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Fried Burgers (or meatballs)

By Mikhaila

Fried Burgers (or meatballs)

Fried Burgers (or meatballs)

Stovetop burgers ready in just 30 minutes! The key to super tender burgers is selecting the right type of ground beef, the fattier, the better. A quick sear in a hot skillet ensures a golden-brown crust with juicy centers.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Ground beef or lamb or bison meat. –Fattier is better but lean works too
  • Salt
  • 2 tbsps of tallow
  • Cast iron pan (or other pan)
  • Meat thermometer (optional)


  1. Take roughly a quarter or third of a lb of ground meat and shape it into a disk. Don’t over handle it. Just loosely form it into a thick patty. You can also make meatballs if you want. 
  2. Salt liberally. 
  3. Put a cast iron pan (or stainless steel) on a burner.
  4. Turn the heat up to medium high.
  5. Put a few tablespoons of tallow in the pan.
  6. Wait a few minutes for the pan to heat up. You know it’s hot enough when a drop of water sizzles when it hits the pan.
  7. Put your burgers or meatballs in the pan. They should not touch each other and they should sizzle. If they don’t, the pan isn’t hot enough. 
  8. Let the burgers/meatballs sit and wait for the juices to slightly rise to the top of the meat (about 6 minutes).
  9. Once the juices rise to the top, flip them. 
  10. You can baste the meat in tallow while you’re cooking too.
  11. Once the juice rises to the top again (another approximately 6 minutes) - eat them.

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