Updated
When I’m craving a juicy hamburger in the middle of winter, I skip the grill and make them right in the oven. It’s my go-to way to enjoy burgers any time of year—easy, reliable, and incredibly delicious. Once they’re topped with melted cheese and all my favorite fixings, there’s nothing more satisfying.
5-Star Review
“I have made this recipe about 6 times now, and the burgers have been super juicy and delicious every time!” – Shanel
Easy Juicy Burgers
Sometimes grilling burgers just isn’t an option, but I’m not one to give up my burgers until the snow melts, so I’ve opted to broil them in the oven instead. It’s quick, hands-off, and the burgers come out juicy every single time.
Tips for Beginners
- Place the oven rack at least 2 notches down from the heating element. Some readers have noted that placing the burgers too close to the broiler can lead to a grease fire, so don’t place the burgers too close to the element.
- Use a broiler pan. Some readers feel a broiler pan will help reduce the risk of a grease fire, as opposed to a baking sheet, as the grease will drip away from the element.
- Remove your burgers from the heat about 5 degrees before your desired temperature. They will continue cooking for a few minutes after being removed from the heat, so this is the best way to make sure they’re not overdone.
- Salt and pepper enhance the flavor of the meat. If you want to up the flavor a little more, use this simple burger seasoning instead.
- Go for gourmet. Your favorite buns are fine, but brioche buns are a great way to make them feel a little more gourmet.
- Don’t overmix the ground beef. Otherwise you’ll end up with tough and chewy burgers.
Baked Hamburgers Recipe
Ingredients
- 1 lb. ground chuck (or your favorite burger blend)
- kosher salt and freshly ground black pepper to taste
- 4 slices cheese
- 4 burger buns lightly buttered and toasted
Video
Instructions
- Heat oven to broil (high) and set the oven rack to the upper-middle position.
- Line a cast iron grill pan or baking sheet with foil.
- Divide the meat into four 4-oz. portions. Very gently, and without overworking the meat, form each portion into 4 loose balls. Place one ball on a dessert plate or other flat surface and gently press it down to make a disc about ½-¾ inch thick (your personal choice). Now gently turn the disc around while slightly pressing an indentation around the edge (kind of like a moat right inside the burger’s edge). This will keep the burger from developing a mound in the middle, and your burger will remain flat while cooking. Place the burger on the prepared pan and repeat the process with the remaining portions of beef.1 lb. ground chuck
- Season both sides of each burger generously with kosher salt and freshly ground black pepper, and place the burgers in the oven.kosher salt and freshly ground black pepper
- Broil for 4 minutes, or until the top has browned and beginning to char.
- Flip the burgers over and broil until the center reads 155°F internally, about 3-4 minutes longer.
- Top each burger with a slice of your favorite cheese, if desired, and cook just until the cheese melts.4 slices cheese
- Transfer the burgers to a cooling rack and tent with foil to allow time for the internal temperature to reach 160°F.
- Serve the burgers on toasted buns and top with the condiments of your choice.4 burger buns
Equipment
- Indoor Grill Pan
- Baking Sheet
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Burgers In The Oven Step by Step
Get the oven going and prepare your pan: Heat the oven to broil (high) and set the oven rack to the upper-middle position. Line a cast-iron grill pan or baking sheet with foil.
Prepare the burgers: Divide 1 lb. of chuck into four 4-oz. portions. Very gently, and without overworking the meat, form each portion into 4 loose balls.
Shape patty: Place one portion of chuck on a plate or other flat surface and gently press down to make a disc about ½-¾ inch thick (your personal choice). Then, turn the disc around while making a slight indentation around the edge (kind of like a moat right inside the burger’s edge). This will ensure the burger does not develop a mound in the middle, and it will remain flat while cooking.
Place the shaped burger on the pan and repeat with the remaining portions of beef.
Season and broil: Season both sides of each burger generously with kosher salt and freshly ground black pepper, and place the burgers in the oven.
Broil for 4 minutes, or until the top has browned and is beginning to char.
Flip the burgers over and broil until the center reads 155°F internally with an instant read thermometer, about 3-4 minutes longer.
Top with cheese: Top the burgers with a slice of your favorite cheese, if desired, and cook just until the cheese melts.
Transfer the cooked burgers to a cooling rack and tent with foil to allow for the internal temperature to reach 160°F.
Serve: Serve the burgers on toasted buns and top with your choice of condiments.
Burger Variations
There are so many ways to jazz up these classic hamburgers.
- Make them spicy: Add spicy mayo, cheddar cheese, bacon, avocado, and onion rings to make cowboy burgers.
- Make BBQ burgers: Add barbecue sauce to make BBQ burgers.
- Make breakfast: Add a fried egg to make a breakfast burger.
- Add caramelized onions and Swiss cheese: And turn these into caramelized onion Swiss burgers
How to Store
Once cooked, let your hamburgers cool to room temperature. Store them in a resealable bag, an airtight container, or wrapped tightly in aluminum foil. Keep them in the refrigerator for up to 4 days. Reheat the burger patties in a 350°F oven for about 7 minutes, or until warmed through.
To freeze homemade burger patties, let them cool completely. I recommend wrapping each one separately with aluminum foil, and then placing them all in a freezer-safe, resealable bag. Freeze for 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
There’s nothing I love more than a hamburger topped with lettuce, tomato, onions, and ketchup. I like adding a touch of honey mustard, or my all-time favorite burger sauce, to give it a bit more flavor. Sometimes I’ll add a few strips of sweet and spicy bacon, as everything tastes better with bacon, in my humble opinion.
These were the best oven baked burgers I have ever made but oh my goodness did the grease splatter wreck my oven! I used 73% 27% ground beef so mabey that’s why.
We’re so glad you enjoyed them! We usually use 85/15 ground beef, so we think the extra fat is definitely why they splattered so much!
Everything I was looking for and more. My family loves this quick and easy recipe!
Ps. Skip the foil!!! Just lightly grease the flat slotted piece!
Do everything else but use a broiling pan. 2 piece, the kind with the shallow pan for the bottom and the slots on the top flat piece! No grease fires!!
Thanks for the tip, Paul!
Oh, no! We’re so sorry this happened to you! If you do try this recipe again, try moving the oven rack down 1 level. Some others have reported that putting the burgers too close to the broiler can cause a fire!
Great burgers!
Thanks for stopping by, David!
Every broil recipe I see says to set broil on high. My oven requires me to enter a temperature, not just low or high. Can anyone help me out on that?
Broil on high is about 550 for most ovens!
I have made this recipe about 6 times now and the burgers have been super juicy and delicious every time! I did have a grease fire once because I had the meat too close to the broiler fire (that caused my husband to purchase a fire extinguisher) my family LOVES this burger method. Thank you, Becky
Oh, man! Thank goodness for that fire extinguisher! Thanks for sharing, Shanel!
Thanks for the wonderful tip on forming the patties. Works great.
Thanks for stopping by, Paul!
A grease fire started in my oven following this recipe closely. The burger tasted pretty good, though.
Oh man, I thankful to hear you’re okay Lexa!
Same thing happened to me last night! ๐ก will never use sheet pan again. Broiler pan is much safer.