Traditional recipes

Monterey Skillet Hamburgers

Monterey Skillet Hamburgers


lb lean (at least 80%) ground beef


can (4.5 oz) chopped green chiles, drained


tablespoons chopped fresh cilantro


teaspoon ground red pepper (cayenne)


medium red onion, thinly sliced


medium avocado, pitted, peeled and sliced


slices (1 oz each) Monterey Jack cheese


bibb or other lettuce leaves, if desired

Hide Images

  • 1

    In large bowl, mix beef, chiles, cilantro, chili powder, salt and red pepper. Shape mixture into 4 patties, about 1/2 inch thick.

  • 2

    Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 1 to 2 minutes, stirring occasionally, just until tender. Remove from skillet.

  • 3

    Add beef patties to skillet. Cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce on the bottom, then the cheese and patties. Top patties with onion, avocado and tomato. Serve immediately.

Expert Tips

  • To get to that luscious avocado quickly, first cut it lengthwise in half around the pit. On a solid surface and with your other hand out of the way, hit the pit with the blade of a sharp knife so it sticks, then twist the knife to easily remove the pit from the avocado. Carefully remove the pit from the knife with a paper towel because it's very slippery. Peel off the leathery skin with your fingers.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Skillet dinner ready in 20 minutes! Serve these spicy burgers layered with lettuce, cheese and patties; topped by veggies - a wonderful meal.

Big, Fat, Juicy Skillet Burgers

I don't know about you, but I don't just crave a good burger in the summer. I crave them all year round and especially after the big turkey and ham holidays.

While grilling isn't all that seasonal down here in the Deep South to begin with, there are times when the wind is whipping up some chilly air, and we aren't fond of standing out in that, any more than we are the sweltering humidity of high summer. Or, we just don't feel like hauling everything outside. I grill plenty of burgers, but I sure do love doing them in a skillet too, and this is my favorite method.

This recipe is for skillet burgers and while for grilling I prefer a higher fat ratio, for my skillet burgers I like to go with a leaner grind, something like 94% lean. Don't worry though, since we're using a partial steaming process, that will help to keep the burgers tender, juicy and delicious, and they stay big and fat too, because they don't shrink up much in the skillet.

Steaming burgers is nothing new, though they are usually cooked from raw, under cover, on top of a rack above the steaming water. I prefer to put a quick sear on my burgers first, then add water to the skillet and finish cooking under a lid.

It's a great method you can use on your favorite burger recipe, or just ground beef, shaped and seasoned simply with only salt and pepper. My favorite burger for the skillet, is a bit of a cross between my meatloaf burger and classic onion burgers, both favorites in our house.

Here's how I make these big, fat, juicy skillet burgers. As always, ingredients with measurements, directions and a printable document are located further down the page, past the step by step photos.

Whisk together the seasonings - parsley and onion flakes, paprika, onion and garlic powder, brown sugar and Cajun seasoning.

Add the eggs and beef base to the seasoning mixture mix and add to the ground beef. Gently combine. Even though you just see one egg, you'll need two. I started thinking I'd make a half recipe, then decided to make the full recipe and freeze half.

Shape into eight large balls and gently press into large, thick patties. I am using this Cuisinart hamburger press, one of my favorite kitchen gadgets.

Inexpensive and super easy to use, because unlike other burger presses that I have owned, the bottom disc comes out, making for very easy burger removal. It's also a 3-in-1 tool and you gotta love that! Not only can you can use it to make regular burgers like this, thick or thin, but there's also a smaller slider press in the middle and you can also use it to make stuffed burgers too.

As I mentioned, I'm cooking four of these burgers and putting up the remaining four in the freezer. Which brings me to another favorite gadget I want to share with y'all. My FoodSaver!

