For many people the onset of spring means that grilling season has once again returned. People gather around their barbecues across the country to enjoy friendship and good food. Hamburgers often play a big part in that ritual. Fortunately, the weather not cooperating with firing up the grill does not have to ruin the fun and flavor of a good home-cooked hamburger. Simply get out the skillet and make your burgers in the kitchen.
Season the meat. Some people prefer their hamburgers plain, but many like to add some seasoning to enhance the meat's flavor. Seasoning may be as simple as adding a little salt and pepper. For more unique flavor add a package of ranch dressing or onion soup mix to 1 lb. of hamburger. Your imagination is the only limit to how you spice up your burgers.
Form the patties. Use about a 1/4 lb. of hamburger meat for each patty. Roll the meat into a ball then pat it out with your hands to help it all stick together. Thick burgers will cook on the outside while leaving the inside quite rare, while thinner burgers will cook more evenly all the way through. Adjust how thick you make each patty depending on how you prefer the meat to be cooked.
Heat a heavy skillet on the stove on medium high heat. Add a small amount of vegetable oil or butter, or use cooking spray to keep the meat from sticking when you put it in the skillet.
Place the patties in the skillet. Cook the burgers three to five minutes, then flip them over and cook for the same amount of time on the other side.
Check to see if the burgers have cooked to your preferred level of doneness. Make a small slit in the center of one patty. If the juices run clear, the burger is done. If the juices still have a reddish tint, let it cook a bit longer. You can also check the burgers by touching them; a cooked burger will feel quite firm when you press your finger against it.
Health experts at the USDA say that undercooked meat can cause gastrointestinal problems, and suggest that all meat be cooked until no pink is left in the center.