few minutes to soften before placing a burger patty inside, OR place the baked cheeseburger patty onto a bun then wrap in foil and place inside the oven to soften for 3-4 minutes.

Does anyone remember when I was obsessed with the 50/50 bacon and beef burger 10 years ago? There was a small butcher shop here in LA that did a 50/50 bacon and burger grind and it made the most insane burgers. My grill would light on fire half the time from the excess fat from the bacon, but man was it good! These days we're keeping things a litttttttle bit healthier with a 50/50 burger and mushroom blend. These are EXTRAORDINARY! The mushrooms give the burgers even more flavor and keep things extra juicy... and dare I say it.... moist. Considering mushrooms are usually used as meat replacements in so many veg recipes... it makes total sense! Take them for a whirl this weekend over Memorial Day and then get ready for a slightly healthier spin on burgers for the rest of grilling season!

I have been making these for a couple of years and they are delicious. I had bought a lot of mushrooms and some ground beef. At first I was going to put them on top of the burger, but I love mushrooms so I decided to cut them into tiny pieces and incorporate with the ground beef. Delicious and amazing. I never make a burger without adding mushrooms now.

To make cheeseburgers. If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.

Double-batch of burgers: If you're making burgers for a crowd, cook the burgers in batches and cook the burgers to just under the desired doneness level. Transfer the cooked burgers to a baking sheet and keep warm in a 300F oven while you finish the rest of the batches.

Shop-bought burgers are certainly the easy option but making your own is really simple and, once you know a few basics, you can throw the recipe book away and customise to your heart's content. Start with our recipe for homemade beef burgers for basic steps and follow the tips below to make your burgers extra special.

We've got plenty more inspiration for mastering this barbecue favourite. See our main collection of burger recipes and check out our ultimate burger guide. For accompaniments, we've got some of the best burger sauces you can make in minutes or, for a meat-free option, try our vegetarian burger recipes and vegan burger recipes.

You want your burger to remain juicy so avoid going too lean. Choose a standard minced meat (usually around 20% fat) or, if you are set on leaner cuisine, then 10 % fat is okay, but don't go for less.

Give everything a thorough mix (it's good to get your hands in for this), then shape into burgers. "Squash the burgers really flat before you cook them. As they cook the meat will constrict, which will make the burgers smaller and fatter. Flatten them down with a spatula during cooking," suggests Cassie, our food editor.

"Chill your burgers for at least an hour before you cook them," says senior food editor, Barney. "This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking. Lay them on a tray in the freezer and, once they're frozen, pop them into freezer bags to save space. To defrost them, lay them back on the tray. Defrost throughly before cooking.

We love a good grilled burger, but the next best thing is a burger cooked in a skillet. However, there is a technique in cooking the perfect burger in a skillet. This post will share our tips and tricks on how to cook the perfect Skillet Burger. We also share our secret recipe when it comes to seasoning the perfect burger, grilled or cooked in a skillet.

Just had a question, whenever I cook a frozen burger patty or an uncooked one I always get so much smoke and the smell fills my apartment everytime. I will say that it does smell and taste burnt whenever I cook them. I put it on the highest heat, and with no oil whenever I do. Any tips on how to help out with the smoke and smell? I've read that if you cook on medium heat you get little smell or smoke? Is this true?

Seasoning the burgers is important, and all you really need is salt. If you want you can use something different like Montreal steak seasoning or a simple dry rub with garlic powder, onion powder, and paprika.

If you have a meat thermometer you can check to see if they are ready before you remove them from the grill. According to the USDA, the safe minimum internal temperature for a burger is 160 degrees to avoid harmful bacteria.

If you have company over, butter and grill some hamburger buns and put out your favorite toppings. Everyone loves a burger bar. Put out some simple sides like potato chips and coleslaw.

Add a slice of cheese to your cooked hamburger and have it over a salad. This is a great way to make an easy low-carb dinner. Even though burgers are considered fatty foods they can still be a healthy way to get lots of protein.

I used to grill all my hamburgers over live fire, either propane and charcoal but I have never completely happy with how they came out. Even at the highest grilling temperature they were missing that really nice char even tho they had a nice smoky flavor to them. Then I realized that the best hamburgers are ones made in a pan or griddle and even a wok.

While making burgers is simple, make a good burger requires some attention to detail, all really easy things but how many BBQs have you been too, where the burgers are terrible, cooked until they are like shoe leather or hockey pucks.

So lets avoid eating hockey pucks, I'll show you how to make the ultimate hamburger in this Instructable, it builds off the techniques for making a "smash burger" (google it). The key to a good hamburger like you find in a diner is not to let all the good fat get away, you want to cook the burger in the fat. So when grilling a burger over live fire, you are losing all that wonderful goodness. We are going for ultimate in taste not health, so embrace the fat!

Ground Beef: you want to get some really fatty ground beef, typically it will be sold as "medium" or "regular" at least in Canada. If you get lean ground beef then you are not getting the full experience of a good burger. Make sure to never "work the meat", some people think that hamburgers need binders and fillers like egg, crackers or bread crumbs. Don't fall trap to this, what you end up with is meatloaf. To make the patties, take a handful of the ground beef and form it in to ball or pat it into a very thick patty (it won't be thick when we cook it) and leave it alone. I like using a scale to measure out either 1/4 or 1/3 of a pound, depending on how big I want the patty. ff782bc1db