From the Grill to the Kitchen: Indoor Burgers — Thick & Juicy or Smashed to Perfection

By Bob Stanton | 07/05/2025

This is the third post in my indoor cooking series, following Steak & Pork Chops and Crispy Chicken. If you’ve been following along, you know we’re bringing backyard favorites into the kitchen without sacrificing flavor.

If you’re like me and my family, we love a good burger. At home, I make two types:

1️⃣ Thick and juicy
2️⃣ Smashburger

Normally, I cook both outside on the flat top or grill — my wife loves the thick one, I go for the smashed one. But what do you do when it’s just too hot outside?

You take it to the kitchen.

This post isn’t about toppings, sauces, or extras. I’ll leave that to you. We’re focusing on what I love — the meat.

🔥 Thick and Juicy Burger – Indoor Style

🧰 Tools You’ll Need:

  • Cast iron skillet
  • Oven preheated to 350°F
  • Parchment paper
  • Meat thermometer (optional but helpful)

🧑‍🍳 Steps to Make It:

Step 1: Preheat the skillet

  • Place your cast iron skillet in the oven while it preheats to 350°F. This ensures a hot surface for searing.

Step 2: Form the patty

  • Use high-quality ground beef (nothing added).
  • Take about 1/3 lb and roll it into a ball.
  • Gently press into a patty on parchment paper using your fingers — don’t overwork it.

Step 3: Season simply

  • Sprinkle kosher salt and coarse black pepper on both sides of the patty.

Step 4: Sear the burger

  • Carefully move the hot skillet from the oven to the stovetop over medium-high heat.
  • Add 1 tablespoon of oil.
  • Place the burger into the skillet and let it sear untouched for 2.5 to 3 minutes.

Step 5: Flip and sear the other side

  • Flip the patty and sear for another 2 minutes.

Step 6: Finish in the oven

  • Return the skillet to the oven.
    • For medium-rare: roast 4–5 minutes
    • For medium: roast 6–7 minutes
    • For well-done: roast 9–10 minutes
  • Optional: Use a thermometer (130–135°F for medium-rare, 140–145°F for medium).
  • If you want cheese (who won’t), add the cheese the last minute of cooking time.

Step 7: Rest and serve

  • Let the burger rest for 3–5 minutes before eating so the juices stay locked in.

🔨 Smashburger – Thin, Crispy, and Full of Flavor

This method is even easier — and no oven required.

🧑‍🍳 Steps to Make It:

Step 1: Heat the skillet

  • Place your cast iron skillet on the stovetop over medium heat.
  • Add 1 tablespoon of oil and let it get hot.

Step 2: Form the meatball

  • Take about ¼ lb of ground beef and roll it into a ball.
  • Do not season it yet.

Step 3: Smash the burger

  • Place the meatball in the hot skillet.
  • Immediately smash it flat using:
    • A burger press
    • The bottom of a small skillet
    • A heavy spatula
  • Press to about ¼ inch thick. Irregular, crispy edges are the goal.

Step 4: Season the top

  • After smashing, sprinkle salt and pepper on the top side only.

Step 5: Flip when ready

  • Flip the burger once:
    • The edges are dark brown and crisp
    • Juices pool on top
    • A thin spatula can slide underneath cleanly

Step 6: Add cheese and finish

  • After flipping, immediately add a slice of American cheese.
  • The burger is done once the cheese is fully melted — usually 30–60 seconds.

Step 7: Serve hot

  • No need to rest. Slide it onto a bun and enjoy immediately.

🥶 Stay Cool, Eat Well

Whether you like it thick and juicy or crispy and smashed, you don’t need a grill to make a killer burger. All you need is a cast iron skillet, good beef, and a hot surface.

Crank the A/C, grab your favorite buns, and let the kitchen be your new backyard.

🔜 Up Next in the Series:

Smoked Meat — Indoors.
Yes, it’s possible. In the next post, we’ll bring the flavor of the smokehouse inside with indoor methods for brisket, pork shoulder, and ribs. No smoker? No problem. Stay tuned.

Posted in My Blog