4 Reviews

Really good! I used about 1 1/2 lbs. of extra lean ground beef, so I halved the recipe and it worked out great. Very tasty and juicy burgers. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Hazeleyes August 17, 2011

My family RAVED about these burgers! Used 1 lb. ground sirloin and 1 lb. ground turkey for economy; omitted the vegetable oil. Pan-broiled since the weather didn't cooperate for our cookout. Keys to juicy, flavorful and intact burgers: having a VERY LIGHT hand when mixing the ingredients and shaping into patties; chilling for at least 20 minutes (better yet, overnight) after shaping; discarding juices that remain on plate after refrigerating (as you would when aging beef); turning only once while cooking. This is a very simple recipe that we'll use regularly.

0 people found this helpful. Was it helpful to you? [Yes] [No]
IrishEyes.NYC August 15, 2009

My burgers came out flavorful, juicy and DID NOT "fall to pieces" as the other reviewer stated. Maybe they need to make sure the patties are well formed with sealed edges. I make hamburgers like this all the time and never have a problem. I really enjoyed the barbecue flavor in these. Thank you for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
looneytunesfan January 12, 2006

Horrible! Absolutely horrible! How can you have all that juice with no binder? Bread crumbs? Burgers just fell to pieces and tasted terrible! Do the chefs actually cook these meals first?!

0 people found this helpful. Was it helpful to you? [Yes] [No]
rudypitte June 25, 2005
Special Burgers