Disclosure: This is a sponsored post written on behalf of Forward Influence for Avocados from Mexico, RITAS, and TABASCO® Brand. The opinions and text are all mine.

Don’t worry about grilling this winter. These simple, baked hamburgers are perfect for a crowd, and the patties are cooked in the oven at 425˚ for juicy, flavorful burgers that are ready for your favorite toppings. Makes 12 burgers.

three baked hamburgers on a white platter, topped with vegan cheese, tomatoes, red onion and mashed avocado on a sesame seed bun

The big game is right around the corner, and I’m dying to know what everyone is planning to eat. That’s right. I could care less who’s playing. It’s all about the food for me. I love a good chili con queso dip and I have to have my favorite caramelized onion dip.

But, we can’t forget the main event either, and to me, that means wings and burgers. I mean, who doesn’t love a good burger with a fruity, fizzy Lime-A-Rita while they’re watching the big game?

More great burger recipes: meatball burgers / diner style cheeseburgers

baked hamburgers being topped with classic burger toppings

Can you cook burgers in the oven?

Normally, when I make hamburgers, I opt for the grill, but sadly, our grill is buried under snow until spring decides to thaw our backyard. So I decided to try a new method of cooking hamburgers – in the oven.

That’s right. You can actually bake hamburgers in the oven and end up with an delicious burger. It’s super simple and a great alternative when cooking for a crowd on game day – one you will make again and again.

uncooked hamburgers on a cookie sheet with a cooling rack fitted inside

How to bake hamburgers

I created this recipe to serve a crowd. It uses 3 pounds of meat and should make 12 quarter pound burgers. If you want to make less, feel free to cut the recipe in half. But, if you change the size of your burgers, please keep in mind that you’ll most likely need to adjust your cooking time.

Preheat the oven to 425˚F and place a cooling rack into a cookie sheet. This allows the air to circulate under the patties, and lets them cook more evenly.

Make your burger patties. Mix the ground beef with a little yellow mustard, Worcestershire sauce, granulated garlic and a bit of salt & pepper. I also like to add 1- 2 teaspoons of TABASCO® Sauce to my burger patties because I love the simple ingredients and it adds a kick of flavor my burgers. Adding the seasoning before cooking ensures that no matter what toppings my guests choose, they’ll still have an awesome burger experience.

baked hamburgers on a cookie sheet with a cooling rack fitted inside

Mix until your flavors are evenly distributed throughout the meat. Then divide and shape your meat into quarter pound patties. I recommend using a kitchen scale for this, but dividing it into 12 equal parts should work just fine.

Bake your burgers. Place the patties onto the cooling rack and bake for about 15 minutes. Use a meat thermometer to check for doneness. I like to cook my burgers to about 155˚F – 160˚F for medium. They burgers will continue to cook a little when you take them out of the oven. If you want your burgers to be well done, you may need to cook them for a bit more than 15 minutes.

If you want to add dairy free cheese slices, do it when there is about 2 minutes left in cooking time.

a bowl of mashed avocados

Our favorite dairy free burger toppings

Avocados From Mexico are one of my absolute favorite burger dairy free burger toppings. They’re healthy, versatile and always in season. And, they pair will with so many other burger toppings. You cannot go wrong.

When cooking for a crowd, I like to serve my avocado mashed with a bit of lime juice and a nice pinch of coarse salt. The acid in the lime juice helps prevent the avocado from turning brown and the salt brings out the beautiful flavor of the avocados.

Other toppings to stock up on:

  • Sliced tomatoes
  • Red onion
  • Pickles
  • Condiments like ketchup, mustard and Tabasco® sauce
  • Vegan cheese slices
baked hamburgers

How to serve baked burgers

To serve my burgers, I like to create an assemble your own bar so my guests can choose their own toppings. Normally, I create an “assembly line” starting with burgers and buns on one side, leading through the different toppings and, on the other end, condiments, napkins and ice cold RITAS.

three baked hamburgers on a white platter, topped with vegan cheese, tomatoes, red onion and mashed avocado on a sesame seed bun, with a

More beef recipes:

More things to cook in the oven:

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Baked Hamburgers

Don’t worry about grilling this winter. This simple, baked hamburgers recipe is perfect for a crowd and the patties are cooked in the oven at 425˚ for juicy, flavorful burgers that are ready for your favorite toppings.

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 burgers 1x

Ingredients

Scale

For the avocado:

  • 3 avocados
  • 1 tablespoon lime juice
  • 1/2 teaspoon coarse salt

For the burgers:

  • 3 pounds ground chuck (80/20)
  • 1/2 teaspoon granulated garlic
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 12 teaspoons Tabasco®
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper

Toppings:

  • 12 burger buns
  • Sliced tomatoes
  • Sliced or chopped red onion
  • Vegan cheese slices

Instructions

  1. In a large bowl, mash the avocado with lime juice and salt. Cover tightly and refrigerate until ready to serve.
  2. Preheat the oven to 425˚F and place a cooling rack into a cookie sheet.
  3. Mix the ground beef with the yellow mustard, Worcestershire sauce, granulated garlic, Tabasco and salt & pepper until evenly combined. Shape into quarter pound burger patties and place on the cookie sheet.
  4. Bake for 15 minutes, or until the internal temperature reaches 155˚F (for medium). Remove from oven and allow burgers to rest for 5 minutes to continue cooking.