I have owned a hand-held FoodSaver for several years now, and absolutely love that gadget. The bags are reusable for several times so it's handy for all the stuff that you are in and out of regularly, like onions, celery, bell peppers and carrots - big pantry staples for my cooking. Since I prefer shredding fresh cheese off the block, the bags help keep all of the hard cheeses I buy fresh much longer. I also seal deli meat, tasso, smoked sausage and such with the hand-held.

It's a very handy tool, and I love it, but, because the hand-held isn't really intended for freezer storage, I recently upgraded to the big daddy model to better protect my frozen meats. With grocery costs so high now, I can only afford to buy meat when it's on sale, and I base what's for supper on what I have put up. Problem is freezer bags just don't cut it. After throwing away far too much meat that was freezer burned and ruined, I invested in the big FoodSaver. It's not cheap, but wow, what a difference in the storage time to keep food fresh. Something to think about with the cost of groceries these days.

Anyway. back to the burgers! Heat about 1/2 tablespoon of the oil in a large skillet over medium-high heat and sear patties, in batches, adding the additional oil only as needed, 5 minutes on one side turn and cook another 3 minutes. Remove and set aside to sear remaining patties if needed. Since I'm only cooking four patties and put up the other four, I'm using an average sized skillet. If you're cooking all eight, you'll want to use a larger skillet and one that you can cover, or you can do them in two batches.

Return burgers to skillet and add 1/4 cup of the water, cover and reduce heat to medium low. Continue cooking for about 10 minutes longer or until burgers are cooked through, adding more water, only if needed.

When the burgers are done, the internal temperature should reach 160 degrees F on an instant read thermometer. Top with cheese if using and cover until cheese has melted before serving. Dress as you like. Nom, nom, y'all!

Big, Fat, Juicy Skillet Burgers !

For more of my favorite burger recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Big, Fat, Juicy Skillet Burgers

  • 2-1/2 pounds of lean ground beef
  • 1 teaspoon of dried parsley flakes
  • 1-1/2 tablespoons of dried onion flakes
  • 1/4 teaspoon of paprika
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of light brown sugar
  • 1/4 to 1/2 teaspoon of Cajun seasoning , or to taste
  • 2 large eggs
  • 1/2 tablespoon of beef base (like Better than Bouillon)
  • 1 tablespoon of cooking oil , divided
  • 1/2 cup of water
  • 8 thick slices of cheddar cheese
  • 8 burger buns

Whisk together the parsley and onion flakes, paprika, onion and garlic powder, brown sugar and Cajun seasoning. Blend together the seasoning mixture, eggs and beef base add to the ground beef and gently combine. Shape into eight large balls and gently press into large, thick patties. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat and sear patties, in batches, adding the additional oil only as needed, 5 minutes on one side turn and cook another 3 minutes. Remove and set aside to sear remaining patties if needed.

Add 1/4 cup of the water and return burgers to skillet, cover and reduce heat to medium low. Continue cooking for about 10 minutes longer or until burgers are cooked through, adding more water only if needed. When burgers are done, internal temperature should reach 160 degrees F on an instant read thermometer. Top with cheese if using, and cover until cheese has melted before serving. Dress with mayonnaise, ketchup, mustard, lettuce, tomato, onion and pickle as desired.

Cook’s Note: If you omit the Cajun seasoning, substitute salt and pepper.

Check These Recipes Out Too Y’all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

How To Make Country Hamburger Skillet Dinner

First you gotta do a little food prep& washing those taters! Give about 8 of them a good scrub and then slice them thin. (This is what I like to call &ldquoKitchen Therapy&rdquo&hellipsaves a ton on real therapy. Just have at those potatoes! Scrub like you mean business! Whoa&hellipleave a little skin on!)

You&rsquoll also need half of one large onion, sliced thinly.

In a large skillet with a lid, brown one pound of ground beef with 1 tsp. minced garlic. DO NOT DRAIN! We want all those flavored beef drippings for our taters! (Like how I avoided the use of &ldquofat&rdquo in that sentence! lol)

If anyone knows how to build the perfect burger, it's Rach -- our very own "Burger Queen!"

