5 Burger Recipes You Can Make Using Your Stove
Summer might be considered the best time for making burgers, but you can still enjoy the patties during winter. While many people go the grill or oven route, you can also cook your burgers on the stove when you’re looking for an easy weeknight meal. The cooking method is a little more hands-on, but it’s a surefire way to get dinner on the table fast. Here are a handful of recipes that prove you can make superb burgers on the stove.
1. Stovetop Burgers
First is a classic recipe from The Kitchn for beef burgers you can perfect in a skillet. The recipe is a good base that you can work from, then customize as you desire. The burgers will cook in the skillet for 3 to 5 minutes on each side, and then they’re ready to be served. Load on any cheese, tomatoes, onions, or sauces you desire, then dig in
- 1½ pounds ground beef, 80% to 85% lean
- 4 to 6 hamburger buns
- Butter or oil, for the pan
- Salt and pepper
- 4 to 6 slices of your favorite cheese
- Sliced tomatoes
- Sliced onions
- BBQ sauce
Directions: Break the ground beef into 4 or 6 big chunks, roughly the same size. Gently press each chunk of ground beef against the counter into a disk roughly an inch thick. Press the middle to create a shallow “dimple” and pat the edges into a round. Set your pan over medium heat.
Add a pat of butter or a teaspoon of oil, and let it warm with the pan. Press the buns into the warm butter or oil, and toast until the surface is golden. Repeat with any buns that didn’t fit in the pan, adding more butter or oil as necessary. Transfer the toasted buns to a serving plate.
Increase the heat to medium-high and keep a careful eye on the pan. When you see the first wisp of smoke, you’re ready to cook the burgers. Season both sides of patties generously with salt and pepper, and cook for 3 to 5 minutes. Flip and cook for another 3 to 5 minutes, adding cheese right after flipping. If cheese is not melting quickly enough, cover with a lid.
Serve on buns with your desired toppings.
2. Chicken Burgers
If you’re craving chicken burgers, try this recipe from Food Network. If you don’t have any prepared breadcrumbs on hand, simply throw some fresh bread in the food processor, then pulse until finely ground. After that, you’ll combine your chicken, breadcrumbs, milk, onions, cayenne, salt, and pepper, and then shape the mixture into patties. Cook the patties for about 5 minutes on each side, then top with any garnishes you desire.
- 1 pound ground white meat chicken
- 2 cups coarse to fine fresh bread crumbs, divided
- ½ cup low-fat milk
- 3 tablespoons grated sweet onion
- ¼ teaspoon cayenne pepper
- ¾ teaspoon coarse grained salt
- Cracked black pepper
- 1 teaspoon olive oil
Directions: Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, ½ cup breadcrumbs, onion, cayenne, salt and pepper. The mixture will be very wet. Do your best to form patties.
Place remaining 1½ cups breadcrumbs on a dinner plate or cookie sheet. Divide chicken meat into four or five piles and, using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
3. Stovetop Turkey Burgers
Next up are turkey burgers from Epicurious. These patties are a healthier alternative to beef burgers but just as tasty. Each burger is flavorful thanks to the addition of barbecue sauce and spices. Best of all, one serving without the bun has fewer than 150 calories.
- 3 medium yellow onions
- 1 clove garlic
- 2 tablespoons olive oil
- 1⅓ pounds ground turkey breast
- 3 tablespoons dried breadcrumbs
- 2 tablespoons barbecue sauce
- 3 tablespoons quick-cooking oats
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon toasted wheat germ
- ¼ teaspoon salt or 1 tablespoon liquid aminos
- Ground black pepper
Directions: Peel the onions and cut into small pieces. Peel the garlic and chop finely. Warm the oil in a large skillet over medium heat. Add the onions and garlic and cook over medium heat, stirring often, for about 10 minutes, or until the onions start to brown. Add water, 1 tablespoon at a time, as necessary to prevent burning. Remove from the heat, transfer to a large bowl, and let cool for 10 minutes.
To the same bowl, add the turkey, breadcrumbs, barbecue sauce, oats, basil, oregano, wheat germ, salt or aminos, and pepper to taste. Mix well. Shape the mixture into nine burgers.
Coat a large nonstick skillet with cooking spray. Cook the burgers over medium heat for about 5 minutes, or until browned and crispy. Flip the burgers carefully and cook for 5 minutes longer, or until golden brown and a thermometer inserted in the center registers 165 degrees Fahrenheit and the meat is no longer pink. Serve.
4. Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aïoli
Get some seafood in your life with these pan-fried salmon burgers from Food & Wine. You can easily make salmon burgers at home, serving six. If you’re expecting dinner guests, simply prepare everything beforehand and then pan-fry your burgers right before dinner. The salmon burgers are easy to assemble and are delicious when topped with a homemade slaw. You’ll love the Asian flavors in the burgers and they’re so good that they can be served with or without a bun.
- 1½ pounds skinless center-cut salmon fillet, finely chopped
- ½ cup mayonnaise
- 2 tablespoons Asian fish sauce
- 2 tablespoons sambal oelek or hot sauce
- 2 garlic cloves, minced
- 1 medium shallot, minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon finely grated lemon zest
- ½ cup plus 2 tablespoons chopped cilantro
- ½ cup plus 1 tablespoon chopped mint
- Kosher salt and freshly ground pepper
- 1½ cups panko or plain dry breadcrumbs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon sugar
- ½ small green cabbage, shredded
- 1 small cucumber, peeled, halved lengthwise, seeded and julienned
- 1 small red onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- ¼ cup sesame seeds
- ¼ cup vegetable oil
- Avocado Aïoli
- 6 onion rolls, split and toasted
Directions: In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and ½ teaspoon of pepper. Add the mixture to the salmon along with 1 cup of the panko. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into six burgers. Cover with plastic wrap and refrigerate for 2 hours.
Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved. Add the cabbage, cucumber, onion, red pepper and the remaining ½ cup each of cilantro and mint and toss well.
In a shallow bowl, mix the remaining ½ cup of panko with the sesame seeds. Pat the mixture onto the salmon burgers.
In each of two large nonstick skillets, heat 2 tablespoons of the oil until shimmering. Add three salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.
Spread the aïoli on the rolls. Add the salmon burgers, top with the slaw, close the sandwiches and serve.
5. Tuna Patties
Last are these simple tuna patties from Simply Recipes. You just need two cans of tuna, breadcrumbs, lemon zest and juice, mustard, herbs, hot sauce, and an egg. You’ll mix together all of these ingredients before forming the mixture into patties and chilling them for an hour. Then, it’s time to cook the burgers in a skillet, giving them 3 to 4 minutes on each side. Serve the tuna patties on buns or on their own for a healthy twist on burgers.
- 2 (6-ounce) cans tuna, drained
- 2 teaspoons Dijon mustard
- ½ cup white bread torn into small pieces
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives, green onions, or shallots
- Salt and freshly ground black pepper
- A couple dashes of hot sauce
- 1 egg
- 2 tablespoons olive oil
- ½ teaspoon butter
- Lemon wedges
Directions: In a medium bowl, mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper. Taste and adjust seasoning if needed, then mix in the egg. Form into four patties, then transfer to a waxed paper-lined tray. chill for at least an hour.
Heat the olive oil and butter in a cast-iron or other heavy skillet over medium-high heat. Carefully transfer patties to pan. Cook until browned on first side, about 3 to 4 minutes. Flip and cook until second side browns, 3 to 4 minutes longer. Serve with lemon wedges.