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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (144g) Recipe makes 8 servings The following items or measurements are not included below: 1 envelope herb with garlic soup mix |
||
| Calories 299 | ||
| Calories from Fat 191 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.2g | 32% | |
| Saturated Fat 10.8g | 54% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.7g | ||
| Cholesterol 104mg | 34% | |
| Sodium 159mg | 6% | |
| Potassium 406mg | 11% | |
| Total Carbohydrate 1.0g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.1g | ||
| Protein 24.9g | 49% | |
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Garlic Herb Burgers
By: Tish
May 15, 2003
A little surprise will greet you when you bite into these succulent burgers hot of the grill. You can make each recipe ahead of time and refrigerate the burgers for 24 hours or freeze them, tightly wrapped for 1 month
SERVES 8
Ingredients
- 2 lbs lean ground beef
- 1 envelope savory herb with garlic soup mix (Lipton is my favorite)
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup green onion, chopped
Directions
1
Place the ground beef in a large mixing bowl, add 1 Tbs of the soup mix and mix it in well.2
Shape the hamburger into 12 1/2" thick patties In a medium mixing bowl, beat together the cream cheese, remaining soup mix and the green onions Place 1 Tbs of the cream cheese filling on a patty, and then cover with another patty, sealing the edges together.3
Refrigerate the hamburgers for at least 1 hour before cooking.4
To Freeze: Flash Freeze uncooked on a cookie sheet until solid then put into a ziplock bag or vacuum seal quantity desired.5
To Cook: Thaw in refrigerator and grill as usual.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Adopted Parisian
On Jul 12, 2008
Loved it! I didn't have green onions so I used a white onion. The filling was so creamy and savory, with the slightest hint of sweetness. I served it topped with sauted porcinis.
From: Bergy
On Feb 29, 2004
5 star all the way. I used cream cheese with sundried tomato. I found that by making each pattie 1/2 inch thick that the hamburgers were too fat (1") & stubby so I made each 1/4 inch thick ending up with a 1/2" hamburger filled with the cream cheese mixture. Loved the flavor from the herb/garlic soup mix. I topped the burger with lettuce tomato & cheese, grilled mushrooms on the side and Baking stone fries - terrific Saturday night dinner. Thanks Tish loved this recipe
From: JillAZ
On Jul 9, 2005
Mmmmmm. These were really good. I couldn't find the garlic & herb soup mix so substituted 2 teaspoons beef bouillon granules and about 1-1/2 tablespoons Mrs. Dash garlic & herb seasoning. Delicious! I did have some filling leftover and will probably use a little less in each burger next time and make more burgers. Very good recipe - Thanks Tish!
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