Cheeseburger Skillet With Potatoes (One Pan, 35 Minutes)

This cheeseburger skillet is everything I love about a cheeseburger, minus the faff of shaping patties and toasting buns. Beef, onion and little cubes of potato simmer in one pan, then disappear under melted cheese, a tangy burger sauce and a few pickles.

In short, a cheeseburger skillet is ground beef, onion and small diced potatoes simmered in beef stock in one covered pan, then finished with cheddar, a quick burger sauce and pickles. It takes 35 minutes from start to finish, serves 6 and works out at about 480 calories per serving.

I started making it on Wednesday nights when my kids were asking for burgers and I had exactly one clean pan left. Now it is on rotation in its own right. In fact, it is the dinner my eldest requests on his birthday, which tells you everything.

Why You’ll Love This Cheeseburger Skillet

• One pan, one cleanup. Everything cooks in a single large pan, from browning the beef to melting the cheese.
• Real burger flavour. The quick burger sauce and sliced pickles are what make it taste like a cheeseburger rather than a beef hash.
• Ready in 35 minutes. Ten minutes of chopping and the stock does the rest while you set the table.
• Filling without pasta. Potatoes make it hearty, and it happens to be naturally gluten free if your stock is.
• Kid approved. It is mild, cheesy and comforting, and the sauce goes on at the table so everyone can have as much as they like.

Ingredient Notes

• Beef mince. One pound (450 g). I use 80/20 for flavour and pour off any extra fat after browning. The Academy of Nutrition and Dietetics recommends draining the fat from cooked mince, and it also stops the finished dish tasting greasy.
• Onion. One medium onion, diced (150 g). It softens in the beef fat and adds sweetness.
• Potatoes. One pound (450 g), diced small. Yukon Gold or any waxy potato holds its shape best. I leave the skins on for colour and less peeling.
• Paprika and garlic powder. One teaspoon (3 g) of each, plus a pinch of salt. Smoked paprika gives a lovely charcoal note if you have it.
• Beef stock. Two cups. It is what cooks the potatoes and leaves a savoury, almost gravy like base underneath.
• Cheddar. Two cups, shredded (225 g). I used a mild white cheddar in the photos, but orange cheddar melts exactly the same way. Grate it yourself if you can, because bagged cheese is coated in starch and melts less smoothly.
• Pickles. A quarter cup of sliced pickles (60 g), plus a splash of their juice for the sauce.
• Burger sauce. A quarter cup of mayonnaise (60 g), one tablespoon of ketchup (15 g), one teaspoon of yellow mustard (5 g) and one tablespoon of pickle juice (15 g).

The Best Potatoes for a Cheeseburger Skillet

Waxy or all rounder potatoes are the ones to use. They hold their cubes while simmering in stock, so you get tender pieces rather than mash. Here is how the common types behave in a cheeseburger skillet:

Whatever you use, cut the cubes small, about half an inch (1.5 cm). Small pieces cook evenly in the 15 to 18 minutes the recipe allows, whereas big chunks stay hard in the middle.

How To Make a Cheeseburger Skillet

1. Brown the beef and onion. First, cook the mince and diced onion in a large pan over medium high heat, breaking up the beef, until it is browned all over.

2. Drain. Next, tip the pan and spoon off any excess fat if there is a lot.

3. Add the potatoes and spices. Then stir in the diced potatoes, paprika, garlic powder and a pinch of salt.

4. Pour in the stock. After that, add the beef stock and bring it to a gentle simmer.

5. Cover and simmer. Put the lid on and cook for 15 to 18 minutes, stirring occasionally, until a knife slides easily into the potatoes and most of the stock has been absorbed.

6. Add the cheese. Now sprinkle the shredded cheddar evenly over the top.

7. Melt. Cover again for a couple of minutes, just until the cheese has melted.

8. Make the sauce. Meanwhile, whisk the mayonnaise, ketchup, mustard and pickle juice together in a small bowl.

9. Drizzle. Spoon or drizzle the burger sauce over the melted cheese.

10. Top and serve. Finally, scatter over the sliced pickles, plus a little chopped parsley if you like, and serve straight from the pan.

For breaking up the mince, a mix and chop meat masher turns it into small, even crumbles far quicker than a wooden spoon.

Why Are My Potatoes Still Hard?

