20 Reviews

Sorry...We just did not care for this. I did add a onion and hot pepper flakes. But has my Dh said this taste as weird as it looks. But he ate it LOL.But that is the fun of cooking, trying something new.I did cut the recipe to 6serv. And some times that does not work. thanks,Bobbie Girl

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dolores in paradise July 27, 2007

This was easy, delicious, and extremely versatile. I can see endless options with this baby.This time I served it on toasted Kaiser buns. Cayenne amount was just right for me, but I added 2 cloves of garlic but will add more next time (personnal preference). I had a medium cheddar, so that's what i used.

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Nat Da Brat March 21, 2004

Delicious sandwich. Salt and pepper amounts used--2 t. salt, 1 t. coarse black pepper. Served on lightly toasted buns spread w/ yellow mustard and added dill pickles slices on top. I love the cheese slices melted into the ground beef. A quick and easy supper for us. Thanks for sharing.

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ratherbeswimmin' February 21, 2015

This was really a very nice change from plain burgers! I had only 3/4 lb of beef to use up, and I was able to cut the recipe down perfectly. I used brown mustard (all I had) and just a small squirt of ketchup (for my hubby's taste), but everything else was to the letter. I steamed a couple hoagie buns on top of the meat and topped our big sandwiches with American cheese and dill pickles. It was WONDERFUL! Thanks for a great recipe!

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Lise in Indiana September 14, 2012

OUt of this world!!! So much better than the typical burger. We had friends over for dinner last night. Three decided on a grilled burger and two of us chose the "Immoral Burger". Guess what we fed to the cats? Yep.. the grilled burgers. Thanks for sharing a super recipe. They are great served with dill pickle and chopped onion and most certainly on a nice soft white bun.

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BakinBaby May 02, 2011

This was great! I didn't have venison burger, but I had stew meat, so I used that. I added an onion as well and sautéed it with the garlic before browning the meat. I used a Guinness extra stout and it turned out wonderful! Kind of like a Cottage Pie since I served it over roughly mashed yukon gold potatoes. When most of the liquid had evaporated I added a tablespoon of flour and made a gravy. I added sharp cheddar, but it didn't make much of a difference for my dish. It was mainly the Guinness that gave it flavor. I love the flexibility of this recipe! I'll definitely be making it again!

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deefoodie August 11, 2010

Very Very good! I had to add onions of course, The only other changes I made was a little smoked paprika for color and smokey flavor, and pre-shredded cheese because I'm a caterer, and like to take any short cuts possible. But the changes were good, and I think the recipe would be excellent without them also. I've moved it to my "Stuff we like" cookbook. Thanks TBG for another keeper!

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Chef Johnnie July 21, 2007

My fiance, who is not hard to please, said, "um, its not that great." We were both kind of grossed out by the creamy liquid that accompanied it, but we ate it anyway. I was very thankful that I sauteed some onion separately and then added it to the mixture. And thank God I had some pickles on hand, because at my first bite, it was very obvious that they were missing from the equation.

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Lesley G July 13, 2007

I liked this so much I registered just so I could comment on it. I wanted to have cheeseburgers tonight, but I didn't want to have the mess that goes with them. This recipe was perfect, and the seasonings are just right. Would give it 10 stars if I could!

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greatgranddaughter June 25, 2007

Being from Alabama, I had never heard of these. They truly are awesome. So easy! I can't say if they are true to the midwest way of making, but they are a new favorite here in Birmingham. Thank you for such a wonderful recipe!!

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Chadg January 21, 2007
"Immoral" Sandwich Filling (Loose Meat)