Burger patties cooked on the stovetop tend to splatter and make a mess of the stove. Looking for a simpler and cleaner method of cooking burgers I switched to baking them. Even when cooked until well done the patties do not dry out. The small amount of cheese is essentially a condiment and can be omitted.
- Jelly roll pan
- Baking parchment
- 1 pound grass fed ground beef.
- 1 small onion thinly sliced into rings.
- 1 tablespoon extra virgin olive oil.
- 1 ounce hard cheese such as Manchego, thinly planed.
- Freshly ground salt and pepper to taste.
- ! teaspoon herbs of your choice, I used a fajita seasoning blend.
- Preheat oven to 350 degrees Farenhiet.
- Line jelly roll pan with parchment paper.
- Mix ground beef, salt, pepper and seasoning and divide into 4 equal balls.
- Make loose patties on the parchment paper.
- Brush the onion rings with the olive oil and divide them over the top of the patties.
- For well done patties bake on the middle rack for 20 minutes. Experiment with less time for medium patties..
- Put the cheese slices on top of the patties and bake 2 more minutes.
- Serve immediately.
These are also good with chopped fresh garlic chives and winter savory instead of fajita seasoning.
Grass fed sharp cheddar cheese can be substituted for Manchego.