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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (245g) Recipe makes 4 servings The following items or measurements are not included below: onion dip mix |
||
| Calories 513 | ||
| Calories from Fat 328 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.5g | 56% | |
| Saturated Fat 14.9g | 74% | |
| Monounsaturated Fat 15.6g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 2.1g | ||
| Cholesterol 159mg | 53% | |
| Sodium 156mg | 6% | |
| Potassium 686mg | 19% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 42.5g | 85% | |
Ingredients
- 2 lbs ground beef (one medium sized package)
- 6 ounces lipton's onion dip mix (one envelope)
- 4 tablespoons sour cream
- American cheese (one slice per burger)
- 1/4 chopped white onion (optional)
- whole wheat hamburger buns
Directions
1
Put the ground meat into a mixing bowl.2
Pour one packet of Lipton's onion dip mix into the bowl.3
Add sour cream to the meat and onion dip mixture4
Add some chopped onions if you'd like5
Mix everything together with your hands.6
Make a thin patty7
Place American cheese on top of the patty.8
Form another thin patty top of the cheese so that the cheese is in the middle of two layers of meat. Make sure there is no cheese showing and there is meat around the cheese on all sides.9
Cook the burgers on the grill/barbecue (time depending on how well done you'd like them).10
Toast the buns on the grill if you'd like.
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- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Cuistot
On Apr 11, 2008
I made this for freezer tag so tripled the recipe so we could have one nights dinner and then freezer some for another night. This does make a moist burger but I was disappointed that most of the cheese leaked out while cooking, I felt this could be changed by using more binding agents. It did do better partially frozen. For freezing I just followed the recipe and flash froze the raw patties on a cookie sheet then froze in freezer bag with wax paper between. Thawed on the counter to partially thawed and grilled.
From: Chef of 5
On Feb 22, 2008
These were very tender and flavorful. The kids liked them, so they passed the test! I really liked the cheese inside the burger, kept everything moist. Good recipe! Thanks for sharing!
On Jan 26, 2008
These burgers really are juicy and delicious. The inclusion of the cheese INSIDE of the burger as opposed to on top, and the sour cream mixed in with the ground beef help to keep the burger so unbelievably tender.
ideas from Recipezaar
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