Yep, you read that right! Hamburgers baked in the oven are a breeze to make and ready to eat in under 30 minutes. The open-faced burgers are cooked right on the buns, so all that’s left for you to do is pile on the toppings.
These baked burgers were my dadโs specialty, especially for fast dinners, because they’re baked in the oven instead of on the grill, with no flipping or babysitting.
In This Post
When my dad cooked them, he was 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 theyโre 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.
Heidi’s Tips for Recipe Success
- Use ciabatta rolls for a crisped bottom that acts as sponge to soak up all the flavorful juices from the seasoned ground beef patties that are baked directly on the buns.
- Use a burger press to shape the ground beef evenly.
- Because ground beef shrinks as it cooks, form the patties to cover the buns to the edges.
What’s in This Recipe?
- Lean ground beef โ since the burgers cook on top of the buns, you’ll want to use lean ground beef or else they will taste greasy
- Sourdough or ciabatta rolls โ the burgers release a fair bit of juice while they bake, so you need a hearty roll underneath the patties
- Worcestershire sauce โ adds so much umami flavor to the burger meat
- Garlic salt โ seasons the burgers while infusing them with a light garlic flavor
- Black pepper โ freshly ground is preferred
- Butter โ the secret ingredient that makes for the juiciest, most succulent burgers
- Cheddar cheese โ we love sharp cheddar, but you can use any melting cheese you like (Colby Jack, pepper jack, gouda, etc.)
How to Bake Burgers in the Oven
- Preheat the oven. Before starting on the baked burgers, preheat the oven to broil and set the rack in the middle of the oven.
- Shape the patties. Divide the ground beef into eight portions and form each into a patty. I use a burger press to make even patties and press the beef to the edges of the buns.
- Assemble the burgers for baking. Place the rolls face up on a baking sheet and top each with a burger patty. Drizzle Worcestershire sauce, then garlic salt, pepper, and onion powder. Top with a pat of butter.
- Bake, then add cheese. Bake the burgers for about 25 minutes, then top with a slice of cheese and return to the oven until it melts (about 3 minutes).
Heidi’s Tip: 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.
- Add your favorite toppings. Go crazy with the toppings or enjoy as is. I like simple ketchup and mustard, and that’s it.
Toppings to Try
Stick with the classic burger toppings or think outside the box when garnishing these insanely juicy open-faced baked hamburgers.
- Pickles โ Killler Spicy Garlic Pickles, Bread and Butter Pickles, or Quick Dill Pickles
- Veggies โ sliced tomato, onion, lettuce, caramelized onions, sautรฉed mushrooms, or coleslaw
- Sauces โ bbq sauce, fry sauce, Thousand Island dressing, ketchup, and more
DW’s Tip (aka Heidi’s dad): Instead of butter, slather the tops of the burgers with mayonnaise before baking. It adds juicy flavor in much the same way.
FAQs
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!
My dad has always made his baked hamburger patties 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, jalapeรฑo, various spices, and more.
You need something sturdy beneath the burger patties that will soak up juices but not fall apart. I think regular hamburger buns would be too soft for this recipe, but ciabatta or sourdough is perfect.
Storage Tips
The hamburgers are best straight from the oven, but leftovers will last up to 2 days. The buns will soften and could become soggy as they sit in the fridge, so keep that in mind.
What to Serve With Baked Hamburgers
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.
Daddyโs Baked Hamburgers
Ingredients
- 2 pounds 85% lean ground beef
- 4 small ciabatta or sourdough rolls, halved
- 4 tablespoons Worcestershire sauce
- ยฝ teaspoon garlic salt
- ยฝ teaspoon freshly ground black pepper
- ยผ teaspoon onion powder
- 8 tablespoons butter, divided
- 8 slices medium cheddar cheese
Instructions
- Preheat the oven to 375ยฐF with the baking rack in the middle of the oven.
- Line a baking sheet with foil. Place the rolls cut-side up on the baking sheet and set aside. Divide the ground beef into 8 equal ยผ pound portions. Smash one beef portion flat, place on a roll, and shape the patty to the edges. Repeat with the rest of the ground beef.
- Drizzle ยฝ tablespoon Worcestershire sauce on each patty, then season each with garlic salt, pepper, and onion powder. Top each patty with a pat of butter.
