Recipe by Nadacook
Adapted from a recipe that appeared in the Orlando Sentinel in the early 80s, it's another recipe my son calls me for.
Top Review by sea-nile
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.
- 2 lbs ground beef (I usually use ground chuck, but ground round or a lower fat combination of beef and ground turkey wo)
- 1 (1 1/4 ounce) envelope dry onion soup mix (like Lipton's)
- 1⁄4 cup ketchup
- 1⁄4 cup relish
Directions See How It's Made
- 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.