Ingredients
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2
-
1
-
1
-
1/4
-
-
-
-
-
-
-
-
-
-
-
Directions
Garlic Herb Burgers, 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, Loved it! I didn’t have green onions so used a white onion. The filling was so creamy and savory, with the slightest hint of sweetness. I served it topped with sauted porcinis., I didn’t pay attention while making these burgers and just mixed everything together. Everybody liked them anyway. Next time I will remember to make a filling instead and try them that way.
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Steps
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1
Done
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Place the Ground Beef in a Large Mixing Bowl, Add 1 Tbs of the Soup Mix and Mix It in Well. |
|
2
Done
|
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
Done
|
Refrigerate the Hamburgers For at Least 1 Hour Before Cooking. |
|
4
Done
|
to Freeze: Flash Freeze Uncooked on a Cookie Sheet Until Solid Then Put Into a Ziplock Bag or Vacuum Seal Quantity Desired. |
|
5
Done
|
to Cook: Thaw in Refrigerator and Grill as Usual. |
