You don't need much oil to cook hamburgers in a pan.

Any classic hamburger is simple, with just meat and a bun, but there are millions of variations worldwide, from beef to pork, lamb, fish, or vegetarian. You don't need to be a chef to cook one on the stovetop, although it's best to avoid using too much oil.

It's true that hamburgers need a little oil to brown in a hot pan, but not much. Most already have built-in fat, especially ground beef, and too much oil only adds more grease, makes cooking messes, and can be dangerous. Plus, splatters of hot grease can burn your skin and ruin your clothes. Simply brush the surface with a light coating of oil before seasoning and placing it in a hot pan.

The best hamburgers have some fat. Beef needs fat to stay juicy, so it's best to choose ground beef with at least 20% fat. The longer it's cooked, the more fat the mixture should have, because fat prevents it from drying out. For medium or well-done hamburgers, the recommended ratio is 70:30 meat to fat; for rare, 80:20 is sufficient, since they aren't cooked as long.

Since hamburgers already contain fat, you don't need to add much oil to the pan. As it heats up, the fat melts and renders out of the meat, lubricating the surface just like oil. A tablespoon of oil, rubbed onto the hamburgers when seasoning them, is all you need, along with patience for the heat to do its work.

A thick-bottomed, well-preheated frying pan also helps prevent meat from sticking because it seals the surface before it touches the metal. A cast iron pan is especially suitable, as, with proper seasoning, it conducts heat evenly and has natural non-stick properties. Seasoning involves applying oil to the surface in a process known as polymerization.

By following these instructions, the hamburger can be prepared on the stove without excess fat, which could splatter all over the kitchen, burn the skin, and even cause a fire.