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.
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These were OK, but I think personally for us they were wayyyy too "oniony" with both a large...