Homemade hamburgers are awesome comfort food. And when you make them yourself you can dress them the way you want and eat them in your own home. But for people with different abilities, it can be especially difficult to think about managing appropriate heat on a frying pan, address the grease flying, and monitor how well done the burger becomes during the process. As a result this “set and let it go” method has served us well, generating four juicy hamburgers all done at the same time. Though they may not have the char broil from the grill, they are delicious and easy for the Kid Cooks to make.
Update (1.10.21): My son complained that these were not “crispy” like when you fried them in a frying pan. Luckily, we discovered that the sides on the pan were causing that. So, we have adjusted the recipe to a rimmed baking sheet rather than a typical “brownie pan” so that we get crispier top and bottom.
Makes 4 servings
Large mixing bowl
2 small bowls
metal rimmed baking sheet
- 4 hamburger buns
- 85% lean ground beef, about 1 pound (16 ounces)
- In a small bowl, place
- ½ cup dried bread crumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ teaspoon garlic powder
- In another small bowl, mix together
- 3 Tablespoons milk
- 2 Tablespoons soy sauce
- Preheat oven to 400°
- In large mixing bowl, break up the meat (use fork or hands).
- Sprinkle over the meat:
- Breadcrumb mixture
- Milk mix
- Use hands to mix completely.
- Scoop out ½ cup of meat 4 times into baking pan. Divide any leftovers between the four piles.
- Pick each up with hands and form into disks the width of the bun.
- Bake pan of burgers for 15 minutes.
- Remove from oven and flip burgers over.
- Bake another 10 minutes.
- Remove from oven; Turn oven off.
- Let rest in pan for 5 minutes. Serve hamburgers on buns.
pdf version of recipe >> Hamburgers_updated