The key to a great burger isn’t just the quality of the beef. It’s also in how you cook it. And for stovetop burgers, your choice of cooking fat — oil or butter — can make a big difference.

But which of the two should you use? This guide will help you make up your mind.

Why Oil Beats Butter

The science is simple: Oil can withstand higher temperatures than butter without breaking down. When cooking burgers, you want a screaming hot pan to get that dark brown crust while keeping the inside juicy.

Because butter has a low smoke point of 300 to 350°F (150 to 180°C), it will burn long before your burger is properly browned and cooked. That’s why restaurants cook their burgers in neutral-flavored oils with high smoke points.

Oils that meet this description can handle the heat needed to create that beautiful browning on the outside of the patty — what food scientists call the Maillard reaction — without burning or imparting unwanted flavors.

Choosing the Right Cooking Oil

As a rule of thumb, reach for cooking oils with smoke points above 400°F (200°C). Avocado oil leads the pack with its smoke point of 520°F, followed by refined corn, sunflower, and rice bran oils. These neutral-flavored oils let the beef’s rich flavors shine through while providing the high heat tolerance needed for a proper sear.

You actually can have the best of both worlds. Start with oil for the initial sear, then finish with a pat of butter in the last minute of cooking. This technique, sometimes used in steakhouses, gives you the perfect crust and that rich, buttery flavor without the risk of burning.

But here’s a pro tip: Try cooking your burgers in clarified butter. Clarified butter is pure butterfat with the milk solids and water removed. It maintains butter’s rich flavor and aroma but can be heated to much higher temperatures without burning. (Don’t worry — you can thank me in the comments later.)

The Pan Matters Too

Skip ceramic or non-stick pans — their coating keeps your burgers from sticking, but it also prevents the development of that flavorful crust on the outside.

Instead, opt for a well-seasoned cast iron skillet or a heavy-bottomed stainless steel pan. These materials retain heat better and promote even cooking, helping you get to that that burger joint-quality sear.

Grease the pan with 1-2 tablespoons of oil — just enough to conduct heat and create a good crust. You don’t want the burgers swimming in oil; you’re not shallow-frying. However, you do want enough to prevent sticking and conduct heat better.

Before adding the burgers, preheat the pan until you can feel heat radiating from its surface. Food cooks best when it hits a properly heated pan. This holds true for burgers as well.

The Takeaways

While butter brings incredible flavor, save it for finishing your burgers rather than cooking them. A high-smoke-point oil will give you the perfect sear without the risk of burning, ensuring your burgers come out juicy on the inside with a beautifully browned crust on the outside.

And if you really want that buttery richness? Add a small pat of butter at the very end of cooking, letting it melt over the patty just before serving.

Or just cook your burgers in clarified butter instead.