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. I got this comment that gave a very unfair, half star rating about these burgers, not because they tried them, but because they had a wrong idea about them.
"While this might be tasty, it is NOT an Oklahoma onion burger. Onion burgers only consist of beef, onion and bun. By the way, I'm an Oklahoma boy and writing this 20 miles from El Reno, Oklahoma where the burger originated. I'm going to Sid's for lunch."So... I feel a need to say this.
This is not, nor was it ever intended to be, an "Oklahoma Onion Burger."
For that you'll want to omit the onion soup mix, prepare a basic smashed meat patty with just salt and pepper to season and topped with thinly sliced onions. Smash the burger so that the onions form into the patty, and once the meat browns, flip so the onions are on the bottom to caramelize. Top burger with a slice (or three) of American cheese and add potato buns to steam. You can do a search for more specifics. But that is not at all what this is.This recipe has been around as long as the packets of dry onion soup mix have been, and, I might add, it's a well-loved recipe for burgers. Always has been. Still is.
Also important to note, 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.
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