Notes

Nutritional information is for the burgers only.

Nutrition

  • Serving Size:
  • Calories: 4440
  • Sugar: 1.3 g
  • Sodium: 4933.9 mg
  • Fat: 117.5 g
  • Saturated Fat: 50 g
  • Carbohydrates: 4.5 g
  • Fiber: 1 g
  • Protein: 784.6 g
  • Cholesterol: 2375 mg

More awesome recipes featuring these ingredients:

Last Updated on September 18, 2021 by Melissa Belanger

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Recipe rating

46 Comments

  1. Probably a fantastic recipe, but since I can’t read a damn thing because of pop ups, I’ll never know.

      1. Yours is the rude comment. There are a TON of popups on this site. I got the jist of the recipe but had to wait for like 5 ads to download so I could click x and see the content

        1. y’all need to download adblock plus as an extension on chrome if that’s the browser you’re using.

        2. It is not the site’s problem, I have lots of popups on my phone, but on my laptop where I have an ad blocker, there are none.

          BTW: I like to bake the burgers just because I hate the mess all over my stove top.

          1. It is a site specific problem. Ads are something that the owner of the website intentionally creates space for so that they can make money—every time someone clicks an ad on their website, the issuer of the ad pays the owner of the website a little bit of money. The owner of the website has complete control over where and how often these ads appear.

    1. Im rating just the comment. I agree. The stupid pop ups are annoying. I always just jump to the recipe and look at the ingredients. I can figure the rest out from there. As for the browser choice, it makes no difference. It happens with both.

  2. I made these burgers today and they were really good. The seasonings went together quite well. The only issue I had was that the grease splattered and made the house quite smokey, but I did put a layer of paper towels on the baking sheet and that really helped. Make it thick enough that it absorbs most off the grease but not hanging over the sides. I also will reduce the heat from 425 to 400 and see if that makes a difference. However I only used 1 pound of burger.I will make these again. Thank you Melissa for sharing.

    1. I just made these burgers for lunch. I used parchment paper to control the grease drippings and splatter, but my cheese is all over the grid of the cooling rack. Any recommendations on how to scrape it off without damagong the cooling rack?

      1. My favorite trick for soaking things is dishwasher detergent mixed with dish soap and water. Let it soak with the cooling rack in your sheet pan and it should come off pretty easily. Otherwise oven cleaner is always a good option!

      2. Take them out lay them in the driveway run over them with your humvee a couple times slap um against a tree then throw them in the trash go to Walmart get some new ones.

    1. If you have a 300+ gram patty is does. 😉

      In this case, it agree that is probably a mistake. He uses 3 pounds of beef, about 1400 grams. Serves 12, so 116 grams a person. 116 grams of lean beef (which hamburger meat isn’t) gives us about 25 grams of protein.

      So unless he uses two other patties for buns, you are right.

  3. I never thought about baking hamburgers in the oven and end up with a delicious burger. My friends will come in the holiday season and we would like to make a barbecue to spend time together. It would be great to visit a restaurant to make sure I learn a good way to make delicious hamburgers.

    1. That really can’t be. 45 minutes should have made them as hard as bricks. Either your burgers are way to big or there is something wrong with your oven. I’m sorry it didn’t work for you!

      1. I believe 155 F its a typo?
        I am reading what you said :
        ‘Bake your burgers. Place the patties onto the cooling rack and bake for about 15 minutes. Use a meat thermometer to check for doneness. I like to cook my burgers to about 155˚F – 160˚F for medium. They burgers will continue to cook a little when you take them out of the oven. If you want your burgers to be well done, you may need to cook them for a bit more than 15 minutes.

    2. I had this same problem!!! it baked for almost an hour and were still pink in the middle and the thermometer was reading 135.

    1. Oh my goodness. Are you sure there wasn’t something else that went wrong on your end? 15 minutes in the oven from frozen should not have caused a fire. Did you use an oven proof cooling rack and/or did you possibly use wax paper instead of parchment?

  4. I opted for 3 oz. burgers, so I baked mine for less time than the recipe called for (between 10 and 12 minutes). They turned out wonderfully, and I will definitely be making these again. Thank you for sharing!

  5. These turned out great! I lined a cookie sheet with foil, then placed cooling rack on top. It was perfect and I made 6 patties from 1.3 pounds of hamburger. I made a divot on each one and placed a pat of butter as my hamburger was quite lean. I baked for 20 minutes at 425 and they were perfect! Will be making again.

