Halloween Onion Butter Burgers
A Fun Halloween Dinner That’s More Cute Than Creepy
Halloween Onion Butter Burgers are the kind of Halloween food I love.
They’re festive and silly without requiring me to turn perfectly good food into something so disgusting-looking that nobody actually wants to eat it.
These juicy oven-baked burgers are seasoned with French onion soup mix and pickle juice, finished with a savory garlic and onion butter, then decorated with a pickle “tongue” and green olive “eyes.”
They’re easy enough for Halloween night dinner but cute enough for a Halloween party.
You can make them as full-size burgers like I do here, or make mini versions for Halloween sliders.
And if you’re having people over, I LOVE the idea of turning these into a build-your-own monster burger bar and letting everyone decorate their own.
Before You Jump to the Recipe
Here’s what I want you to know before making these:
- I use 90/10 ground beef. The seasoned butter added at the end gives the leaner beef plenty of richness.
- Don’t overwork the ground beef. Mix the seasonings in gently.
- French onion recipe mix does most of the heavy lifting. It adds onion flavor and plenty of seasoning.
- Pickle juice goes IN the burgers. It adds acidity and another layer of flavor.
- Press an indentation into the middle. This helps the patties bake more evenly instead of puffing into meatballs.
- These bake in the oven. That makes them especially convenient when you’re preparing other Halloween food.
- Cook ground-beef burgers to 160°F. Use an instant-read thermometer instead of judging by color.
- Don’t skip the onion butter. It melts over the hot patties and is what makes these especially delicious.
- Toast the buns in that buttery pan goodness. You don’t HAVE to, but you should.
- Use hamburger-sliced dill pickles for the tongues.
- Green olives become the eyes. Toothpicks hold them in place, but REMOVE THEM before eating.
- You can make sliders. They’re fantastic for a Halloween party.
Halloween Food People Actually Want to Eat
I have nothing against a little spooky Halloween food.
Obviously. Halloween is my favorite holiday.
But I don’t necessarily need my dinner to look like a severed limb.
I tend to like Halloween recipes that are a little more fun than horrifying.
These burgers are themed but delicious.
At the end of the day, they’re really good French onion-flavored burgers with seasoned butter.
The pickle tongue and olive eyeballs just happen to turn them into goofy little Halloween monsters.
Kids think they’re funny and adults will enjoy the flavor profiles.
Plus, no one will have to be afraid to eat what is on the party buffet.
Why I Bake These Burgers
I love a grilled burger.
I love a skillet burger. Many of you are familiar with my Busia’s Sizzle Burgers and love them like I do.
But Halloween night is usually chaotic enough.
The oven makes these incredibly easy.
Put all four burgers on one baking sheet, slide them into the oven and let them cook while you get the buns, toppings and everything else ready.
You’re not standing over a skillet cooking burgers in batches.
You’re not outside at the grill in Chicago at the end of October wondering why you thought this was a good idea.
And cleanup is easy because I line my baking sheet.
It’s also a fantastic method if you’re making sliders for a party because you can bake several at once.
Why I Use 90/10 Ground Beef
For most burgers, people will tell you to reach for fattier ground beef.
For THIS particular burger, I like 90/10 ground beef.
The burgers bake directly on a pan, and we’re going to finish them with a seasoned butter.
That butter melts right over the top of the hot beef and adds plenty of richness.
Using leaner ground beef keeps the pan from becoming a swimming pool of grease while still giving me a juicy finished burger.
Can I Use 80/20 Ground Beef?
Sure.
Just expect more rendered fat on your baking sheet.
If 80/20 is what you have or what you prefer for burgers, use it.
You may want to carefully drain some of the excess fat from the pan before adding the seasoned butter. You do not want these to be super greasy.
What Is French Onion Recipe Mix?
I use Knorr French Onion Recipe Mix in the original recipe.
It’s a dry packet containing onion and seasonings that you may already know from onion dip and other old-school recipes.
In this recipe it goes directly into the ground beef.
This adds onion flavor throughout the burger without having to chop or sauté fresh onions.
I usually find it in either the soup aisle or near the gravy, taco seasoning and other recipe packets.
If your store doesn’t carry that exact brand, another dry onion soup or French onion recipe mix can work.
Just keep in mind that sodium levels can vary between brands, so I wouldn’t start adding additional salt to the ground beef.
Don’t Add Extra Salt Without Tasting First
This deserves its own little section. Because one thing that is very hard to fix is something being too salty.
The French onion packet is already seasoned.
The garlic salt in the butter is seasoned.
The olives, pickles and pickle juice are all salty.
That’s why the original recipe uses black pepper and onion powder in the beef but doesn’t tell you to dump another spoonful of salt into it.
