We could conflict forever around grilled matches griddled burgers—and, when we’re at it, about charcoal versus gas grills. But let’s speak you don’t have actually a grill. Or, ns don’t know, that it’s below-freezing outside. Just how do you do a great burger without leaving your kitchen?

On this week’s Dear test Kitchen, check Kitchen director Josh Cohen answers simply that, placing three cooking methods to the test—griddled in a cast-iron pan, “grilled” in a grill pan, and also broiled.

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The great news is: every one of these created pretty dang tasty burgers. (To view which one reigned supreme, check out the video clip above.) but there were some tips and also tricks that used to every method.


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In other words: even if it is you desire to griddle or broil is her call. Just don’t forget come follow this rules because that indoor success.

1. Nothing skimp on the fat.

Ground beef is classified according to the fat content. This is important in all ground beef recipes—from meatloaf come meatballs—but especially so when it comes to burgers, which are usually nothing an ext than, well, floor beef. Josh’s go-to: 20 percent fat. Sounds prefer a lot, but if you’re making burgers—make ’em right! This fat content yields a juicy, flavorful result, if leaner alternatives flirt with blandness and also dryness (not what us want).


2. Season right prior to cooking.

After you kind the hamburger patty, season the hell out of it with kosher salt and also freshly ground pepper—but nothing season it before then. Mixing the soil beef through salt (like you would with meatloaf or meatballs) affect the texture of the meat, making the tougher (J. Kenji Lopez-Alt goes right into the scientific research of this end at severe Eats). By seasoning the outside prior to you cook, you acquire a super-flavorful, super-tender patty.


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3. Get the pan (or broiler) crazy hot.

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those so great about grilling burgers? The smoky char you get from a blazing-hot grill. For this reason by totally heating your pan or broiler, you’re treating your burger come the intense warmth it deserves. That’s what create the crustiest crust, i m sorry is together much about textural comparison as the is about big-time flavor (thank you, Maillard reaction). For bonus points, you can heat your pan under the broiler before including the burger to the pan.

What room your indoor burger tips and also tricks? Tell united state in the comments!
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Emma is the food editor in ~ znjke.com. Before this, she functioned a lot of odd jobs, every at the very same time. Think: stir-frying noodles ~ above the fly, baking dozens the pastries at 3 a.m., and also writing about the history of pie in phibìc Carolina. Now she lives in new Jersey with her husband and their cat, Butter. Continue to be tuned every Tuesday for Emma"s award-winning column, huge Little Recipes (also the cookbook in October 2021!). And also see what she"s up to on Instagram at
Pan of choice. Actors iron despite you can acquire the very same tasty outcomes from a top quality stainless steel chef"s pan. The pan simply needs to be heavy enough to organize that high heat well against having life meat used to it, and to permit the browned meat to release itself native the pan surface before you upper and lower reversal it.Smoke. Well, if the actors iron skillet heats up, cracked a window and gain the vent going. Unless yours isn"t vented exterior in which situation forget the vent completely.Seasoning. Don"t skimp top top the salt, and also don"t use anything v sugar or herbs in it as those will certainly only easily burn sending out up lots more smoke.80/20 every the way as you desire this much fat to keep a juicy citizens (if you desire it juicy). The longer the burger"s in the pan, the more fat will render out. I cook no an ext than three 1/4 pound patties at a time and also clear the calculation grease from the pan before cooking an ext patties.Clean up. The deeper the pan, the much less spatter approximately it, yet I"ve also used towels come cover the regulate panel and countertop close to the pan to aid with this.
Cast iron is my selection after outdoor grill. I do like to use a spatter shield, the looks like someone cut a circle out of a screen door. I have actually a an excellent vent to deal with the acting butbthe spatter that grease provides for nasty clean up on my gas stove.