Kittencal's Juicy, Juicy... Grilled Onion Burgers

“Since the dry onion soup mix already has plenty of salt there is no need to add in any extra, you can lightly season the patties with seasoned while cooking if desired --- plan ahead the patties need to be refrigerated for a minimum of 8 hours or up to 24 hours to blend flavors --- see my Kittencal's Seasoned Dry Italian Breadcrumbs --- for cheese-lover's add in 1-1/2 cups grated cheddar cheese also if desired :)”

Ingredients Nutrition


  1. In a bowl whisk the egg with milk until combined.
  2. Add in dry breadcrumbs, Dijon mustard, Worcestershire sauce and black pepper; mix to combine, then allow to sit for 10-15 minutes.
  3. Add in the cayenne pepper or Tabasco, ground beef, fresh garlic and dry onion soup mix; using clean hands mix lightly to combine.
  4. Shape into 8 balls.
  5. Make an indentation in each ball then press 1 tablespoon butter deep into the indentation into the middle of the ball (can use a little more butter if desired).
  6. Seal the ground beef completely over the butter patty.
  7. Flatten into 8 patties then make a slight indentation with your finger in the middle of the patty, this will prevent you burgers from puffing up like meatballs when cooking.
  8. Place on a plate; cover and seal with plastic wrap.
  9. Refrigerate for a minimum of 8-24 hours.
  10. Remove the patties from refrigerator at least 30 minutes before grilling.
  11. Preheat the grill to medium-high heat.
  12. Place the patties on the grill then season lightly with seasoned salt.
  13. Close lid and cook turning patties once until cooked through.

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