Dollop
Oven-baked burgers
Four juicy cheeseburgers at once on one sheet pan, with the buns toasting right beside them.
- 30 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $2.35 a serving
- 480 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 1 lb 85/15 ground beef
- 4 slices cheddar cheese
- 4 hamburger buns
- ¼ head romaine lettuce
- 1 tomato, sliced
- 2 dill pickles, sliced (optional)
From your pantry
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 480 calories, 32 g protein, 28 g carbs and 27 g fat, and costs about $2.35 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No cheddar cheese? Shredded cheddar or Monterey Jack cheese or Mexican blend cheese works.
- No romaine lettuce? Green leaf lettuce or iceberg lettuce or butter lettuce works.
- No tomatoes? Roma tomatoes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with foil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Divide the beef into 4 pieces and gently shape each into a patty about ¾ inch thick, with a shallow thumb dent in the middle.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Stir the onion powder, salt and pepper together, sprinkle it over both sides of the patties, and set them on the pan.
8 minutes, then flip them.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 8 min
5 to 7 minutes more, until they read 160°F in the middle.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 6 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Lay a slice of cheddar on each patty, set the buns cut side up around them, and 2 minutes, until the cheese and the buns toast.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 2 min
Tear off 4 romaine leaves and build each burger with lettuce, tomato, the patty and pickles.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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