You can always add salt at the table.
You can’t take it back out of a burger.
Yes, There Is Pickle Juice in the Beef
This is one of my favorite little tricks in these burgers.
There is a tablespoon of dill pickle juice mixed right into the ground beef.
It adds acidity, salt and that little bit of dill-pickle flavor without turning this into a pickle burger.
And since we’re already giving our monster a pickle tongue, everything comes full circle.
Use the juice right from your jar of dill pickles.
Don’t Overmix Your Burger Meat
Put your ground beef in a bowl and add the French onion mix, pickle juice, black pepper and onion powder.
Then combine everything gently.
You don’t need to knead this like bread dough.
The more aggressively you compact ground beef, the denser the finished burger can become.
Mix just enough to distribute the seasonings.
Then stop messing with it. AN overworked burger becomes tough when cooking it.
Form the Burgers Into Balls First
Instead of immediately forming perfectly flat patties, I first portion the seasoned beef into balls and place them on my lined baking sheet.
Then I flatten them with the bottom of a heavy glass.
This makes it easy to get burgers that are fairly uniform in size.
If the meat sticks to the glass, spray the bottom lightly with nonstick cooking spray or put a small piece of wax paper or plastic wrap between the glass and the beef.
Make an Indentation in the Center
Once the burgers are flattened, make a small indentation in the center of each patty.
Burgers tend to contract and puff in the middle while cooking. That little depression helps compensate for it so you end up with a flatter patty that’s easier to stack on a bun. It also gives that delicious seasoned butter a perfect little place to sit when the burgers are almost finished.
How Big Should the Burgers Be?
For four full-size burgers, I use 1 to 1 1/2 pounds of ground beef.
If you’re using one pound, each burger will be approximately 4 ounces before cooking.
If you’re using 1 1/2 pounds, you’re looking at closer to 6 ounces each.
The important thing is to make the patties approximately the same thickness so they cook at roughly the same rate.
Remember that a thicker burger will take longer than a thinner burger. If you are good at eyeballing cooking meat, use your eyes. If you are unsure, use a thermometer.
How to Know When Your Burgers Are Done
This is an important update to the original recipe.
Ground beef should reach 160°F internally.
Don’t rely solely on whether the inside looks pink or brown.
Color is not a reliable way to determine whether ground beef has reached a safe temperature.
For a thinner burger patty, insert an instant-read thermometer from the side toward the center to get the most accurate reading.
Start checking toward the end of the suggested baking time and remove the burgers when they’re properly cooked.
Every oven is different.
Every burger is a slightly different thickness.
Your thermometer will help you decide what means done. As you become a more experienced cook, you will be able to tell from pressing on the meat, but for now, be safe and use a tool.
The Onion Butter Is What Makes These Special
Now we get to the good part.
While the burgers bake, mix softened butter with:
Garlic salt
Onion powder
Dried parsley
That’s it.
When the burgers are nearly finished, put a generous dollop on top of each patty and return them to the oven for another couple of minutes.
The butter melts over the beef and settles into the little indentation you made earlier.
Some of it also ends up on the baking sheet.
DO NOT BE SAD ABOUT THIS.
We’re going to use it.
Toast Those Buns in the Butter
One of my favorite parts of the original recipe is brushing some of that buttery goodness from the baking pan onto the buns.
Slice the buns and lightly brush the cut sides with the butter from the pan.
Then place them cut-side down in a hot skillet until they’re golden and toasted.
You can skip this.
But we’re making onion BUTTER burgers.
I think we should commit to the butter. I agreed to spend my life with butter years ago so there is not a question of how I will be toasting my buns.
A toasted bun also holds up much better once you add ketchup, mustard, pickles and a juicy burger.
How to Make the Halloween Burger Face
This could not be easier.
Put your cooked burger on the bottom bun.
Add ketchup and mustard.
Then position a hamburger-sliced dill pickle so part of it hangs out from underneath the top bun.
That’s your tongue.
Put the top bun on.
Then take two green olives and secure them to the top bun with toothpicks.
Eyeballs.
That’s it.
You have created a monster.
A very delicious monster.
A Note About Those Toothpicks
Please make sure everyone knows the olive eyes are held on with toothpicks.
Especially kids.
The toothpicks are decoration and should be removed before anyone starts eating the burger.
If you’re serving these at a party, I would make that very clear to parents and guests.
Turn Them Into Halloween Sliders
I have made these slider-sized, and I LOVE them for a Halloween party.
Instead of four large patties, divide the beef into smaller portions and form mini burgers.
Remember that smaller patties will cook faster, so don’t use the full-size burger cooking time.
