80% lean ground chuck (do not go leaner - the fat helps bind the meat and will melt down)
Burger seasonings (use whatever you normally do)
Nonstick cooking spray
Materials:
Cookie sheet (a pan with a lip to catch the fat) Aluminium foil
Roasting rack or cookie rack
- Pre heat oven to 400 degrees F.
- Add your burger seasonings to your ground beef, and thoroughly mix it together. Form even patties (thinner patties cook faster).
- Place a layer of aluminum foil over the cookie sheet, and place the rack on top, inside the lip of the sheet.
- Spray the rack lightly with nonstick cooking spray.
- Place your patties on the rack, still on the cookie sheet. The cookie sheet will catch all the drippings, the aluminum helps reflect heat to the bottom of the burgers and helps clean up the grease.*Once you know your cooking times, you can just set the timer and walk away. *
- Roast your burgers, timing based on the thickness of your patty. Mine were 1/2 inch thick and took 20 minutes to roast. My friend tried it with 1/4 inch patties and they cooked in 15 minutes. Thinner than that would probably be around 10 minutes.
- Do not flip your burgers! The air will circulate under the patties, cooking them evenly on both sides and sealing in the juice. The top will be nice and browned, ready for cheese if wish.
- Test your meat for doneness.
For medium-rare, 130 degrees
For medium, 140 degrees
For medium-well, 160 degrees
For well done, 170 degrees
Adapted from instructables.com