- Bake the burgers for 25 minutes. Remove and add a slice of cheese to each burger and cook for 2 minutes more. Remove from oven and serve immediately.*
Notes
Nutrition
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
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Geno
So simple and so good. Like a butter burger and smash burger combined.
Thank you Geno!
Patricia
Making these again tonight. They are my go to burger. It is just the two of us so always have leftovers for the next day, plus the pups get a treat. Thank you so much for sharing this recipe.
Happy to hear everyone enjoys Patricia!
Sheila
I made these tonight for dinner and they were AMAZING! So much flavor. Iโm glad I made more for leftovers. โค๏ธ
Sara
They were delicious, especially the bun. Thanks.
Iโm glad you enjoyed it Sara!
Karen
If youโre not careful, the bottom of the buns can burn. One trick I learned is to freeze the rolls prior to cooking. Then when youโre ready, just take buns out of freezer and place meat on top!
Jelina Roy
Hamburgers has always been my favorite, specially with hamburger seasoning & Lawryโs.
frank ocean
Really nice i want to have sex with heidi larsen foodiecrush burgers mmmmmmmmmmmm
Ajla
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 โค
So glad you love them too Ajia!
Barb Clough
My sister and I are checking this out! Our family always have loved what we call โBroil Burgersโ – open-faced thin burgers, but without cheese. Our secret ingredient is to spread a bit of butter on the bun and Nanceโs 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!!
RentALLscript
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Foodie
Hamburgers look amazing….
Susan
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!!!
Natalie Boothe
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
Laura
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 donโt 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!
Sarah
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 Iโm gonna get some chibatta buns and try it again like you Stated! Otherwise they were the best homemade burgers so far that Iโve made! Thanks so much
Robet
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.
lann horse
I am sure our daddy will be happy with such tasty burger)
Khalil
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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Chris McCoy
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!
Adora Rosario
That’s going to be a task for my husband. (y) Never cooked anything for my children. :(
Carissa Cantrell
Raw mess! Followed everything to the letter. I want my money back.
Annalise @ Completely Delicious
So after drooling over these burgers for years, I finally made them! I went shopping without closely reading the recipe so all I had were regular soft hamburger buns. After reading the comments here, I browed the burgers on both sides first in a pan and then broiled for about 8-9 minutes on the buns. I also buttered and toasted the tops and we served them with ketchup and mustard. Phenomenal. The buns weren’t too soggy and the meat was cooked through. Going on our regular weekend rotation!
Andrea
Ha, I call BS too. Soggy, blood-soaked buns, meat raw underneath. An ungodly mess! Disaster.
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Thanks Heidi for your recipes. They’re really delicious.
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James @ best2wheelelectricscooter.com
These look awesome. My wife is always laughing at me for looking at foodie blogs and bookmarking recipes but I like cooking more than she does! Will definitely give these a try, thanks.
Ann
Made them exactly as you posted (with ciabatta rolls) and they were excellent. Thank you!
Delaney
Made these tonight, mushroom swiss style, and they were sooooo good. My only issue was that the buns started burning around the edges a few minutes into cooking. I used thick bakery buns. Maybe I just need to play around with heat, rack position, type of bun. Either way, they were totally delicious and I will be making them again. I threw the tops of the buns cut side down in the pan I used to sautรฉ the mushrooms and that worked out great. Thank you for sharing!!
Natasha Cox
Hi broil or low broil???
Samm
These were delicious! Thank you for sharing. Followed recipe exactly and turned out amazing.
Briana Frank
Absolutely amazing!!!! The best burgers I have ever had!!!
Tim
These look really delicious!! My question is, 1lb of meat (16oz) divides by 8 is only a 2oz burger…..1/2 of a quarter pounder does not seam like much. I want to grill these and I’m gonna soften the butter and mix it right into the burgers….yum
Mallory
for those worried about done-ness sautรฉ each side in a skillet (a minute or two per side) then follow recipe. Great recipe!
Kevin
Same here. Made these tonight. Looked *BEAUTIFUL* but as noted per recipe they came out rare/medium rare which just didn’t fly with my Family. We are more of a medium cook bunch. Was able to kinda recover using microwave but if there is a next time will maybe bake a bit before broil. Also had the soggy problem when we were hoping for full on crunchy roll.
Ashley
Made these and the buns were soggy but the meat itself was SO delicious. Tonight I’m making them again without the bun under them and I can’t wait! Thanks for the super easy, super delicious recipe!