  6. GREAT RECIPE! However, I will say I didnt expect so much smoke. I had to “air” out the house. My house is pretty spacious one story 2700 sq feet. The burgers created a lot of smoke when I opened the oven :/ The burgers did come out delicious not dry at all. Family loved it and had seconds! 🙂

  7. I used my own seasonings and followed the cooking steps of baking the burger. Talk about juicy burger! I baked mine for about 25minutes on 415 and came out perfect! Thank you for sharing.

  8. Great recipe*** Upon reading some of the comments that don’t agree…I wonder what they did to not follow through with the instructions. The burgers came out delicious and I must admit that I made them on a whim, not actually thinking that they would be so good! Juicy, tasty, everything that’s great about a gourmet burger. Will absolutely be making more of them and trying out other recipes from Ms. Melissa
    Thank you! From MIAMI 😎

  9. This looks really good and delicious. Thank you for sharing! I made these hamburgers and it turned out yummy! I always prefer cooking bacon in the oven using the oven racks. In this way, the bacon turns out to be more crispy and perfectly cooked, plus you can combine it in several recipes like french fries, pancakes, spaghetti and lot more.

  10. Thank you so much for this recipe! I hosted my daughter’s first birthday party this weekend and my family LOVED these burgers. Even my sister who is a chef was impressed. I lined my baking sheet with foil and cooked as directed on a cooling rack at 425 for 15 minutes. They came out perfectly (and it was easy clean up!) This was a much-needed time saver for me, and the burgers were absolutely delicious. I read some of the previous comments that had problems, but I followed the instructions and had no issues at all. This is definitely a recipe I will use again and again!

  11. I have used this recipe many times.
    425 for approx 20-25 mins. They came out wonderful.
    they do make some smoke, I live in an apartment building, so the smokes part sucks, but i find if i cover the patties with tented tinfoil, there is much less smoke, so its possible with the other comments that the grease may splatter and that may be the cause of the smoke.
    but yes tenting tinfoil helps a lot (not just cover, i find the patties are mushy when fully covered.
    but the recipe is great! Thanks!

  12. I didn’t want to grill because of smoke and a nest of baby birds in plant on patio. Didn’t want a greasy mess in kitchen either. I tried this and used a meat thermometer to 160 degrees. They were perfectly done. Plump and juicy!

  13. Loved it the little X takes away pop ups
    Added my own seasonings
    Not a long read that pop ups bothered anything
    Thanks

  14. Great recipe. Cooked the patties in a toaster oven for 20 minutes at 425. Turned out perfect and did not stink up the house. Nice and juicy.

    Brought back fond memories of my childhood. My mom used to bake hamburgers. I think the baked patties are better than grilled.

    Had avocado, lettuce,and tomato with mustard. Ketchup would have ruined the burger.

  15. 425 is a ridiculous temp to do this. Also if you do not put a baking sheet under the rack, you will indeed set off every fire alarm in your house, and maybe your neighbors too. Cook the burgers between 250 and 300 degrees. Let them cook up slowly, and the will not only be juicy, but the most tender burgers you have ever had. Grills are high heat cook and get it done devices, but if your going to use an oven please do not use grill temps. The reason to oven back a burger is to get a better flavor experience than from a grill. Low and slow they will cook up in 45min to an hour depending on thickness. Use a probe thermometer and when they reach 165 degrees put on the chees for 30secs and take them out to rest for 5 min then serve. Better than any grilled burger you will ever have.

    1. My rating is for Brad’s comment. His temperature and time recommendation worked great. I already knew from previous experience that indoor burgers tend to be ridiculously smoky so I took his advice. My two burgers finished in a cast iron pan at approximately 300° after 45 minutes. Perfection. I had already made my burgers so I can’t speak for the recipe above.

  16. I have to say…some of you were not taught, “if you have nothing nice to say, don’t say anything at all”. As for me, I’m very thankful for this recipe because the last time I tried to make hamburgers, I did it on the gas stovetop and you want to talk about grease going everywhere and smoke alarms going off…they were raw in the middle…and it took me forever to clean up. I cried. Not so with your recipe. I did not weigh my burgers, but I will next time. I used a pound of meat so I guesstimated 1/4 pound burgers. I cooked them on a Lodge cast iron grill pan and there was zero smoke. Smelled delicious while cooking and my pan was easy enough to clean with a chain mail type cleaning tool we found on Amazon. Only problem is they were over cooked. Easy solution, next time I will halve the cooking time and check with thermometer. I do not at all understand how someone could cook these at 425* and have raw burgers after 15 minutes. That’s wild. Thanks again for the recipe! I appreciate it!

  17. I also ran into challenges with this recipe. I was prepared for the smoke, but after 10 more minutes, my burgers were still red in the middle. Is rack placement a factor? Next time I’ll use a lower temp and more time… or just grill.

  18. I use this recipe often for either my oven or convection oven. I use a foil lined cookie sheet with a rack on top. Never a problem with smoke!!

  19. I find it highly amusing that you recommend having vegan cheese as one of the available toppings… for a BEEF burger. 🙂

    However, the burgers were decent enough even with cheese made from cows milk.