Alton Brown’s Pan-Fried Burgers Are So Good They Would Be His Apocalypse Meal

Alton Brown is famous for relying on some quirky kitchen techniques, but his trick for whipping up delicious burgers might be his zaniest advice ever. Instead of throwing the patties on a grill, Brown recommends frying them in oil. We know how crazy that sounds, but we’ve been proven wrong about strange things like tossing pasta into cold water before it boils or sprinkling salt in our daily coffee brew. And, just like those unorthodox tricks, there is a method behind what at first seems to be overindulgent burger madness. Here’s more on how Brown whips up the ultimate pan-fried burgers.

The scoop on Brown’s burger frying hack

Despite submerging the meat in hot oil, Brown claims on his website this will actually result in “the most un-greasy burger you’ve ever enjoyed.” If your brain feels understandably baffled by that paradox, he explains that “as long as water vapor is escaping,” which happens every time you fry something, “oil can’t penetrate the patty.” Another benefit of this technique: It keeps the “burger juices” inside the patty while creating a delightful crispiness on the outside.

His top tip to ensure evenly cooked burgers

Brown says the key is to keep the oil temperature between 300- and 325-degrees Fahrenheit. A cheap fry thermometer, like the Polder Thermometer with Pot Clip, will help you keep an eye on the heat level. His recipe calls for using a Dutch oven and two quarts of peanut oil to get the job done.

After forming patties with chuck and sirloin (six ounces each, separated into four patties) and seasoning with paprika and garlic powder, Brown lets the meat chill in the fridge until the oil heats up to 320 degrees Fahrenheit. Then, using a spider strainer, he dunks up to three patties in the oil at a time and lets them cook for exactly one minute—“no more, no less.” After taking them out, he puts the burgers on paper towels to drain a bit before adding them to buns prepared with his favorite fixings.

How to make Brown’s delicious fried burger recipe

Brown’s recipe, called Burger: Reloaded, involves creating a homemade ground beef blend for maximum flavor and juiciness. “If I found out the world was about to end, I’d calmly walk into the kitchen and make this cheeseburger,” he says. Give it a try the next time you’re in the mood for a burger and we’re sure you’ll feel the same!

Burger: Reloaded

• 8oz chuck, trimmed, cut into 1½-inch cubes, and chilled
• 8ozsirloin, trimmed, cut into 1½-inch cubes, and chilled
• ½ tspkosher salt
• 1qt peanut oil, for frying
• 2cupsgrated cheddar cheese
• 1tsp garlic powder
• 1tspsmoked paprika
• 4brioche hamburger buns, split
• Mayonnaise and mustard, for serving, as desired
• 16 to 20dill pickle slices or “chips”, for serving

Directions:

• Active: 1 hr
• Total time: 1 hr, 30 mins
• Yield: 4 servings

1. Place the chuck, sirloin and the salt in the bowl of a food processor and pulse until it resembles a coarse, medium grind, about 10 one-second pulses.
2. Divide the meat into four 4-oz portions and roll into balls. Place one of the meat balls between two sheets of wax paper on a tortilla press and flatten completely into a 5- to 6-inch-wide disk (see note). It will be irregular around the circumference—that’s good, as all those irregularities will become crunchy goodness. The meat will shrink back down to bun-size as it cooks. Set the smashed meat sheet aside, replace the wax paper and repeat flattening process with the remainder of the meat balls, then refrigerate all of the smashed patties while you heat the oil.
3. Get a nice big Dutch oven and add enough peanut oil to fill it 2 inches deep. Install your candy/fry thermometer to the side of the pot and crank the heat to medium-high. Your thermal destination is 320°F.
4. Meanwhile, in a medium bowl, toss together the cheese, garlic powder, and paprika until all the powder has stuck to the cheese. (If the powder doesn’t stick, let the cheese warm up a bit on the counter and toss again.)
5. Grate the cheese and toss with the paprika and garlic powder until all the powder has stuck to the cheese.
6. Heat the broiler to high and place the rack in the top third of oven. (This is a perfect time to use your toaster oven if you have one.) Arrange the bun halves cut side-up on a sheet pan. Spread a thin layer of mayonnaise on the bottom halves and mustard on the tops, then cover both with the cheese mixture and broil briefly to melt the cheese. I wouldn’t walk away as this will happen pretty quickly, 30 seconds to 1 minute.
7. When the oil hits 320°F, remove the meat patties from the refrigerator. Cook one at a time by peeling the wax paper from one side of the patty then flipping it onto the spider and peeling off the other piece of paper. Gently lower the spider into the fat and jiggle until the patty floats free, taking care not to let the patty fold in half. Cook one minute—no more, no less. If you’re feeling ambitious, you can add a second patty to the oil, but watch the oil temperature and don’t let it drop under 300°F.
8. Using the spider, remove the fried meat to a paper towel and drain briefly, then transfer right away to the bun bottom. Top with the pickles then the bun top. The ideal order: bread, mayonnaise, cheese, meat, pickles, cheese, mustard, then bread.
9. Consume or wrap in aluminum foil and hold for up to 30 minutes before serving.
10. Note: In a pinch, you can use the smooth underside of a dinner plate for shaping the burgers, but the press is more precise and a lot more fun.

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This story was originally published May 11, 2025 at 11:00 AM.