Favourite Supreme Burgers

These supreme burgers cheat in the best possible way. A packet of onion soup mix does the seasoning work of a dozen pantry jars, hitting the ground beef with toasted onion, garlic powder, parsley, and just enough salt in one tidy stripe.

The real secret is the sour cream. A full cup folded in might sound like a lot, but as the patties hit the heat, the milk fats coat the protein strands and lock the juices inside. The result is a burger that stays bouncy and tender even when cooked beyond medium, which is honestly a small miracle.

Breadcrumbs anchor everything together so the patties hold their shape on the grill instead of crumbling through the grates. Form them about three-quarters of an inch thick so the outside develops a crusty sear before the middle overcooks.

Broil or grill four inches from the heat, flipping just once. Resist the urge to press down on the patties with a spatula. That’s how you squeeze out every drop of the juice you worked so hard to keep in.

Pro Tips

• Mix the beef gently with your hands just until combined. Overworking turns the patties dense and rubbery.
• Press a shallow thumbprint into the center of each patty so they cook flat instead of doming.
• Let the patties rest 5 minutes after cooking. The juices redistribute and the burger stays moist when you bite in.
• Skip extra salt. The onion soup mix already brings plenty.

Variations

• Stir in a few tablespoons of grated cheddar for cheese pockets baked right into the patty.
• Swap half the beef for ground pork for a richer, slightly sweeter burger.
• Use a packet of beefy onion or mushroom-onion soup mix for a different flavor profile.