When grilling is out of the question, and you don't want to stand over the 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. Add your favorite side and you have a quick weeknight meal that's ready in just 30 minutes.
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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.
- Overworking the meat may cause your burgers to fall apart. Mix just enough to incorporate the seasoning and sauce and they'll hold together just fine.
- Each burger patty should be about 4 ounces. If you have one, use a kitchen scale to ensure they're uniform.
- Use 1 pound of meat for four patties or 2 pounds for 8 patties. Slightly increase or decrease the seasoning accordingly.
- Shape patties from any extra meat you won't eat and freeze them uncooked for a quick meal in the future.
- These burgers shrink quite a bit. When shaping the patties, go a little thinner than you might when pan-frying or grilling. Press your thumb into the center; the indentation prevents it from swelling up so the burgers are flat once cooked.
- To toast the buns, lay them out on a baking sheet and place them in the oven about 2 to 3 minutes before the burgers are done.
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, 20 to 25 minutes.
- 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).