Hamburger Recipes : How to Cook Juicy Hamburgers on the StoveTop

Hi my name is Brad Newman. I am the executive chef at J. Sterling Morton High School and Cicero.

Now I'm going to share with you how to cook in a saute pan. Cooking the hamburger in a saute pan is not the best method but if you don't have a charcoal grill it's the middle of winter.

You don't have a cast-iron pan, it is still not a problem to on your stovetop make a quality burger. Now we take our beef patty, salt & paper.

I'm gonna share with you how to get really nice color on it and make a beautiful hamburger on the stovetop.

How to Cook Juicy Hamburgers

Take the pan will see the pan is starting to haze a little bit see how the smoke is coming off the pan. We call that hazing in a professional kitchen.

It's starting to haze that means the pan is nice and hot. Now we're ready to go, if you're using a nonstick pan there's absolutely no reason for any grease or anything.

So you need to place the burger in the middle and we're gonna let it cook get nice color, just like the grill or the cast-iron pan.

You don't want to flip the burger you don't want to agitate it you want to let it cook.

Let it cook be patient you only flip a burger wants for it to be perfect. I'm sure you've noticed that we're cooking these burgers in a nonstick pan.

If you want to cook in a steel pan or an aluminum pan at home, you'll get the pan till it Hayes's nice and nice and very very hot.

You'll add a tiny drop of oil in the middle to keep any of the meat from directly sticking to the pan. In a nonstick pan you don't have to worry about that it has a nonstick surface.

One thing you do need to know is you never touch metal to a nonstick surface.

I'm need to flip the burger with a rubber heat-resistant spatula. I would never touch stainless steel or aluminum or anything to the nonstick surface. The nonstick surface will come undone. It will get into your food it's not a good idea.

Now it's got beautiful color on one side we're ready to flip remember we haven't mess with the burger, we haven't touched it.

We see some of the natural juices and grease are dripping out now it's time to flip, we flip the burger we're not going to push it down into the pan. We're going to let it cook it's got beautiful crust nice color which is always flavor we're gonna let it cook for one more minute.

Here we're ready to serve we're gonna check the burger with our hands. Here give it a little field don't be shy about feeling it.

Learn your meat once you learn it you'll have it forever. So don't be afraid to get some practice. Still feels a little bit water balloon which means it's still on the raw side and we want it to be nice and medium medium-rare a little pink.  

So we're gonna let it go for one more minute. Now that the burger done beautifully juicy.

Don't Mess

We're gonna put it on the bun shrunk up to the size of the bun looks really really good really professional. One last time we're gonna do the hardest part about cooking a hamburger. Now we're gonna let it sit don't mess with it don't touch it give it one whole minute look at your watch 60 seconds.

Ready to Serve

And then you'll be ready to cut and serve. The burger has sat for one minute we have not touched it in any way we let it just sit we were patient.

The bun is warm toasted the meat is still nice and warm inside. Remember not to smoosh down that's a big habit people want to crush their beautiful bun smash all the juices out of their meat let's not do that.

Let's cut it take a sharp knife here cut through the butt the bun, cut through the meat Now it should be nice and perfect medium-rare in there nice juicy meat all holding together.

Now your tasty hamburger is ready, enjoy your meal with your friends, and if you have any question or suggestions please let me know. Have a good day.

Cheers.