I have to confess, I was a little hesitant to post this recipe as it is always such a big hit with my friends at BBQs; it's a little shameless to admit, but I like the praise that comes along with making them. Posting this means it's no longer a "secret" recipe. Oh, well... that is the point of this blog as I recall, so here it is, hopefully will receive the same rave reviews that I do!
- Italian Parsley chopped
- One med-large sweet onion diced
- Two pounds ground beef
- 2 eggs
- One packet of Lipton's powdered French Onion soup mix
- 1 tablespoon Worcestershire
- 1 teaspoon Tabasco
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Hamburger Buns (Local preference Bond-Bond's buns complete this amazing burger)
Directions
In a large bowl add ground beef, diced onion, parsley and French Onion soup mix. In separate mixing bowl whisk together eggs, Worcestershire, Tabasco, balsamic vinegar and salt and pepper. Add wet ingredients to beef mixture and knead together with hands until completely mixed.
Create patties by taking 1/3 C of the mixture and form by patting the meat into desired shape. Place on wax paper, layering as you go. Don't ask me why but these burgers taste best made a day or two in advance and freezing until 30 minutes before grilling.
When ready to cook heat grill to 375-400 and cook for 5-6 minutes per side, or until the burger gives way on the grill.
Serve with regular burger fixin's and enjoy!
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