Baked Hamburgers Recipe
Skip the grill and make easy Baked Hamburgers, oven-cooked until juicy inside with a golden seared crust and ready for your favorite toppings.
Ingredients
- 2 pounds 80/20 ground beef
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 2 teaspoons salt, or to taste
- ½ teaspoon ground pepper, or to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon tabasco sauce
- 6 slices American cheese
- 6 toasted burger buns
- burger toppings
Instructions
- Preheat the oven to 450°.
- In a large bowl, combine the beef, garlic, onion, salt, pepper, Worcestershire sauce, and Tabasco sauce.
- Form 6 burger patties and place them on a rack over a sheet tray lined with foil.
- Bake the burgers on a middle rack for 14 to 15 minutes. They should look juicy.
- Remove the burgers from the oven and turn the broiler to high.
- Place the burgers back on the rack under the broiler for just 2 minutes, or until browned.
- Add optional cheese to the top and serve on toasted buns with your favorite burger toppings.
Notes
I can’t stress enough the importance of baking these burgers on a wire rack set on a sheet tray. If you bake them directly on the tray, the meat will braise in its own rendered fat, resulting in soggy burgers. Elevating the meat gives the hot air a chance to circulate, giving each burger that gorgeous seared crust and a super juicy middle.
Don’t overmix: To keep the burgers juicy, avoid overmixing the ground beef. I mix the beef with the seasonings just until everything is perfectly combined. Continuously working the meat will toughen the proteins and give you dense, rubbery patties.
Thumbprint trick: I recommend pressing your thumb gently into the center of each patty before baking. This keeps them from puffing up in the oven.
Wrapped vs. unwrapped: I’m against wrapping the burgers in foil before baking. We actually want to expose the meat to the direct heat! Wrapping the burgers will only make them soggy.
Check for doneness: I always know these burgers are ready for the broiler when they’re no longer pink but still look plump and juicy. Once they’re finished broiling, a meat thermometer should read 155°F.
Air fryer method: Place the patties in the air fryer basket—making sure they aren’t touching—and air fry at 400°F for 8 to 10 minutes, flipping around the 5-minute mark.
Make-Ahead: Shape the burger patties and store them in an airtight container in the refrigerator for up to 24 hours before cooking. These are meant to be eaten as soon as they are done cooking. When I need to keep them warm, I’ll loosely cover the burgers (still on the wire rack on the sheet tray) with a sheet of foil for up to 30 minutes before serving.
How to Store: Cover any leftover cooked burgers and refrigerate for 3 to 4 days or freeze for up to 2 months. Thaw in the fridge overnight, then reheat.
How to Reheat: For the best results, reheat the burgers on a parchment-lined sheet tray in the oven at 350°F for about 5 minutes or until warmed through.
Nutrition
Calories: 586kcalCarbohydrates: 23gProtein: 34gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 128mgSodium: 1471mgPotassium: 509mgFiber: 1gSugar: 4gVitamin A: 202IUVitamin C: 1mgCalcium: 313mgIron: 5mg