(After all, over 12 seasons of the show, Rach has made more than 150 burgers!)

Does she prefer making them in a skillet or on the grill? What kind of salt does she use? How is she sure her seasoning is just right?

Don't worry, when it comes to burger tips and tricks, Rach leaves nothing on the table!


"For me, burgers are best produced in a big ol' cast-iron skillet," Rach says. "I love the caramelization of all of the meat to a flat surface. I prefer that to a char grill."


Rach uses Kosher salt on her burger meat.

"I think it produces a really great crust," she explains.

She then pairs that with coarse black pepper, and of course, garlic!

And while Rach says you can stop while you're ahead with the seasoning right then and there, she likes to add a bit of rosemary and sage to her mix, as she mentions while making her Chianti Burgers.

Oh, and whatever you do, don't overmix your meat!


Score your meat with the side of your hand into even portions, so you don't end up with what Rach calls a "Franken-burger."

"[It's] when you make three big burgers," the "Burger Queen" explains. "And when you get to the last one, you don't have any meat left, so you have to rip meat off all the other burgers."

While we've all been there, but why not avoid it?


Make a burger the size of a quarter so you can taste your mix before you cook all of the meat, Rach suggests.

"It'll cook in less than 30 seconds," she says, "and you can taste test and see if you've got the right seasoning."

After all, once it's all cooked, you can't turn back!


Rach suggests making burgers slightly thinner in the center and thicker at the edges for even cooking.

A juicy burger that's not burnt or undercooked in random places? Sign us up!

The Best Hamburger Recipe (and Famous Secret Sauce)

I don’t think that there is anything better than a perfectly grilled hamburger. With this easy recipe, you will always end up with a juicy, flavorful burger.

How to Make Juicy Hamburgers

When it comes to making a juicy burger, the secret is in the fat percentage of the ground beef.

For most recipes on this website, we use a super lean ground beef – it helps cut back on calories and is overall a little more healthy. However, for juicy hamburgers, you will want to do just the opposite and pick a ground beef that has a higher fat percentage.

You may have noticed at the store that ground beef will have 2 percentages on the packaging – the first percentage is lean and the second percentage is fat.

Juicy, flavorful burgers will always come from beef with a higher percentage of fat (more fat also means more flavor in your burger!). We recommend using a 80/20 beef for a happy balance between a juicy and not overly greasy hamburger.

Many chefs will even say to go with a 70/30, but we find that sometimes that can be a little too greasy for our tastes.

If you go higher than an 80/20 beef (such as an 85/15), keep in mind that the beef will dry out faster when cooking – so keep an eye on it while it cooks.

How to shape the perfect burger

To make your hamburger the perfect shape, we highly recommend using a hamburger press (they are definitely worth the investment). We love that they give you a perfectly even and consistently-shaped burger every time (they also make the best stuffed burgers!).

If you don’t have a hamburger press, I usually just grab a fistful or about a 1/4 – 1/5 of the pound of beef, shape it into a ball, then press it out with my palms until my desired thickness. You will want to be sure that you make your hamburger just a little wider than the bun and then they will be the perfect size when they are finished cooking.

How to keep your hamburger patties from falling apart

Some of our readers have made comments that their hamburger patties have fallen apart on the grill. Here are some tips to keep them held together:

1. Keep your meat cold – the colder your meat is, the more likely that it will stay together. Shape the hamburger into patties and stick them back in the fridge until you are ready to cook. When you shape your patty, your hands actually transfer a lot of heat into the meat and they need to cool down. They will stay together much better after this.

2. Handle your patties as little as possible – if you over-handle your hamburger patties, they are much more likely to fall apart. Add your seasonings, give it a quick stir, then let it be.

