Total Time
Prep 10 mins
Cook 10 mins

I must give credit where credit is due. I took this recipe from a TV grilling show called "Red Hot & Ready". The burgers were originally called "Caesar Burgers" but I think my name is more appropriate. These burgers are without a doubt the best I have ever had.

Ingredients Nutrition


  1. First off we must prepare a spicy butter mixing 6 oz soft butter in bowl with 1 teaspoon tabasco sauce and 1 teaspoon crushed red pepper.
  2. Roll spicy butter into a log using plastic wrap and place in fridge.
  3. Combine remaining ingredients in a bowl and mix well.
  4. Take hardened spicy butter log from fridge, remove plastic wrap and cut butter into discs.
  5. Take ground beef mix and shape into 6 oz balls, inserting spicy butter discs in middle (the spicy butter will flavour and keep the burgers moist while grilling).
  6. Flatten balls into uniform patties, no more than an inch think, to ensure proper cooking.
  7. Grill to desired temperature, serve on toasty buns and enjoy!


Most Helpful

These burgers were so good, we both really enjoyed them. I halved the recipe as there are just the two of us, and still ended up with 4 bugers. Really great flavor with just the slightest kick. I also added a slice of pepperjack cheese for a cheeseburger. These were great, and I will definately make these again very soon!

bratty October 03, 2003

Can you see I am grinning from cheek to cheek? LOL These burgers are top notch with just the right kick. My family really enjoyed these. They even tasted great as leftovers. I served them with Easy Taco Fries (#78031)which added the right touch. Thanks for a great burger.

Audrey M February 15, 2004

I cut the recipe back to make just one burger and it worked beautifully - This is one tasty burger with JUST the right amount of flavor. I had lettuce Tomatoe, cheddar & raw sweet onions on the burger and sauted mushrooms on the side along with Oven stone fries - my favorite Saturday night comfort food. There is a similat recipe, but diffinately different, to this one that I tried a few a few months back I couldn't find it but it was excellent too. Thank-you Matty B for sharing this excellent recipe

Bergy November 02, 2003

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