Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:4 hamburgers

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 445

% Daily Value *
Total Fat 28g35%
Saturated Fat 12g60%
Cholesterol 174mg58%
Sodium 967mg42%
Total Carbohydrate 9g3%
Dietary Fiber 1g4%
Total Sugars 2g
Protein 39g78%
Vitamin C 3mg3%
Calcium 171mg13%
Iron 4mg22%
Potassium 517mg11%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 ½ pounds lean ground red meat
  2. ½ onion, finely chopped
  3. ½ cup shredded Colby Jack or Cheddar cheese
  4. 1 massive egg
  5. 1 (1 ounce) envelope dry onion soup mix
  6. 1 clove garlic, minced
  7. 1 tablespoon garlic powder
  8. 1 teaspoon soy sauce
  9. 1 teaspoon Worcestershire sauce
  10. 1 teaspoon dried parsley
  11. 1 teaspoon dried basil
  12. 1 teaspoon dried oregano
  13. ½ teaspoon beaten dried rosemary
  14. salt and pepper to flavor


Gather all ingredients. Preheat an outside grill for high heat and gently oil the grate.

    Ingredients to make the quality hamburger ever

    Meanwhile, integrate ground pork, onion, cheese, egg, onion soup blend, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a huge bowl.

    A bowl of pro hamburger meat

    Use your hands to shape the combination into 4 patties.

    A baking sheet with four beef hamburger patties

    Cook patties at the preheated grill until now not purple in the middle and the juices run clean, approximately 4 to five minutes according to side.

    A grill grate with four grilled hamburgers

    An instant-examine thermometer inserted into the middle have to read at the least 165 stages F (74 levels C).