1. Combine beef, bread crumbs, milk, tomato paste, brown sugar, Worcestershire sauce, fennel seed, paprika, onion powder, salt, thyme and pepper in a large bowl. Use your hands or a wooden spoon to thoroughly mix all the ingredients together. 2. Line a 13 x 9-inch (33 x 23 cm) rimmed baking sheet pan with foil. Add all the meat mixture to the baking sheet. Use your hands to press the meat mixture out so it fills the sheet pan entirely and evenly (you should have one compact piece of meat with no cracks). Cut the beef with a sharp paring knife into 12 equal squares. 3. Bake in a preheated 375˚F oven for 15 to 20 minutes, until a digital instant-read thermometer inserted sideways into centre reads 160°F (71°C). 4. Remove from oven and drain off any liquid that has accumulated on the pan. Break the burgers along the cut edges. Serve on buns garnished with onions, tomatoes and lettuce, as desired. Let extras cool and store in an airtight container in the fridge for up to 3 days or wrap each burger individually in foil and freeze in an airtight container for up to 3 months.

Tip

To make sliders: To make sliders, shape meat mixture in the pan as directed, cut into 24 equal squares and bake as directed. Serve on slider buns.

To reheat burgers or sliders: If frozen, let thaw in refrigerator overnight. Reheat individual burgers or sliders in the microwave, on a barbecue grill preheated to Medium (350°F/180°C) or on a baking sheet in a preheated 350°F oven until heated through.

To make square meatballs: add all the meat mixture to the baking sheet and form it into a 9- x 7-inch (23 x 18 cm) rectangle about 1 inch (2.5 cm) thick. Score the meat ½ inch (1 cm) deep into 48 equal squares (8 x 6). Bake for 25 minutes or until cooked all the way through. Remove from oven and drain any liquid that has accumulated on the pan. Separate into the square meatballs and serve or cool and store in an airtight container in the fridge for up to 3 days. To freeze: divide into meal-portions and store in an airtight container in the freezer for up to 3 months. Let thaw in the refrigerator overnight; reheat in sauce or in the microwave until hot in the centre.

Big Batch Sheet Pan-Baked Square Burgers

Ingredients

Directions

Cuts Used in This Recipe

Lean Ground Beef Chuck