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!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

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  • 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.

  • 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).

Nutrition Facts

273.9 calories; 23.3 g protein; 4.3 g carbohydrates; 111.3 mg cholesterol; 623.8 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2010
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! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/19/2010
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. Read More
(20)
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/19/2010
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. Read More
(20)
Rating: 5 stars
07/22/2010
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! Read More
(4)
Rating: 5 stars
03/04/2014
Delicious and moist burger!! I had some spaghetti squash so I added about a cup to the mix. Will definitely make these again! Read More
(1)
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Rating: 4 stars
07/04/2012
These were good moist juicy burgers but just very oniony. So you need to like onions if you want to try this burger. I scaled this down to use 1 lb of 80/20 ground beef and left out the pork sausage. I made a copycat recipe of the onion soup mix using a recipe from this site except I left out the salt and followed the rest of the recipe as written. It was good but oniony with both the dry onion soup as well as the additional chopped onion. Luckily for us we like onions and liked the burgers. Thanks for sharing your recipe. Read More
(1)
Rating: 3 stars
04/25/2012
i used a little less pork sausage more like 1/4 pound and i reduced the onion soup mix by half since the two reviews said it was too much. these were alright i might make them again but i wouldnt add the sausage ( its just weird in there in my opinion) Read More
(1)
Rating: 5 stars
06/12/2016
Really liked it were juicy and flavourful. Did not put the real onion in just the onion soup mix. I also used a couple of hot Italian sausages instead of plain pork - added some heat and flavour. Finally I left the patties in the refrigerator for an hour or so to set before cooking. Helps keep them together on the BBQ. I will make this again. Read More
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Rating: 5 stars
08/07/2017
These were fabulous! I made exactly as the recipe instructs and was very impressed. I will definitely make these again. Read More
Rating: 3 stars
04/01/2019
I cut down onion soup by 1/2 to cut the salt; way too much sodium. They were ok as I have made similar. Read More
Rating: 4 stars
08/13/2016
Love this recipe! I didn't add the chopped onion though as according to my son they are worse than chicken pox and his texture detection is too well developed to think o can get away with it. Read More