Once the meat is cooked, you can add some cheese, cut it into squares, and serve! It’s so much easier than pan-frying. Ground beef is so convenient, versatile, and affordable. I almost always have a package or two of vacuum-sealed ground beef in the fridge (or in the freezer), so I use it quite often when cooking for my family. My go-to recipes used to be juicy bunless burgers and cheese-stuffed meatballs. But lately, I’ve been gravitating towards cooking burgers in the oven instead. It’s just so easy - way easier than frying them in a pan or even grilling them.
Ingredients
Baking burgers in the oven requires a fairly short list of ingredients that you probably have on hand. The exact measurements are listed in the recipe card below. Here’s a general overview of what you’ll need:
Ground beef: I like to use lean ground beef (85/15). Leaner than that doesn’t work in this recipe. I’ve tried using a 90/10 mix, and it turned out extremely dry.Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the burgers could end up too salty.Spices: I use onion powder, garlic powder, smoked paprika, and chili powder.Sliced cheddar: I like to use sharp cheddar or even extra sharp for the best flavor. Other cheeses that work well are provolone and Swiss cheese.
Instructions
Your first step is to combine the ground beef with the spices.Now, gently press the mixture into a glass square 8-inch pan. There’s no need to grease the pan.Bake the meat until cooked through. This should take about 15 minutes in a 400°F oven. Carefully drain.Top the cooked meat with the cheese slices, as shown in the image below. Return the pan to the oven and bake just until the cheese is melted, about 2 more minutes.Allow to rest for 5 minutes, then cut into four squares and serve.
Expert tip
When mixing the spices into the beef, you want to spread the spices evenly into the beef mixture, but you don’t want to overwork the mixture. See the recipe card below for detailed instructions. Here are the basic steps: It’s a fine balance, for sure. But a gentle touch will help ensure that the burgers come out light rather than dense.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can experiment with different spices. A pinch of thyme is good, and I also like to add a pinch of cumin.You can use different cheeses too - whatever you like as long as it’s a relatively melty cheese. I like to use Swiss cheese, gruyere, and sometimes brie.
Serving suggestions
What to serve with baked hamburgers? Anything you would serve with regular burgers! I especially like to serve them with any of the following:
Jicama friesGrilled broccoliniPickled red onions
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. You can reheat them gently in the microwave at 50% power. I actually love them best cold, straight out of the fridge! I make myself a lunch plate of these burgers, Dijon mustard, fresh-cut veggies, and quick pickles. It’s one of my favorite lunches.
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