Yep, you read that right! These baked hamburgers are a breeze to make and come together in about 15 minutes. You’ll definitely want seconds!
Hamburgers in the Oven
These baked burgers are my dad’s specialty, and when I called to get the recipe, ironically he had made them the night before. Great burger-loving minds think alike when the burger doesn’t fall far from the tree. Mixed metaphor or good taste? BOTH! When my dad cooks, he is very precise, making even cuts of cheese squares to top these hamburgers to top french rolls or ciabatta. We still call them hamburgers even though they’re topped with cheese because that’s what my dad does. It all looks way too simple to taste as delicious as it does. The secret is the pat of butter atop each oven-baked hamburger that melts down into the burger meat co-mingling with Worcestershire sauce to create a juicy, lickable drip down each side of your burger-loving face. Here’s how to make them. 
What’s in These Baked Hamburgers?
These oven baked burgers are about as easy as it gets, and that’s why I love them. There are no fancy mix-ins to add to the burger meat, and we keep the toppings simple. Why mess with a good thing, right? For these baked hamburgers, you’ll need:
- Lean ground beef
- Sourdough or ciabatta rolls
- Worcestershire sauce
- Garlic salt
- Ground black pepper
- Butter
- Cheddar cheese
How to Cook Burgers in the Oven
Cooking burgers in the oven might sound strange, but it results in the juiciest burgers every single time. Before starting on the baked burgers, preheat the oven to broil and set the rack in the middle of the oven. Divide the ground beef into eight portions and form each into a patty. Place the rolls face up on a baking sheet and top each with a burger patty. Score the top of each burger, then drizzle Worcestershire sauce on top. Place a pat of butter onto each patty and season with garlic salt and pepper. Broil the burgers for roughly 10 minutes, then top with a slice of cheese and return to the oven until it melts. Garnish with your favorite burger toppings and dig in.
Can I Make These Into Turkey Burgers?
You might be able to, but I’ve only ever made these baked hamburgers with ground beef. If you do try to make these baked burgers as turkey burgers, you MUST cook the meat all the way through. You can eat ground beef medium-rare, but it’s unsafe to eat undercooked poultry. Or, make my Greek turkey burgers with tzatziki sauce instead!
Can I Add Spices to the Burger Patties?
Of course! My dad has always made his baked burgers using plain ground beef, so I’ve just never mixed spices into the burger patties before. But you can certainly mix in finely diced onion, jalapeño, various spices, and more. 
Tips for Making Baked Hamburgers
These are open-faced baked burgers, so you shouldn’t have any top buns left over. Four rolls are cut in half to make eight burgers, so everything will be used up. When choosing a roll for these burgers, make sure to get one that’s fairly sturdy. The burgers release a fair bit of juice while they bake, so you need a hearty roll underneath the patties. I think regular hamburger buns would be too soft for this recipe, but ciabatta or sourdough is perfect. If you prefer your baked hamburgers to be more well done, simply leave them in the oven for a couple extra minutes before topping them with cheese.
More Homemade Burgers You’ll Love
- The Best Garlic Burgers EVER
- California-Style Bison Burger
- Bacon Cheddar Chicken Burgers
- Korean BBQ Burgers 3 Ways
- Bacon Double Cheddar Cheeseburger with Caramelized Onions
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Daddy’s Baked Hamburgers
Ingredients
- 1 pound 85% lean ground beef
- 4 small sourdough rolls or ciabatta , sliced
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic salt
- freshly ground black pepper
- 8 tablespoons butter , divided
- 8 slices medium Cheddar cheese
Instructions
- Preheat oven to broil and place baking rack in middle of oven. Prepare a baking sheet with foil.
- Divide ground beef into 8 equal portions. Place rolls face up on baking sheet and form a patty of hamburger on each roll.
- Score the top of the burger patty, criss-crossing twice. Drizzle Worcestershire sauce on each patty then season each with garlic salt and pepper. Top each patty with a tablespoon pat of butter.
- Place in the oven and broil for 10 minutes for medium rare. Add a slice of cheese to each burger and cook for 2 minutes more. Remove from oven and serve immediately.*
Notes
Nutrition
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I made these tonight for dinner and they were AMAZING! So much flavor. I’m glad I made more for leftovers. ❤️
They were delicious, especially the bun. Thanks.
I’m glad you enjoyed it Sara!
If you’re not careful, the bottom of the buns can burn. One trick I learned is to freeze the rolls prior to cooking. Then when you’re ready, just take buns out of freezer and place meat on top!
Hamburgers has always been my favorite, specially with hamburger seasoning & Lawry’s.
Really nice i want to have sex with heidi larsen foodiecrush burgers mmmmmmmmmmmm
These have been a staple at our house for several years now. Sooooo good. Thank you Heidi. Follow direction, and you won’t be disappointed! We put provolone and it’s still delicious. We love them ❤
So glad you love them too Ajia!
My sister and I are checking this out! Our family always have loved what we call ‘Broil Burgers’ – open-faced thin burgers, but without cheese. Our secret ingredient is to spread a bit of butter on the bun and Nance’s mustard on the bun…. but might mix it up and try some Worcestershire sauce and butter on top as well! You do need to make thin burgers so they cook through!!
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Hamburgers look amazing….
I grew up on these in the early 40s and on. We certainly didn’t have buns other than hamburger buns and I don’t remember using butter, but Mom must just not have thought of. It made a pound of hamburger go a long way. I don’t remember any of us wishing we were having something else. Thanks for such a happy memory. I’m all over it!!!
Making these tonight…read all the comments and making adjustments but what I noticed is the recipe says OPEN FACED…people seemed to be confused by bun TOPS. Its open faced…8 small burgers 4 buns cut in half. Im not baking mine with the bun this time, we bought fresh rolls from thje bakery
Just went to the grocery for ingredients. Two questions:
They only had 80% fat ground beef. Think that will work? Too greasy?
I also got small brioche buns. I don’t like ciabatta. Think they will be heartt enough? Maybe toast the tops to compensate for the extra fat beef and light texture of the bun?
Thanks!
Super delicious. I made these without the buns. Because I only had soft ones on hand! But I did everything else like stated and they were a hit. Made 8 and not a one was left. Next time I’m gonna get some chibatta buns and try it again like you Stated! Otherwise they were the best homemade burgers so far that I’ve made! Thanks so much
When will people learn that you shouldn’t eat ground beef medium rare, or rare? The FDA warns people about e coli poisoning if the burgers are not cooked to the proper temperature. Jack In The Box burger joints screwed up many years ago by not cooking their burgers properly and two children died and many other wee seriously ill due to food poisoning. Now they train their workers to fully cook the burgers.
I am sure our daddy will be happy with such tasty burger)
Made these tonight. Added my own spices (hamburger seasoning & Lawry’s). The taste was good, BUT the burger was too pink in the middle for me. The recipe said medium well, which is my usual favorite, but these came out more medium than anything. Probably would recommend increasing that 10 minute suggestion to 15 or so.
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Hi. I learned to make these from classes given by our local city public service home economics department…. many, many years age. We called them “built in hamburgers” . We mixed raw diced onions, a dash of evaporated milk, salt and pepper with the hamburger meat. The buns were then spread with soft butter. Hamburger mixture, the size of a regular patty was places on the buttered bun. Using a rounded point knife, we spread the meat mixture to the very edge of the bun, then cooked them under the broiler. When done, the center of the bun was soft from the meat juices, the edges of the bread were
lightly toasted. Delicious!
That’s going to be a task for my husband. (y) Never cooked anything for my children. :(