Looking for a fool-proof way to flavor your burgers? This Lipton Onion Soup burger recipe is the answer.
There are hundreds of ways to season burgers.
Some stick to just salt and pepper, while some add other flavors, such as Worcestershire sauce and mustard.
But the thing is, you won’t find out if you’ve seasoned your burgers perfectly until after you’ve cooked them. If your burgers are too salty, there’s no way to fix them!
That’s where Lipton Onion Soup comes in. With this nifty little packet, there’s no need to worry about under- or over-seasoning. You’ll get perfectly flavored burgers every time.
So what are you waiting for? Put on your apron and fire up the grill, it’s time to make burgers!
Lipton Onion Soup Burger Recipe
Want to impress your family and friends with your burger grilling prowess? Well, this recipe for Lipton Onion Soup burgers is the key.
Initially, I thought that burgers were complicated to make, so I was always too intimidated to even try them.
You can just imagine my surprise when I came across this recipe! Since then, I’ve been making burgers all the time.
See, the cooking part is easy. You just let the patties sit on the grill, flip once, and boom, they’re done.
The difficult part is seasoning them. I mean, it’s not like you can taste the uncooked beef and check if you’ve done it right!
Unless you’re a burger expert, you’ll want to be as exact as possible with your measurements and ingredients. Too much or too little will make or break your burgers.
That’s why I love this recipe! With a packet of Lipton Onion Soup mix and Hellmann’s mayonnaise, making burgers has never been easier.
It’s the best way to ensure that your burgers have the perfect flavor, 100% of the time.
Ingredients
Ground chuck. For juicy burgers, you’ll want the beef to be 80 to 85% lean. It’s a high-fat percentage, but stick to it! Otherwise, your burgers will be dry, no matter how perfectly you cook them.
Lipton Recipe Secrets Onion Soup Mix. It’s the secret ingredient that gives these burgers that distinct flavor.
Hellmann’s or Best Foods Real Mayonnaise. Along with the soup mix, mayo gives burgers absolute flavor!
Bread Crumbs. It helps give structure to the burgers, preventing them from breaking apart as they cook. Don’t use too much, though! Otherwise, the burgers will be too tough. Just ¼ cup per pound of beef will do.
Tips for Making burgers
Don’t overwork the patties. This is the most important thing to keep in mind when making burgers.
Mixing breaks down the proteins in the beef, pushing the juices out of the meat. The more you handle the beef, the drier the meat gets!
The warmer your hands, the faster the proteins will break down. Wash your hands before working the beef so they stay cold.
The best meat for burgers is ground chuck steak. For the juiciest burgers, you’ll want the ratio to be 80-85% lean, 15-20% fat.
Be as careful as possible when forming the patties. This will ensure juicy burgers. Again, you don’t want to overmix or mash the beef!
Form an indent at the center of the patty using your thumb. This will prevent the burgers from puffing up.
As the patties cook, the heat pushes the juice towards the center, causing the burger to bloat. But if they have a dent in the middle, the burgers will be flat when cooked.
Chill the patties for 10 minutes before cooking. This will seal all the beef’s juices in!
Grill on high heat. This will give the patties that nice, crusty, seared surface.
Do not touch the patties once they’re on the grill. Don’t press them with a spatula and don’t flip them over and over. Just let them sit there, covered.
Otherwise, again, they will be tough and dry.
To check for doneness, gently press the surface. A medium-rare burger will be slightly springy. But for more accuracy, you can use a meat thermometer to test. Here’s a simple guide:
| Doneness | Temperature (Fahrenheit) |
| Rare | 120 to 125 degrees |
| Medium Rare | 130 to 135 degrees |
| Medium | 140 to 145 degrees |
| Medium Well | 150 to 155 degrees |
| Well Done | 160 to 165 degrees |
Let the burgers rest for 5 minutes before serving. This will allow the juices to settle in the burgers. If you serve them too soon, the juices will just ooze out.
You’ll want them inside the burgers, not on your plate!
What to Serve with Lipton Onion Soup Burgers
As hearty and delicious as burgers are, they aren’t as much fun to eat without the sides! The sides add excitement to the table, making your meal even more unforgettable.
Looking for ideas? Here are some dishes that complement burgers wonderfully.
- French Fries. Ah. The classic! Crisp on the outside, fluffy on the inside, and deliciously salty all over. Take it up another notch by drizzling truffle oil over your fries!
- Onion Rings. The subtle sweetness of onions gives your savory burgers a nice flavor contrast. Plus, who can resist that crunch?
- Coleslaw. Crisp cabbage and carrots are coated in a creamy, tangy dressing. It’s a light, cold, and refreshing treat that tastes amazing with burgers!
Lipton Onion Soup Burger Recipe
8
servings10
minutes10
minutes490
kcalIngredients
1/2 cup Hellmann’s or Best Foods Real Mayonnaise
1/2 cup plain dry bread crumbs
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 pounds ground beef or ground turkey
8 hamburger buns
Instructions
- In a bowl, combine mayonnaise, bread crumbs, and soup mix.
- In a large bowl, very gently stir together ground beef and mayonnaise mixture. Form the mixture into 8 patties. Press your thumb into the center of each patty to form an indentation. Refrigerate for 10 minutes.
- Grill the patties on high heat. Let the patties cook for 4 to 5 minutes on each side, flipping only once. Let patties rest for 10 minutes.
- Serve patties on buns. Enjoy!
Can I make some burgers and freeze them? If I can, do I freeze before I cook them or after and do I thaw them before I cook them once they’re frozen?
Hi Millie. Yes, you can make extra and freeze them for later.
Here’s how:
1. Mix the ingredients in a bowl until well combined, then set it aside to rest for 5 minutes.
2. Portion the burgers and flatten them into patties.
3. Wrap each burger (raw) in a strip of parchment paper, then freeze flat on a baking sheet until solid.
4. Transfer the frozen burgers to a freezer bag for up to three months.
5. Thaw the burgers in the fridge overnight, then let them come to room temperature for 5-10 minutes before cooking as instructed.
I suggest freezing them raw so you don’t overcook them the second time.
But if you have leftovers, you can freeze those too! Let them thaw, then cook on the stove over low-medium heat, with a lid to keep the moisture in.
I need to be able to print the receipt.
Hi Henry, if you scroll down to the recipe card, you’ll see the option to print on the photo. Just click that button, and it will print the recipe for you!
Absolutely delicious thanks for sharing.