Take some lean ground beef, and form it into a thick burger, cut that in half, put a pocket in the center area out to about a inch from the sides. Fill each pocket with the onions from a can of onion soup and a small bit of the liquid as well. Put both parts back together, sealing the edges only by pinching slightly with fingers. On the outside of the burger and around the edges dip your finger into the soup, rub the burger gently to smooth. DO NOT press burger while cooking on the grill, keeping the juice in it. When you see some blood come up on the top, lift it and turn it one quarter of a turn on same side. After a few minutes more, flip it and do the same on that side. Eat one like this or add your style of bbq sause if you care to as well as other toppings.