- 1 1/2 teaspoons kosher salt, plus more for lining the pan
- 2 pounds ground beef, preferably chuck
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 6 toasted hamburger buns, English muffins, split focaccia, or slices of other favorite bread
- Your favorite hamburger toppings: sliced Swiss or cheddar cheese (I like blue cheese!), sliced tomato, lettuce, sliced onion, pickles, ketchup, mustard, etc.
- Position a rack in the center of the oven and heat to 475 degrees (450 degrees in a convection oven). Line a heavy-duty rimmed baking sheet with aluminum foil, and spread a thin layer of salt over the surface of the foil to absorb any drippings and prevent the oven from smoking. Arrange a wire rack so that it sits at least 3/4 inch above the surface of the pan.
- Break the beef into 1- to 2-inch lumps with your hands and drop into a mixing bowl. Season with salt, Worcestershire, and a generous amount of black pepper. Mix gently, using your fingertips to break up the meat and incorporate the seasonings. Over-handling the beef will make for tough, dry burgers.
- Divide the meat into 6 portions. Lightly shape the beef into disks about 3 1/4 inches across and about 1 inch thick. Set the burgers at least 1 inch apart on the wire rack.
- Roast the burgers for 10 to 16 minutes, checking on them either with an instant-read thermometer (the quickest way) or by cutting into one to peek. For medium-rare, look for 130 to 135 degrees; for medium, 140 degrees. (If you’re mad enough to like your burgers medium-well, take it to 160 degrees; but WHY WHY WHY?!). If adding cheese, top the burgers with cheese when they are about 2 degrees away from being done to your liking and return them to the oven for 1 minute to melt the cheese.
- Transfer the burgers to buns, English muffins, split focaccia, or favorite bread and garnish as you like.