Just recently I started making
hamburgers by baking them in
the kitchen oven--so easy to do
and with so little mess.

In the past I've broiled them in
the oven or fried them in a pan.
No, I don't have an outdoor grill.

With the oven at 425 degrees,
15 minutes on a pan rack does
the trick for perfect 6-ounce
ground chuck burgers.

On the internet, I see that this is
a method often used for making up
a large batch of burgers at once for
parties, etc.

Maybe I'm just very late to the game.

Just wondering if many members
here have used this method rather
than the usual broiling, grilling or
frying methods.

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