Super fast and easy these make-ahead burgers deliver an extra dash of flavor thanks to a handy packet of French onion soup or dip mix. Make 2 large 1/2 pound burgers or 4 smaller 1/4 pound burgers. Serve up on your favorite bun or lettuce wrap if you’re going bread free.
Mix 1/4 C mayonnaise with 1 T dijon mustard, 1/2 t of kosher salt and a dash of cayenne pepper. Store in a container with tight fitting lid. Dijonnaise will keep for up to one month in the refrigerator.
2 to 4 favorite burger buns, optional
Remove ground beef from package and blot well with paper towel. Place on a work surface and sprinkle meat with the onion soup mixture and Worcestershire sauce, mix in, using your hands, until well blended in to the meat.
Divide ground beef in to 2 or 4 equal pieces depending on how many burgers you’d like to prepare. Form each piece in to a patty, and use your thumb to create an indent in the center of each patty. This will help keep the patties uniform during cooking and not change shape.
Place a piece of parchment paper between each patty and wrap tightly in foil. Patties can be made up to 3 days in advance. Store in the fridge until ready to use.
Heat your camp stove or campfire to medium high heat, about 375°F to 400°F. Place your cooking pan on heat and add the cooking oil. When oil is shimmering, about 2 minutes, add the burgers. Cook burgers for 2 to 3 minutes per side, flipping each burger four times, for a total of 8 to 10 minutes total for medium-rare for larger 1/2 pound burgers. For smaller 1/4 pound burgers cook for 1 1/2 minutes per side, flipping each burger four times for a total of 6 to 8 minutes for medium rare.
Put a slice of cheese on each burger and remove burgers to a plate, let rest for 5 to 10 minutes.
Reduce camp stove heat to low or move pan to a cooler part of the campfire. Toast buns to just crisp, about 1 1/2 minutes.
Spread 1 T Dijonnaise sauce on the bottom of each bun, place patty on bun and serve.
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