Hands Down, Best Burgers!!

Flavorful, moist, burgers. You can certainly omit the butter, but I think it makes them extra juicy and taste even butter. I recommend using 83% ground beef to make sure the burgers aren't dry. Make these at least 4 hours in advance, but 24 hours is even better!!!

• Ready In: 4 hrs 15 mins
• Serves: 5-6
• Yields: 1 6

Ingredients

• 2  lbs  83% ground beef
• 1  egg, beaten
• 2  tablespoons Worcestershire sauce
• 1 1⁄2 envelopes  lipton's dry  onion and mushroom soup mix
• 2  tablespoons  minced garlic
• 1⁄3-1⁄2 cup  dry breadcrumbs
• 4  tablespoons  Oscar Mayer real bacon bits
• 2  teaspoons black pepper
• 1⁄4 cup butter

Directions

1. In a large bowl add all ingredients except butter, starting with 1/3 cup bread crumbs and adding more if needed.
2. Mix until combined using enough bread crumbs to hold it together.
3. Do not over mix as it will make the burgers tough.
4. Divide into 5-6 equal size portions and roll into a ball.
5. Make a small dent or hole with your finger and add a small amount of butter.
6. Cover butter with beef and form into patty shape.
7. Place on plate, cover and put in fridge for at least 4 hours, 24 is even better.
8. Pan fry or grill desired doneness.
9. Resist the urge to press the burges while they're cooking to hear that wonderful sizzling sound.
10. It releases all of the wonderful juices inside.
11. Enjoy!