These were easy & did stay moist. I did sub fresh garlic for the garlic powder. I topped the burgers with sauteed mushrooms & swiss cheese. Thank you for sharing your recipe!
Yum! These were easy burgers to make and tasted great and moist. I added lettuce, tomato, and cheese for a great burger. Thanks Lisa Gay for a nice keeper. Made for Zaar Chef Alphabet Soup Tag.
I love these burgers....they are excellent the day after....I have used both ground burger and turkey with excellent results..thank you for the recipe...
Unbelievably tender and moist burgers. I made ours with ground turkey and brushed the raw burgers with olive oil to prevent sticking. I went for the taco seasoning, Tex-Mex version and we LOVED it.
These were great! I definitely think going beyond just salt and pepper when seasoning your burger meat is the key to a great burger. This combo is perfect!
Skip the onion salt. The rest is a good base for red onion slice a good thick beefsteak tomato and a good bun. I believe the bread is a key to any great burger - use sliced french or italian loaf or any type of bakery roll - kaiser etc. Stay away from the plastic packs purported to be hamburger buns and you will have a great burger. Mix and match - the bread makes all the difference!
I made the recipe as written other then I added double the amount of onion and added pepper. These were good but very bland. I did top them with sauteed mushrooms, onions and swiss cheese. They were filling but needed more seasoning for us.
Very average, there's no reason to add this much salt in different forms. No black pepper, sorry. This just isn't proper seasoning for meat. 1 tsp per pound of meat for black pepper is the usual measure to start with.
It may be because I am not use to the really lean ground beef, but I did not feel like this was the best burger. I definitely suggest trying it to others though.