Lipton onion burgers are ground beef patties seasoned with dry onion soup mix, then cooked in a skillet or on the grill and served on buns. The soup mix brings onion flavor and seasoning in one step, while a little water helps keep the patties tender; it is an easy American-style burger for a weeknight dinner or cookout.
Ingredients
- 1 1/2 lb (680 g) ground beef, preferably 80% lean and 20% fat
- 1 packet (1 oz/28 g) dry onion soup mix
- 1/3 cup (80 ml) cold water
- 1 tbsp (15 ml) Worcestershire sauce
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral cooking oil, only if using a skillet
- 4 hamburger buns, about 2 oz (57 g) each
- 4 slices (about 3 oz/85 g total) cheddar or American cheese, optional
- 4 lettuce leaves, 1 medium tomato (about 150 g), sliced, and 1/4 medium red onion (about 40 g), thinly sliced, for serving
- 1/4 cup (60 g) mayonnaise, ketchup, mustard, or other condiments, for serving
Instructions
- Mix the seasoning. In a large bowl, stir together the dry onion soup mix, cold water, Worcestershire sauce, and black pepper. Let it stand for 5 minutes so the dried onion pieces can start to soften. This brief rest distributes the seasoning more evenly through the beef.
- Combine gently. Add the ground beef to the bowl. Use clean hands or a fork to fold the mixture together just until the soup mix and liquid are spread through the meat. Avoid kneading or squeezing it for a long time; compacted beef can cook up dense. The mixture may feel softer than plain ground beef, but it should still hold together when shaped.
- Shape four patties. Divide the beef into 4 equal portions, about 6 oz (170 g) each. Shape each into a patty roughly 3/4 inch (2 cm) thick, making a shallow dimple in the center with your thumb. Patties puff as they cook, and the small indentation helps them finish more evenly. Set them on a clean plate while you heat the cooking surface.
- Heat the pan or grill. For a skillet, warm the oil in a large heavy pan over medium-high heat until it shimmers. For a grill, preheat it to medium-high and clean and oil the grates. You may need to cook in batches if the patties would otherwise touch; crowded patties steam instead of browning well.
- Cook the burgers. Place the patties on the hot cooking surface and cook for about 5 to 6 minutes on the first side, then turn once and cook for another 5 to 6 minutes. Adjust the heat if the outside is browning too quickly before the centers are done. Do not press down on the patties, since that squeezes out juices and can cause flare-ups on a grill. Check the center of each burger with an instant-read food thermometer. Ground beef should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If a patty has not reached that temperature, continue cooking and check again.
- Add cheese if using. During the final minute of cooking, lay a slice of cheese on each patty. Cover the skillet briefly, or close the grill lid, to help it melt. Keep the cooked burgers on a clean plate rather than returning them to the plate that held the raw beef.
- Rest and assemble. Let the patties rest for 3 minutes. Meanwhile, toast the buns cut-side down in the skillet or on the grill for 30 to 60 seconds if desired. Spread the buns with your chosen condiments, add lettuce, tomato, and red onion, then top with a burger and its bun lid. Serve while warm.
Tips
- Choose beef with some fat. An 80/20 blend gives these burgers a juicy texture and browns well. Leaner beef can work, but it is more likely to turn dry, so handle it gently and start checking the temperature early. Avoid adding extra salt before cooking: onion soup mix is already seasoned, and salt levels vary by packet.
- Keep the mixture cold. If the patties are soft or the kitchen is warm, put the shaped patties in the refrigerator for 10 to 15 minutes before cooking. This optional chill helps them hold their shape, but it adds time to the recipe. Separate them with parchment if stacking, and do not leave raw beef at room temperature for an extended period.
- Use the thermometer, not color alone. Patties can brown on the outside before the center is safely cooked. Insert the thermometer from the side into the middle of each patty for a reliable reading. If using a grill, move a patty to a cooler area if it is charring before it reaches 160°F (71°C).
- Adjust for the mix you have. A standard one-ounce packet is intended here. If your packet is larger or smaller, check its weight and be aware that using more can make the burgers salty. A reduced-sodium onion soup mix is a practical substitute; it may give a gentler onion flavor, so taste the cooked burger before adding extra salt to any sauce or toppings.
Serving Suggestions
Serve the burgers on toasted buns with crisp lettuce, sliced tomato, and red onion. Pickles add acidity and crunch, while mayonnaise, mustard, ketchup, or a simple burger sauce makes the sandwich richer. For a more savory topping, add sautéed mushrooms or caramelized onions; keep the topping portion modest so the patties remain easy to eat. Cheese is optional, since the soup mix already gives the beef a strong savory character.
