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Cast Iron Skillet Cheeseburgers

After making these cheeseburgers in a cast iron skillet, you'll never want to make them on the grill again! They're tender, flavorful and never dry!
Course Main Course
Cuisine American
Prep 15 minutes
Cook 5 minutes
Chilling time 30 minutes
Total 50 minutes
Servings 4 cheeseburgers
Calories 248 kcal
Author Michelle


  • 10 ounces sirloin steak tips cut into 1-inch chunks
  • 6 ounces boneless beef short ribs cut into 1-inch chunks
  • Kosher salt
  • Ground black pepper
  • 1 teaspoon salted butter
  • 4 slices American cheese

To serve/garnish:

  • Toasted hamburger buns melt some butter in the skillet and place the buns cut-side down until lightly browned
  • Lettuce
  • Tomato
  • Bacon !!
  • Sliced onion
  • Pickles
  • Burger sauce


  1. Place beef chunks on baking sheet in single layer, leaving ½-inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
  2. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and discard any long strands of gristle or large chunks of hard meat or fat.
  3. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate for at least 10 minutes.
  4. Place large cast iron skillet over high heat; add butter and heat until foaming. Transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer. Remove burgers from the skillet and serve immediately on soft hamburger buns and toppings and condiments of choice.

Recipe Notes

Note #1: If you go to a butcher or even have a great meat department at your local grocery store, you can ask them to coarsely grind the meat for you and skip steps #1 and #2. A great time saver!

Note #2: You can shape the patties ahead of time and freeze them, separated by squares of parchment paper and wrapped in plastic wrap, then placed in a freezer ziploc bag, for up to 2 weeks. Separate the burgers and thaw at room temperature for 30 minutes before cooking.

Note #3: If you don't have a cast iron skillet, use a heavy-bottomed 12-inch skillet.

Note #4: If you plan to make bacon cheeseburgers, fry the bacon in the skillet first, then cook the burgers in the bacon grease instead of the butter. My mother-in-law has done this before and it's DELICIOUS.

Nutritional values are based on one burger patty with cheese

Nutrition Facts
Cast Iron Skillet Cheeseburgers
Amount Per Serving
Calories 248 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 92mg31%
Sodium 435mg19%
Potassium 453mg13%
Protein 27g54%
Vitamin A 230IU5%
Calcium 226mg23%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.