Sheet Pan Ground Chuck Burgers

No barbecue? No problem! The prep for these square-shaped burgers is made easy by skipping the usual mixing and shaping steps and baking as one big burger on a sheet pan in the oven. With no flipping to do and minimal clean up, these are super-simple for a quick meal!

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Ingredients

• 2½ lb (1.3 kg) Van Osch Farms Ground Wagyu Beef

• 1 tsp (5mL) EACH garlic powder, celery salt, salt, freshly cracked pepper

• 1 cup (250mL) shredded Cheddar cheese

• Half red onion, diced

• 6 burger buns, split and toasted*

• Iceberg lettuce, torn

• Tomato slices

Secret Creamy Burger Sauce

• ½ cup (125 mL) mayonnaise

• ¼ cup (60 mL) ketchup

• 1 tbsp (15 mL) prepared yellow mustard

• 2 tsp (10 mL) prepared horseradish
  

DIRECTIONS

1. Line a 17 x 11-inch (43 x 28 cm) rimmed baking sheet with foil from edge to edge. Place ground beef on the sheet pan and press until it is evenly spread across the entire pan, from edge to edge, essentially forming one large patty.

2. Combine garlic powder, celery salt, salt and pepper in a small bowl, mixing thoroughly. Sprinkle evenly over the ground beef.

3. Bake in preheated 400°F (200°C) oven for 15 minutes.

4. Meanwhile, for "Secret” Creamy Burger Sauce, whisk together mayonnaise, ketchup, mustard and horseradish in a small bowl. Set aside.

5. Remove beef from the oven (leave oven on). Carefully tilt sheet pan to pour accumulated fat into a bowl lined with a paper towel at the bottom to reduce splashing. Scatter cheese and onion evenly across the meat. Bake for 3 minutes or until cheese is just melted and a digital instant-read thermometer inserted into several places close to the middle of the pan of beef reads at least 160°F (71°C).

6. Cut the meat into 6 square patties. Serve patties on toasted buns with “Secret” Creamy Burger Sauce, lettuce and tomatoes.

*substitute gluten-free buns for a gluten free version

For the original recipe, click here.