I posted a pic on Facebook showing my simple method for making mess-free oven cooked burgers because I don’t like the grease splatters and smoke created by pan frying.
It took about 5 minutes for the post to go viral so I figured I better put it on the blog for posterity’s sake.
I do apologize for the unflattering meat photo. It was just a spur of the moment thing. I also apologize that I don’t have and ‘after’ photo. By the time I realized the post went viral, my kids had torn into the finished burger.
I had NO clue it would be so popular and I have answered about a million questions in the last 24 hours. It has been interesting and I am so happy that so many people found it useful!
I’m going to be frank…I can’t answer all the questions perfectly to everyone’s liking, but I can cover the most frequent ones that popped up.
At some point, you just have to create the giant meat sheet on a rimmed baking pan, put it in the oven, and tweak my method to work for you. There are too many variables at work for me to promise that it will turn out perfectly for everyone with each little change you want to make.
I have a whole new huge respect for people who have recipe blogs!
THIS is what *I* DO.
Feel free to change it up and experiment to your liking. It is a basic template.
If you want to use pieces of bread to soak up the grease, go ahead and try it. If you want to change the seasoning, you have the power 😉
In this photo, I used a jelly roll pan – this one and about 3 pounds of ground chuck because that was on sale.
You can use whatever large rimmed baking sheet pan you have and whatever hamburger meat mix you prefer. Sometimes I use 90/10 lean and it is a smidge dryer, but I make sure not to overcook it. Just like regular burgers.
I line the pan with aluminum foil because it makes easier cleanup and protects my pan. You do not have to if you don’t use aluminum foil. It won’t make a difference other than to the cleanup.
I flatten the hamburger meat on the sheet pan, sprinkle with salt, pepper, and onion flakes and bake at 425 until browned on top – usually 25 minutes or so. Time may vary depending on the thickness and your oven. Keep an eye on it.
I check it approximately halfway through cooking to see if I need to drain the grease off. The giant hamburger sheet will shrink up and the grease will flood to the outer edge (alot or a little depending on the fat content). I remove the pan from the oven, gently tilt to drain the grease into whatever I have handy – usually a frying pan on the stovetop.
Put the pan back in the oven if it needs to cook more. It just depends on how you like your burger. Mine always turn out well done, but not overdone.
Cut into any size you want. We use a pizza cutter. My kids cut their own because they are teenagers and can do that now.
The burgers remind me of White Castle burgers and are SO easy for a weeknight meal. And much cheaper than running out to a burger joint.