Ground Chuck: You want to use 80/20 ground beef to keep the burgers juicy. Seasonings: Dried Onion Soup Mix and Worcestershire sauce c
Gently mix the seasonings into the meat using your hands until just incorporated.
Score the meat into 4 sections. And then shape each section into a patty that is about ¾ to 1 inch thick and slightly larger than the bottom of your burger bun.
Press down on the center of each burger about ¼ inch deep, forming an indentation in each burger.
Grill or pan-fry the burgers over medium-high heat, flipping once until they reach an internal temp of 155 degrees.
Let the burgers rest for 10 minutes, adding cheese if desired. Serve as desired.
I made these on Saturday for college game day. They turned out great!! Thank you! This is my go to recipe from now on!