Oven-Baked Hamburgers

Name: Oven-Baked Hamburgers
Prep time: 26 min
Cook time: 21 min
Total time: 47 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) 80/20 ground beef, cold, straight from the refrigerator; ⅓ cup (20 g) panko breadcrumbs; 2 tbsp (30 ml) whole milk; 1 (50 g) large egg, lightly beaten; 1 tbsp (15 ml) Worcestershire sauce; 1 tsp (5 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ½ tsp (1½ g) garlic powder; ½ tsp (1½ g) onion powder; 1 tsp (5 ml) vegetable oil, for greasing the rack; 4 slices (80 g) cheddar or American cheese slices (optional); 4 (280 g) hamburger buns, split in half; 1 tbsp (14 g) unsalted butter, softened to room temperature; 4 leaves (40 g) green leaf lettuce leaves, washed and dried; 1 (150 g) medium tomato, cut into 4 slices about ¼ inch (6 mm) thick; ½ (60 g) red onion, peeled and thinly sliced into rings (optional); 12 slices (40 g) dill pickle slices (optional); 4 tbsp (68 g) ketchup; 2 tbsp (30 g) yellow mustard

From the MyKitchenBank Kitchen

Juicy, well-seasoned burgers baked on a rack at 425°F with no splatter and no flipping over a hot stove. A panko-and-egg binder keeps the patties tender, and the buns toast in the oven while the burgers rest.

Prep: 26 min
Cook: 21 min
Wait: 10 min
Total: 57 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) 80/20 ground beef, cold, straight from the refrigerator
⅓ cup (20 g) panko breadcrumbs
2 tbsp (30 ml) whole milk
1 (50 g) large egg, lightly beaten
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
½ tsp (1.5 g) garlic powder
½ tsp (1.5 g) onion powder
1 tsp (5 ml) vegetable oil, for greasing the rack
To serve
4 slices (80 g) cheddar or American cheese slices (optional)
4 (280 g) hamburger buns, split in half
1 tbsp (14 g) unsalted butter, softened to room temperature
4 leaves (40 g) green leaf lettuce leaves, washed and dried
1 (150 g) medium tomato, cut into 4 slices about ¼ inch (6 mm) thick
½ (60 g) red onion, peeled and thinly sliced into rings (optional)
12 slices (40 g) dill pickle slices (optional)
4 tbsp (68 g) ketchup
2 tbsp (30 g) yellow mustard

Equipment (9)

Rimmed baking sheet, about 18×13 inches (46×33 cm)
Oven-safe wire cooling rack that fits inside the baking sheet
Aluminum foil
Large mixing bowl
Small bowl
Second baking sheet for the buns
Instant-read thermometer
Tongs or a wide spatula
Pastry brush or the back of a spoon

Steps

Before you start

Use 80/20 ground beef (80% lean, 20% fat). Leaner beef bakes up dry.
Keep the beef refrigerated until you are ready to mix. Cold meat is easier to shape and stays juicier.
Set an oven rack in the center position and preheat to 425°F (220°C) before you start shaping.
Wash your hands, the bowl and the work surface with hot soapy water after handling raw beef.
You need an instant-read thermometer to know the burgers are safely cooked.

