These baked hamburgers are super easy. Simply press seasoned ground beef into a pan and bake for 15 minutes in a 400°F oven. Add cheese, cut into squares, and serve! It's so much easier than pan-frying.
Burgers are one of the menu items most often requested by my family members. I make grilled hamburgers, broiled burgers, and bacon burgers often, but these baked hamburgers are the easiest. There's no need to form the meat into patties or keep an eye on the burgers as they fry or grill. And just as important, there are no grease splatters to clean up!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Ground beef: I typically use lean ground beef (85/15). Extra-lean (90/10) can be tricky in this recipe. It's drier and can also be more crumbly. Having said that, I occasionally use ground bison. Despite being 90% lean, it's delicious.
- To season: Kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and chili powder. Sometimes, I add ½ teaspoon of dried oregano or thyme.
- Sliced cheese: I typically use sharp cheddar, but other great options include Gouda, provolone, pepper jack, smoked cheddar, or Swiss cheese.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the ground beef with spices. Gently press the mixture into an ungreased 8-inch glass or ceramic square pan. Bake the mixture for about 15 minutes in a 400°F oven.
Top the cooked beef with four slices of cheese. Return the pan to the oven and bake just until the cheese is melted, for about 2 more minutes.
Allow the burgers to rest for 5 minutes, then cut into four squares and serve.
This is my new go-to hamburger recipe! I had 2 pounds of ground beef and 1 pound of ground turkey, so I tripled the recipe and spices. Sooooo delicious and sooo easy!!! Thank you for this recipe!!
Heidi
Read more comments
Recipe Tip
Although I recommend using an 8-inch square pan, I sometimes double the recipe and use two pans. One of the pans I own is a square 9-inch pan, so I use both pans simultaneously, as shown in the image below. This works just fine, although the burgers baked in the 9-inch pan are slightly flatter.
Recipe FAQs
Almost. They are a bit drier compared to frying or grilling since some juices are lost during baking, but they are delicious, and my family requests them often.
There's no need for any fillers or binders. Ground beef and spices are all you need.
No, there's no need to flip them. Simply season the meat, press it into the pan, and bake until it's done. This is one of the advantages of this recipe over pan-frying. It's so easy!
Serving Suggestions
Baked hamburgers pair well with any side dish you would serve with regular burgers. This includes jicama fries, zucchini fries, coleslaw, cucumber salad, and cucumber tomato salad.
You can top the burgers with a fried egg (as shown in the photo below), oven bacon, pickled red onions, or caramelized onions.
Storing and Using the Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. I store them in a glass food storage container, as shown in the photo below.
You can reheat the leftovers in the microwave at 50% power, but I love them best cold, straight out of the fridge! I make a lunch plate like the one shown in the photo below of these burgers, fresh-cut veggies, and pickles (or homemade quick pickles). Sometimes, I add Dijon mustard or sriracha mayo. It's one of my favorite lunches.
Recipe Card
Easy Baked Hamburgers
Video
Ingredients
- 1 pound lean ground beef - 85/15
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 4 slices sharp cheddar - or any other melty cheese
Instructions
- Preheat the oven to 400°F.
- In a medium mixing bowl, combine the ground beef, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and chili powder.
- Gently press the beef mixture into an ungreased 8-inch square glass or ceramic pan.
- Bake until cooked through, 12-15 minutes. A meat thermometer should read 160°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 the cheese is melted, for 1-2 minutes.
- Remove the pan from the oven and allow the burgers to rest for 5 minutes. Cut into four squares and serve.
Notes
- A nice variation is adding a generous pinch of cumin, and I also like to add ½ teaspoon of dried oregano or thyme.
- I typically use lean ground beef (85/15). Extra-lean (90/10) ground beef can be tricky in this recipe. It's drier and can also be more crumbly.
- Although I recommend using an 8-inch square pan, I sometimes double the recipe and use two pans. One of the pans I own is a square 9-inch pan, so I use both and bake them at the same time. This works just fine, although the burgers baked in the 9-inch pan are slightly flatter.
- The best way to make sure the burgers are done is to use an instant-read thermometer. It's OK to pull them out of the oven when they reach an internal temperature of 155°F, since you will return them to the oven to melt the cheese, at which point they should reach 160°F.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power, or enjoy them cold.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sam says
Thank you so much for this! I love burgers, but I cannot stand that smell of cooking burgers on the stove. It’s winter so grilling isn’t an option. I use your oven method and even put a piece of parchment paper on top to stop splattering. I use simply organic all-purpose seasoning (it’s easier, pure laziness.. a heavy tablespoon) instead of any other seasoning, except salt and pepper. Muenster cheese was really good on this. Thanks again!
