Stovetop Burgers

4 Sandwiches
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Stovetop Burgers are the perfect way to still enjoy a juicy burger even when it’s too cold for grilling! Made with cheddar, onion, lettuce, and tomato.

Summer BBQs just wouldn’t be the same without delicious Main Dishes like hamburgers, Grilled Chicken, and Bacon Wrapped Hotdogs. But, just because Summer ends, doesn’t mean your craving for delicious hamburgers will. This stovetop recipe makes juicy burgers on a cast iron skillet so you can enjoy them all year long!

Stovetop Burger on plate


The next time you want a burger but don’t want to fire up the grill, just make delicious hamburger patties from the comfort of your stovetop! All you need is the typical ground beef and ingredients you’d use to make hamburger patties, your favorite burger toppings, a skillet, and a stovetop. The recipe is quick, easy, and makes wonderfully juicy hamburgers!

Stovetop Burger patties before and after cooking

Cooking the patties on your stovetop still gets the same tender texture that your favorite grilled burger would. But, it’s a hassle-free recipe that you can whip out for any weeknight! You can throw together this recipe in just 25 minutes with all the fix-ins of your favorite burger. Lettuce, tomato, onion, and pickle are already in the recipe, but you can add any of your favorite burger toppings to this recipe. We’ve shared some of our favorite variations later in this post. 

Of course, burgers are made even better with delicious BBQ sides. Enjoy the hamburger with classic Summer side dishes like Pasta Salad and Corn on the Cob. Then you can have the flavors of summer any time of year. 



  • Shape hamburger patties: Add your ground beef, Worcestershire sauce, salt, and pepper all into one large bowl. Mix the ingredients together by hand and separate them into 4 equal portions. Shape the beef mixture into patties and press down on the middle to make an indentation. Be careful not to handle the meat too much or you’ll end up with tough burger patties. 
  • Onions: Put a cast-iron skillet over medium-high heat and add the butter and sliced onions. Stir occasionally while you cook the onions for 8-10 minutes until the onions start to caramelize. You want to move them around while they cook so that they’re browning evenly. 
  • Burger patties: Remove the onions from the pan and increase the heat to high to cook the patties for 4 minutes on each side. To make sure the meat is at doneness temperature use a meat thermometer. If the internal temperature is at least 160 degrees then the meat is cooked.
  • Assemble: Cover each patty with a slice of cheese. Let the slices of cheese melt for 30 seconds then remove the patties. Spread mayonnaise over each of your hamburger buns. Place the bottom bun on your skillet with the mayonnaise facing down. Cook for a couple of minutes until golden brown. Remove the bottoms and toast the tops. Add the beef patty, caramelized onions, lettuce, and tomato to the bottom bun. Take the top bun off the skillet and finish the sandwich.

Stovetop Burgers raw patties in cast iron skillet with melted butter


  • Burger toppings: For some extra burger toppings try adding mushrooms, avocado, bacon, coleslaw, cucumber, spinach, or arugula. 
  • Cheese: You can use different kinds of cheese instead of cheddar. American, Swiss, Mozzarella, provolone, goat cheese, or Pepper Jack would all taste great. You can use one of these other cheese slices along with the cheddar or use them to replace the cheddar cheese entirely. 
  • Seasonings: Use a variety of fresh herbs or your favorite spices to flavor the hamburger patties. Red pepper flakes, cajun seasoning, cilantro, paprika, or basil would all taste great. 
  • Bread: Instead of a regular hamburger bun you can use any of your favorite buns or bread for the recipe. Brioche, pretzel buns, slider buns, or regular bread could all taste amazing. 
  • Turkey Burgers: For a slightly more healthy burger try using ground turkey in place of the ground beef. 
  • Sauce: You can flavor the juicy burgers with a variety of sauces such as BBQ Sauce, Buffalo Sauce, blue cheese dressing, ranch dressing, sour cream, or thousand island dressing. 



  • Serve: Don’t leave your burger at room temperature for more than 2 hours. 
  • Store: You can wrap the burger in aluminum foil or plastic wrap to put in the fridge overnight. If you want to keep the leftovers longer, separate the hamburger patties from the bread and filling. The patties will stay good in the fridge for 3-4 days. 
  • Freeze: You can also wrap the patties tightly in aluminum foil and freeze them for up to 3 months.

Stovetop Burger sliced in half on plate

Pin this recipe now to remember it later

Pin Recipe

Stovetop Burgers

Stovetop Burgers are the perfect way to still enjoy a juicy burger even when it's too cold for grilling! Made with cheddar, onion, lettuce, and tomato.
Yield 4 Sandwiches
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder


  • 1 pound ground beef , (85/15)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons unsalted butter
  • 1 yellow onion , sliced
  • 4 slices cheddar cheese
  • 1/3 cup mayonnaise
  • 4 large hamburger buns
  • 4 leaves lettuce
  • 4 slices tomato
  • 8 pickle chips


  • In a large bowl add the beef, Worcestershire sauce, salt, and pepper and form into 4 equal portions.
  • Shape into patties and press down on the middle of the patty to make an indentation.
  • To a large heavy skillet or cast iron pan on medium heat add the butter and sliced onions.
  • Cook, stirring occasionally, for 8-10 minutes until translucent and just starting to caramelize.
  • Remove onions from the pan and raise heat to high.
  • Add beef patties and cook for 4 minutes on each side.
  • Cover with cheddar cheese and let melt for 30 seconds then remove patties.
  • Spread buns with mayonnaise.
  • Place bun bottoms in the skillet (working in batches based on the size of your skillet) mayonnaise side down.
  • Cook for 3 minutes until browned.
  • Remove bun bottoms and add bun tops, mayonnaise side down while you assemble burgers.
  • Add beef patty, topped with onions, lettuce, tomato, and finally the bun tops.


Calories: 548kcal | Carbohydrates: 28g | Protein: 30g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 1272mg | Potassium: 558mg | Fiber: 2g | Sugar: 6g | Vitamin A: 649IU | Vitamin C: 7mg | Calcium: 232mg | Iron: 4mg

Stovetop Burgers collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.