By Tish on May 15, 2003
Photo by * Pamela *
Photo by * Pamela *
"A little surprise will greet you when you bite into these succulent burgers hot of the grill. You can make each recipe ahead of time and refrigerate the burgers for 24 hours or freeze them, tightly wrapped for 1 month"
Serving Size: 1 (144 g)
Servings Per Recipe: 8
"These got high marks from my family. I prepared 4 the day I mixed them up. I probably filled each with too much cream cheese (I hate leftovers, and it makes considerably more than 8 T filling), but I got them closed after a struggle. I made the first batch in the Foreman clone (which I wouldn't recommend since it squished all the filling out). The second batch froze and thawed beautifully. I panfried them and didn't lose the filling. And everyone thought they were really "cool." I might experiment with a spice mixture so I can ditch the sugary soup mix, but other than that, these are perfect! Oh, and I forgot to buy green onions, but I'll definitely add them next time."
"5 star all the way. I used cream cheese with sundried tomato. I found that by making each pattie 1/2 inch thick that the hamburgers were too fat (1") & stubby so I made each 1/4 inch thick ending up with a 1/2" hamburger filled with the cream cheese mixture. Loved the flavor from the herb/garlic soup mix. I topped the burger with lettuce tomato & cheese, grilled mushrooms on the side and Baking stone fries - terrific Saturday night dinner. Thanks Tish loved this recipe"
"Loved it! I didn't have green onions so I used a white onion. The filling was so creamy and savory, with the slightest hint of sweetness. I served it topped with sauted porcinis."
"I didn't pay attention while making these burgers and just mixed everything together. Everybody liked them anyway. Next time I will remember to make a filling instead and try them that way."
"These were really good - I had extra cream cheese spread, so we'll use it on bagels with salmon for brunch."
"I was a bit disappointed with these. Maybe my expectations were too high. I wasn't crazy about the filling. I think I prefer good old fashioned cheddar on top instead."
"I really liked the idea of having the cream cheese in the center. Great job!"
"Oh my! So yummy! I couldn't find the soup mix listed so I just used regular onion soup mix, and 'doctored' it by adding fresh garlic and Italian seasoning. This one's a definite keeper. Thanks for posting, Tish!"
"Mmmmmm. These were really good. I couldn't find the garlic & herb soup mix so substituted 2 teaspoons beef bouillon granules and about 1-1/2 tablespoons Mrs. Dash garlic & herb seasoning. Delicious! I did have some filling leftover and will probably use a little less in each burger next time and make more burgers. Very good recipe - Thanks Tish!"
"Oh wow, were these ever good! I made these during my Once a Month cooking blitz and tonight we dined like royalty! I used a bit more than a Tbsp of filling which caused them to split during grilling but they still tasted great. I think you could fill twice as many patties with the filling as it is. I bought Lipton's soup mix as you said but I will probably use my pantry staple recipe#24952 the next time I make these. Thanks for sharing :)"
"using the tips in an earlier review we made them thinner and freezing meant if we were hungry for one in several days the frozen thing was there-we just heated it up frm the frozen state-succulent"
"These were very tasty. I made them up ahead of time in the freezer and took one out for dinner. I didn't defrost it, just put it in the pan frozen and it cooked up quickly. I loved the flavor of the garlic/herb soup mix with the cream cheese. Thanks for a great burger recipe."