Awesome Ashley. If your bread was soggy, try using a sturdier sourdough so they don’t get too mushy.
mike
yea im gonna call bs on this. im 20 minutes in and i still have raw, wet burgers.
Bonnie
The underside of my burgers looked raw as was the raw juice on the buns. What am I doing wrong?!
AJ
Same here. Didn’t work for me at all. :(
Brittney
I was reading some comments that said the buns would burn? You cook them on the bun right? Also, do you have to flip the burger?? These look aaaah-mazing!
Robyn
great story :)
Samantha
My mind has been officially blown today!
I am currently 33 years old and when I was little and we would go to our dadโs house and he would make what we called โdaddy burgersโ. It was one of his things.. His special meal.
Itโs pretty much the exact same thing on your site. Is that a thing in real life.. like an actual thing that exists for a whole bunch of people? I always thought he made it up?
He didn’t put butter on the top when baking. We ate them with cheese and ketchup.. maybe some mustard too? It’s been probably 20 years since I’ve had them!
Tami
I made these burgers this past weekend and they were fantastic! My family loved them! I was a little anxious at first about the butter and broiling them in the oven but I got over that real quick! What flavor!!! I will definitely be making them again! Thank you!
Ashley
Broiled for 10 minutes and my smoke alarm went off. :( They tasted delicious but what could I have done wrong to fill my house with smoke despite nothing was burnt?
Carole
I make something like this. We add eveperated milk, velveta cheese, onion, ground beef. Love this!!!!
V
Made these tonight for dinner and they came out PERFECT.. and quite delicious! I used English Muffins and made 4 burgers that were 1/4 lb each. I seasoned with onion salt instead of garlic and left out the Worcestershire Sauce (I love it in meatloaf but not in burgers!). I scored the burgers and put the pat of butter on top. I broiled them on HIGH for 10 min exactly, removed them, topped them with cheese and then just put them back in for 1 more minute (I also put the tops of the English Muffins face down on the sheet pan to crisp up a little. I don’t think I’ll make burgers any other way again! The bottom English Muffin was crisp and full of burger juice/butter (I could have eaten a plate full of those!) and the burgers were a perfect medium rare throughout. Best part- not having to clean up a greasy stovetop! Great recipe.. thanks!
Amanda
I was wondering what to do with the tops. Thank you for posting!
Adam
Well, the recipe says 4 rolls for 8 burgers, so going by the original recipe, there would be no tops leftover as they would be the bottoms for the other 4 burgers.
Lorrie
I cooked for 10 minutes and the bread burnt, any suggestions?
Did you place it in the middle of the stove or close to the broiler? It could have been too close.
Pam Feir
One pound of meat for 8 burgers makes 2 ounce burgers and 10 minutes on broil is a long time. Please let me know if 2 ounce burgers are the correct size. Thanks
Pam Feir
One pound of meat for 8 burgers makes 2 ounce burgers. Is that the correct size??do people eat more than 1???
In advance, thanks for responding.
Pam
You can certainly eat more than one burger, I usually only eat one. The size of the patty will depend on the size of your roll, so my rolls worked for 2 ounces each. Yours may vary.
mike
What am I missing? The raw burgers look like they are at least 6 oz. The recipe says to divide 1 lb. burger into 8 portions. That would make a 2 oz. with 1/2 oz of butter on it. The recipe and pictures don’t match up if I’m reading it right.
Anna M.
I had the same thought on the burger size. But comparing them to the other items shown and looking at the cook time, they seem to be sliders. The presentation photos are definitely not a tablespoon of butter, but you get that a lot on food blogs. I think I’ll try them with 1/2 a tablespoon and see how it goes.
It depends on the size of bread or buns you’re using as to the exact amount of burger you put on the bun.
David
How does the under side of the hamburger and the bun which has raw hamburger and it’s juice on it get done enough to be safe?
Allyson S
Same question: raw burger juice in buns. Is that safe? I really want to make these!
I’ve been eating them for 30 years and haven’t had an issue.
AJ
It doesn’t and becomes very soggy. A GROSS mess!
Brian
ive been eating them for awhile and thought the same thing but it actually tastes really good when the juices soak in there. Ive made them for 3 different girlfriends actually and not one complained and nobody got sick. Broil is really hot, i doubt any bacteria can survive that.
