How do you properly pan fry a hamburger patty?

I would suggest buying a cast iron skillet. The way I do it is to get the skillet pretty hot first, something like a medium-high setting on the stove. I add a little bit of spray oil, then throw in the patty for about five minutes. Then flip and go another five. Done, not burned, not dry. Honestly though, I don’t know why you are having this problem, unless it’s just the think pan. A few other tricks that might help: Make the patties thin, don’t try to make big thick burgers. They’ll puff up a bit when they hit the hot pan, so you want to smash them really flat. You could also try using more than just meat in your burgers. A touch of worchestershire sauce, some finely diced onions, a little olive oil, and/or a little blue cheese in the mix will add flavor and moisture.

I say you get a patty. Break out the pan and experiment.

Stay at Medium with heat, you will do just fine. If you are goin to add cheese. Makesure you have a lid to cover the cheese so it will melt better.

Basically, the thicker the patty the lower the heat you should use. Thin burgers are best cooked fast over higher flame for 2–3 mins a side. I would not cook too thick a burger in a pan go for a max ¾” thick. Let the pan heat up over a medium high flame where a drop of water “dances” in the pan. Plop the patty in the pan add ½ teaspoon of water and cover patty with a small pan lid. Lower the flame to medium and let cook 4–5 minutes. Flip patty and recover no more water is necessary. Cook 3–4 minutes or until your golden brown and enjoy. Drain fat between burgers.

DO NOT Squish the burger during cooking that will squeeze out the good juicy juices. Your choice of meat impacts the juiciness too. Less fat = less juicy and dryer the burger.

I always like to drop in a pat of butter. I do the same when I fry a steak. Accent and Grill mates Montreal Steak. mmmmmmm

very carefully.

Don’t mush your burger flat! Roll a handball-sized amount of the ground meat into a ball, then pat it down gently, but not so that it’s absolutely flat. ½–¾ of an inch is what you want. Cook it in a cast iron skillet on medium-high heat. You can’t go wandering off to get a round in of Guitar Hero while it cooks, you gotta watch it. Depending on how well done you want it, flip it over after 3–5 minutes, and then cook it for about the same time on the other side. Add cheese on top and let it melt down for about 30 seconds, and voilà! It is ready for the bun.

slow, dont turn the burner up high and cook the outside and leave the middle bloody red.. thats actually not good for you but people love it, anyhow low heat, cook it slow, well done

Guess what I have no reason to buy a cast iron skillet. If I intended to buy one I would. Don’t change the circumstances. I didn’t say the perfect burger. I said how can I make one well in a teflon pan.

@Zone36 There’s no need to get cranky because you don’t like my suggestion. I offered a lot of other advice too.

A lot of it has to do with the hamburger you use. I find that the higher fat hamburger is juicier and tastes better. Don’t smash them with the spatula and push all the juice out. I say a meduim heat works best.

I just get irritated when I ask cooking questions and people say you should get this or you can’t do it without this. Well I have a half kitchen with a single electric burner (It’s as big as a bathroom.). One pot and one pan. I try to make do cooking various things with my limited kitchen. I appreciate the tips.

Don’t squish the patty down with a spatula you squeeze out the juices and fat leaving it dry.

I didn’t say that you can’t do it without one. I will say that a cast iron skillet is one of the most important tools in any kitchen. When I was cooking the way you are it was the only pan I had. You can often get them dirt cheap at army surplus stores.

Well, whatever pan you use, don’t flatten the burger, either before cooking with your hand or in the pan with your spatula.

Start with a lightly packed 1” or thicker patty, using a good quality ground beef. I don’t buy anything less than 80%, and prefer higher. With a hot pan, quickly sear both sides, about 30 seconds or so, on each side, then turn down the heat and cover for 5 minutes more on each side. Ideally, you should use a burger thermometer to test for doneness, just stick it in and look at the guide.