My oven baked hamburgers are perfect for a super easy and delicious weeknight dinner the whole family will love! They are ready fast, use simple ingredients, and cleanup is a breeze. Instead of baking the patties, I broil them on a wire rack for about 4 minutes a side. The high heat browns the meat so it tastes like it came off the grill, and the whole batch is done in around 15 minutes.

Key Ingredients and Tips

• 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. Leaner blends like 90% tend to dry out under the broiler, so I stick with 85% (or even 80% when I want a richer burger).
• Salt and black pepper – This is all you need to season the patties before baking. A simple seasoning lets the natural flavor of the beef come through. Just remember to add it right before the burgers go in the oven so the salt doesn’t pull the moisture out of the meat.
• American cheese – For that classic cheeseburger look and gooey melt! Cheddar, Swiss, pepper jack, or provolone all melt well too and make great swaps.
• Hamburger buns – I have a thing for brioche-style buns, but regular sesame seed buns, potato buns, or even lettuce wraps work great if you want something lighter.
• Toppings – All the classics like lettuce, sliced tomatoes, onions, ketchup, and mayo are a must. This is also where you can get creative with avocado, caramelized onions, sautéed mushrooms, or jalapeños to make your burger feel extra fancy. For even more flavor, I love adding my smash burger sauce or Big Mac sauce.

How to Make Oven Baked Hamburgers

Scroll down to the printable recipe card at the bottom of the post for exact measurements and storage tips.

Set Up the Oven and Pan – I move the oven rack to the middle position so I don’t get grease splatters, then I set the oven to broil and let it preheat for 5 to 10 minutes. While that heats up, I line a baking sheet with parchment paper and set a wire cooling rack on top. The wire rack is the trick that makes these oven baked hamburgers so juicy, so don’t skip it.

Shape the Patties – I divide the ground beef into 4 equal portions and gently flatten each one into a patty about 1 to 2 inches wider than the buns. The patties shrink as they cook, so going a little wider keeps them from ending up smaller than the bun. I try not to handle the meat too much here, since overworking it makes the burgers tough.

Season and Broil – I place the patties on the wire rack and season both sides with a generous amount of salt and pepper right before they go in. I broil the baked hamburger patties for about 4 minutes per side, or until the meat starts to turn dark brown. We like ours medium rare, so I pull them at 130 to 135 degrees F on an instant read thermometer (cook them longer if you like them more done).

Add the Cheese and Serve – Once the burgers come out, I lay a slice of American cheese on each warm patty so it melts right on top. Then I serve them on brioche buns with all our favorite toppings. That’s it!

Expert Tips

• Don’t overhandle the meat. The more you press and squeeze ground beef, the tougher and drier it gets. I shape mine just enough to hold together, then leave them alone.
• Broil, don’t bake. The broiler runs hot, so the tops brown and taste grilled instead of pale, and the whole batch is done in about 8 minutes. Just stay close, they brown fast.
• Use the wire rack every time. It lets the heat circulate all the way around each patty while the grease drips away underneath. So the burgers cook evenly and stay juicy instead of sitting in a puddle of grease.
• Season both sides right before broiling. Salt added too early pulls the moisture out and dries the meat, so I wait until the second before the pan goes in.
• Check the temp and pull early. We like ours medium rare, so I pull them at 130 to 135 degrees F since they keep cooking a few degrees after they come out (the USDA recommends 160 degrees F for ground beef).
• Change up the meat if you want. I use the same method for turkey, chicken, or plant-based patties, just brush them with a little oil first. For crispy diner edges try my smash burger recipe, or my bison burgers for a richer flavor.

Serving Suggestions

Storing and Reheating

I store my leftover oven baked hamburgers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. I always keep the patties and buns separate so nothing gets soggy.

When I am ready to reheat, I put the patties in the oven at 350 degrees F for 5 to 7 minutes. That brings them back to juicy without drying them out, which can happen in the microwave.

Frequently Asked Questions

How long do you cook hamburgers in the oven?

For about ½-inch thick patties, I broil them around 4 minutes per side. We like ours medium rare, around 130 to 135 degrees F, but the time shifts a little with how thick the patties are and how done you like them, so I always check with a thermometer.

What kind of ground beef should I use for baked hamburgers?

I reach for 85% lean ground beef. It is juicy and flavorful without being too greasy. Sometimes I use 80% for an even richer burger, but I stay away from 90% or leaner because those tend to come out dry under the broiler.

Do I need to flip the burgers in the oven?

Yes, I flip my oven baked hamburgers halfway through so they cook evenly on both sides. I use tongs or a spatula so they don’t break apart mid-flip.

Should I bake or broil my hamburgers?

I broil mine, and that is the difference between this recipe and most oven burger recipes. Baking at a lower temperature works fine, but it takes longer and the patties come out paler. Broiling browns the tops and gets dinner done in about 8 minutes. Just keep an eye on them, they cook quick under that heat.

More Dinner Recipes

• Baked Chicken Tenders
• Oven Baked Bone-in Pork Chops
• Round Steak
• Baked Penne Pasta