Skillet Homemade Ground Beef Burgers with Onion

Ingredients

• 400 g ground beef (about 14 oz / 0.9 lb — 15% fat or higher for juiciness)
• 1 medium onion (about 120 g / 4 oz), grated or finely chopped
• 1 small egg
• 1 tablespoon all-purpose flour (about 8 g) to help bind
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil (to coat the skillet)
• 2 burger buns
• 20 g (1 tablespoon) butter for toasting the buns
• 2 slices mozzarella cheese (optional)
• 1 tomato, sliced, and a few lettuce leaves for assembling
• 2 tablespoons mayonnaise (optional, to spread on the bun)

Instructions

1. In a large bowl, mix the ground beef with the grated onion, egg, flour, salt and black pepper; combine until just incorporated — don’t overwork the meat.
2. Divide the mixture into 2 equal portions and shape into patties slightly larger than the buns; make a shallow indentation in the center of each patty to prevent doming.
3. Heat a nonstick skillet over medium-high heat and add the olive oil, spreading it over the surface.
4. Place the patties in the hot skillet and cook without moving for 3–4 minutes until a golden crust forms; flip and cook another 3–4 minutes, adjusting time for desired doneness.
5. If using cheese, place a slice on each patty in the last 1–2 minutes and cover the skillet to melt.
6. While the patties cook, spread butter on the bun halves and toast them in the same skillet until golden (about 1 minute per side).
7. Assemble the sandwiches: spread mayonnaise on the bun, add lettuce, tomato, the burger with cheese, and close. Serve immediately.

Tips

• Don’t overwork the meat when mixing — it makes the burger tough.
• The indentation in the center prevents the patty from puffing up and cooks more evenly.
• For extra juiciness, use ground beef with about 15–20% fat.

Variations

• Add 50 g (about 1.8 oz) chopped and cooked bacon to the meat mixture for a smoky burger.
• Swap the mozzarella for American cheese or cheddar for a different flavor.

FAQ