Cast Iron Skillet Cheeseburgers
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
4 cheeseburgers
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Calories
248 kcal
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Course
Main Course
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Cuisine
American
Cast Iron Skillet Cheeseburgers
Description
This recipe combines sirloin steak and boneless beef short ribs coarsely ground to maintain a coarse texture that contributes to the burger's hearty bite and juiciness. The meat is formed into loose patties about half an inch thick and four inches in diameter, with ragged edges to encourage a crusty sear. Seasoning with kosher salt and black pepper on both sides is done shortly before cooking to draw out flavor without drying the meat. Cooking the patties in a preheated cast iron skillet allows for an even, hot surface that sears the meat to create a caramelized exterior and a juicy interior.
American cheese slices melt over the hot patties just before serving, adding creamy richness. The buns are toasted in the skillet with butter for a slight crispness and flavor. Traditional burger garnishes such as lettuce, tomato, onion, pickles, and bacon complement the beef's robust taste, allowing for build-your-own burgers tailored to preference.
For convenience, purchasing coarsely ground meat from a butcher saves time. Patties can be shaped ahead and frozen between parchment paper for up to two weeks and thawed before cooking. If cooking bacon cheeseburgers, rendering bacon first and cooking patties in the bacon fat adds a smoky dimension. A heavy-bottom skillet can substitute if a cast iron is unavailable.
Ingredients
- 10 ounces sirloin steak cut into 1-inch chunks, tips
- 6 ounces beef short ribs cut into 1-inch chunks, boneless
- kosher salt
- black pepper ground
- 1 teaspoon butter salted
- 4 lices American cheese
To serve/garnish:
- hamburger buns melt some butter in the skillet and place the buns cut-side down until lightly browned, toasted
- lettuce
- tomato
- Bacon !!
- onion sliced
- pickles
- burger sauce
Instructions
- Place beef chunks on baking sheet in single layer, leaving ½-inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
- Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and discard any long strands of gristle or large chunks of hard meat or fat.
- Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate for at least 10 minutes.
- Place large cast iron skillet over high heat; add butter and heat until foaming. Transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer. Remove burgers from the skillet and serve immediately on soft hamburger buns and toppings and condiments of choice.
Notes
- Ask your butcher to coarsely grind the meat to save preparation time if preferred.
- Shape patties ahead and freeze separated by parchment paper for up to two weeks; thaw before cooking.
- If you don’t have a cast iron skillet, a heavy-bottomed 12-inch skillet works as a substitute.
- For bacon cheeseburgers, cook bacon first and use the rendered fat to cook the patties for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cheeseburgers
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 92mg | 31% |
| Sodium | 435mg | 18% |
| Potassium | 453mg | 10% |
| Vitamin A | 230IU | 5% |
| Calcium | 226mg | 23% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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