|Juicy and delicious onion burgers made with an envelope of onion soup mix, tomato sauce and Worcestershire are a long loved classic.|
Onion BurgersI do love a grilled burger, and like many of you, I've been making these burgers for years. It just produces a tender, yummy burger full of onion flavor - by far one of my favorite ways to eat a grilled burger.
A simple packet of onion soup mix provides all the onion flavor you need, the Worcestershire sauce gives it a tasty punch and the tomato sauce helps to keep the burger nice and moist. The ideal way to go with this is to grind your own meat from a nice chuck roast and cook the burgers to medium, about 140 degrees F. Just perfect. Otherwise, using pre-ground beef, you'll need to cook it to well done as pictured, to 160 degrees F. Try not to handle the ground beef much with your hands when forming them and for pete's sake, don't press down on 'em while they're cookin' and you'll end up with a try, tasteless burger.
I like this burger simple with a little bit of mayonnaise on the bottom bun and barbecue sauce on top, but pile on whatever your favorites are - lettuce, tomato, cheese, extra onion, pickle, whatever you fancy. Oh and fat. As you see up there, I like 'em nice & thick. Sometimes I'll do quarter-pounders but those are half-pounders! Now that is a burger.
Perfect for your cookout, delicious and so very easy. Follow the other tips I've provided below and you'll have one fine burger floatin' between those fingers!
Recipe: Onion BurgersFrom the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 8 burgers
- 2 pounds of ground chuck
- 1 envelope dry onion soup mix
- 1/2 cup tomato sauce
- 2 tablespoons of Worcestershire sauce
- Burger buns
In a large bowl, add the ground chuck, onion soup mix, tomato sauce and Worcestershire. Using a large metal spoon, gently turn the meat until well mixed. Lightly flatten the top surface and score across the top according to how many burgers you want out of the mix - 8 quarter pound burgers or 4 half pound burgers. Grab a 1/4 jelly roll pan to place the shaped burgers on. Pull one section of beef out at a time and quickly form into a ball. Set on the pan and gently pat into a patty, shaping in the sides to desired size. Try to handle the meat as little as possible because the heat from your hands can begin to melt the fat in the meat and affect the texture of your finished burger. Press an indentation into the center top of each patty and set the entire tray in the freezer for about 15 to 20 minutes. This will help the burgers to hold together on the grill since they are enhanced with liquids.
Cook on an oiled grill grate for 15 to 20 minutes, or until an instant read thermometer reads 160 for well done, 140 if have ground your own beef. Do not press down on the burgers while they cook! This compacts the meat and will make your burger very dense and since you're squeezing out all of the natural juices, very dry! Resist the temptation to smoosh them as they cook.
Butter all sides of the hamburger buns and place butter side down on the grill surface just until toasted. Top the burgers with preferred condiments - my preference for this burger is simple; mayonnaise on the bottom and barbecue sauce on the top. Enjoy!
Gas Grill Instructions: When you are ready to cook, fire up the grill to high. Get a spray bottle with water prepared to extinguish any flames that pop up from the fat. Make sure that your grilling surface is brushed down well also. Place patties on grill and cook, indentation up and with the grill top down, until the meat begins to release from the grilling grate, about 8 to 10 minutes. Keep an eye out for flame-ups and spray as needed with the water. Once the burger feels loose, carefully flip it and cook on the other side.
Burgers will generally need about 15 to 20 minutes to cook through to well done. Remove and check one burger using an instant read thermometer stuck through the side of the burger, all the way to the middle. If you are using pre-ground beef, once the burger reaches 160 degrees it is well done. If you have ground your own beef from a roast, you can finish them at medium and remove them at 140 degrees. Remove burgers, place on plate and cover with foil. Place into a warm, low oven to keep warm until the rest of the food is ready.
Requires Adobe Reader - download it free!
©Deep South Dish
Check These Recipes Out Too!
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
All American Burgers
Country Bob's Stuffed Burgers
More Cookout Foods
Posted by Mary on May 23, 2009Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline..