Recipe

Juicy Oven-Baked Burgers

No grill, no drama. These oven-baked burgers come out browned, tender, and seriously juicy, with crisp edges and an optional melty cheese finish.

By Matt Campbell

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4.8

A real photo of two juicy oven-baked cheeseburgers on a parchment-lined sheet pan, with browned edges and melted cheese, served with toasted buns and pickles nearby

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Let us all agree on one thing: a burger craving does not care about your weather, your grill situation, or the fact that it is Tuesday and you are tired. These juicy oven-baked burgers are my weeknight loophole. You get a browned patty with crisp edges, a tender center, and exactly zero babysitting over a stovetop.

The trick is simple and extremely satisfying: we bake the patties hot and fast, then finish with a quick broil for that "did you secretly grill these" top browning. If your oven is shy about color, the broil step is your closer. Add cheese at the end, toast the buns while the burgers rest, and congratulations. You just made a burger night that looks like it tried harder than it did.

A real photo of seasoned raw burger patties spaced out on a parchment-lined baking sheet, ready to go into the oven

Why It Works

Hot oven, quick bake keeps the patties juicy while still giving you browning.
Parchment and a sheet pan makes this low mess and weeknight-friendly, with crisp edges instead of steamed sadness.
Gentle mixing avoids tough burgers. We are making dinner, not stress balls.
A short rest after baking lets juices redistribute so the first bite is actually juicy, not a plate puddle.
Optional broil finish gives you that craveable top color without drying out the center, especially if your parchment browns a little politely.

Storage Tips

Fridge: Cool patties completely, then store in an airtight container for up to 4 days. Keep buns and toppings separate so nothing gets soggy.

Freezer: Wrap cooked patties individually and freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge for best texture.

Reheat: Warm patties on a sheet pan at 350°F until heated through, about 8 to 12 minutes. For cheese, add it in the last 2 minutes. Microwave works in a pinch, but the oven keeps the edges happier.

Leftover glow-up: Chop a patty into taco-seasoned crumbles, stuff it into a grilled cheese, or slice it over a salad with pickles and a mustardy vinaigrette.

Common Questions

What oven temperature is best for baked burgers?

425°F is the sweet spot: hot enough to brown, fast enough to stay juicy. If your oven runs cool, you can go to 450°F and start checking early. You are looking for visible browning on the edges. If you are not seeing it, use the quick broil finish.

Do I need a wire rack?

No. A rack helps fat drip away, but it can also mean less pan contact, which can reduce those crispy edges. I like baking directly on parchment (or foil) on a sheet pan for browning and minimum dishes.

Do I flip the burgers?

No flipping needed. Bake straight through, then broil briefly if you want more top color. If you love a more evenly browned patty and do not mind an extra step, you can flip at the halfway point, but it is not required.

How do I keep burgers from drying out?

Use 80/20 ground beef, mix gently, do not press the patties during cooking, and use a thermometer. For the juiciest texture, pull at 155°F and rest 5 minutes so carryover heat brings them closer to 160°F. If you want to follow USDA guidance strictly, cook ground beef to 160°F.

Can I make these with turkey or chicken?

Yes, but choose ground poultry with a bit of fat if possible. Bake to 165°F internal. Consider adding 1 to 2 tablespoons of mayo or grated onion to the mixture for extra moisture.

Should I add an egg or breadcrumbs?

Not necessary for burgers. Those are more meatloaf vibes. For juicy burgers, fat plus gentle handling does the job.

How thick should the patties be?

Aim for 3/4 to 1 inch thick. Thinner cooks too fast and dries out. Thicker is fine, just add a few minutes and use a thermometer.

Any tips for smoke or splatter?

80/20 can get a little lively at 425°F. Use a rimmed pan, keep the broil finish short, and turn on your vent or crack a window. If your oven tends to smoke, line the pan with foil for easier cleanup and skip any extra oil.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan
Parchment paper or foil
Mixing bowl
Measuring spoons
Instant-read thermometer (highly recommended)
Spatula

The first time I made burgers in the oven, it was not a brave culinary choice. It was a "my grill is buried under seasonal patio furniture" choice. But the results were suspiciously impressive: browned patties, drippy cheese, and a kitchen that smelled like a diner in the best way. Now I do it on purpose, usually while telling myself I will keep it simple, and then somehow I am making a quick burger sauce and toasting buns like I am auditioning for Burger Night: The Musical.