Search thousands of recipes reviewed by home cooks like you.

Wonnie Burgers!

Wonnie Burgers!

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
MandaSuthrnChf

MandaSuthrnChf

Absolutely the best modified burgers! My mother invented these and people have asked for these burgers for years and years. There have been many imitators, but the original is Wonnie's. You can adjust any of the ingredients to fit your taste. Remember that the onion mix should be one packet per every 2 pounds of ground beef. Serve with your best buns and toppings!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Mix the ground beef, pork sausage, Parmesan cheese, eggs, sweet onion, garlic, onion soup mix, Worcestershire sauce, kosher salt, and black pepper together in a bowl until evenly incorporated. Shape into 10 patties.
  3. Cook on the preheated grill until the burgers are cooked through and no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ChiTownChef
16

ChiTownChef

7/19/2010

These were OK, but I think personally for us they were wayyyy too "oniony" with both a large onion and a package of onion soup. Flavorwise, they have potential, but I would not make these again without making some adjustments like: 1 - grating a half onion and pressing out the liquid instead of using whole diced onion (don't like chunks of raw onion bites in my burger). 2 - Because onion soup is loaded with salt, there is no need to add more. 3 - Not sure why two eggs are called for since there is no binder like bread crumbs, so next time I'd use just one. 4 - These also were a bit dry and normally I'd never use lean beef in my burger. The pork sausage added a nice flavor enhancement, but the flavor of a good burger comes from the fat and there is nothing better than ground chuck. Next time I will substitute one pound of the lean with an 85% chuck. HINT: When you form the patties, poke the middle of the patty with your finger to form an indention in the meat. They cook more evenly on the grill.

Mesa Mom
4

Mesa Mom

7/22/2010

I completely agree with the first review left by "QueenPin" - thanks for the helpful hints! VERY flavorful with the modifications. I grilled a bunch of them and froze them to bring to work for lunch & dinner meals. Just throw in a few romaine lettuce leaves or a burger bun, and voila! Instant, FABULOUS meal!

Kelly
1

Kelly

3/4/2014

Delicious and moist burger!! I had some spaghetti squash, so I added about a cup to the mix. Will definitely make these again!

More reviews

Similar recipes

ADVERTISEMENT