Nostalgic Sizzle Burgers are fried ground beef patties seasoned with salt and pepper in a cast-iron skillet with Worcestershire sauce and butter.
The Nostalgia of a Sizzle Burger
David decided it was time to make some Sizzle Burgers, so we took a trip down memory lane. Starting with my memories as a child.
There’s nothing like a good fried hamburger now and then. I have fond memories of when my mama would fry us one on Friday nights when my daddy was eating at the hunting club. She would fry the hamburgers in the pan without anything but the wonderful juices of the meat. She would put the burger in the center of two pieces of mustard-covered loaf bread and cut it into triangles.
We would usually have potato chips or French fries to accompany our burgers. Those burgers were better than ones from any fast food restaurant, and she made them in a matter of minutes in the comfort of our home.
David has fond memories of his mama frying hamburgers, too. He said years ago, they saw a commercial for Worcestershire sauce on television. The commercial introduced people to “Sizzle Burgers.” Sizzle Burgers are doused with a few splashes of Worcestershire sauce, which makes them sizzle.
His mama started making them, and that memory has stayed with him just like my mama’s mustard-topped triangle burger sandwich. They were the best burgers!
Ingredients Needed To Make Sizzle Burgers
Sizzle Burgers are ground hamburger patties seasoned with salt and pepper, fried in a pan with Worcestershire sauce and butter until golden brown, then placed on a bun with cheese and your toppings of choice. This recipe makes four burgers. The recipe card at the end of this post lists the full ingredient list with measurements.
Ground Beef: You’ll need about a pound of ground beef. We always use chuck (80/20) for our burgers.
Seasoning: Kosher salt and freshly cracked black pepper to taste.
Butter: use unsalted butter to control the salinity of the burger.
Worcestershire Sauce: You only need 2-4 splashes to taste.
Cheese (optional): we used cheddar cheese here, but any sliced cheese, such as Swiss or American cheese. Whatever cheese you have in the fridge works!
Buns: split and toasted hamburger buns for serving. Or you can use square bread like my mama used to!
How To Make Sizzle Burgers
- Patty the burgers and season them with salt and pepper.
- Cook the burgers in a cast iron pan with butter and a splash of Worcestershire sauce until golden brown and slightly charred on the first side.
- Flip the burgers, add more butter, splash more Worcestershire, and cook the burgers until golden brown and very slightly charred on the second side.
- Top with sliced cheese (if using), cover the pan with a lid, or tent the burgers with aluminum foil to melt the cheese. Remove the burgers from the pan. Place the buns in a warm place and allow them to rest.
- Brown the buns in the pan with more butter until lightly crispy.
- Sandwich the hot burgers between the buns, and add your favorite toppings. Serve immediately.
What Do You Put On Sizzle Burgers?
We highly recommend limiting the toppings so as not to overpower the great flavor of the sizzle burgers because less is always more!
- Condiments – mayo, mustard, and ketchup.
- Keep the meat tender. Do not over-pack the beef.
- Make a deep depression in the center of the burger patty with your thumb so the patty will not shrink as much.
- Use a cast-iron skillet to get a nice char on the burgers for best results.
Do you have fried hamburger memories, too? What’s your favorite way to fry a hamburger?
We’d love to hear from you. Rate this recipe and comment below!
- 1 pound ground chuck
- Kosher salt and freshly cracked black pepper to taste
- 5 tablespoons unsalted butter divided
- 2-4 splashes Worcestershire Sauce to taste
- 4 hamburger buns split; toasted, if desired
Suggested Toppings: Cheese slices, onions, mushrooms, ketchup, mustard, mayonnaise, the possibilities are endless!
- Divide the meat into 4 equal portions. Form each portion into a ¼-inch-thick burger. Do not over pack and make a deep depression in the center with your thumb, so that it will not shrink as much. Season both sides of each burger with salt and pepper.
- Heat the 2 tablespoons of butter in the pan or medium-high heat until the butter begins to foam. Splash in some Worcestershire sauce and place burger in the pan. Cook until golden brown and very slightly charred on the first side, about 3 minutes.
- Before flipping the burgers add 2 tablespoons more of the butter and allow it to melt. Flip the burgers over and move them around in the butter to coat the bottoms. Splash is some more Worcestershire and cook the burgers until golden brown and very slightly charred on the second side. 4 minutes for medium rare (3 minutes if topping with cheese).
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top the pan with a lid or tent the burgers with aluminum foil to melt the cheese. Remove the burgers from the pan. Place in a warm place and allow to rest while browning the buns.
- Melt 1 tablespoon of butter in the pan. Split the buns in half and place them in the pan. Allow the buns to brown and become crispy.
- Sandwich the hot burgers between the buns, add toppings and serve immediately.