Perfect broiled burgers are almost a magic trick, right? You know, sometimes you try to grill but then it rains. Other times, you just don’t want to mess with charcoal or maybe you have a super tiny kitchen (hey, been there). If you’ve wondered whether you can get that juicy, crave-worthy burger using your oven, stop right here. We’re getting into all my secrets for pulling off burger greatness—without any grilling drama. Oh, and if you’re trying to keep things light, I’m a huge fan of these air fryer spaghetti squash sides for balance. 
Ingredients and Substitutions
Let’s get straight to the basics. You’ll need ground beef. I go for 80/20—so there’s enough fat to keep things tasty. Trust me, for perfect broiled burgers, fat is flavor. If you swap for leaner beef, you’ll end up chewing on a hockey puck (not recommended).
I like salt and pepper. Old school. But hey, if you wanna toss in garlic powder or smoked paprika, you do you. Sometimes I add a splash of Worcestershire sauce. It feels weird typing that word, but it works.
Not eating red meat? Ground turkey or chicken does the job too, but watch the cook time so it doesn’t dry out.
Cheese is a must in our house. Cheddar, Swiss, pepper jack—whatever’s hanging in the fridge really. Slap it on when the burgers are almost done.
Buns? Brioche is dreamy. Or no bun. Lettuce wrap works for my low-carb fam.
And condiments—go nuts. I once made a “fancy” burger with dill pickles and sriracha mayo. My brother thought I’d lost my mind, but he ate two.
Why You’ll Love This Recipe
Alright, real talk. The thing about perfect broiled burgers—you get a crispy edge that grilled burgers just… don’t. Your oven broiler is basically a (somewhat angry) upside-down grill under your watchful gaze.
You don’t need to step outside, and cleanup is so much easier. No standing in the wind with a spatula or cleaning out messy grills after. Weather? Doesn’t matter. Just set the oven and stroll back in your slippers.
The taste? Fantastic. The burgers stay juicy in the middle but get that gorgeous caramelized crust. Plus, you always know it’s safe because you’re controlling the heat.
Nothing fancy to buy. Odds are, you’ve got everything already. No special grill gadgets or magic meat blends. Just regular stuff from the fridge.
Oh, one more thing—these are awesome for toppings. Pile on caramelized onions or keep it basic with ketchup. It’s your burger, your rules.
“I tried this method on a rainy night and wow, my burgers turned out way better than expected. They’re my go-to now!” — Rachel T.
How to Make the Recipe
First, crank your broiler on high and move the rack up. You want those patties as close to the heat as possible (but not touching, yikes).
Shape your ground beef into thick, palm-sized patties. Don’t pack ‘em too tight. Handles better if you leave a little air inside—makes it juicy, not rubbery.
Salt and pepper both sides, then slap them on a foil-lined baking sheet. I always make a small thumbprint in the middle of each patty. They puff up less this way. Looks weird, but it works.
Slide the tray in. Broil for about five to six minutes per side, depending on how thick. Flip just once! Don’t mess with them the whole time.
Throw cheese on top in the last minute so it melts all gooey and perfect. Take them out, let them rest for a few minutes—otherwise, the juices run everywhere and it’s no good.
Stack onto buns or greens. You did it. That’s it.
Tips for Using the Broil Setting on an Oven
Okay, ovens are their own thing. My old apartment’s broiler ran hot enough to burn down a barn. My friend’s… honestly couldn’t brown toast. So, pay attention here.
If you’re new to this, keep the door cracked a bit. Helps you see what’s happening so nothing gets torched.
Always line your sheet tray with foil for less mess. The fat drips off and, boy, does it smoke if you’re not careful. Don’t get scared if you hear a sizzle.
Watch your burgers while broiling. They can go from perfect to overdone super fast when the oven’s hot as blazes. If you want specific times—five to six minutes per side for a nice medium burger, maybe a bit less with turkey.
If cheese is your love language, add it right at the end. One minute is all it needs.
If your burger isn’t thick—cut down the broil time. Thin patties burn in a flash. I learned that the hard way.
Variations for the Recipe
Feeling fancy? Mix blue cheese crumbles right into the meat. Your friends will freak out—in a good way. Or try tiny diced jalapeños in the patties for a little zap of heat. I once put bbq sauce inside the meat instead of on top. It was wild, honestly.
Sometimes I use ground turkey with Italian seasoning. If I want something lighter, that works. You can top with sautéed mushrooms, fried eggs, avocado slices—just use whatever’s hanging out in your fridge.
Another trick: garlic butter brushed on top right before serving. It’s like a five-star restaurant, but in sweatpants.
Don’t want buns? Try wrapping with lettuce, or, for something cool and keto-ish, check out these keto-friendly broiled flank steak dinners for inspiration.
Serving Suggestions
Need ideas for sides? Here’s what I like to throw together:
- Crispy roasted veggies (super easy, just roast while the burgers broil)
- A chilled salad (for something fresh and tangy)
- Coleslaw (shredded cabbage, quick vinaigrette, no fuss)
- Pickles or spicy mustard (for a quick punch of flavor)
Serve with what makes you happy. Or, for another healthier pairing, check the air fryer spaghetti squash—the perfect low-carb keto side dish. Friends ask for it now.
Common Questions
Q: Should I use parchment paper or foil?
A: Use foil. Parchment can catch fire under a broiler. Seriously.
Q: What if my oven only broils at low?
A: Just give it a couple extra minutes. Keep a close eye, since every oven does its own thing.
Q: Can I make these ahead?
A: You can shape the patties ahead. Broil right before serving for best taste.
Q: What meat blend is best?
A: For perfect broiled burgers, try 80/20 beef—it balances juicy and flavorful.
Q: Do I need to rest burgers after broiling?
A: Yep, just a couple minutes. Worth it to keep the juices in.
The Easiest Way to Juicy Burgers: Final Thoughts
So there you have it: everything I’ve learned about making perfect broiled burgers, all crammed in one spot. Whether you love Broiled Burgers with Cheese and Onions or you’re seeking the Ultimate Broiled Burger Guide, this method makes you a burger hero in any season. Got leftovers? The How to Broil Hamburgers: Juicy Broiled Burger Recipe has clever storage tips. Give broiling a shot, and next time your friends come over, you’ll totally wow them—no grill required.
Broiled Burgers
Ingredients
Main Ingredients
- 1 pound ground beef (80/20) Fat content keeps burgers juicy.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce Optional for extra flavor.
- 4 slices cheese (cheddar, Swiss, or pepper jack) Add near the end of cooking.
- 4 pieces buns or lettuce wraps Use brioche for a richer taste or lettuce for low-carb.
Instructions
Preparation
- Crank your broiler on high and move the oven rack up.
- Shape the ground beef into thick, palm-sized patties, avoiding overpacking.
- Season both sides of the patties with salt and pepper.
- Place patties on a foil-lined baking sheet, making a thumbprint in the center of each.
Cooking
- Slide the tray in and broil for about 5 to 6 minutes per side.
- Flip the burgers only once to keep them juicy.
- Add cheese during the last minute of broiling.
- Remove from the oven and let rest for a few minutes before serving.