The Juiciest Onion Soup Burger


The Juiciest Onion Soup Burger

Course Main Course, Main Dish
Cuisine American
Author Catherine’s Plates


  • large skillet with lid
  • cutting board & sharp knife
  • measuring spoons & cups
  • large mixing bowl
  • 1/2 cup measuring tool
  • parchment paper
  • spatula
  • griddle or large frying pan


  • 3 large yellow onions, sliced thinly
  • 3 TBS butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 1 1/2 – 2 lbs ground beef
  • 2 packages lipton beefy onion mix
  • 12 slices provolone cheese
  • 6 sets hamburger buns (tops & bottoms)


  • In a large skillet over medium high heat add butter and bring to a sizzle. Add in sliced onions and stir to coat with butter. Stir in 1/4 cup of water. Place lid on and cook for 5-7 minutes until onions are "caramelized" browned and softened. Turn off heat and set aside.
    NOTE: remove lid every few minutes to stir onions and make sure water content is fine. Do not burn your onions.
  • In a medium bowl mix together ground beef and lipton onion soup mixes. Divide mixture into 6 equal portions. I use a 1/2 cup measuring tool for even burgers.
  • Heat griddle or large skillet to a medium high heat. Place 1/2 cup measured burgers onto heated griddle. Take a piece of parchment and place on top of burger. Smash down thinly. Cook burgers for 4-5 minutes until golden brown on bottom and flip burgers over.
  • Cook burgers an additional 4 minutes. Place a mound of cooked onions on top of burger. Top onions with 2 pieces of provolone cheese. Cook burgers an additional 2 minutes until cheese has melted partially and burgers are cooked to your temperature.
  • These are best served on toasted buns. Place bun tops & bottoms onto a sheet pan and place in 350 degree preheated oven until just toasted. Butter them before placing in oven if you desire.