Check them early and cook the ground beef to 160°F.
Use slider buns, smaller pickle slices and olives for your monster faces.
A tray full of little burger monsters is extremely cute.
Make a Build-Your-Own Monster Burger Bar
This would be so much fun for a Halloween party.
Bake the burgers or sliders and set out an example monster so everyone understands the assignment.
Then put out bowls of toppings.
You could offer:
Green olives
Black olives
Dill pickle slices
Ketchup
Mustard
Cheese
Shredded lettuce
Sliced tomatoes
Pickled jalapeños
Crispy onions
Extra onion butter
Let everyone build their own monster.
Kids will love decorating them, and adults can make a normal burger if they don’t feel like giving their dinner eyeballs.
Add Cheese If You Want
The original burger doesn’t need cheese because it gets plenty of richness from that onion butter.
But I’m never going to stand between someone and a cheeseburger.
American cheese melts beautifully.
Cheddar works.
Pepper Jack would be good if you want a little heat.
Swiss would go especially well with the French onion flavor.
Put the cheese on during the final minute or two of baking so it has time to melt.
What Kind of Buns Should I Use?
Use a bun that isn’t enormous.
These monster faces work best when the burger fills out the bun nicely.
Classic hamburger buns are perfect.
Brioche buns work.
Potato buns would be delicious.
Slider buns are obviously what you want for the mini version.
I wouldn’t use an extremely crusty roll because these are supposed to be easy, fun burgers. No one wants to cut their mouth on a bun.
Can I Make the Burgers Ahead?
You can mix and shape the patties earlier in the day.
Keep them covered in the refrigerator until you’re ready to bake them.
You can also mix the seasoned butter ahead of time and refrigerate it.
Let the butter soften enough to scoop before using it.
I would wait to assemble the actual monster burgers until serving so the buns don’t get soggy.
Halloween Night Dinner
These are PERFECT for Halloween night because they don’t require you to stand at the stove flipping burgers.
Get the patties in the oven.
Prepare your toppings.
Toast your buns.
Feed everybody.
Then get out the door.
If you’ve got kids or grandkids waiting to go trick-or-treating, the last thing anyone needs is a dinner that requires fourteen pans and an hour of cleanup.
What to Serve With Halloween Onion Butter Burgers
Keep the sides easy.
French fries
Tater tots
Potato wedges
Sweet potato fries
Onion rings
Potato chips
Macaroni and cheese
Pasta salad
Coleslaw
Cut vegetables and ranch
A simple green salad
For Halloween night, I would probably go with oven fries or tater tots because they can cook while you’re getting everything else ready.
If you’re throwing a party, add one or two of my Halloween dips and call it a feast.
More Halloween Recipes From The Tipsy Housewife
I have a whole collection of Halloween recipes that are festive without being overly complicated or gross.
Halloween Onion Butter Burger Recipe
Halloween Onion Butter Burgers are easy oven-baked burgers seasoned with French onion mix and dill pickle juice, then finished with savory garlic onion butter. Pickle tongues and green olive eyes turn them into an easy Halloween dinner that's more cute than creepy. Make them full-sized for dinner or turn them into sliders for a Halloween party.
Ingredients
For the Burgers
- 1 to 1 1/2 pounds 90/10 lean ground beef
- 1 packet Knorr French Onion Recipe Mix or similar dry onion soup mix
- 1 tablespoon dill pickle juice
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
For the Onion Butter
- 4 tablespoons butter, softened
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
For Serving and Decorating
- 4 hamburger buns
- 4 hamburger-style dill pickle slices
- 8 green olives
- Ketchup
- Yellow mustard
- Toothpicks for securing the olive eyes
Instructions
- Heat the oven to 375°F and line a rimmed baking sheet with foil for easy cleanup.
- Add the ground beef to a mixing bowl along with the French onion recipe mix, pickle juice, black pepper and onion powder.
- Gently combine the ingredients without overworking or tightly compacting the ground beef.
- Divide the mixture into 4 equal portions and roll each portion loosely into a ball.
- Place the beef portions on the prepared baking sheet.
- Use the bottom of a heavy glass to gently press each portion into a burger patty. If the glass sticks, lightly spray the bottom with nonstick cooking spray or place a small piece of wax paper or plastic wrap between the glass and beef.
- Make a shallow indentation in the center of each patty. This helps prevent the burgers from puffing excessively while baking.
- Bake for approximately 12 to 15 minutes, depending on the thickness of your patties and your oven.
- While the burgers bake, combine the softened butter, garlic salt, onion powder and dried parsley.
- Toward the end of the baking time, check the burgers with an instant-read thermometer inserted from the side toward the center of the patty.
