1-1/3 pounds ground beef 3/4 teaspoon salt 1/4 teaspoon pepper 4 hamburger buns, split and toasted Optional toppings: Lettuce leaves, sliced tomato, sliced onion, bacon and mayonnaise Add your beef to a large bowl and gently break up the meat with your hands.
Use your thumb to press a divot into the middle of each patty to prevent them from shrinking while they cook. Place your patties on a plate and pop them in the fridge, covered, until your oven has come up to temperature.
Editor’s tip: It might be tempting to add the salt and pepper to the beef before shaping the patties, hold off! Salt will draw moisture out of the burgers, making them tough and dry.
Once your oven has reached 350 °F, lightly grease a baking sheet with butter or oil. Pull your burgers out of the fridge and generously season each side of the patties with salt and pepper.
Then, place the patties on the greased baking sheet, making sure that they aren’t touching. If you’re making cheeseburgers, add a slice of cheese to each patty in the last minute of cooking.
For those who want to meal prep a few burgers, freezing uncooked patties is a great option. Then, place the raw burger on a plastic wrap- or parchment paper-lined baking sheet, wrap and freeze until the patties are firm.
Here’s more on how long you can freeze ground beef and tips for keeping it fresher for longer. Baked burgers are a great, nearly hands-off cooking method that won’t fill your kitchen with the smell of frying beef.
This means that the burger will cook more evenly and won’t bulge up in the center. In fact, creating a dimple is one of the top burger tips we got from a restaurant chef.
The bonus is these are easy to make with no need to build and stoke a fire. To start, I used a pan with about 1/2-1 deep and then placed a cookie sheet on top.
An alternative would be to line the pan with foil for even easier clean up. Garry’s favorite way to make a burger is to add a bit of hot sauce to the meat before forming patties.
My FAVORITE addition to everything from popcorn to patties is Fiesta’s Pinto Bean seasoning (you can find a link to the seasoning at the bottom of the printable recipe card! If you need a bit of a smoky flavor, try the smoked paprika (another of my absolute fans).
2 lbs 80/20 hamburger meat: I use this ratio for perfectly juicy burgers. Go any lower on the fat content and your burger run the risk of being dry when cooked.
Seasonings: mine vary from diced onion and jalapeños/salt/pepper/onion or garlic powder. Place all ingredients in a bowl and lightly mix (don’t be an over-mixer, or run the risk of tough burgers !).
Not only does it make clean-up a breeze (no splattered grease popping all over the stove top) but this recipe creates the juiciest burger, and has a trick that will keep you going back for more! With the trick I’ll show you, you can even make these a little in advance in case you’re serving a big crowd, (like for a burger bar) or aren’t exactly sure what time dinner will actually be served.
Preheat Oven : Preheat your oven to 375 degrees, and spray non-stick cooking spray inside a baking dish, large enough to hold 4 hamburger patties. I love using this with the BEST oven baked steak recipe, and anything “beef” related.
When I started doing this for my burgers, I feel like I changed my family’s burger-lovin’ life. When the cheese has melted, remove the baking dish from the oven.
Tear off 4 squares of aluminum foil (just large enough to wrap each individual burger). Place the bottom portions of each bun on each sheet of foil, and build the burgers, WITHOUT the extra toppings.