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. Others opt for more flavor by using Worcestershire sauce and mustard.
But here’s the rub.
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? This recipe for Lipton onion soup burgers is the key.
A single packet of Lipton onion soup mix is all you’ll need to season your burgers perfectly every time. Mixed with a little mayo, of course.
This combo is the best way to ensure your burgers have the perfect flavor, 100% of the time.
Your burgers will be juicy, flavorful, and ridiculously addictive. And that’s without all the extra condiments. The burgers themselves will taste unbelievably good.
Don’t take my word for it, though. Try this recipe and see for yourself how delicious they are.
Ingredients
You’ll love how simple these burgers are to make. You’ll need only four ingredients (plus buns):
- 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 their distinct and unbeatable flavor.
- Hellmann’s or Best Foods Real Mayonnaise. Along with the soup mix, mayo will take your burgers up a notch.
- Breadcrumbs. They provide 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 1/4 cup per pound of beef will do.
Tips for Making Burgers
I didn’t lie. This recipe is a simple one to follow. Still, that doesn’t mean I don’t have a few tips for you!
- Pick the right meat. You can make your burgers with ground turkey or beef. However, beef — specifically, ground chuck steak — will give you the best, juiciest burgers. Look for a ratio of 80-85% lean to 15-20% fat.
- Wet your hands. Additionally, the warmer your hands are, the faster the proteins will break down. (Again, leading to dry burgers.) Washing your hands in cold water beforehand will help prevent this problem.
- 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 it. The more you handle it, the drier it gets!
- Indent the patties. Form an indent at the center of the patty using your thumb. This will prevent the burgers from puffing up.
- Chill the patties. Pop them in the fridge for about 10 minutes before cooking them to seal in the juices.
- Grill on high heat. Doing so will give the patties a nice, crusty, seared surface.
- Disturb the patties as little as possible. In other words, slap them on the grill and leave them alone until it’s time to flip them! Don’t press them with a spatula or flip them over and over again multiple times. That’s what dries them out.
- Let the burgers rest for 5 minutes. Don’t serve them right away. Letting them rest will allow the juices to settle. If you serve them too soon, the juices will just ooze out.
- Remember the toppings. These patties have enough natural flavor to taste great by themselves. Still, who doesn’t love melted cheese, juicy tomatoes, and crispy lettuce on their burgers?
- To check for doneness. Gently press the surface. A medium-rare burger will be slightly springy. 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 |
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! They add excitement and make 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 them. Sweet potato fries are also an excellent choice.
- 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!
- Kale chips. They’re crunchy, healthy, and easy to make. What’s not to love?
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 them cook for 4 to 5 minutes on each side, flipping only once. Let patties rest for 10 minutes.
- Serve patties on buns. Enjoy!
I’ve never put mayo inside burgers before, and now I’m curious, LOL Could you make a double batch and freeze some patties for later? If so, would you recommend freezing before or after cooking?
Absolutely! I’d prepare and shape the patties, then flash freeze them on a baking sheet before cooking. Pop them in freezer-safe bags and freeze them until you’re ready to make them! 🙂
loved it; made it for a camp out but everything is good when cooking over a fire. I added finely chopped red onion. MERCY!
Hi Les!
So glad you liked it. I bet the fire made these extra smoky and delish 🙂
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.
can I use Greek yogurt instead of Mayo?
Hi Robin!
Yes, you can swap in plain Greek yogurt, but keep in mind, the flavor will be slightly different 🙂
I made just one burger, for my lunch. I carefully weighed out 4 ounces of organic 85/15 ground beef, fried it in a little bit of bacon fat in a small cast iron pan. I ate it on a brioche roll with a slice of garden ripe tomato. It was delicious, but it fell apart while it was cooking. I’d hate to see it fall apart on a grill!
Glad the burger tasted great, but sorry it fell apart on you, Barbara! I typically use ground beef with a slightly higher fat content (80/20 or a little higher in fat) to make burgers. The excess fat seems to help them hold together better. (I realize the tips say up to 85% lean is fine, and it is in most cases. I just like working with 80/20 better.)
If this happens to you again, here are a few other tips to try:
– Be sure not to overwork the meat. Doing so makes it more prone to crumbling.
– Chill the patties before cooking them. The cold helps them be more cohesive. I think the tips in this recipe say 10 minutes, but up to 30 would also be fine.
– If all else fails, add an egg yolk to the ground beef mixture while mixing the patties. It’ll act as a binding agent and should keep everything in place.
What about cooking inside?
Maybe use cast iron skillet?
Looks so yummy but I don’t run the grill.
Absolutely, Glenna! Frying a patty or two in a cast-iron skillet is just fine. One of the other commenters mentioned they had a little troubling keeping the patty intact that way. So be sure to check out the tips I left for her on preventing that if you decide to make it this way. 🙂