Saturday, May 23, 2009

Classic Onion Burgers

Juicy and delicious onion burgers made with an envelope of onion soup mix, tomato sauce and Worcestershire are a long loved classic.
Juicy and delicious onion burgers made with an envelope of onion soup mix (or equivalent homemade), tomato sauce and Worcestershire are a long loved classic.

Classic Onion Burgers

I 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 (or you can make up your own homemade version of the packet too), the Worcestershire sauce gives it a tasty punch and the tomato sauce - my change from the water in the original recipe - helps to keep the burger nice and moist.

The ideal beef for burgers is to grind your own meat from a nice chuck roast and cook the burgers to medium, about 140 degrees F. Just perfect. In reality though, most of us are going to buy grocery market ground beef, so you'll want to cook it to well done, around 160 degrees F, taking the temperature from the side. Temperature is much more important than timing y'all!

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below. 

Let's make some onion burgers!

First things first. 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 dry, tasteless burger. I make a lot of burgers (and most often, these burgers) and I find these two kitchen gadgets helpful with the process. The first is a ground beef chopper. {affil link} Using one easily incorporates the ingredients you want to add without over processing the meat.

Here's a tip I use all the time for burgers too. I line a rimmed baking sheet with foil and then form balls out of the meat mixture. The balls go into this handy dandy burger press gadget {affil link} and then back on the tray to carry to the grill. After that, I strip off the foil, discard it and then I can carry my burgers back in on a clean pan.

I love using the press because it makes fairly uniform sized burgers and it's less messy.

I like this burger pretty simple with a little bit of mayonnaise, or sometimes a little pimento cheese, on the bottom bun and barbecue sauce on top, maybe a few slices of raw, sweet Vidalia onion, but pile on whatever your favorites are - lettuce, tomato, cheese, extra onion, pickle, whatever you fancy. Perfect for your cookout, delicious and so very easy.

Check out more of my burger recipes on Pinterest!

Classic Onion Burgers

Classic Onion Burgers

Yield: About 10 to 12 Burgers
Author: Deep South Dish
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Juicy and delicious onion burgers made with an envelope of onion soup mix (or equivalent homemade), tomato sauce and Worcestershire are a long loved classic.


  • 2 pounds ground chuck
  • 1 envelope dry onion soup mix
  • 1/2 cup tomato sauce
  • 2 tablespoons Worcestershire sauce
  • Burger buns


  1. In a large bowl, combine the ground chuck, onion soup mix, tomato sauce and Worcestershire.
  2. Shape into desired number of burgers.
  3. Press an indentation into the center top of each patty and cook on an oiled grill grate until an instant read thermometer reads 160 degrees F for well done, 140 if you have ground your own beef, roughly about 15 minutes (depending on type of grill and size of burgers - see note below), turning once.
  4. Butter the cut side of hamburger buns and place butter side down on the grill surface just until toasted.
  5. Dress as desired.


As always, grilling time can range, depending on size and thickness of burgers and whether you are direct grilling over fire, indirect grilling, or using an indoor grill or grill pan. Your best friend is a probe or internal temperature thermometer. Minimum safe temperature for burgers is generally 160 degrees F, although if you have ground your own beef from a solid piece you can go more rare.

Try to handle the meat as little as possible when shaping because the heat from your hands can begin to melt the fat in the meat and affect the texture of your finished burger. Pressing an indentation into burger helps with leveling out puffing that sometimes occurs due to the expansion of the meat. 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.

Homemade Onion Soup Mix: Combine 3 tablespoons dried onion flakes, 1 tablespoon beef base (like Better Than Bouillon) or beef bouillon granules, 2 teaspoons onion powder and 1/4 teaspoon seasoned salt (like Lawry's).

Sour Cream Onion Burgers: Omit tomato sauce and add 1 cup sour cream and 1/2 cup of plain bread crumbs.

Lipton Best Ever Juicy Burgers: Omit tomato sauce and add 1/2 cup mayonnaise and 1/2 cup plain dry bread crumbs.

Beef, Ground Beef, Burgers, Onion Soup Mix
Cookout Foods, Burgers
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Posted by Mary on May 23, 2009
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