Want to know how to oven broil hamburgers? It’s a fantastic method for a quick, juicy patty with less mess than the stovetop. This guide will show you exactly how to do it right, from choosing the best meat to getting that perfect finish under the broiler.
Broiling is like an upside-down grill. Intense top heat cooks your food fast and gives it a delicious, slightly charred exterior. It’s perfect for when you want a great burger but don’t want to stand outside at the grill. You can make one burger or six with consistent results.
Let’s get started with everything you need.
How To Oven Broil Hamburgers
This is the core method. Follow these steps for a reliably good broiled burger every single time.
What You’ll Need
- A broiler-safe pan (like a rimmed baking sheet or a cast-iron skillet)
- Aluminum foil or a broiler pan insert (for easy cleanup and drippings)
- An oven with a broiler setting (most are in the main oven compartment)
- Meat thermometer (highly recommended for perfect doneness)
- Spatula
- Oven mitts
Step-by-Step Instructions
1. Prepare Your Broiler and Pan
First, move your oven rack. For most ovens, position it so the top of the burger will be 3 to 5 inches from the broiler element. Check your oven manual for specifics. Then, line your broiler pan or baking sheet with aluminum foil. This catches grease and makes cleanup a breeze. Place the pan in the oven to preheat with the broiler for about 5 minutes. A hot pan helps sear the burger.
2. Shape the Burger Patties
Use about 6 ounces of meat per patty for a substantial burger. Gently form the meat into rounds that are about 1 inch thick. Make a deep thumbprint in the center of each patty. This prevents the burger from puffing up into a ball in the intense heat. Season both sides generously with salt and pepper just before cooking.
3. Broil the Burgers
Carefully remove the hot pan from the oven. Place the patties on the pan, leaving space between them. Put the pan back under the broiler. For a 1-inch thick patty, broil for about 5-7 minutes. Then, using a spatula, flip the burgers over. Broil for another 4-6 minutes on the second side. Times can vary a lot based on your broiler’s power and your desired doneness.
4. Check for Doneness and Rest
This is where the meat thermometer is your best friend. For food safety, the USDA recommends cooking ground beef to 160°F. For medium doneness, aim for 155°F, as the temperature will rise a few degrees while resting. Insert the thermometer into the side of the patty. Once done, transfer the burgers to a plate and let them rest for 5 minutes. This allows the juices to redistribute, making for a much juicier bite.
Broiling Times Chart (for 1-inch thick patties)
- Rare (not recommended for ground beef): 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F and above
Remember, these are just estimates. Always use a thermometer to be sure.
Choosing the Right Meat
The fat content is crucial for a juicy broiled burger. Look for ground chuck with an 80/20 lean-to-fat ratio. This provides enough fat to keep the burger moist under the high heat. Leaner meats like 90/10 or 93/7 will often result in a drier, tougher patty because there’s not enough fat to baste the meat from the inside.
You can also mix meats. Combining ground chuck with a little ground brisket or short rib adds incredible flavor. Just handle the meat as little as possible when mixing and shaping. Overworking it makes the burgers dense.
Seasoning and Flavor Ideas
Salt and pepper are classic for a reason. But you can easily add other flavors. Mix ingredients directly into the meat before shaping, or create a seasoning rub for the outside.
- Simple: Garlic powder, onion powder, smoked paprika.
- Bold: Worcestershire sauce, Dijon mustard, finely minced garlic.
- Cheese-Stuffed: Form a pocket in the patty, add a cube of cheddar or blue cheese, and seal the meat around it.
Avoid adding wet ingredients like raw onions or liquid smoke in large quantities, as they can make the patty fall apart.
Why a Thermometer is Non-Negotiable
Guessing doneness by time or look is very hard with broiling. The heat is so direct and variable. A good instant-read thermometer takes the guesswork out. You’ll never have to cut into a burger to check, which releases all those precious juices. It’s the single best tool for consistent results.
Tips for the Best Results
- Don’t Press the Burgers. Resist the urge to press down with your spatula. This squeezes out the flavorful juices and can lead to flare-ups from the dripping fat.
- Preheat the Pan. A sizzling start gives better browning and prevents sticking.
