When grilling is out of the question, and you don't want to make a mess of your cooktop, this recipe for oven-baked burgers is an ideal choice. And don't worry about dried out patties—a little Worcestershire sauce, steak sauce, garlic powder, and cayenne pepper helps keep the burgers juicy while kicking up the flavor quotient.
A quick turn in a heavy skillet on the stovetop creates a nice outer crust and seals in the juices, but you can skip this step if you prefer. Serve the burgers on toasted hamburger buns (homemade or purchased), with or without cheese, topped with your favorite sauce or flavored mayonnaise.
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- 1 1/2 pounds ground beef
- 2 teaspoons steak sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper
- 6 hamburger buns, split and lightly toasted
- Optional: 6 slices American cheese
- Optional: 2 tomatoes, sliced
- Optional: 6 lettuce leaves
- Optional: 18 dill pickle slices
Gather the ingredients and heat the oven to 400 F.
In a large bowl, combine the ground beef, steak sauce, Worcestershire sauce, salt, black pepper, garlic powder, and cayenne pepper. Blend thoroughly.
Shape the meat mixture into 6 equal patties.
Heat a heavy, oven-safe skillet or grill pan over high heat on the stovetop. Sear the patties for about 2 to 3 minutes on each side, just enough to brown them.
Transfer the pan to the oven and bake for about 10 to 15 minutes longer, or until the burgers reach a food-safe internal temperature of at least 160 F.
Serve the burgers on split toasted buns with your favorite toppings, such as cheese, tomatoes, lettuce, and pickle slices, and the condiments of your choice.
Lower-Fat Oven-Baked Hamburgers
You can skip the step of searing the burgers on the stovetop and having them bake in their own fat. Just follow these steps:
Heat the oven to 400 F and line a rimmed baking sheet with aluminum foil.
Place a wire rack over the foil-lined sheet pan so it is 3/4-inch above the surface of the pan. Lightly coat the wire rack with cooking spray.
Arrange the patties 1 inch apart on the rack.
Bake until they reach an internal temperature of 160 F for beef and 165 F for poultry.
- You also can make these burgers with ground turkey or chicken thighs, but keep in mind the safe minimum internal temperature for ground poultry is 165 F.
- Instead of hamburger buns, try English muffins, focaccia, rye bread, sourdough bread, ciabatta, pita, or your favorite base to build a spectacular burger.
- Add Mexican flair by spicing the burgers up with 1 teaspoon of taco seasoning or a Cajun or Creole blend and reducing the salt to 1/2 teaspoon.
- Replace the American cheese with pepper jack, mozzarella cheese, or blue cheese.
- Instead of adding cheese after the burger has finished cooking, place the cheese on top of the burger when they are 2 degrees shy of 160 F, and return them to the oven until the cheese is melted (about 1 minute).