EEE Cooks: Pan Fried Hamburgers (Recipe)

We don’t let rain or the grill being out of gas deny us our cravings for hamburgers. The ingredients and directions below can just as easily be used for outdoor grilling (and we have used them for that). Pan frying actually gives the burger a nice flavor, making it a nice change on occasion.

We combine the dry ingredients in a prep bowl and mix the ingredients well. We put the ground sirloin into a bowl and pour the spices onto the meat. Pouring the spices on the sirloin after it’s in the bowl makes the mixing significantly easier.

After mixing the meat and spices well, we divide the meat into four balls. We flatten each ball into a thin patty. Since we’ll be pan frying these patties, we make them thinner (1/2 an inch) than we would if we were cooking them on the grill.

We heat the oil in a large pan over medium heat. We place the patties into the pan, making sure that the patties sizzle as we place them into the oil. We cook each side between three and five minutes, depending on how well done we want the burgers. Before we remove the patties, we use our meat thermometer to test the doneness – 140 degrees for medium rare and 160 for medium-well(what the USDA recommends). We serve the hamburgers on sesame buns with ketchup.

Pan Fried Hamburgers

Servings and Times

Tools and Appliances

Ingredients