- Keep the Oven Door Ajar. Most oven manuals advise broiling with the door slightly open. This prevents the oven from cycling off and keeps the broiler at full heat.
- Consider a Broiler Pan. These have a slotted top over a drip tray. They allow fat to drain away, which can reduce smoking and give a slightly better crust.
Common Problems and Solutions
Problem: Burgers are smoking a lot.
Solution: Ensure your pan is lined with foil. Trim excess fat from the edges of your patties. If using a broiler pan, make sure the drip tray has a little water in it to prevent grease from burning.
Problem: Burgers are dry.
Solution: You might be using meat that’s too lean, overcooking them, or not letting them rest. Switch to 80/20 beef, use a thermometer, and always rest your meat.
Problem: The outside is burnt but the inside is raw.
Solution: Your broiler rack is too close to the heating element. Move it down a notch. Also, avoid putting frozen or very cold patties directly under the broiler; let them come closer to room temp for a few minutes first.
Toasting Buns Under the Broiler
You can toast your burger buns right alongside your patties, but you have to be quick. Split the buns and place them cut-side up on the oven rack (not directly on the broiler pan with grease) during the last 30-60 seconds of cooking. Watch them constantly! They can go from golden to burnt in seconds. A toasted bun holds up better to a juicy burger and adds nice texture.
Adding Cheese
For a perfect cheeseburger, add the cheese slice during the last 1-2 minutes of broiling, after you’ve flipped the burger. Close the oven door for a moment to help it melt evenly. American cheese melts the best, but cheddar, Swiss, or pepper jack are also great choices.
Broiling Frozen Hamburgers
You can broil frozen patties in a pinch. You’ll need to adjust the time significantly. Start with the rack in the middle position, not the top, to allow the inside to cook without charring the outside too much. Broil for about 10-12 minutes per side, but always, always check with a meat thermometer to ensure the center reaches 160°F.
Cleanup is Easy
Once the broiler pan and grease have cooled completely, simply crumple up the aluminum foil and throw it away. If you didn’t use foil, deglaze the hot pan with a little water to loosen any stuck bits. Never pour hot grease down your kitchen drain.
FAQ Section
How long does it take to broil hamburgers in the oven?
For a standard 1-inch thick, 6-ounce patty, total broiling time is usually between 9 to 13 minutes (5-7 minutes first side, 4-6 minutes second side). The only way to know for sure is to use an instant-read thermometer.
What is the best temperature to broil hamburgers?
Most home oven broilers have one setting: “Broil.” This is typically the oven’s highest heat, often between 500°F and 550°F. You control cooking by adjusting the rack position and watching the time, not by setting a temperature.
Can I broil hamburgers on a sheet pan?
Yes, a sturdy, rimmed baking sheet is perfect for broiling hamburgers. Lining it with foil is strongly recommended for easy cleanup. Make sure the pan is broiler-safe (not all baking sheets are).
Is broiling burgers healthier than frying?
Broiling can be healthier because excess fat drips away from the burger during cooking. With frying, the burger often sits in its own rendered fat. The differnce in calories is modest, but broiling does reduce the fat content slightly.
Why did my broiled burgers come out tough?
Tough burgers are usually from overmixing the meat or using meat that is too lean. Handle the ground beef gently when shaping, and choose 80/20 fat content for the best texture and moisture.
Can I put aluminum foil in the broiler?
Yes, heavy-duty aluminum foil is safe for broiling. It’s a great tool to line your pan. Just ensure it’s securely placed and doesn’t flap near the broiler element, and avoid letting acidic sauces sit on it for long periods.
Final Thoughts
Broiling hamburgers is a simple, efficient cooking method that delivers excellent results. It’s especially useful for cooking for a group or when weather keeps you inside. The keys are using meat with enough fat, preheating your pan, and most importantly, trusting a meat thermometer over cooking times. With a little practice, you’ll get a feel for your own broiler’s quirks.
So next time you’re thinking about burgers, give your oven’s broiler a try. You might be surprised at how good a burger it can produce. Just remember to keep a close eye on things, as the high heat doesn’t forgive inattention. Serve your broiled burgers with your favorite toppings and sides for a satisfying meal any day of the week.