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Easy Juicy Sheet Pan Burgers Recipe for a Crowd

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A quick and easy sheet pan burger recipe perfect for feeding a crowd with juicy, flavorful patties baked in the oven for minimal mess and maximum taste.

Ingredients

Scale
  • 2 pounds (900 g) ground beef (80/20 blend)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 teaspoon smoked paprika
  • 8 slices cheddar cheese (or your favorite melting cheese)
  • 8 hamburger buns, preferably soft but sturdy
  • 2 tablespoons butter, melted (for brushing the buns)
  • Optional toppings: lettuce, tomato slices, pickles, sliced red onions, ketchup, mustard, mayonnaise

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or aluminum foil for easier cleanup.
  2. In a large bowl, combine 2 pounds (900 g) of ground beef with 1 teaspoon each of garlic powder, onion powder, smoked paprika, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Gently mix everything together with your hands—do not overwork the meat.
  3. Divide the meat into 8 equal portions (about 4 ounces or 115 g each). Flatten each portion into a round patty about ¾-inch (2 cm) thick. Make a slight indentation in the center of each patty with your thumb to help them cook evenly and avoid puffing up.
  4. Place the patties evenly spaced on the prepared sheet pan, making sure they are not touching.
  5. Bake the patties in the preheated oven for 12 minutes. Check for doneness; internal temperature should reach 160°F (71°C).
  6. Remove the pan and place a slice of cheddar cheese on each patty. Return to the oven for 2-3 minutes until the cheese melts.
  7. While the cheese melts, brush the insides of the buns with melted butter. Toast them in a separate pan over medium heat or place them cut side up on the top rack of the oven for the last 3 minutes of cooking.
  8. Remove everything from the oven. Using a spatula, transfer each patty to the bottom bun. Add your favorite toppings and condiments. Cap with the top bun and serve immediately.

Notes

Do not overmix the meat to keep patties tender. Make a thumb indentation in the center of each patty to prevent puffing. Use a meat thermometer to ensure patties reach 160°F (71°C). If excess grease pools, spoon it off midway to avoid soggy bottoms. Toast buns while cheese melts for best texture. Parchment paper prevents sticking better than foil but foil crisps edges more.

Nutrition

Keywords: sheet pan burgers, easy burgers, juicy burgers, crowd recipe, party meal, oven burgers, quick dinner

Find it online: https://lyrafeast.com/easy-juicy-sheet-pan-burgers-recipe-for-a-crowd-perfect-party-meal/