Oven burgers are hands-off steak-night comfort — a hot oven, a browned crust, and juicy middles without standing over a pan. Prime Steak Burger 4x 4oz is the classic four-pack for midweek buns. Shop it in beef burgers and beef.
Oven method
Preheat the oven to 200°C (fan 180°C). Line a tray with baking paper or a light oil film. Pat the burgers dry and season lightly with salt and pepper — do not press them flat. Space them with a finger-width gap so heat can circulate. Bake 12 to 16 minutes for a typical 4oz burger, flipping once halfway, until the centre hits about 70–75°C and the juices run clear with no pink if you prefer them well done, or nearer 65°C for a blushing middle. Rest two minutes on a warm plate. Add cheese in the last minute under a hot grill if you want it melted. One layer only; stacked burgers steam and pale. Do not squash with a spatula — that squeezes the juices onto the tray.
Grill, pan and air fryer backup
No oven: medium-high grill or pan 3 to 5 minutes a side, or air fryer 190°C for 10 to 14 minutes flipping halfway. Soft buns, lettuce, and a sharp pickle finish the plate. Browse beef burgers for pack sizes, and beef when you want mince or steaks beside.
What to serve
Chips, slaw, and pickles, or a salad bun for a lighter plate. Leftover cooked burgers reheat gently in a covered pan with a splash of stock — better than microwave dry. Freeze spare packs flat; thaw in the fridge overnight for even cooking.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.