Let’s Talk Burgers

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Growing up, I loved hamburger night at my house. Mama made thick, juicy burgers in a skillet and served them with big ol’ french fries and enough ketchup to drown the whole shabang in. Alright, so I was the one adding the flood of  ketchup but it set the whole meal off perfectly in my mind. On nights when we didn’t have buns, she’d just serve the patties topped with sauteed onion slices (which she cooked in the skillet along with the burgers) and call it hamburger steak. Either way Mama went with this, it was a win-win.

I sure do miss having Mama make my hamburger,  

but since I’m the Mama these days, I reckon she’s done gone and passed the torch.

So, as the head hamburger-cooker, this is how I turn out juicy and taste filled burgers. I look forward to hearing how you make your burgers. Do you have a secret ingredient or method that people just rave about? What toppings do you like? Are there any unusual sides that you just have to have? As a fellow burger enthusiast, I’d love to hear how they’re served at your house – or your favorite restaurant. Feel free to reply to other comments as well if you want to chat about it a bit. No sense in being shy, this is your home, too!


I use ground beef (whatever is cheapest), egg, and dry french onion soup mix.

I LOVE onions with my burgers but my family doesn’t (at least they think they don’t ~ hehe!) so this way I can have my onions and they are clueless.


Add all of your ingredients together. I am using about two and a half pounds of ground beef here.


I mush it all up. The best way to do this is just with your hands.


Shape patties into doughnuts.

The hole in the middle keeps the hamburger from puffing up into one big ball and also helps it get done evenly.

As it cooks the hole fills in.


After you brown the patties really well on both sides, add a cup or so of water to the pan so that they can continue to cook without burning and get done all of the way.


Right before you take them up, top a few with slices of cheese for those who like cheeseburgers.

Can you believe I don’t care for cheese on my burger? I’m an odd bird, I know.


My perfect burger includes a side of big old steak fries and some Comeback sauce to dip ’em in!

This picture shows hamburgers served  with Comeback sauce and a a side of abomination – otherwise known as “green bean fries”. That was a new fangled recipe I figured I’d try so I could bring it to you if it was good.

Well folks, I can honestly say that they “look” good, but I can’t go beyond that. After making these, from now on if I want green beans, I’m gonna eat green beans. If I want fries, I’m gonna eat fries. Trying to turn green beans into fries worked out about as well as trying to turn broccoli into mashed potatoes:). Just my opinion!

Now this is where you come in! I know y’all make some awesome burgers and there are limitless variations (just about all of which I’d personally like to try!).

How do you make your burgers? I’d love for you to share your favorite burger recipes with me in the comments below. Tell me how you like to make ’em, how you like to eat ’em, how you like to serve ’em, and what you serve ’em with. If you’d like to include any actual recipes in your comments, go right ahead! (Yipee!!)

Feel free to respond to other folks comments as well if you’d like, We’re all friends here. 🙂


Click here for Comeback Sauce recipe!

Got Leftovers?


Hamburger patties are SO EASY to recycle into future dishes! I allow my patties to cool and them crumble them up before placing them in a freezer bag. Next time you make chili, taco soup, beef casserole, or the like, just pull out your crumbles and toss them in. You’ll have the convenience of using pre cooked beef, the added zip of the onion soup mix flavor, and the pride in not wasting your leftovers!

“If something intolerable simply cannot be changed, driven away, or shot – Southerners will not only tolerate it but take pride in it as well.” – Florence King

Submitted by Aunt Kathy. To submit your quote, click here.

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  1. Do not use anything to mix in my burgers,just put into a homemade form,press down on meat to make a even pattie ,salt and pepper,on both sides,then cook to liking,topppinhs are fried onions,tomatoes,lettuce,sometimes jalapeños,cheese,mayo,BBQ sauce,mustard,ketchup,served with homemade French fries,and a nice cold beer,or Coca Cola!

  2. I chop up some caramelized onions and put them in my burgers. Everyone loves how moist and juicy the burgers are.

  3. My first Mother-In-Law baked her burgers in the oven in a 13x 9 aluminum cake pan. she added egg, salt, pepper and oatmeal to their farm raised ground beef. they were so good. I like to add leftover/hidden biscuits, salt, pepper, garlic powder and onion powder to my ground beef and grill them on the George Foreman. I just got one of the new indoor grills with the ceramic grill plates that remove completely for washing and I love it. I love your burger recipe and love fried egg on my burger. I love to spread my buns open on the grill to get crispy as well (for hot dogs too.)

  4. I pinned this years ago (for real!!), but didn’t get around to actually making them until tonight. My son and father LOVED your Supper Burgers!! They will definitely be going into our regular menu plan rotation!!

  5. A little squirt of Moore’s sauce or some Worcestershire to the burger is great too, along with finely diced onions. The onion soup mix is just a little too salty for me.

  6. We just made these burgers for dinner. Wow best we have had. I just added a Little soya sauce, barbecue sauce and spices. Thank you. Great recipe. The hole in the center and adding water after browning them was very smart. They were very tender and juicy.

  7. If you can believe it, I had never made a hamburger until about a month ago. I’d made turkey burgers and black bean burgers but not hamburgers. On another blog I found a recipe that uses fish sauce as an ingredient and I was so curious I had to make them! In general I am not a hamburger lover at all and the only ones I ever really cared for were my uncle’s, he puts lots of garlic powder in them. So I made my burgers with 1 lb 90% lean ground beef (the kind ground at the meat counter, I’m unfortunately very picky about meat), 1 tablespoon fish sauce, 1 teaspoon garlic powder, 1/2 teaspoon pepper and 1/4 teaspoon salt. Mushed it up, made into 4 patties with a hole in the middle, then cooked them in a little oil on the stove. I actually did not do the water thing because I forgot you suggest it, but they turned out fantastic anyway! The best burger I’ve ever had. The fish sauce adds great flavor but does not make it fishy. It was wonderful with mayo, avocado and sliced tomato on a toasted bun. I actually made burgers again tonight (this time added some diced canned jalapenos and cream cheese on top but the same basic recipe). Wonderful again. My husband says they’re his favorite burgers too. It may not sound impressive to make the same recipe 3 weeks apart, but I have some recipes that I haven’t made in 5 years even though we love them. I just like making new recipes so much!

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