6 preformed raw hamburger patties (you could use homemade ones but since they are typically thicker, your cook time will increase a bit)
3 and 1/2 cups cold water
4 Tablespoons corn starch
2 packages GF dry onion soup mix (I make my own in bulk using this recipe to have on hand. 1/4 cup of the homemade mix substitutes for one envelope of the prepackaged stuff.)
Cook your hamburger patties to desired done-ness (we like ours well done), remove them from the pan & set them aside. Drain off excess hot grease WITHOUT scraping the pan. Return the pan to the stove over low heat or turn the burner off for a moment while you mix up the sauce. Mix the cornstarch thoroughly into the cold water, then stir in the GF dry onion soup mix. Dump the sauce mix into the pan and turn the heat up to medium-high. Scrape the bottom of the pan (with a wood or plastic spatula) to loosen the drippings that had been reserved from frying the burgers. Continue to stir regularly and the sauce will start to thicken up as it reaches a simmer. Maintain a simmer and add back in the burgers until they're heated through.
I cooked baked potatoes & then heated canned peas in the microwave all the while the meat was cooking so this meal went from an idea in my head with fully frozen meat to being ready to consume in less than 45 minutes. (that includes the distraction times from kids interrupting and the fact that I was making my dry onion soup mix in the food processor at the same time the burgers were cooking, which meant I started the potatoes later than I should have. Given these factors, I am confident this recipe can be made in 30 minutes! Hooray!!)