Big, juicy hamburgers with a secret ingredient that takes them over the top!
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❤️ Why you’ll love it
- Simple and fast — just mix the ingredients and form the patties for a quick weeknight meal.
- A packet of dry onion soup mix adds savory, beefy flavor and helps keep the burgers extra juicy.
- An easy way to refresh your regular burger routine with a nostalgic, flavor-packed twist.
This Lipton onion soup burger is a classic for a reason: it’s forgiving, flavorful, and reliably juicy. In this version the water traditionally called for is replaced with beef stock for a deeper, meat-forward taste that families tend to love.
Top the finished burgers however you like—cheese, pickled onions, lettuce, tomato, or a favorite sauce—and serve with crispy potatoes, fries, or a simple salad.
🧾 Ingredients
Overview of the main ingredients. Full measurements and the complete method appear in the recipe card below.
🔪 Instructions
This is a brief overview — full, step-by-step instructions are in the recipe card further down the page.
- Combine the onion soup mix, ground beef, and beef stock in a large bowl.
- Mix gently but thoroughly. If possible, let the mixture rest in the refrigerator for about 20 minutes so the seasoning can infuse the meat.
- Divide and shape into 8 even patties; press a shallow thumbprint into the center of each one to reduce shrinking while cooking.
- Grill, broil, or pan-fry until done to your preference, roughly 12 minutes total. Add cheese if desired and serve on buns with preferred toppings.
🥫 Storage
To assemble and freeze for later:
Form the patties ahead of time, separate them with parchment paper in a freezer bag, and freeze for up to three months. Thaw overnight in the refrigerator and cook as directed.
Storing leftover cooked burgers:
Keep cooked burgers in an airtight container for up to three days in the fridge or freeze for up to three months. Reheat briefly in the microwave, or warm gently in a skillet with a splash of water for juicier results.
If you only have a few leftovers, consider crumbling them into a comforting cheeseburger-style soup or a skillet hash.
📖 Variations
Small swaps and additions to customize the flavor.
- Use a beefy onion or mushroom-onion dry soup mix instead of the classic onion soup packet—make sure the mix is a dry seasoning packet.
- Add a splash of Worcestershire sauce to the meat blend for a deeper umami note.
- Mix caramelized onions into the patties or pile them on top for sweetness and texture.
- For heat, sprinkle in black pepper and crushed red pepper flakes.
- Substitute a ranch seasoning packet for the onion soup mix for a different but delicious profile.
- Swap ground beef for ground turkey or chicken if you prefer a lighter option—adjust cooking time accordingly.
- Additional garlic or onion powder can boost savory depth if you like more pronounced aromatics.
💭 Things to know
Expert Tip: Don’t skip the thumbprint in each patty. That shallow indentation helps prevent excessive doming and keeps the burger flat and even while it cooks.
- Using a food scale helps make uniform patties that cook evenly.
- Stirring in a cup of cooked rice, quinoa, or breadcrumbs will stretch the mixture without losing texture.
- An instant-read thermometer is the most reliable way to check doneness: remove burgers at 160°F and let them rest 5–10 minutes.
- Watch the burgers closely while cooking; they are ready to flip when they release easily from the grill or skillet.
- For skillet cooking, melting a little butter first adds flavor and helps form a pleasing crust.
🍔 Temperature Chart for Perfect Burgers
| How Done? | Temp | Description |
|---|---|---|
| Well Done | 160–165°F | Gray all the way through |
| Medium Well | 150–155°F | Slight pink center |
| Medium | 140–145°F | Warm, slightly pink middle |
| Medium Rare | 130–135°F | Warm dark pink center |
| Rare | 120–125°F | Warm red center (not generally recommended for safety) |
👩🍳 FAQs
Dry onion soup mix typically contains dehydrated onions, salt, flavoring agents such as vegetable bouillon, spices, and anti-caking ingredients. Formulations vary by brand.
Red onions are great raw on burgers for a bite of sharpness and color. Yellow onions are ideal for caramelizing and adding sweetness.
No. Dry onion soup mix is a seasoning blend. French onion soup is a prepared soup made with slow-cooked onions and beef stock, typically finished with a cheese-topped crouton.
📚 Related recipes
- Slow Cooker Brisket Sliders — a tender, hands-off slider option.
- Cranberry Meatballs — a sweet-and-savory appetizer or main.
- Southern Coca-Cola Glazed Ham — classic holiday-style glazed ham.
- Hamburger Noodle Casserole — a cozy, family-friendly baked dish.
🍽️ Serve with…
These burgers pair well with lots of sides. My family enjoys them with or without buns.
- Chipotle aioli or a favorite mayo-based sauce.
- Pan-fried potatoes or homemade tater tots.
- Crispy fries or baked sweet potato fries for a sweeter crunch.
- BBQ pasta salad or a classic macaroni salad.
- Pickled vegetables as an acidic contrast to the rich burger.
🥄 Recommended tools
These items make the recipe easier: a large mixing bowl, parchment paper for freezing patties, a food scale for even patties, and an instant-read thermometer to check doneness.
📞 The last word
Lipton onion soup burgers are a retro favorite for a reason — they come together with minimal effort and deliver big flavor and juiciness. Brushing the patties with a glaze such as a simple honey-teriyaki while grilling is a tasty optional finish.
Enjoy experimenting with toppings and sides to make the recipe your own. If you make these, consider leaving a star rating on the original post so others can find the version that works best for them.
📖 Recipe
Lipton Onion Soup Burger
Course: Main Dish – Ground Beef
Cuisine: American – Vintage
Prep Time: 5 minutes
Cook Time: 12 minutes
Resting Time: 5 minutes
Total Time: 22 minutes
Servings: 6
Calories: 384 kcal
Author: Marye Audet-White
Ingredients
- 1 ounce dry onion soup mix
- 2 pounds lean ground beef
- 1/2 cup beef stock (or water)
- 8 hamburger buns
Instructions
- Combine the onion soup mix, ground beef, and beef stock in a large bowl.
- Mix thoroughly but gently. If you have time, chill for 20 minutes so the flavors meld.
- Shape into 8 even patties, using a food scale if desired. Press a shallow thumbprint in the center of each patty.
- Grill, broil, or pan-fry until cooked through, about 12 minutes total depending on thickness and heat. Add cheese near the end if desired, then serve on buns with your favorite toppings.
Notes
Freezing: Arrange uncooked patties separated by parchment paper in a freezer bag and freeze up to three months. Thaw overnight in the refrigerator before cooking.
Leftovers: Store cooked burgers in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat briefly in the microwave or warm in a skillet with a splash of water to retain juiciness.
Tips
- Don’t skip the thumbprint — it helps patties stay flat.
- A food scale makes uniform patties that cook evenly.
- Use an instant-read thermometer to check doneness; remove at 160°F and allow to rest.
- Watch the burgers so they don’t burn; they are ready to flip when they release easily from the cooking surface.
Nutrition Facts (per serving)
Calories: 384 | Carbohydrates: 32g | Protein: 39g | Fat: 10g | Sodium: 802mg
Nutrition information is an estimate. If using for medical purposes, verify with your own calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested multiple times. Substitutions or technique changes may alter the result.
First published April 5, 2022. Last updated April 28, 2023 for readability and user experience.