When I told my lil’ Sis about how good these Da Bomb Oven Roasted Burgers are, she asked, “What magic is this?” I was skeptical at first, too, when my son-in-law made them for us. I’m looking over his shoulder, right. “You’re baking burgers? You mean broiling?” “No. Baking.” “Hmmm.”
Sometimes “hmmm’ just means “whatever”. In our family, hmmm has certain meaning & is not to be used lightly. It means one doesn’t want to question further so as not to appear to judge, belittle, make uncomfortable or discourage you, but I don’t get what you’re doing and why, why, why you would do that! There may, perhaps, be a subtext of “you idiot” floating around in that “hmmm.”
I had to take that “hmmm” back once I tasted his Oven Roasted Burgers. Doesn’t Oven Roasted Burgers sound better than Baked Burgers? Maybe it’s all in the name.
About Bomb Oven Roasted Burgers:
I spent some time in Georgia when the kids had the new twins…and of course, one of the perks of visiting anyone? Learning their favorite recipes and techniques. My daughter taught me to make Simply the Best Yogurt, Ever and shared her in law’s favorite Tuna Casserole. My son-in-law outshone her, though (sorry, Sweet Pea) with his Oven Roasted Burgers. With two adorable grandbabies already, and now, new twins, My S.I.L has had to step up.
You know how some guys (not mentioning any names) have the “one” dish they make? Not so, here. S.I.L. has developed skills. What can I say, the guy has multiple grills, BBQs and a smoker. We had his Smoked Pork Butt one day and Ribs another, all made with his own rubs and sauces. But his burgers he does indoors – in the oven. You heard me: burgers in the oven made by my multiple barbecue owning Son in Law.
And no, they don’t taste like meatloaf! What these Bomb Oven Roasted Burgers are is perfectly cooked, juicy and succulent, caramelized on the outside, no mess, no splatter, no fuss burgers. In short, a miracle. And best of all, they can be made just about any quantity and any size from a slider to a more modest everyday burger to huge steakhouse style burgers. The burgers will cook to perfection, consistent all the way through. This recipe is perfect for a family dinner and great for casual company. Can you see making these for a burger bar, anyone?
Making Bomb Oven Roasted Burgers:
The normal good burger techniques all apply here. First, you don’t want a lean ground beef. Use 75/25 at a low, 80/20 at the high end. It’s always good to use, if possible, beef that hasn’t been compressed so it will have a great texture. And keep in mind that ground beef that’s never been frozen will be juicier.
Season or not with whatever you like (the recipe has my Son in Law’s seasoning) but make sure to handle that ground beef gently and carefully. Use your fingertips to gently break apart the ground beef if you’re mixing in any seasoning. Lightly compress to make the burgers. No need to dimple the burgers. They won’t swell up and the dent just stays there causing uneven cooking.
Make the burgers all the same size for consistent cooking. If you don’t have a scale, you can eyeball it. When forming the burger, a size of about a half-inch larger than your bun generally works out well. The oven-roasted burgers shrink very little but do shrink some. Obs if you have giant buns, you’re going to want to have an adequate amount of ground beef but this recipe works for just about any size burger from huge to fat little sliders. Thin burgers may be hard to measure with a thermometer for doneness. You’re on your own for timing, there.
Equipment for Bomb Oven Roasted Burgers:
For best results, you do need some basic equipment.
- A large sheet tray, lined with foil. The foil will help reflect heat to the bottoms of the burgers and make for easier cleanup.
- An oven rack with a clearance of about 3/4’s of an inch. That’s so heat can get right under the burgers. If you need to jimmy rig this, roll up 4 little aluminum foil balls as “legs” and place under each corner.
If you’re interested in having the Oven Roasted Burgers done to your exact specifications, from rare to well done, you need a thermometer, preferably a probe thermometer with a cord with dual temperatures. You’ll know exactly when to add the cheese and exactly when to take the burgers out. Ovens vary in the way they heat and circulate and going by time alone is iffy.
If you need burgers that are a range of different temps, say from rare to well done the probe thermometer is going to save you. Remove the rarest burger, then the next rarest and so on. There’s a chart on the recipe for the ideal temperatures. The cut burger in the photo is an 8-ounce steakhouse burger and was removed from the oven at 145 degrees, and rested for a few minutes. In my very accurate gas oven, it took exactly 21 minutes to get to that temperature. A smaller, just over five-ounce burger took exactly 19 minutes to get to the same temperature.
If you’re going to be shopping for a thermometer, you can get a great one for well under 20 bucks. Look for one that has a long cord and get one with a remote so you aren’t tied to the kitchen. I recommend one that shows two temperatures, one for the food, the other for the oven. Here’s a review of a few thermometers, and the first is one like I’m talking about. Shop around, though; I’m not necessarily recommending that brand and haven’t tried it.
Da Bomb Oven Roasted Burgers
Juicy, succulent, caramelized oven roasted burgers. No mess, no fuss, no bother and perfectly cooked.
- Prep Time: 10 minutes
- Cook Time: 10 - 20 minutes
- Total Time: 30 - 30 minutes
- Yield: 4 servings 1x
- 1 1/3 to 2 pounds of ground beef
- 1/4 teaspoon onion powder
- 2 teaspoons Worcestershire sauce (to taste)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices cheese (optional)
- condiments/add ons of your choice
Note: 1 1/3 pounds will give you about 4 burgers a little over five ounces each, 2 pounds will give you 4 eight-ounce burgers. Seasoning is for the smaller burgers, add a little more if making larger burgers.
Preheat oven to 425 degrees and place oven rack in the middle position. Line a rimmed baking sheet with foil and add a kitchen rack 3/4″ above the pan. If your rack doesn’t have this clearance, roll up four balls of foil to use as “legs” and place one in each pan corner for the rack to rest on.
Gently break ground beef up in a bowl, sprinkle with seasonings and mix lightly, trying not to compress or over handle the mixture, which will make tough burgers. Divide into equal sized lumps. Form equal sized patties about 3/4s to an inch thick and about 1/2″ larger than your bun. The exact size of the burger will depend upon how much ground beef you are using.
Place burgers on the rack, and place in oven. Position the thermometer probe horizontally in the largest burger (if there is one) with the end of the point right in the center, both horizontally and vertically. Cook until burger registers desired temperature, 15 to 25 minutes. See note on timing.
The official “safe” temperature for a hamburger is 160 degrees. If you trust your butcher, cook them to the desired doneness in the center. We like ours at 145, which is a nice pink in the middle and took 19 minutes in my oven for a five-ounce burger and 21 minutes for an eight-ounce burger.
- rare: 125 degrees (dark purple-red, just warm, tender)
- medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)
- medium: 145 degrees (rich pink, yielding, slightly tender, juicy)
- medium well: 155 degrees (tan with slight pink, firm, some juice)
- well: 160 (tan to brown, no pink, chewy, little if any juice)
If using cheese, add at about two degrees before the hamburgers are done to your liking.
- Essential Equipment – a rack and preferably a probe thermometer although an instant-read thermometer will work in a pinch but will require constant checking.
- A very lean ground beef makes these dry and mealy, use 75 to 80 percent chuck or your beef mix of choice. This is even more noticeable in larger burgers.
- If you’re used to adding a “dimple” in the middle of your burger when you make them, no need to do that here; the dimple just stays there.
- Use a thermometer the first time and time them. (Set a timer for 30 minutes, when done, note how many minutes are left and subtract for your total time.) Then use beef with the same fat content, make the burgers the same size & use the same oven temperature, and just set the timer with no worries.