Super Juicy Oven Baked Hamburgers

Yep, you read that right! Hamburgers baked in the oven are a breeze to make and ready to eat in under 30 minutes. The open-faced burgers are cooked right on the buns, so all that’s left for you to do is pile on the toppings.

These baked burgers were my dad’s specialty, especially for fast dinners, because they’re baked in the oven instead of on the grill, with no flipping or babysitting.

When my dad cooked them, he was very precise, making even cuts of cheese squares to top these hamburgers to top french rolls or ciabatta. (We still call them hamburgers even though they’re topped with cheese because that’s what my dad does.)

It all looks way too simple to taste as delicious as it does. The secret is the pat of butter atop each oven-baked hamburger that melts down into the burger meat co-mingling with Worcestershire sauce to create a juicy, lickable drip down each side of your burger-loving face.

What’s in This Recipe?

• Lean ground beef — since the burgers cook on top of the buns, you’ll want to use lean ground beef or else they will taste greasy
• Sourdough or ciabatta rolls — the burgers release a fair bit of juice while they bake, so you need a hearty roll underneath the patties
• Worcestershire sauce — adds so much umami flavor to the burger meat
• Garlic salt — seasons the burgers while infusing them with a light garlic flavor
• Black pepper — freshly ground is preferred
• Butter — the secret ingredient that makes for the juiciest, most succulent burgers
• Cheddar cheese — we love sharp cheddar, but you can use any melting cheese you like (Colby Jack, pepper jack, gouda, etc.)

How to Bake Burgers in the Oven

1. Preheat the oven. Before starting on the baked burgers, preheat the oven to broil and set the rack in the middle of the oven.
2. Shape the patties. Divide the ground beef into eight portions and form each into a patty. I use a burger press to make even patties and press the beef to the edges of the buns.

3. Assemble the burgers for baking. Place the rolls face up on a baking sheet and top each with a burger patty. Drizzle Worcestershire sauce, then garlic salt, pepper, and onion powder. Top with a pat of butter.

4. Bake, then add cheese. Bake the burgers for about 25 minutes, then top with a slice of cheese and return to the oven until it melts (about 3 minutes).

Heidi’s Tip: If you prefer your baked hamburgers to be more well done, simply leave them in the oven for a couple extra minutes before topping them with cheese.

5. Add your favorite toppings. Go crazy with the toppings or enjoy as is. I like simple ketchup and mustard, and that’s it.

Toppings to Try

Stick with the classic burger toppings or think outside the box when garnishing these insanely juicy open-faced baked hamburgers.

• Pickles — Killler Spicy Garlic Pickles, Bread and Butter Pickles, or Quick Dill Pickles
• Veggies — sliced tomato, onion, lettuce, caramelized onions, sautéed mushrooms, or coleslaw
• Sauces — bbq sauce, fry sauce, Thousand Island dressing, ketchup, and more

DW’s Tip (aka Heidi’s dad): Instead of butter, slather the tops of the burgers with mayonnaise before baking. It adds juicy flavor in much the same way.

FAQs

Storage Tips

The hamburgers are best straight from the oven, but leftovers will last up to 2 days. The buns will soften and could become soggy as they sit in the fridge, so keep that in mind.

What to Serve With Baked Hamburgers

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