Baked hamburgers are the easiest way to make burgers. No need to form the patties or to keep an eye on them – let the oven do all the work for you!
Ground beef is so convenient, versatile and affordable. I almost always have a package or two of vacuum-sealed ground beef in the fridge (or in the freezer), so I use it quite often when cooking for my family.
My go-to recipes used to be juicy bunless burgers and cheese stuffed meatballs. But lately, I’ve been gravitating towards cooking burgers in the oven instead. It’s just so easy!
The ingredients you’ll need to make baked hamburgers
The beauty of this recipe is that it requires a fairly short list of ingredients that you probably already have. The exact measurements are listed in the recipe card below, but here’s a general overview of what you’ll need:
Ground beef: I like to use lean ground beef (85/15). Leaner than that is too dry, in my opinion. I’ve tried using a 90/10 mix and thought that it wasn’t as good.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Spices: I use onion powder, garlic powder, smoked paprika, and chili powder. Please make sure the spices you use are fresh! A stale spice can easily ruin a dish.
Sliced cheddar: I like to use sharp cheddar or even extra-sharp for the best flavor. Other cheeses that work well are provolone and Swiss cheese.
How to cook burgers in the oven?
It’s super easy! There’s no need to form the meat into patties, or to keep an eye on the burgers as they fry or grill. And just as important – no grease splatters to clean up! See the recipe card below for the detailed instructions. Here are the basic steps:
1. Your first step is to combine the ground beef with the spices. You want to spread the spices evenly into the beef mixture, but you don’t want to overwork the mixture. It’s a fine balance, for sure.
2. Now gently press the mixture into a glass square 8-inch pan. There’s no need to grease the pan.
3. Bake until cooked through. This should take about 15 minutes in a 400°F oven. Carefully drain.
4. Top the cooked meat with the cheese slices, as shown in the image below. Return the pan to the oven and bake just until the cheese is melted, about 2 more minutes.
5. Allow to rest for 5 minutes, then cut into four squares and serve.
Do they taste good?
They do. The only issue is that the meat does tend to come out a bit drier compared to frying or grilling since some juices are lost while baking.
So they are not as good as, say, broiled burgers. Still, these burgers are delicious, and my family requests them often. I would say their main advantage is that they are very easy to make.
What to serve with baked hamburgers?
Anything you would serve with regular burgers! I like to serve them with any of the following:
What to do with leftovers?
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. You can reheat them gently in the microwave on 50% power.
But I actually love them best cold! I make myself a lunch plate of cold baked hamburgers, Dijon mustard, fresh-cut veggies, and quick pickles. Yum. It’s one of my favorite lunches.
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Baked Hamburgers
INGREDIENTS
- 1 lb. lean ground beef (85/15)
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 4 slices sharp cheddar
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- In a mixing bowl, combine the ground beef, kosher salt, black pepper, onion powder, garlic powder, smoked paprika and chili.
- Gently press the beef mixture into an ungreased glass square 8-inch pan.
- Bake until cooked through, about 15 minutes. A meat thermometer should read 160 degrees F.
- If there’s a lot of cooking liquid in the pan, you can drain some. I like to keep it and allow some of it to get absorbed back into the burgers as they rest.
- Top the cooked meat with the cheese slices. Return the pan to the oven and bake just until cheese is melted, about 2 minutes.
- Remove the pan from the oven and allow to rest and set for 5 minutes. Cut into four squares and serve.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.