Supreme Burgers

These burgers get their “supreme” status from two ingredients mixed directly into the ground beef: onion soup mix and sour cream. The soup mix handles all the seasoning in one shot (dried onion, salt, herbs, a hint of beef flavor), and the sour cream keeps the patties ridiculously moist even after grilling.

Dry breadcrumbs bind everything together and absorb the sour cream’s moisture during cooking, which means the fat and flavor stay locked inside the patty instead of dripping through the grill grates. The result is a burger that’s juicier than an all-beef patty, with a richer flavor than most backyard burgers.

Shape them ¾ inch thick and resist the urge to press them flat on the grill. Every squeeze pushes out the juices you worked so hard to keep in.

Pro Tips

• Mix the ingredients gently with your hands. Overworking ground beef compresses it and gives you a dense, tough patty instead of a tender, loose-textured one.
• Make a slight indent in the center of each patty with your thumb. Burgers puff up in the middle as they cook, and the dimple keeps them flat and even.
• Let patties rest for 2-3 minutes after cooking. The juices redistribute and you won’t lose them all when you take the first bite.
• The sour cream can cause flare-ups on a charcoal grill. Keep the patties 4 inches from the heat as directed.

Variations

• Add a tablespoon of Worcestershire sauce to the mix for a deeper, umami-rich flavor.
• Stuff a cube of cheddar or blue cheese into the center of each patty for a surprise melted filling.
• Use ground turkey or a beef-pork blend for a different flavor profile.