The Lipton onion soup burger is a classic that always comes out thick, juicy, and full of flavor! I've added beef stock in place of the water called for in the original recipe - a beefy update your whole family will love.
If you have time let it sit for 20 minutes. The flavor really infuses the meat that way.
Shape into 8 patties - use a food scale to ensure they are all the same size.
Use your thumb to indent the center of each patty.
Grill, pan fry, or broil until done to your liking, about 12 minutes.
Notes
To assemble and freeze for later:Assemble the beef patties ahead, separate with parchment paper in a freezer bag, and freeze for up to three months. Thaw in the refrigerator overnight and then cook as desired.Storing leftover cooked burgers:Store leftover burgers in an airtight container for up to three days in the fridge or freeze for up to three months.Reheat leftover patties in the microwave for one minute or for juicy burgers reheat in a skillet with a small amount of water until warm all the way through.TipsExpert Tip: Don't skip the thumbprint step. This helps prevent the burgers from shrinking too much when they cook.
Using a food scale ensures all burgers are the same size and cook evenly.
Use an instant read meat thermometer to ensure you get exactly the doneness that you want.
The internal temperature of burgers should be 160 degrees F when you remove them from the grill, then let them rest 5 to 10 minutes.
Be sure to watch your burger patties closely so that they don't burn, you know they are ready to flip when they release from the skillet or grill.