Vered DeLeeuw says
You're very welcome, Sam! Thank you for sharing your delicious tweaks. Easy is good. 🙂
Mary says
Delicious. I messed with this slightly, paprika smelled off and I can't tolerate chili powder plus sodium blows me up.
So, I added some Worcestershire sauce and loosened up the top to allow the W.S. to be absorbed. I did the 2/3 pan with 1/3 onions. Baked for 17 minutes @ 400°, I added American cheese, turned it to broil and cooked until the cheese was bubbly lightly dusted with some browning. The onions were not caramelized enough for me, but were still good. An idea, if I had microwaved the thin sliced onions for 30-45 seconds before adding to the pan, that would have ruptured the cell walls and the onions would have browned.
Next time, less or no Worcestershire sauce.and try 57 sauce then cutting into slider size patties with colby jack cheese. Your baking suggestion got dinner on the table in record time. Great idea and mostly keto friendly.
Thanks.
Vered DeLeeuw says
You're very welcome, Mary! Thank you for the detailed feedback.
Ronald Mask says
These were great!
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Ronald! Thanks for the comment.
Paula Harden says
Delicious! I used a 9" pan and spread the meat over just 2/3 of it, so I put thin slivered onion in the empty 1/3 pan. I topped the burgers with the onion to serve. The easy clean up was a bonus. I cut back on the paprika and chili powder, just for our personal taste. These will be in our meal rotation from now on! Thanks Vered!!
Vered DeLeeuw says
You're very welcome, Paula! Love the onions idea!
Andria Richey says
What if I like them rare?
Vered DeLeeuw says
Hi Andria,
This recipe will definitely not make them rare. You will need to experiment and see how long you need to bake them so that they are done to your liking.
Kady says
I’ve made this a few times, changing it a bit each time. My kids said it tasted too much like meatloaf for the first two times. The third time I added in Worcestershire sauce when mixing the meat and two eggs (I have a large family, so I double the recipe). That did it! Before cheese goes on I cut it and throw each piece in a cast iron to crisp up the sides to make it more like a grilled burger and they love it! Thank you!
Vered DeLeeuw says
Hi Kady,
Thanks for the review and feedback and for sharing your tweaks! Very interesting!
Brenda Mason Parmelee says
I may try adding onion first, then the rest of the burger meat...ohhh, mushroom, bacon bits w/onion slices. Would be great if all can be done together. Your thoughts?
Vered DeLeeuw says
Hi Brenda,
You would need to cook the onions and mushrooms separately and add them to the beef. Your call if it's worth the trouble!
Brenda Mason Parmelee says
Ty! I'll give it a try soon and let you know how it goes...
Cynthia says
hi! can this be cooked successfully with similar results in a large foil pan to accomodate larger groups?
how thick should the meat be on the pan, since it may be hard to judge quantity per pan. Cooking about 10 lbs of meat so thinking 3 large foil pans ~11x13" ?
Vered DeLeeuw says
Hi Cynthia,
I only tested this recipe in a square 8 or 9-inch pan. But my educated guess is 2-2.5 pounds of ground beef for each 11X13 pan. So, you will need 4-5 pans.
I would go with four pans and test with a thermometer for doneness - you might need to bake them slightly longer.
Heidi says
This is my new go-to hamburger recipe! I had 2 pounds of ground beef and 1 pound of ground turkey, so I tripled the recipe and spices. Sooooo delicious and sooo easy!!! Thank you for this recipe!!
Vered DeLeeuw says
You're very welcome, Heidi! Thank you for leaving a comment.
Snail says
Hi! Wondering if the recipe can be doubled and still cooked in an 8x8? Or maybe something bigger would be better? Thank you!
Vered DeLeeuw says
Hi,
The recipe can be doubled and cooked in a 9 X 13-inch baking dish.
Lija says
Thank you so much for this recipe. I suffer from chronic back pain and it is so hard to fry ground beef on the stove, and I don't like the texture of beef when cooked in the Instant Pot.
My husband will be happy that we're going to have cheeseburgers again, because of your quick and easy recipe. Thanks!
Vered DeLeeuw says
I hope you like this recipe, Lija! I make it often for my family.