By twissis on April 15, 2007
Photo by Redsie
Photo by Redsie
"This burger recipe by Anna Muffoletto from her cookbook titled THE ART OF SICILIAN COOKING showed me the Italians know how to make great burgers too. *Enjoy*"
Serving Size: 1 (193 g)
Servings Per Recipe: 6
"Great burger. Made half but didn't have pine nuts. Very good with Recipe #133358."
"Made 1/2 recipe (2 burgers) last night, popped 1 in the freezer and 1 in my GF Grill. Too cold for outdoor grilling but that spare in the freezer is destined for the outdoors! I used chopped Vidalia onion and Parm cheese, and topped the pattie with mozzarella as you did, and found it incredible! Thanks for sharing Twissis. Made for Zaar Cookbook Tag."
"Another keeper from twissis! I made this using toasted, and chopped, pine nuts. Very tasty ~ loved all the different flavors blending together. Served with provolone cheese on top, and all the fixings. Thanks twissis, made for Football Pool 2008, your Week #17 win."
"Cut recipe in half- enough for 2 . Very tasty. Will make these more often. Thanks for sharing. Made for Football tag week 14."
"We tried this recipe for the first time this weekend, needless to say I won't be buying store bought anytime soon. This is a tasty delight, and it even calls to you from the refrigerator Murray Fletcher Waterloo, Ontario, Canada"
"Great burger recipe! Halved the recipe as we were only. Used fresh Parmesan cheese and Montreal steak seasoning. Loved the pine nuts in these burgers! Thanks twissis!"
"I looked in the fridge today and saw what I thought was ground beed, but to my surprise my mother bought ground turkey instead. SO I'd thought i'd try this anyways and if it didnt work, oh well. Well you know what, it did work and boy did it work well! I made two burgers, wish I made more for left overs! Very good, will try again with the right meat tho!"