Ground Round meat is higher in flavor then just regular ground meat. 
Ground round beef must be cooked to 160-F (72-C) to ensure health safety. It is recommended to use a meat thermometer. If Ground round is not available substitute with ground chuck.

Ground Round Patty

Ingredients and Instructions:
2 lbs. ground round loosely formed into 4 (½ lb each) thick patties

1 package (1-1/4 oz.) dry onion soup mix
2 envelope packages Au jus dry mix 
6 cups water
Wire whisk these three ingredients until mixed and dissolved.

Sprinkle patties with some salt and pepper then lightly brown each side of patties in some olive oil in medium hot fry pan (careful while handling not to break apart) then place patties with liquid in small covered roasting pan or use a baking pan tightly covered with aluminum foil, bake slowly at 325f (160c) for 1-1/2 to 2 hours or until the internal temperature reaches 160-F (72-C). 

Carefully remove patties and keep them warmed in oven.

In a sauce pan boil meat juices.
Make gravy using 3 tablespoons flour dissolved in 1/2 cup cold water then stirred into boiling juices.

Makes 4 Servings​