Easy Oven-Baked Burgers

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These burgers are SO ridiculously good (and EASY) that they make a regular appearance in my weekly food prep sessions. The seasoning (which I am obsessed with and got from Mark's Daily Apple) is so spot on that the burgers taste amazing as is, even without any toppings.

Cooking them in the oven means that you can get your multi-tasking on AND check things off your to-do list while they're cooking.

My favorite part is that they come out PERFECT every single time! They never get dry or overcooked.

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If you're feeling ambitious, make a big batch and freeze half to enjoy at a later time. Otherwise, the burgers will stay fresh in the fridge all week...great for a quick and easy make-ahead lunch or dinner!

Easy Oven-Baked Burgers

Yields: 4 burgers

Prep Time: 5 minutes

Cooking Time: 20 minutes

INGREDIENTS

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1/4 tsp onion powder

  • 1/4 tsp garlic powder or minced garlic

  • 1/2 tsp dried oregano

  • 1/2 tsp paprika

  • 1 tsp salt

  • 1/2 tsp black pepper

DIRECTIONS

  • Preheat oven to 400 degrees

  • Place wire rack on top of a foil lined baking sheet

  • Put beef and seasoning in a medium sized mixing bowl and use your hands to mix them together until well combined

  • Portion into 4 equally sized patties (or more if you're making sliders!)

  • Put burgers on wire rack in the oven on the middle rack

  • Bake for 10 minutes, flip over, and bake for another 10 minutes

TRY WITH ANY OR ALL OF THESE TOPPINGS!

  • Lettuce

  • Tomato slices

  • Avocado

  • Caramelized onions

  • Salsa

  • Guacamole

  • Bacon (to save time, you can cook the bacon in the oven while you cook the burgers! Place on wire rack for 15-20 min at 400 degrees)

SERVING SUGGESTIONS

  • Serve on lettuce wrap, roasted eggplant rounds (recipe below), or gluten-free hamburger buns (Udi's brand and the Trader Joe's brand are my favorite)

  • Eat with a fork and knife

  • Serve with a salad or cooked veggies

  • Serve with sweet potato fries for the ultimate comfort meal

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Roasted Eggplant Rounds

  • Cut eggplant into 1/2 inch slices

  • Salt and let "sweat" for 20 min to release the liquid

  • Rinse and pat dry

  • Add salt and seasoning (I used Todd's Bayou Dirt)

  • Bake at 400 for 20 minutes, flipping half-way

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Give 'em a try and let me know what you think in the Comments!