Prep 10 mins
Cook 0 mins
Adapted from a recipe that appeared in the Orlando Sentinel in the early 80s, it's another recipe my son calls me for.
- Combine the ingredients, mixing thoroughly. Shape the meat into about 10 (more or less) grill-ready hamburger patties. If the meat is fresh (never before frozen), you can make these up ahead of time and freeze them, individually wrapped and ready to cook.
Allow the patties to sit for an hour or two, and that will allow the dry onions in the soup mix time to get tender. These are the best burgers around when topped with Gorgonzola cheese crumbles.
This was just OK for us. I followed the recipe exactly as written. I used ground chuck as suggested. I also wasn't sure what type of relish to use so I used dill. This made 8 burgers for us which I cooked on the grill. They were quick and easy to make. My family didn't care that the onion soup mix onions didn't cook up- they were really crunchy. They smelled wonderful cooking they just weren't to our liking.