Emily ParkerBy Emily Parker

Updated November 2026

Learning how to make burgers in a cast iron skillet gives you a deep, browned crust and a juicy center without a grill. The method is simple: preheat the pan until it is properly hot, form loosely packed patties, sear them without moving them, and finish with a quick rest. Cast iron holds heat well, so it delivers a steady sear that thin nonstick pans often can’t match.

What You Need Before You Start

  • A 10- to 12-inch cast iron skillet, well seasoned and clean
  • 80/20 ground beef (80 percent lean), about 4 to 5 ounces per patty
  • Kosher salt and coarse black pepper
  • A thin, sturdy metal spatula
  • Cheese, buns and toppings, if you want them

How to Form and Season the Patties

Divide the ground beef into portions and shape each one into a ball, then flatten it into a patty about 3/4 inch thick and slightly wider than your bun. Press a shallow dimple into the center with your thumb so the patty stays flat as it cooks. Handle the meat as little as possible; overworked beef turns dense and tough.

Shopping for one? See our guide: Lodge Cast Iron Skillet Review: Pros and Cons.

Season both sides just before cooking, using about 1/2 teaspoon of kosher salt per pound of meat. Salting too early draws out moisture and changes the texture, so keep the seasoning until the pan is ready.

How to Sear the Burgers Properly

  1. Place the empty skillet over medium-high heat for 4 to 5 minutes. A drop of water should sizzle and vanish almost immediately.
  2. Add the patties with space between them. Work in batches if needed, since crowding drops the pan temperature and causes steaming.
  3. Cook undisturbed for 3 to 4 minutes until a deep brown crust forms and the edges look set. Resist the urge to press the patties down.
  4. Flip once. If you want cheese, add it now and cover the pan for 30 seconds to melt it.
  5. Cook another 2 to 3 minutes for medium, or until the internal temperature reaches 160°F as measured with an instant-read thermometer.

Resting, Serving and Cleaning Up

Move the burgers to a plate and rest them for about 3 minutes. This lets juices settle back into the meat instead of running onto the bun. Meanwhile, you can toast the buns in the rendered fat left in the pan, which adds flavor and keeps the bread from getting soggy.

When the skillet cools enough to handle, scrape out any bits, wipe it with a paper towel, and warm it briefly to dry. A thin coat of oil afterward protects the seasoning. For more detail on maintenance, see How to Clean a Cast Iron Skillet: 5 Steps That Protect the Seasoning.

Common Mistakes to Avoid

  • Using a pan that isn’t preheated. Burgers added to a cool skillet steam and turn gray.
  • Pressing on the patties with the spatula. This squeezes out juice and fat.
  • Choosing lean ground beef. Anything leaner than 85/15 tends to dry out in a skillet.
  • Flipping too early. Let the crust form before you move the meat.
  • Skipping the rest. Cutting in right away lets juice escape.

A pan with good heat retention matters most for consistent searing. A Lodge 10.25 Inch Cast Iron Skillet is a widely available, straightforward option for this job. View on Amazon

An instant-read thermometer takes the guesswork out of doneness, so you can pull burgers at the temperature you want. View on Amazon

A thin, stiff spatula slides under a crust without tearing it. View on Amazon

FAQ

Do I need to oil the skillet before cooking burgers?

Usually not. The fat from 80/20 ground beef is enough to prevent sticking once the pan is hot. If your pan is newly seasoned or you use leaner meat, add a teaspoon of neutral oil.

Can I cook frozen burger patties in cast iron?

Yes, but cook them over medium heat for longer, about 4 to 5 minutes per side, and check that the center reaches 160°F. Frozen patties release more water, so drain the fat as needed.

Why do my burgers stick to the skillet?

Sticking usually means the pan was not hot enough or the patties were moved too early. Let them release naturally; a properly seared crust lifts off the iron with ease.

Conclusion

To make burgers in a cast iron skillet, preheat the pan well, season just before cooking, and sear without pressing. Rest the patties briefly and check the internal temperature for doneness. With those habits, your burgers will have a crisp crust and a juicy center every time.

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Emily Parker

About Emily Parker

Emily Parker is part of our editorial team and reviews and edits our cookware & knives guides, checking product details against manufacturer specifications and owner feedback.