Hamburgers can be cooked many different ways, including on the stove or grill and in the oven. The oven-cooked hamburger also tend to be juicer and more tender because the oven allows heat to be evenly distributed. The most common types of beef used for hamburgers are ground chuck and ground sirloin. Both types of meat can be bought from your local grocery store. Look for meat with less fat content for a healthier burger.
Preheat the oven to 400 F.
Wash your hands. Combine a 1/4 lb. of ground beef , 1/2 tsp. kosher salt and 1/2 tsp. of ground black pepper. Mix together and form a ball, which should be about the size of a golf ball.
Flatten the ball into a patty less than 1/2 inch thick. Usually the thinner the patty, the less chance of overcooking and drying out the exterior.
Spray a baking pan with nonstick cooking spray. Place the pan in the oven 5 minutes before using. Heating the pan before the patty touches it will sear the patty quickly, locking in the juices.
Place the patty on the baking pan, using the cooking tongs.
Bake the patty for 5 minutes. After 5 minutes, juices will start to appear on the surface of the patty. This is a good indication that the inside of the patty is being cooked. Pull the pan out of the oven with oven mitts. Flip the patty with cooking tongs. Add 1/4 cup each of diced green pepper and chopped onion to the surface of the patty.
Return the pan to the oven. Bake for an additional 5 to 12 minutes, or until the interior of the patty is no longer pink. Stick a meat thermometer into the center of the patty. Make sure it reads a minimum internal temperature of 160 F.