Scrambled Burgers on Canned Biscuits

READY IN: 30mins
YIELD: 30 burgers


  • 1 12
    lbs ground beef (I use lean or chuck)
  • 1
    tablespoon oil or 1 tablespoon butter
  • 1
    packet Lipton Onion Soup Mix
  • 2
    cups water (more or less as needed)
  • 1
    tablespoon instant minced onion
  • 12
    teaspoon garlic powder
  • 12
    teaspoon Worcestershire sauce (optional)
  • 14
    teaspoon black pepper (or to taste)
  • 1
    teaspoon cornstarch (mix with 1 tsp. water if needed)
  • 3
    (30 count) cans refrigerated buttermilk biscuits


  • Mix ground beef with 1/4 cup water (this makes the meat break up easier and cook more evenly).
  • Place onion soup mix and minced onion in 1 cup of WARM water to rehydrate and cook biscuits according to package directions, while you brown the meat.
  • In a skillet (I use cast iron) melt butter and brown meat until it begins to stick and brown on the bottom of the skillet.
  • Add a little water to deglaze the bits that are sticking.
  • Do this 3 or 4 times.
  • (Deglazing adds a LOT of flavor but can be skipped, but it really effects the out come.) After deglazing add the soup, onion and water mixture with remaining seasonings.
  • If you prefer a little more gravy texture thicken with the cornstarch and water (slurry), or you can cook the liquid out.
  • (I like the gravy.) Divide biscuits and top with the meat, pickles, and mustard or any other hamburger toping you prefer.
  • You can serve this on regular hamburger buns or even hotdog buns if desired.
  • Served on hamburger buns, it tastes similar to a Krystal burger.