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Grilled French Onion Burgers

Onion dip and onion soup mix are the flavor boosters in beefy burgers.

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 (22) 13 Reviews
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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 8

Ingredients

2
pounds ground beef
1
envelope (about 1 1/2 ounces) onion soup mix
8
ounces French onion dip (1 cup)
1/2
cup Progresso™ plain bread crumbs
1/8
teaspoon pepper
Lettuce leaves
8
slices tomato
8
kaiser rolls, split and toasted
Ketchup, if desired
Pickle planks, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs and pepper. Shape mixture into 8 patties about 3/4 inch thick.
  • 2 Grill patties uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves.

EXPERT TIPS

Expert Tips

If this recipe makes too many burgers for your family, freeze half of the grilled burgers and you'll have the makings of an emergency meal!

To toast kaiser rolls, hamburger buns or hot dog buns, grill cut sides down about 4 minutes or until golden brown.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
465
(
Calories from Fat
215),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
),
Cholesterol
75mg
75%;
Sodium
900mg
900%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
10%;
Iron
22%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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