3. Do not over-flip your patties – when cooking your hamburger patties, you are only going to want to flip your burgers one time – NO MORE. When your patties are still a little cold, they will hold together well. When they are finished cooking, they are solid and firm. However, when they are in-between these stages, they are flimsy and will fall apart. Flip them as little as possible – once is enough! By only flipping them once, you are allowing them to completely cook on one side, giving you a good base to flip from and keep them from falling apart.

4. Add an egg – if you have tried all these things and still struggle with a hamburger that falls apart, add an egg! It will work as a binding agent to hold the ground beef together. You won’t be able to taste it in the meat and hey – it’s some added protein!

5. Don’t add liquid – a lot of people will add Worcestershire sauce or BBQ sauce to their beef, but this will only make the beef fall apart while cooking. If you want the flavors of the sauce, brush it on the hamburger while it’s grilling instead of mixing it in. You can also freeze the patties for about 1 hour after you make them. Then place on grill.

The perfect burger toppings

  • red onion
  • lettuce
  • cheese (Swiss, pepper jack, American . . . anything goes!)
  • tomatoes
  • pickles
  • avocado
  • jalapeno peppers
  • banana peppers
  • fried onion
  • mushrooms

The Special Sauce

In addition to the seasoning in the burger itself, this sauce puts our hamburger recipe over the top. The sauce is a mixture of ketchup, barbecue sauce, Worcestershire sauce, salt, and relish. Sometimes in Utah we also call this “Fry Sauce” and we love it for dipping our Sweet Potato Fries.

Monterey Skillet Hamburgers - Recipes

Makes 6 servings
Hands-on time: 25 minutes
Total preparation time: 35 minutes

1 large onion, chopped
3 tablespoons extra virgin olive oil
2 garlic cloves
1/2 cup mayonnaise
1/2 teaspoon smoked, sweet or hot smoked Spanish paprika
2 pounds burger mix (NOTE: you could use: ground pork, bison or turkey)
Kosher salt and freshly ground black pepper
1/2 cup whole bottled piquillo peppers (about 5) or small roasted red peppers (pimentos, about 2)
1/3 cup pitted green olives
6 slices Monterey jack cheese (6 ounces)
6 hamburger buns

1. Finely chop half of the onion (about 1 cup), and slice the other half (about 1 cup). Heat 1 tablespoon of the oil in a large skillet over medium heat until hot. Reduce the heat to medium-low add the chopped onion and cook 5 minutes, or until it has softened. Press 1 garlic clove (about 1 teaspoon) into the skillet and cook 1 minute. Transfer the onion and garlic with a slotted spoon to a large bowl and set aside to cool.

2. Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the sliced onion and cook stirring occasionally, until the onion is slightly golden but still crisp, about 5 minutes. Transfer it to a small bowl and set aside to cool. Wipe out the skillet with a paper towel.

3. Meanwhile, combine the mayonnaise and paprika in small bowl press in the remaining garlic clove (about 1 teaspoon).

4. Add the burger mix to the cooled chopped onion mixture gently stir together with a fork. Shape the meat mixture into 6 burgers and season them on both sides with salt and black pepper to taste.

5. Heat the remaining 1tablespoon oil in the skillet over medium heat. Add the burgers and cook them 3 minutes per side for medium rare. (If you used pork or turkey, cook them until they are completely cooked through.)

6. While the burgers are cooking, chop the piquillo peppers (about 1/2 cup) and the olives (about 1/4 cup) and combine them with the sliced onion in a bowl season with salt and black pepper to taste. Divide the mixture on top of the cooked burgers in the skillet and top each with a slice of cheese. Reduce the heat to low, cover the skillet, and cook about 1 minute, or just until the cheese has melted.

7. Meanwhile, split and toast the hamburger buns. Spread the top and bottom of each bun generously with the mayonnaise mixture, place a burger on the bottom half of each bun, close and serve.

