Por qué hornear hamburguesas es más fácil que la parrilla
Hornear hamburguesas en el horno es más práctico que asarlas a la parrilla: no requieren atención constante, la limpieza es mínima y el resultado es igual de sabroso.
Baking hamburgers is easier than grilling them. You simply shape them, place them on a baking sheet in a preheated oven, and wait. There's no need to turn them, check on them, or risk burning them. The cleanup afterward is minimal compared to the mess of grilling.
Prepare the baking tray by lining it with aluminum foil and placing a wire rack on top. The burgers cook on the rack, allowing the fat to drip away. Once cooked, simply remove the foil and quickly wash the rack. Never cook the burgers directly on the tray, as the fat will accumulate around the meat. The rack also ensures even cooking.
As for temperatures, preheat to 190 or 200 degrees Celsius. Cook until the meat reaches an internal temperature of 71 degrees Celsius (74 if it's chicken). The flavor might lack the smoky taste of the grill, but you can compensate by seasoning well. Ingredients like onion, Worcestershire sauce, or even liquid smoke mimic that smoky character. With good seasonings and the right technique, you'll have a delicious batch of burgers and a clean kitchen.
