Preheat the oven to 425°F (218°C).

Since I generally make 8 to 10 burgers at once, I use a half sheet pan. Depending on how many burgers you want to make at one time, you could use a smaller baking sheet too. This recipe is easily customizable. Pro Tip. Line the sheet pan with foil or parchment paper for easier clean up later.

Next lay a metal wire rack on top of the lined sheet pan. I have a nice half sheet pan set where the wire rack fits in nicely. Spray the wire rack with cooking spray. Pro-Tip. If you do not have a wire rack that fits a baking sheet, try and use a cooking cooling rack in the pan. Keeping the burgers off the liner or pan itself is the key to getting the meat a bit crispy on the outside for that grilled flavor. This allows the extra fat to drop and drain away from the meat rather than sitting in the fat.

Next, take the frozen hamburgers straight out of the freezer and lay them on the wire rack on a single layer. Leave some space between the patties for even cooking.

Top with your favorite seasoning for flavor as it bakes, which can be as simple as salt and pepper. I just season the top side for now, when I flip the burgers, I season the other side. It helps the seasoning stick to the ground meat better.

Place in the center oven rack of your preheated oven and bake burgers for 25 minutes. Flipping them after the patties have cooked for 15 and seasoning the other side. Continue cooking another 10 minutes. Check the burgers' internal temperature. They must be cooked to 160°F (71°C) or more. If you prefer your burgers to be on the well-done side, leave them in for another 5 minutes.

Cook time can vary based on oven temperatures and how thick your hamburgers are.

For best results let your cooked burgers rest 2 minutes before serving. This will help them retain their juiciness.

Serve with your favorite toppings.