KcMookie
Wait, what? You are criticizing the fact that she might have cleaned up for presentations sake? Shrinkage of patties? Who knows using this method, I imagine the scoring has something to do with.
I bet you are tons of fun at parties too.
Kelly
for your hamburgers it says preheat to broil? Do you broil or preheat to a certain tempature?
I set it to broil, let it get hot and then broil them.
Dave
My oven has low and high broil. Which one is used for this recipe?
Hey Dave, I’m assuming low broil. I only have one broil :)
Joyce
are you quite sure about ” tablespoon of butter” ????? thats ALOT of butter, I was wondering-by the thickness of the butter in the picture- if you really meant teaspoon. The burgers look delish and I am anxious to make them …Thanks for the share
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Lorna
The buns got soggy, but these were still pretty good. Definitely had good flavor!
Laura
Would I broil on low or high?
Ginger
Can you use just regular hamburger buns? Thanks
Last Girl Standing
The recipient mentions making medium-rare burgers. Is it possible to up the time to make medium or do you think they’d be less delicious? Or perhaps the bun would burn? Looks delicious otherwise!
Sure, just cook them a few minutes longer or until desired doneness.
Rabia
These look absolutely delicious! My husband likes his burgers well done – how long should I leave them under the broiler for well done?
carla tipton
I guess I don’t know what I am doing….where is the wonderful hamburger recipe??
Jenny (vintagesugarcube)
Those burgers look absolutely scandalous!
Katrina @ In Katrina's Kitchen
I heart family recipes! These look like the BOMB.
Jaci
Omg those burgers look AHMAZINNNGGGH
Go ‘niners
Jaci from Imperial MO
Annalise
Burgers are one of my most favorite things. My last meal would be a really great burger and a big plate of fries. And now I might have to amend that to include your Dad’s recipe, because these burgers look totally kick-ass. The worchestershire sauce, the butter, it all just sounds amazing!
I can’t wait for Super Bowl Sunday to make them again!
Rebecca {Foodie with Family}
Okay wait. So your dad tops the buns with burgers and the burgers with butter and then bakes them all together? I love your dad. Big time.
Rebecca, I agree with you about my dad. I love him too. ;)
Natasha
Oh my goodness, thank you so much for crushing on my blog this week! I’m so happy to be in your faves.
I love that your dad puts a pat of butter on top of each patty. Butter is always better. I think he’s a genius! These look delicious!
Elizabeth
It was so lovely to meet you at Alt! I’m only sorry I didn’t get to see more of you. And this post is just brimming with fodder for a great weekend. Those burgers look incredibleโwhat a unique take on cooking them! Lastly, I’m pulling for the working dogs in the puppy bowl and hoping that everyone has a good time.
Betty Ann @Mango_Queen
Oh these burgers are killing me. I cannot read these posts before lunch, when will I learn?! Seriously, thanks for sharing these terrific hamburger ideas and the Friday faces! TGIF!
carrian
These look amazing. Heaven knows Cade will love them. Happy weekend, Heidi!
Laura (Tutti Dolci)
Those burgers look incredible!
Bev @ Bev Cooks
Those burgers are absolutely stunning. Only thing missing is my entire face.
Alice @ Hip Foodie Mom
omg, these hamburgers look amazing!!! definitely going to try this recipe!!
Amanda
Love these… I am a huge fan of delicious burgers!!! :)
Kristen
30/30 has helped me tremendously!
Oh my gosh those burgers? Can’t wait to try them. Give your daddy a hug for these creations, please!
Alison @ Ingredients, Inc.
great looking Heidi!
Deborah
We are on the same wavelength today with burger love! These look insanely delicious – love the butter trick!
Maria
Caleb loved watching your video on Vine. Thank you for entertaining him for an hour:)
That is so funny because Smudge kept showing him off to her friends in your yogurt video! BFFs forever.
Stephanie @ Girl Versus Dough
Um, I’m sorry, is that BUTTER on top of those burgers?? WANT.
Also I recently discovered Natasha’s blog, too, and I have a huge crush on it already! So much gorgeousness.
Happy Friday, Heidi!
I know!! Right??
Jenna
Sounds and looks wonderful. So sweet your little smudge is a niners fan now too.
Kathryn
Oh those burgers look totally epic. Want!