- Place approximately 1 tablespoon of seasoned butter on top of each burger.
- Return the burgers to the oven for another couple of minutes, until the butter melts and the ground beef reaches an internal temperature of 160°F.
- Remove the burgers from the oven.
- Slice the hamburger buns. If desired, lightly brush the cut sides with some of the melted seasoned butter from the baking pan.
- Heat a skillet over medium heat and place the buns cut-side down. Toast until lightly golden. This step is optional but delicious.
- Place one burger patty on each bottom bun.
- Add ketchup and mustard.
- Position one dill pickle slice on each burger so part of the pickle hangs out from underneath the top bun like a tongue.
- Add the top bun.
- Secure two green olives to each bun using toothpicks to create the monster eyes.
- Make sure the toothpicks are removed before eating, particularly when serving children.
Notes
- Ground beef: I prefer 90/10 beef because these burgers are finished with seasoned butter. You can use 80/20, but expect more rendered fat on the baking sheet.
- Doneness: Ground beef should reach an internal temperature of 160°F. Color is not a reliable indication of whether a burger is safely cooked.
- French onion mix: Knorr French Onion Recipe Mix is my original choice, but another dry onion soup or recipe mix can be substituted.
- Salt: The onion mix, garlic salt, pickle juice, olives and pickles all contain salt, so I do not add additional salt to the burger mixture.
- Pickle juice: Use the juice directly from your jar of dill pickles.
- Sliders: Divide the beef into smaller patties and use slider buns. Smaller burgers will cook more quickly, so begin checking their temperature earlier.
- Cheese: American, cheddar, Swiss or Pepper Jack can be added during the final minute or two of baking.
- Make ahead: The raw patties can be shaped earlier in the day, covered and refrigerated until you're ready to bake. Keep raw ground beef refrigerated rather than letting it sit out.
- Onion butter: The seasoned butter can also be made ahead and refrigerated. Allow it to soften before using.
- Olive eyes: The toothpicks used to attach the olives are decorative and MUST be removed before eating.
Frequently Asked Questions
Can I make Halloween Onion Butter Burgers with 80/20 beef?
Yes.
You’ll have more rendered fat on the baking sheet than you will with the 90/10 beef I normally use.
Can I grill these burgers?
You can use the same flavor combination for grilled burgers, although the original recipe is specifically designed as an easy oven-baked burger.
If grilling, cook ground beef to 160°F and add the seasoned butter toward the end.
Can I cook these in a skillet?
Yes.
Cook the patties in a skillet until they reach 160°F and finish them with the seasoned butter.
You’ll lose some of the convenience of baking all four simultaneously, but they’ll still be delicious.
Can I make these as sliders?
Absolutely.
Make smaller patties and begin checking them much sooner because they’ll cook faster.
Can I use onion soup mix instead of French onion recipe mix?
Yes.
Another dry onion soup or recipe mix should work.
Brands vary in saltiness, so avoid adding additional salt until you’ve tasted the finished burger.
Why do you use 90/10 ground beef?
Because these burgers are finished with seasoned butter.
The leaner beef gives me a less greasy baking pan while the butter puts richness back into the finished burger.
Why do you put pickle juice in hamburger meat?
The dill pickle juice adds salt, acidity and subtle pickle flavor to the beef.
Can I leave out the pickle juice?
Yes.
The burger will still work, although I like the little bit of acidity it contributes.
How do I keep burgers from puffing up?
Make a shallow indentation in the middle of each raw patty before baking.
What temperature should hamburgers be cooked to?
Ground beef burgers should reach 160°F internally.
Use an instant-read food thermometer rather than relying on the color of the meat.
Can I add cheese?
Absolutely.
American, cheddar, Swiss and Pepper Jack are all good choices.
Can I prepare the patties ahead?
Yes.
Shape and season the patties, cover them and refrigerate until you’re ready to bake.
Can I make the onion butter ahead?
Yes.
Mix it ahead and refrigerate it. Let it soften slightly before putting it on the burgers.
How do I make the monster face?
Use a dill pickle slice for the tongue and two green olives secured to the top bun for the eyes.
Remember to remove the toothpicks before eating.
Almost Too Cute to Eat
These started as a silly little Halloween dinner and turned into one of those recipes I look forward to making again.
They’re festive without being fussy.
They’re cute without being disgusting.
And underneath all the Halloween decorations is a legitimately delicious onion butter burger.
Make the full-size version for Halloween dinner.
Make sliders for a party.
Set up a monster burger bar and let the kids decorate their own.
Or forget the eyeballs completely and make the onion butter burgers on a random Tuesday in February.
I won’t tell Halloween.