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.
Supplies
- Jelly roll pan
- Baking parchment
Ingredients
- 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.
Directions
- 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.
Jicama Salad with Slow Cooked Burgers
Notes
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.