Radish and Orange Salad with Peppery Orange Dressing

Makes 4 servings
Hands-on time: about 20 minutes
Total preparation time: about 25 minutes

2 navel oranges
12 large radishes (about 8 ounces)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1/3 cup extra virgin extra virgin olive oil
1 bunch arugula or watercress, rinsed and dried, tough stems discarded
1/2 cup pitted Kalamata olives, drained

1. Grate 1 teaspoon zest from one of the oranges and reserve. Remove the zest and pith of the navel oranges using a serrated knife and slice crosswise into 1/4-inch thick rounds.

2. Rinse and trim the radishes and slice into rounds (If you have a food processor with a slicing disc this will speed up the process).

3. Whisk together the lemon juice, reserved orange zest, salt, sugar, and cayenne whisk in the extra virgin olive oil.

4. Line a platter with arugula, arrange the orange slices, overlapping them if necessary in a circle inside the arugula. Mound the radishes in the center and top them with the olives. Drizzle the salad with the dressing just before serving.

Recipe Summary

  • 6 Ball Park® Original Hot Dog Buns
  • ¼ teaspoon garlic powder
  • ½ cup mayonnaise
  • 1 tablespoon olive oil
  • 2 cups finely chopped sweet onion
  • 1 teaspoon jerk or Cajun seasoning
  • 6 hot dogs
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces crushed pineapple, drained (Optional)

Preheat grill to medium heat.

Whisk garlic powder into mayonnaise and spread onto Ball Park® Hot Dog Buns.

Coat the bottom of a small skillet with olive oil and warm on medium heat.

Add the onion and caramelize by stirring until golden brown.

Add jerk seasoning and remove from heat.

Butterfly the hot dogs by splitting on one side, leaving the other side intact, then grill split-side down until grill marks appear (safe internal temp. 160 degrees F).

Flip hot dogs and add the jerk onions and cheese into each split.

Open each bun and lightly toast opening-side down.

Place each hot dog into a toasted bun and add pineapple or your favorite toppings.

4 Answers 4

The way to make a proper griddled hamburger:

Start with beef that is between 70/30 and 80/20. You need to use a fatty beef because you are going to be doing a few things that will restrict the amount of juice in the burger and the extra fat will mitigate that.

Season your beef and roll into balls less than 1/4 of a pound. Let the size of your patties be determined by the size of your pan, you need them small enough that once you smash you won't be touching the sides of the pan.

You then want to preheat your pan. You want your pan to be as hot as possible. A commercial griddle can range in heat between 375 F and 650 F, so the temp here can vary quite a bit between places, I find hotter aids crust formation and allows the interior stay closer to medium.

Do not use oil. I can't stress that enough. Your beef will put out plenty and oil will fry the burger instead of allowing a seared crust to develop.

Place your balls of meat on the pan and smash them flat with a spatula. You might need a second spatula to remove the patty from the smashing one, as you lack the space space to heat it like you would on a griddle to prevent sticking. Allow it to cook about two to three minutes, then flip and top with cheese, if desired. Two more minutes and remove.

As an added bonus, you can toast/fry some bread in the beef juices to create a patty melt style burger that will be oozing beefy goodness. You can drop the bread in right after the flip and it will be perfect by the time the patty is done.

A Note on Nutrition

The below nutrition label was created using an on-line recipe calculator. The hamburger buns were included in the nutritional calculations.

The sodium content can be lowered by eliminating salt from the recipe and using low salt ketchup.

Remember that any additions or subtractions to this basic recipe will change the nutritional information. If you wish to see the nutritional information for your variations to this Spanish Hamburger recipe, Google "recipe calculator," pick a website with a calculator, and insert the ingredients.

Guy Fieri's burger recipe is complicated and time consuming, but totally worth it in the end. Garlic is roasted and bacon is cooked until it's almost falling apart. Then, the bacon is cooked under a brick into a crispy "pig patty." The roasted garlic goes into Fieri's signature donkey sauce, and the whole thing is put together with melted cheese and toppings.

6 / 31

Watch the video: Monterey Chicken on the Grill (December 2021).