Stovetop Double-Stack Cheeseburgers

Want a great burger cooked on the stovetop? These double-stacked cheeseburgers are what your cravings desire: thin, tender patties, melty cheese, and a generous amount of secret sauce. Don't forget a napkin!

Fire Up the Grill (or Stove) And Make These Delicious Burger Recipes

In the summertime, I like nothing more than grilling some burgers outside with friends and family, but you shouldn’t have to wait for warmer weather to get your burger fix in.

These stovetop burgers can be made any time of the year, and I love them so much that I crave them even when a grill is an option!

The Best Stovetop Burgers

These burgers are very different from my standard grilled burger. When I grill a burger, I keep the patties thicker and really let the grill do its thing. These stovetop burgers are closer to what many Americans think of as a fast-food burger, except the absolute best version of that!

The signature quality of these burgers is a thinner patty that cooks in a ripping hot skillet in just a few minutes. You can do either a double burger or a single (I make the singles slightly thicker), and obviously, you need cheese.

The resulting burger is pretty close to many popular fast-casual burger joints (think In-N-Out or Smashburger), but you can make it at home!

Stove Top Cheeseburger Recipe — Nick Evans

How to Make Even-Sized Patties

To make sure you get evenly-sized patties, I recommend actually weighing the ground beef. Ultimately, it’s up to you what size you make the patties, but here are my rough guidelines:

If I’m making a single burger, the smallest I’ll go on my patty is four ounces (think quarter pounder). Usually, I’ll add a bit to that just to make the burger a bit thicker, so I shoot for a five- to six-ounce patty if I’m making a single.
If I’m making a double cheeseburger, I’ll go the opposite direction. I shoot for two very thin three-ounce patties. When sandwiched together with cheese, it isn't much more beef than a single patty but has a much different texture. Because of the thin patties and double cheese layer, it feels much more substantial when taking a bite.

How to Cook Burgers on the Stovetop — Nick Evans

How to Cook Stovetop Burgers

The trick to making these burgers is that you actually don’t shape the patties until the beef is cooking. That keeps the beef mixture light and not too compressed. It also makes for easier prep.

Once you have your beef portions weighed out (you can eyeball them if you want—but I’m a stickler for weighing them), set a large cast-iron pan over medium-high heat and let it get hot. Add a drizzle of oil and then add the beef portions one at a time.

As soon as the beef hits the pan and starts to sizzle, cover it with a piece of foil and press it down with a second smaller pan or skillet to flatten it out. Once your burger is pressed, you can remove the foil and move on to the next one! You want an even, thin patty that ideally is larger than your bun because the patty will shrink a good amount as it cooks.

Repeat with all your patties. You can probably fit four patties in one skillet at a time. Once all your patties are pressed, season them liberally with salt and pepper, and a bit of garlic powder, if you like.

Smaller double-sized patties will need to cook for two minutes, while larger, single-sized patties need to cook for three to four minutes. Then flip them and cheese them, and they will be ready for the table in another two to three minutes of cooking.

How to Cook Burgers on the Stovetop make the special sauce — Nick Evans

The Secret Sauce

I love a good burger sauce, and this one is about as good as it gets. You don’t need to overcomplicate this. It’s mayo, ketchup, and relish. Stir it up, and slather it.

Most people, in my experience, don’t use enough sauce. It should be messy!

Stovetop Burgers with Cheese — Nick Evans

Stovetop Burger Variations

I think this burger is pretty great in its classic form, but if you wanted to experiment, there is nothing wrong with that.

You could add bacon, mushrooms, or caramelized onions, or experiment with other cheeses. For my money, American cheese is as good as it gets on a burger like this,

Click Play to See These Stovetop Double-Stack Cheeseburgers Come Together

More Tips for the Best Stovetop Burgers

After you've cooked the burgers, turn the burner to low heat, and place the insides of the split buns on the pan. The buns will warm up, and the insides will crisp up and get some additional flavor from the burger fat left in the pan.
The 8-packs of burger buns sold in the bread aisle can be flimsy and fall apart with juicy, saucy hamburgers like this. Unless you know of a brand that's hardy, head to the bakery department and buy well-made potato rolls, brioche buns, or kaiser rolls.
There's no shame in using American cheese on a cheeseburger. It melts well and adds creaminess, but feel free to use cheddar, blue cheese, pepper Jack, Swiss, or other meltable cheese of your choice instead.

The Best Pans for Stovetop Burgers

A cast-iron skillet is ideal for cooking burgers on the stove, but if you don't have one, you can use one of these other frying pans.

A stainless steel skillet
A grill pan
A carbon steel pan
A nonstick pan (the burgers will not be as brown on the outside if you use nonstick)

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