|Big, fat, juicy burgers, seared in a skillet and finished with a covered steam.|
Big, Fat, Juicy Skillet BurgersI don't know about you, but I don't just crave a good burger in the summer. I crave them all year round and especially after the big turkey and ham holidays.
While grilling isn't all that seasonal down here in the Deep South to begin with, there are times when the wind is whipping up some chilly air, and we aren't fond of standing out in that, any more than we are the sweltering humidity of high summer. Or, we just don't feel like hauling everything outside. I grill plenty of burgers, but I sure do love doing them in a skillet too, and this is my favorite method.
This recipe is for skillet burgers and while for grilling I prefer a higher fat ratio, for my skillet burgers I like to go with a leaner grind, something like 94% lean. Don't worry though, since we're using a partial steaming process, that will help to keep the burgers tender, juicy and delicious, and they stay big and fat too, because they don't shrink up much in the skillet.
Steaming burgers is nothing new, though they are usually cooked from raw, under cover, on top of a rack above the steaming water. I prefer to put a quick sear on my burgers first, then add water to the skillet and finish cooking under a lid.
It's a great method you can use on your favorite burger recipe, or just ground beef, shaped and seasoned simply with only salt and pepper. My favorite burger for the skillet, is a bit of a cross between my meatloaf burger and classic onion burgers, both favorites in our house.
Here's how I make these big, fat, juicy skillet burgers. As always, ingredients with measurements, directions and a printable document are located further down the page, past the step by step photos.
Whisk together the seasonings - parsley and onion flakes, paprika, onion and garlic powder, brown sugar and Cajun seasoning.
Add the eggs and beef base to the seasoning mixture; mix and add to the ground beef. Gently combine. Even though you just see one egg, you'll need two. I started thinking I'd make a half recipe, then decided to make the full recipe and freeze half.
Shape into eight large balls and gently press into large, thick patties. I am using this Cuisinart hamburger press, one of my favorite kitchen gadgets.
Inexpensive and super easy to use, because unlike other burger presses that I have owned, the bottom disc comes out, making for very easy burger removal. It's also a 3-in-1 tool and you gotta love that! Not only can you can use it to make regular burgers like this, thick or thin, but there's also a smaller slider press in the middle and you can also use it to make stuffed burgers too.
As I mentioned, I'm cooking four of these burgers and putting up the remaining four in the freezer. Which brings me to another favorite gadget I want to share with y'all. My FoodSaver!
I have owned a hand-held FoodSaver for several years now, and absolutely love that gadget. The bags are reusable for several times so it's handy for all the stuff that you are in and out of regularly, like onions, celery, bell peppers and carrots - big pantry staples for my cooking. Since I prefer shredding fresh cheese off the block, the bags help keep all of the hard cheeses I buy fresh much longer. I also seal deli meat, tasso, smoked sausage and such with the hand-held.
It's a very handy tool, and I love it, but, because the hand-held isn't really intended for freezer storage, I recently upgraded to the big daddy model to better protect my frozen meats. With grocery costs so high now, I can only afford to buy meat when it's on sale, and I base what's for supper on what I have put up. Problem is freezer bags just don't cut it. After throwing away far too much meat that was freezer burned and ruined, I invested in the big FoodSaver. It's not cheap, but wow, what a difference in the storage time to keep food fresh. Something to think about with the cost of groceries these days.
Anyway... back to the burgers! Heat about 1/2 tablespoon of the oil in a large skillet over medium-high heat and sear patties, in batches, adding the additional oil only as needed, 5 minutes on one side; turn and cook another 3 minutes. Remove and set aside to sear remaining patties if needed. Since I'm only cooking four patties and put up the other four, I'm using an average sized skillet. If you're cooking all eight, you'll want to use a larger skillet and one that you can cover, or you can do them in two batches.
Return burgers to skillet and add 1/4 cup of the water, cover and reduce heat to medium low. Continue cooking for about 10 minutes longer or until burgers are cooked through, adding more water, only if needed.
When the burgers are done, the internal temperature should reach 160 degrees F on an instant read thermometer. Top with cheese if using and cover until cheese has melted before serving. Dress as you like. Nom, nom, y'all!
|Big, Fat, Juicy Skillet Burgers!|
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Recipe: Big, Fat, Juicy Skillet Burgers©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: 8 servings
- 2-1/2 pounds of lean ground beef
- 1 teaspoon of dried parsley flakes
- 1-1/2 tablespoons of dried onion flakes
- 1/4 teaspoon of paprika
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1 teaspoon of light brown sugar
- 1/4 to 1/2 teaspoon of Cajun seasoning, or to taste
- 2 large eggs
- 1/2 tablespoon of beef base (like Better than Bouillon)
- 1 tablespoon of cooking oil, divided
- 1/2 cup of water
- 8 thick slices of cheddar cheese
- 8 burger buns
Whisk together the parsley and onion flakes, paprika, onion and garlic powder, brown sugar and Cajun seasoning. Blend together the seasoning mixture, eggs and beef base; add to the ground beef and gently combine. Shape into eight large balls and gently press into large, thick patties. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat and sear patties, in batches, adding the additional oil only as needed, 5 minutes on one side; turn and cook another 3 minutes. Remove and set aside to sear remaining patties if needed.
Add 1/4 cup of the water and return burgers to skillet, cover and reduce heat to medium low. Continue cooking for about 10 minutes longer or until burgers are cooked through, adding more water only if needed. When burgers are done, internal temperature should reach 160 degrees F on an instant read thermometer. Top with cheese if using, and cover until cheese has melted before serving. Dress with mayonnaise, ketchup, mustard, lettuce, tomato, onion and pickle as desired.
Cook’s Note: If you omit the Cajun seasoning, substitute salt and pepper.
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©Deep South Dish
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