How to Cook Hamburgers in the Oven

Oven-baked hamburgers are a practical way to cook several patties without standing over a pan or grill. A hot oven cooks them evenly, while a rimmed baking sheet catches drips. Plan on about 15 to 20 minutes of baking for typical patties, but use temperature—not time or color—to decide when they are done. Gather the ingredients and equipment first, and thaw frozen beef in the refrigerator before shaping it.

What You’ll Need

1 pound ground beef, preferably labeled with its lean-to-fat ratio. This makes about four 4-ounce patties.
Salt and black pepper, plus optional seasonings such as garlic powder, onion powder, or paprika.
A rimmed baking sheet and aluminum foil or parchment paper. Foil is easy to discard; parchment should be rated for oven use.
A food thermometer that can measure the center of a patty.
A spatula, a mixing bowl, and hamburger buns and toppings, if serving as burgers.

Step-by-Step

Heat the oven. Set it to 400°F and let it fully preheat. Position a rack in the center so the patties cook without being too close to the heating element. If your oven tends to cook unevenly, check that the rack and baking sheet sit level.
Prepare the baking sheet. Line a rimmed sheet with foil or oven-safe parchment. The rim helps contain rendered fat; do not use a flat cookie sheet that could let hot grease run off. For extra browning, place an oven-safe wire rack on the sheet and lightly oil it, but a bare lined sheet works too.
Shape the patties gently. Divide 1 pound of beef into four portions and form each into a patty about ¾ inch thick. Handle the meat as little as possible; compacting it can make burgers dense. Make a shallow indentation in the center of each patty with your thumb. This can help limit doming as the meat cooks.
Season and arrange. Sprinkle both sides with salt and pepper, or your preferred dry seasonings. Set patties on the sheet with space between them so hot air can circulate. Wash your hands and any surfaces that touched raw beef with soap and hot water, and keep raw-meat utensils away from cooked food.
Bake the first side. Put the sheet on the center rack and bake for about 8 to 10 minutes. Exact timing varies with patty thickness, oven calibration, and the beef’s starting temperature. Avoid pressing down on the patties; that pushes out juices and does not make them cook more safely.
Flip if desired. Carefully turn each patty with a clean spatula, then bake for another 5 to 10 minutes. Flipping can help both sides brown more evenly, especially when patties sit directly on the sheet. If using a wire rack, flipping is optional. Use oven mitts and watch for hot rendered fat.
Check the temperature. Insert a food thermometer sideways into the center of each patty, avoiding the baking sheet. Ground beef should reach 160°F for safety. Check every burger individually because patties may differ in size or finish at different times. If one is below 160°F, return it to the oven and check again after a few minutes.
Rest and serve. Once the patties reach 160°F, transfer them with a clean utensil to a clean plate and let them rest for about 3 minutes while you prepare buns and toppings. Add cheese during the final minute or two of baking if you want it melted. Serve promptly.

Common Mistakes

Judging by color or timing: A browned outside or a set number of minutes cannot confirm that the center is safe. Ground beef can remain pink at a safe temperature or turn brown before reaching it; use a food thermometer and verify 160°F.
Making patties too thick or uneven: Thick centers take longer to cook, and uneven patties finish at different times. Shape them to a similar thickness and check each one separately.
Overworking the beef: Pressing and kneading the meat firmly can produce a tight, tough texture. Shape it gently, and avoid repeatedly flipping or pressing it during cooking.
Using an un-rimmed pan: Fat can spill into the oven and create smoke or a burn hazard. Choose a rimmed sheet, keep it level, and handle it carefully when hot.
Putting cooked burgers back on a raw-meat plate: Bacteria from raw beef can contaminate the finished food. Use a clean plate and clean utensils for cooked patties.

Tips

For burgers that cook at a similar pace, divide the beef evenly. A kitchen scale is useful but not required; four equal portions from a 1-pound package are about 4 ounces each.
If you want a browned surface, use a preheated oven and avoid crowding the sheet. A rack lets heat reach the underside and allows fat to drain, though patties may be less juicy.
For cheeseburgers, add cheese near the end rather than before baking; it can melt without becoming overcooked. Toast buns separately, since buns will not need the same cooking time as the patties.
Season the outside just before cooking. Salt mixed into ground beef well in advance can change its texture.
For a different patty size, keep the same temperature but expect the cooking time to change. Thin patties may finish sooner; thicker ones need longer. The thermometer reading is the deciding factor.

Troubleshooting

The patties are still below 160°F: Return them to the oven and cook in short intervals, checking the center again. If the outside is browning too quickly, loosely cover the sheet with foil while they finish, but do not rely on appearance to determine doneness.

The burgers are dry: They may have cooked too long, been made from very lean beef, or been packed too tightly. Next time, shape gently, use patties of consistent thickness, and start checking early. Do not remove beef below the safe temperature to preserve juiciness.

There is smoke in the oven: Excess grease may be splattering or burning. Turn off the oven if smoke is heavy, keep the door closed briefly if there is any flame, and let the oven cool before cleaning. Next time, use a rimmed sheet and avoid placing patties directly above an exposed heating element.

The patties puff up or shrink: A shallow center indentation can help reduce doming. Some shrinkage is normal as fat and moisture cook out; making patties wider than the buns can compensate.

The outside is pale: Baking cooks burgers through but may not produce a dark crust. Pat the surface dry before seasoning, avoid crowding, and use a wire rack if you want better airflow. A brief broil can brown the top, but watch continuously and continue to check temperature.

Frequently Asked Questions

How long do hamburgers take in the oven at 400°F?

Many ¾-inch patties take about 13 to 20 minutes, often with a flip halfway through. Thickness and oven differences affect the timing, so cook each patty to 160°F rather than relying on the clock.

Do I need to flip burgers in the oven?

No. Flipping is optional, although it can help patties brown more evenly on a baking sheet. Use a clean spatula and avoid pressing the burgers.

Can I cook frozen hamburger patties in the oven?

Yes, but they take longer and may brown less evenly. Follow the package directions when available, separate patties if they are stuck together, and use a food thermometer to confirm that each reaches 160°F.

Should I cover hamburgers while they bake?

Usually not; leaving them uncovered allows the surface to brown. If they are browning too fast before the center is done, loosely tent the pan with foil and keep cooking until the center reaches 160°F.

How should I store leftover cooked burgers?

Refrigerate leftovers within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Keep them in a covered container and use within 3 to 4 days; reheat leftovers to 165°F, checking with a food thermometer.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.