1 Review

I cut the recipe back to 1- 6 oz burger. Fried it along with some mushrooms - It was crispy on the outside and Oh so juicy inside. I mixed half ground lamb & half beef - Interesting combination but I think that I would keep it straight beef next time or straight lamb .The thumb print impression is a good idea. With ground beef I like the burger to be well done so gave it a full 5 minutes each side. Served on a Portuguese bun with Oven fries seasoned with Mediterranian/Garlic Salad dressing seasoning Good Burger Thanks Steve for a neat flavor comb0

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Bergy September 09, 2006
Super Burgers