Roasted Hamburgers

source	AmateurGormet.com
categories	sandwich, meat, main dish
yield	Serves 6
prep time	10 mins
total time	25 mins

INGREDIENTS

1 ½ tsp kosher salt, plus more for lining the pan

2 lbs ground beef, preferably chuck

1 Tbsp Worcestershire sauce

½ tsp freshly ground black pepper, or more to taste

6 toasted hamburger buns

Your favorite hamburger toppings: sliced Swiss or cheddar cheese (I like blue cheese!), sliced tomato, lettuce, sliced onion, pickles, ketchup, mustard, etc.

INSTRUCTIONS

1. Position a rack in the center of the oven and heat to 475 degrees (450 degrees in a convection oven). Line a heavy-duty rimmed baking sheet with aluminum foil, and spread a thin layer of salt over the surface of the foil to absorb any drippings and prevent the oven from smoking. Arrange a wire rack so that it sits at least ¾ inch above the surface of the pan.

2. Break the beef into 13. to 2-inch lumps with your hands and drop into a mixing bowl. Season with salt, Worcestershire, and a generous amount of black pepper. Mix gently, using your fingertips to break up the meat and incorporate the seasonings. Over-handling the beef will make for tough, dry burgers.

4. Divide the meat into 6 portions.

5. Lightly shape the beef into disks about 3 ¼ inches across and about 1 inch thick. Set the burgers at least 1 inch apart on the wire rack.

6. Roast the burgers for 10 to 16 minutes, checking on them either with an instant-read thermometer (the quickest way) or by cutting into one to peek. For medium-rare, look for 130 to 135 degrees. If adding cheese, top the burgers with cheese when they are about 2 degrees away from being done to your liking and return them to the oven for 1 minute to melt the cheese.

7. Transfer the burgers to buns and garnish as you like.

NOTES

Make sure your oven’s clean before roasting anything at such a high temperature, otherwise it’ll smoke.

NUTRITION