Here you see the finished burgers. I let them cook several hours. In the first hour, I emptied the drippings from the pan to keep it from overflowing in my oven since the pans were a little shallow. Jelly roll pans are deeper and hold more. Capping another pan over the burgers helps to retain heat and moisture in the burgers. Slow cooking burgers like this taste far better than just frying them on a kitchen stove quickly.
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