For a casual meal, pair the burgers with oven fries, potato wedges, coleslaw, or a green salad. Corn on the cob and baked beans also fit a cookout-style plate. If serving several people, set the toppings out separately so everyone can build a burger to suit their taste. Keep cooked patties hot until serving, and put perishable toppings such as cut tomatoes and mayonnaise-based sauces back in the refrigerator rather than leaving them out for the whole meal.
Variations
- Grilled version: Cook the patties over medium-high heat on a preheated, clean grill, turning once. Keep the lid closed between turns if your grill has a lid, and use a thermometer to confirm the center reaches 160°F (71°C). If flames flare from dripping fat, shift the burgers briefly to a cooler part of the grill.
- Garlic and herb: Add 1/2 tsp (1 g) garlic powder or 1 tbsp (4 g) chopped fresh parsley to the beef mixture. These additions complement the onion seasoning without changing the basic method. Avoid adding extra dry soup mix as a shortcut, since it can make the mixture overly salty.
- Turkey patties: Use 1 1/2 lb (680 g) ground turkey instead of beef, but handle it carefully because it is usually softer and leaner. Cook poultry patties to 165°F (74°C), the USDA FSIS safe minimum, checked with a food thermometer. Their texture and flavor will be lighter than the beef version.
- Low-carb serving: Serve a cooked patty over lettuce or alongside a salad instead of on a bun. The patty will still taste like an onion-seasoned burger, although it will not have the soft bread and toasted-bun contrast. Check the soup mix label if you are tracking a particular ingredient or amount of sodium.
- Make smaller burgers: Divide the mixture into 6 portions for sliders, shaping them evenly and reducing the cooking time. Do not assume they are done just because they are small or browned; check that each reaches 160°F (71°C). Use slider buns and smaller amounts of toppings so the onion flavor remains prominent.
Storage and Reheating
Refrigerate leftover cooked patties within 2 hours of cooking, in a covered container. They keep for 3 to 4 days in the refrigerator. Store buns and fresh toppings separately so the bread does not become soggy; lettuce and tomato are best added just before serving. If the cooked patties have been sitting out longer than 2 hours, discard them rather than saving them for later.
For longer storage, freeze the cooled patties in a freezer-safe container or wrap them individually, separating layers with parchment. For best quality, use within about 2 to 3 months. Thaw them in the refrigerator, not on the counter. Reheat in a covered skillet over medium-low heat with a teaspoon of water, or use a microwave in short bursts, turning as needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Buns are better toasted fresh, and uncooked patties should be kept separate from ready-to-eat foods.
Frequently Asked Questions
Do I need to add an egg or breadcrumbs?
No. Ground beef, the soup mix, and the small amount of water are enough to form these patties when mixed gently. Egg or breadcrumbs would change the texture toward a meatloaf-style burger. If the mixture feels unusually loose, chill it briefly and shape with a light touch rather than adding a large amount of filler.
Can I make the patties ahead?
Yes. Shape them, place them in a covered container with parchment between layers, and refrigerate for up to 24 hours before cooking. Keep the refrigerator at 40°F (4°C) or below, and do not leave the raw patties out while preparing other food. Cook them to 160°F (71°C) as directed. You can also mix the beef and seasoning shortly before shaping, but avoid repeatedly handling the meat.
Can I cook these burgers in the oven?
Yes. Arrange the patties on a foil-lined, rimmed baking sheet or on a rack set over one, and bake at 400°F (200°C), turning once, until the centers reach 160°F (71°C). The exact time depends on patty thickness and the oven, so begin checking after about 15 minutes. Baking will not produce quite the same seared crust as a hot skillet or grill.
Why did my burgers turn out dry or tough?
Common causes are using very lean beef, mixing the meat too firmly, pressing the patties while they cook, or cooking well beyond the safe temperature. Use 80/20 beef when possible, stop mixing as soon as the seasoning is distributed, and check the temperature near the end of the cooking time. The soup mix brings salt, so adding more can also make the texture seem firmer.
Can I use a different onion soup mix brand?
Yes. Any dry onion soup mix with a similar packet size should work, though saltiness and the size of the dried onion pieces can differ. Start with one packet weighing about 1 oz (28 g), and do not add additional salt until you have tasted a cooked portion. A reduced-sodium packet will produce a milder, less salty burger.
Can I use frozen ground beef?
Thaw it in the refrigerator before mixing and shaping the patties; partially frozen meat is difficult to season evenly and shape safely. For a quicker thaw, keep the beef in a leakproof bag and submerge it in cold water, changing the water every 30 minutes, then cook promptly. Do not thaw ground beef on the counter. Once thawed, follow the same thermometer check and cook to 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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