Potatoes stay hard in a cheeseburger skillet when the cubes are too big, the lid is off or the pan runs dry. Cut them to about half an inch (1.5 cm) and keep the lid on for the full 15 to 18 minutes. These are the usual culprits:

• The cubes were too big. Anything larger than about half an inch needs longer. Give it another five minutes with the lid on.
• The lid was off. The steam does a lot of the cooking. Without it, the stock evaporates before the potatoes soften.
• The pan ran dry. If the liquid disappears early, add a splash more stock or water and keep simmering.
• The heat was too low. You want a steady, gentle bubble, not a still pan.

Tips for the Best Cheeseburger Skillet

• Let the beef sit undisturbed for a minute or two before breaking it up. Those browned bits are where the burger flavour comes from.
• Use a pan with a tight lid. A 12 inch cast iron or deep frying pan is ideal.
• Taste before adding the cheese; stock and cheese are both salty, so you may not need more salt.
• Make the sauce first if you like, because it tastes even better after ten minutes in the fridge.
• For a golden top, slide an ovenproof pan under a hot grill for two minutes after adding the cheese.

Storage and Reheating

• Fridge. Store leftovers in an airtight container for up to 4 days. Keep any extra sauce in a separate jar.
• Freezer. Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating. Warm leftover cheeseburger skillet gently in a pan with a splash of stock, or microwave in short bursts, stirring between each one.
• Make ahead. You can cook this cheeseburger skillet a day ahead; just add fresh pickles and sauce when serving.

Variations and Substitutions

• Ground turkey. It works well as a lighter alternative. Add a little extra paprika, since turkey is milder.
• Different cheese. Monterey Jack, Colby or American cheese all melt beautifully.
• Bacon cheeseburger. Crumble crispy bacon over the top with the pickles.
• Fresh toppings. Add diced tomatoes, shredded lettuce or jalapeños once it is off the heat.
• Want the real thing? For actual burgers, my Blackstone smash burgers take four minutes on the griddle. If you love one pan beef dinners, my cowboy casserole is another family favourite. Red meat is still best as an occasional treat, as Harvard Health explains in its look at the evidence on red meat, which is why I load the plate with vegetables on the side.

What to Serve With It

Because a cheeseburger skillet is rich and cheesy, I like something green and fresh alongside. My garlic butter green beans are ready in the time it takes the cheese to melt, and a simple salad with a sharp vinaigrette works too.

For bigger appetites, a wedge of my skillet cornbread soaks up the saucy bits at the bottom of the pan. Otherwise, extra pickles and a cold drink are all you need.

Frequently Asked Questions

Eightyrecipes

Cheeseburger Skillet

by Bity · eightyrecipes.com

Beef, onion and diced potatoes simmered in stock in one pan, then topped with melted cheddar, a tangy burger sauce and pickles.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 480 kcal

Ingredients  

1x2x3x

Skillet

• 1 pound beef mince (450 g)
• 1 medium onion diced (150 g)
• 1 pound potatoes diced small (450 g)
• 1 teaspoon paprika (3 g)
• 1 teaspoon garlic powder (3 g)
• 1 pinch salt
• 2 cups beef stock
• 2 cups shredded cheddar cheese (225 g)
• 1/4 cup sliced pickles (60 g)

Burger Sauce

• 1/4 cup mayonnaise (60 g)
• 1 tablespoon ketchup (15 g)
• 1 teaspoon yellow mustard (5 g)
• 1 tablespoon pickle juice (15 g)

Instructions

• Cook the beef mince and onion in a large skillet until browned.
  
• Drain excess fat if necessary.
• Add the potatoes, paprika, garlic powder, and a pinch of salt.
• Pour in the beef stock.
• Cover and cook for 15 to 18 minutes, stirring occasionally, until the potatoes are tender.
  
• Sprinkle over the cheddar cheese.
• Cover until the cheese melts.
• Mix together the mayonnaise, ketchup, mustard, and pickle juice.
• Drizzle the burger sauce over the skillet.
  
• Top with sliced pickles and serve.

Notes

Nutrition values are an estimate. Cut the potatoes into small pieces so they cook evenly. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Nutrition

Calories 480 kcal

Fat 33 g

Saturated Fat 13 g

Protein 26 g

Carbohydrates 18 g

Sugar 3 g

Sodium 780 mg

Nutrition is an estimate, calculated automatically.

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