Wonnie Burgers! Recipe - Allrecipes.com
Wonnie Burgers! Recipe
  • READY IN 40 mins

Wonnie Burgers!

Recipe by  

"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 Edit and Save

Original recipe makes 10 1/4-pound burgers Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. 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.
  3. 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).
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Reviews More Reviews

Most Helpful Positive Review
Jul 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!

Most Helpful Critical Review
Jul 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.

Mar 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!

Jul 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.

Apr 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)

Aug 15, 2014

I'm a guy who loves his burger and this one was outstanding. Very moist and very flavourful. I added a little bread crumbs and diced up 1/2 an apple and put it in burger. Was one of the best burger I have ever had. The organic pork burger helped.


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 624 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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