Picnic Special

This is a classic picnic burger recipe built to feed a crowd on a budget. Rolled oats and milk stretch two pounds of ground beef into 12 flat patties, while onion soup mix handles all the seasoning in one packet. Grill them over hot coals or broil them inside, either way works.

The oats aren’t just a filler. They absorb the milk and meat juices as the patties cook, keeping them moist instead of dry and crumbly. The soup mix dissolves into the meat during mixing and delivers onion flavor, salt, and a savory punch throughout every bite without needing to chop or measure anything.

Served on sliced Vienna bread instead of buns, each sandwich gets a tomato slice, a lettuce leaf, and half a slice of American cheese. Vienna bread holds up better than soft hamburger buns for transporting to a picnic without getting soggy.

Kitchen Tips

• Shape the patties thin and flat. They puff up as they cook, so thin patties end up the right thickness. Fat ones turn into meatballs.
• Don’t press the patties down with a spatula while cooking. That squeezes out all the juice the oats are trying to hold in.
• Make and shape the patties at home, layer them between wax paper in a container, and grill them at the picnic site for the freshest result.

Variations

• Swap American cheese for pepper jack for a spicier version.
• Add a tablespoon of Worcestershire sauce to the meat mixture for extra savory depth.
• Use slider-sized buns and make smaller patties for an appetizer-style version.