I love making hamburgers in the oven because they come out just as juicy and flavorful as ever! My recipe involves minimal ingredients, steps, and cleanup, making it perfect for easy weeknight dinners at home.
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My Favorite Recipe for Baked Hamburgers
There isn’t much better than a good old fashioned cheeseburger! The only thing that has been holding me back from making them more often is the weather in NY and the clean up. That’s why I got the idea to try and bake hamburgers in the oven instead!
I could add them to a wire rack over a baking sheet, broil until golden and juicy, and then serve. The gears started immediately turning, and I knew I had baked hamburgers recipe on my hands!
It’s perfect for cold or rainy days when cooking outside is less than ideal, or on nights I don’t want to have to clean up an oily stovetop. Plus, they come out much less greasy because of that wire rack along with making even more than the stove can make at a time!
Need more burger recipes? Don’t miss my air fryer turkey burgers, bison burgers, air fryer frozen hamburgers, and air fryer burgers.
Hamburger in the Oven Ingredients
- Ground beef – I like 85% lean beef here — it has the perfect balance of fat and meat to keep the burgers juicy but not greasy!
- Kosher salt and black pepper – To season the patties before baking. Not too much is needed to enhance the natural flavor of the meat.
- American cheese – For that classic cheeseburger look and feel! Cheddar, Swiss, Pepper Jack, or provolone also melt well and would be the best subs.
- Hamburger buns – I’ve got a penchant for brioche-style buns, but feel free to use regular sesame seed buns, potato buns, or even lettuce wraps for something lighter.
- Toppings – All the classics like lettuce, sliced tomatoes, onions, ketchup, and mayo are a must!
How to Cook Hamburgers in the Oven
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Set the oven rack to the middle to prevent grease splatters and set the temperature to broil to preheat for 5-10 minutes.
STEP TWO: Line a baking sheet with parchment paper, set a wire cooling rack on top, and set it aside.
STEP THREE: Divide the ground beef into 4 equal portions and gently flatten each one into a patty about 1-2 inches wider than the burger buns.
STEP FOUR: Position the patties on the prepared baking sheet and sprinkle with salt and pepper before broiling for 4 minutes per side.
STEP FIVE: Pull the burgers out of the oven and add a slice of American cheese on top of each one to melt. Serve on a brioche bun and desired toppings, and enjoy!
Tips for the Best Oven Baked Hamburgers
- When forming the patties, don’t handle the meat too much. The more they’re touched, the less juicy and the more dry and tough they’ll become. I learned this lesson the hard way!
- Using a wire rack encourages even cooking and helps drain any excess grease. Don’t skip it for the best results.
- Wait to season the patties just before baking. If the salt in particular is added too early, it will suck up all of the moisture from the meat making them taste dry. I usually sprinkle the salt and pepper on top just before I pop the baking sheet in the oven.
- I always use an instant-read thermometer to check the internal temperature for my desired doneness. Better safe than sorry… especially when it comes to over or under cooked meat.
- Speaking of temperatures, the burgers will continue to cook once pulled out of the oven. I recommend taking them out a few degrees before desired doneness so they stay juicy.
Baked Hamburger Patties Variations and Substitutions
- I use the same method to make baked turkey or chicken burgers too! Since they contain less fat than ground beef, I brush the patties with olive oil before cooking to keep them juicy. It would also work with plant-based burgers!
- Consider adding some garlic and onion powder, Worcestershire sauce, or smoked paprika directly into the ground beef before forming the patties for extra flavor.
- Blue cheese crumbles instead of American cheese would instantly make this more gourmet. I love it with some of my homemade buffalo sauce on top!
- Extra toppings can also be added to elevate baked burgers. Caramelized onions, Sriracha mayo, pickled jalapenos, and avocado slices are just some of the options. I also love letting my kids pick their favorites… sometimes they surprise me and choose a veggie!
- As mentioned I love brioche buns, but pretzel buns or even some ciabatta rolls boast different tastes and textures.
What to Serve with Oven Baked Hamburgers
Once we’ve decided on our toppings, the only thing left to choose are some sides. My kids (and husband, let’s be honest!) love when I make a batch of my bacon cheese fries with some Big Mac sauce on the side. Otherwise, Instant Pot mac and cheese and Cajun corn on the cob are our other go-to’s.
Hamburgers in the Oven FAQs
What kind of ground beef should I use for baked hamburgers?
85% lean ground beef is ideal for baked burgers! It’s flavorful and juicy without being too greasy. Sometimes I’ll make them with 80% lean if I want a richer burger, but I would stay away from leaner options like 90% or above as they’ll come out dry.
Should I flip the burgers in the oven?
Yes, I flip the burgers halfway through to make sure they cook evenly to my desired doneness. Use tongs or a spatula so they don’t break mid-flip!
Do I need to season both sides of the hamburger patty?
Definitely. Seasoning both sides of the burgers ensures, well… that both sides are seasoned and flavorful. Remember to add the salt and pepper just before baking so the salt doesn’t draw out all of the moisture in the meat.
How should I store leftover hamburgers?
Store leftover burgers in an airtight container in the fridge for up to 3 days or the freezer for up to 3 months. Keep the patties and buns separate to prevent them from getting soggy. I usually reheat in the oven at 350 degrees F for 5-7 minutes for the best texture!
More Dinner Recipes
Easy Hamburgers in the Oven
Equipment
Ingredients
- 2 pounds ground beef 85% lean beef is preferable
- Kosher salt to taste
- black pepper to taste
- 4 slices American cheese
- 4 brioche-style hamburger buns
- Burger toppings of your choice lettuce leaves, sliced tomatoes, and onion
Instructions
- Position the oven rack in the middle position. Set the oven to broil mode and allow it to preheat for 5-10 minutes.
- Line a baking sheet with parchment paper and fit a wire cooling rack over the baking sheet. Set it aside.
- Divide the ground beef into four equal portions.
- Gently flatten each portion into a patty, try not to handle the meat too much (doing so causes a tough hamburger when cooked). For a bun-sized patty, flatten the patty to measure 1-2 inches wider than the bun.
- Place the patties on the prepared baking sheet. Just before they go in the oven, sprinkle the tops with a generous amount of salt and pepper.
- Broil them for 4 minutes per side or until the meat starts to turn dark brown. Use an instant-read thermometer to check for desired doneness.
- Add a slice of American cheese to each of the still-warm patties and serve with a brioche bun and burger toppings.
Notes
- Use the same method to make baked turkey, plant-based, and chicken burgers too. Since they contain less fat than ground beef, brush the patties with olive oil before cooking to keep them juicy.
- When forming the patties, don’t handle the meat too much. The more they’re touched, the less juicy and the more dry and tough they’ll become.
- Using a wire rack encourages even cooking and helps drain any excess grease.
- Wait to season the patties just before baking. If the salt in particular is added too early, it will suck up all of the moisture from the meat making them taste dry.
- Use an instant-read thermometer to check the internal temperature for my desired doneness.
- The burgers will continue to cook once pulled out of the oven. Take them out a few degrees before desired doneness so they stay juicy.
- Store leftover burgers in an airtight container in the fridge for up to 3 days or the freezer for up to 3 months.
- Reheat them in the oven at 350 degrees F for 5-7 minutes for the best texture.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Won’t the parchment paper burn ? I gave this 5 stars because I know it will be good
Hi Carol, The parchment is there for easy cleanup. Make sure the paper sits on the bottom of the baking tray, and not hanging over the lip of your baking tray for safety. It will discolor during the cooking process, but it shouldn’t burn. I hope this helps!