Batch Size
4 burgers
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
The trick step at the end is what makes these next-level.
- Basic Burgers:
- Preheat oven to 375 degrees and spray baking dish with non-stick cooking spray.
- Generously season one side of the burgers with salt and pepper.
- Place burger patties in baking dish, spice side down.
- Sprinkle more salt and pepper on each hamburger (or use a preferred seasoning) if you like!
- Bake in oven for 23 minutes.
- If desired, place one slice of cheese on each burger and bake an additional 2 minutes or until cheese has melted.
- The TRICK for Ooey Gooey Cheese & a Toasted Bun:
- Build each burger (without toppings) on a bun and wrap each burger completely in aluminum foil.
- Place back in the oven for 3 minutes to allow the cheese to melt in and the bun to get warm and toasty!
- Serve and top with any toppings desired!
PJ's Notes on Beef:
Less than 80/20 (70/30, etc.) is too fatty — the burgers will be swimming (or deep frying) in fat. 85/15 is thought to be the sweet spot. 90/10 is a bit on the lean side — burgers are good, but a bit dry. 93/7 is way too lean — burgers came out really bad.
PJ's Notes on Hardware:
This is easiest in a 9x13 casserole dish. An 8x8 was tried, but the burgers were crowded and the foil-wrap step at the end didn't work well.
PJ's Notes on Prep:
After dividing the beef into 4 equal 4oz portions (a kitchen scale helps), make a ball and smash it as thin as possible while still fitting all 4 patties in the casserole dish. Two paper plates with a smooth coating work well for this (to keep the burgers from sticking) — plastic wrap or a ziplock bag would also work. Burgers should end up no more than 1/2" thick.
Other Ideas:
Sometimes slice an onion and separate the rings to cover the bottom of the casserole dish before adding the burgers — the onions cook in the meat juices and become nice and tender by the time the burgers are done. Alternatively, leave the onion disks intact and place one burger on each disk.