Da Bomb Oven Roasted Burgers

Da Bomb Oven Roasted Burgers

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Juicy, succulent, caramelized oven roasted burgers. No mess, no fuss, no bother and perfectly cooked.


  • 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
  • buns

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.
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