1
Heat oven, prep panOven 425°F / 220°C
- Position a rack in the center of the oven and preheat to 425°F (220°C).
- Line a rimmed baking sheet with aluminum foil, set the wire rack inside it, and brush the rack lightly with the vegetable oil so the patties don't stick.
- While the oven heats, slice the tomato and red onion and wash and dry the lettuce.
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Ready when: Oven is fully preheated and the rack is evenly glossy with oil.
Tip: The foil makes cleanup easy. The rack lets fat drip away so the burgers brown instead of stewing in grease.
2
Soak the panko
- In a large bowl, stir together the panko and milk.
- Add the beaten egg, Worcestershire sauce, salt, pepper, garlic powder and onion powder and stir with a fork.
- Let the mixture sit for 5 minutes.
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Ready when: Panko looks like a thick, damp paste with no dry crumbs.
3
Mix in the beef
- Add the cold ground beef to the bowl.
- With clean hands, gently fold and press the meat into the panko mixture for about 30 seconds, just until the ingredients are evenly combined and no streaks remain.
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Ready when: Mixture looks uniform and just holds together. It should still look a little loose, not pasty.
Tip: Overmixing makes dense, rubbery burgers. Stop as soon as everything is combined.
4
Shape the patties
- Divide the meat into 4 equal portions of about 6 oz (170 g) each.
- Gently form each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, handling the meat as little as possible.
- Press a shallow dimple about ½ inch (1 cm) deep into the center of each with your thumb.
- Place the patties on the oiled rack with space between them.
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Ready when: Patties are even in thickness with smooth edges and a dimple in the center.
Tip: The dimple stops the centers from puffing up into domes as the burgers cook. Make the patties slightly wider than your buns because they shrink.
5
Bake first sideOven 425°F / 220°C
- Slide the baking sheet onto the center rack.
- Bake at 425°F (220°C) for 10 minutes, until the tops look set and the edges are starting to brown.
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Ready when: Tops are no longer pink and gray-brown edges have formed. Juices are bubbling on the foil.
6
Flip and finishOven 425°F / 220°C
- Remove the pan and flip each patty with tongs or a wide spatula.
- Return to the oven and bake 8 to 10 minutes more, until an instant-read thermometer inserted sideways into the center of a patty reads 160°F (71°C).
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Ready when: Thermometer reads 160°F (71°C) in the center and juices run clear to light pink-tinged.
Tip: Ground beef must reach 160°F (71°C) to be safe. Color alone is not a reliable guide, so always check with a thermometer.
7
Melt the cheeseOven 425°F / 220°C
- If using cheese, drape a slice over each patty and return the pan to the oven for 1 to 2 minutes, until the cheese is melted and soft at the edges.
- Skip this step if you are leaving the cheese off.
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Ready when: Cheese is glossy, slumped over the edges, and no longer holds its square shape.
8
Rest and toast bunsOven 425°F / 220°C
- Move the burgers to a clean plate and let them rest for 5 minutes.
- Meanwhile, spread the softened butter over the cut sides of the buns and place them butter side up on a second baking sheet.
- Bake in the 425°F (220°C) oven for 3 to 4 minutes, until the edges are golden.
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Ready when: Buns are lightly golden at the edges and smell toasty.
Tip: Watch the buns closely. They go from golden to burnt in under a minute.
9
Assemble and serve
- Spread ketchup and mustard on the bottom buns.
- Add lettuce, then a burger, then the tomato slice, onion rings and pickles.
- Cap with the top bun and serve right away.
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Tip: Putting the lettuce directly on the bottom bun creates a barrier that keeps the bun from getting soggy.

Good to know

Tips

Don't skip the wire rack. Without it the burgers sit in rendered fat and the bottoms turn soft and greasy.
Ovens vary, so start checking temperature at 16 minutes total. Thicker patties may need 3 to 5 extra minutes.
Season the meat just before shaping. Salt left on ground beef for a long time can make the texture firm and sausage-like.
Don't press down on the patties during or after baking. It squeezes out the juices.

Make ahead

"Shape the patties up to 24 hours ahead. Stack them with a square of parchment paper between each, cover tightly and refrigerate. Add 1 to 2 minutes to the baking time if they go in cold. Slice the toppings up to 1 day ahead and store them in the refrigerator."

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store cooked patties (without buns or toppings) in an airtight container for up to 4 days. Freezer: freeze cooked patties, wrapped individually, for up to 3 months, and thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven for 8 to 10 minutes, or until hot throughout (165°F / 74°C). Raw shaped patties can be frozen separated by parchment for up to 3 months and baked from frozen at 425°F (220°C) for about 25 to 28 minutes.

Substitutions

panko breadcrumbs → plain dry breadcrumbs or crushed crackers. Use 3 tablespoons (25 g) of fine dry breadcrumbs. They are denser than panko, so use slightly less.
80/20 ground beef → ground turkey (93% lean) or ground chuck. Ground chuck works the same way. Turkey is leaner and must reach 165°F (74°C), so add 1 tablespoon of olive oil to the mixture.
Worcestershire sauce → soy sauce. Use the same amount for a similar savory depth. Reduce the added salt to ¾ teaspoon.
hamburger buns → brioche buns or lettuce wraps. Brioche browns faster, so toast for 2 to 3 minutes. For a lower-carb burger, use large lettuce leaves instead.