2 Lbs. Ground Chuck 80/20
½ Cup Seasoned Bread Crumbs
2 Tsp. Dry Ground Mustard
1 Tsp. Beef, Better Than Bouillon
2 Tsp. Worcestershire Sauce
1 Tbsp. Ketchup
½ Tsp. Salt
¼ Tsp. Black Pepper
2 Tbsp. Canola Oil
2 Yellow Sweet Onions, Thinly Sliced
1 Tbsp. Garlic Minced
2 Tsp. Worcestershire Sauce
1 Tbsp. Ketchup
1 Tsp. Kitchen Bouquet
1 Qt. Beef Broth
2 Tbsp. Flour


  1. Combine all ingredients for hamburger patties, mix thoroughly and divide mixture by 8 to make thin patties. 
  2. Add oil to the skillet and cook patties over med-high heat until both sides are browned.  Remove from pan and set aside. 
  3. Reserve 2 Tbsp. oil in frying pan and add the onions.  Cook for several minutes until the onions are soft, stirring occasionally.  Add garlic and stir constantly for 1 minute. 
  4. Add 2 Tbsp. flour and whisk constantly for 1 minute or until lightly browned and flour is blended.  Add in 2 cups beef broth, Worcestershire, ketchup and kitchen bouquet.  Keep whisking for 1 minute, and then add the hamburger patties back into pan. 
  5. Cover and simmer on medium low heat for 20 minutes, stirring occasionally and adding extra beef broth as needed if too thick.


Better Than Bouillon Beef is in HEB and Kroger stores in Texas and is in a jar typically found next to the Beef Bouillon cubes. It is salty so use sparingly and adjust according to your taste.

Recipe Adapted From, September 2016