- Most Helpful
- Highest Rating
I tried this recipe as written, with the spice mix pressed on the outside of the burgers. I also made a second batch with the spices mixed into the meat before forming patties. Both are good, but the spice-in patties were not as hot. The spice-out patties left an afterburn in the mouth, which you may or may not enjoy! Either way, the flavor was very good.
Very good tasting burger! I hope you don't mind but I used turkey instead of beef and left off the buns. I mixed the spices in with the meat before forming the patties and grilled on the George Foreman grill. Will make this again!
I made these burgers on 6/18/12 as a " Thank You " for Becky guessing what the " Mystery Meat " was in my photo. :). A few changes were made to the recipe that I don't think affected the finish product. They are as follows, instead of using ground chuck an 80/20 blend of ground beef was used.Then while the burgers were cooking, the onions rings were added and cooked with the burgers. The amount of the seasonings and spices were just right, not too spicy at all. For the cheese, I used slices of a colby/pepperjack blend and " OMGoodness !!! it complimented the seasonings of the burger so well. :) I served this with Yes,it's Another Coleslaw Recipe and a doctored up can of ranch beans. Thank you so much for posting a recipe that will be made again, and " Keep Smiling :) "