36 Reviews of The Bomb Burgers

From: Wendy W88

On May 7, 2002

Thanks for such a GREAT recipe, Di! Very delicious! Had company over and everyone really loved them! A guest did not care for green onions, so I minced about 1/2 C sweet onion, (I doubled the recipe); I used ground garlic, wet in the jar, same for ginger, and used only 1/2 of the amount for doubled recipe, but will use more next time. Didn't know if the ground would be too powerful...but these were SO good! Yum!!! :o) UPDATE: Diana, Had these again tonight and followed the recipe exactly! These still get 5 stars from me, (*****) but don't know if it's fair to do that again. But! I wanted everyone out there to know that these are simply the best! And the aroma while they are cooking is enough to make you want to eat them all to yourself! No sharing!!! lol We will always make our burgers this way from here on out! (BTW, it was our anniversary tonight and we all agreed that this was more enjoyable than eating out in some overly priced restaurant!!) I can never thank you enough for posting this recipe!!

From: JustJanS

On Feb 27, 2002

Not your ordinary burger, these are fantastic. Even the fussy eater of the family was impressed. We ate them on fresh bread rolls with salad and sweet chilli sauce. You have got to try them!!!!

From: Iron Bloomers

On Mar 2, 2002

AWSOME is putting it mildly These are a burger that stand alone. The best flavor combo & we had them on homemade buns making the great even greater.

From: * Pamela *

On Jul 29, 2004

These are so GOOD! A nice change from regular burgers and that basting sauce is fantastic!(I doubled it and used it again right on my burger instead of barbque sauce) The first tinme I made these I followed the recipe exactly and the next time I added a bit more garlic and ginger and prefered it that way. I made the patties during my Once A Month cooking blitz and threw them in the freezer. I cooked them from forzen and they took about 2o-25 minutes to cook through. Thanks for posting!

From: BarbaraK

On Apr 3, 2002

I'm not using stars because I don't want to degrade a recipe everyone enjoys. I, personally, think this recipe would make a lovely meat loaf but I did not care for it as a hamburger. The flavor is interesting and it is tasty, but the hamburgers did not stay together well. They didn't actually totally fall apart, but they just weren't as consistant as a regular, plain grilled hamburger. My husband thought they were good and I have 2 more patties in the freezer, so we will have them again. I think maybe I expected too much.

From: Graybert

On Mar 22, 2002

These were really good burgers. I omitted the ginger, personal taste, and increased the garlic a bit. I made some without the "sauce" as well - DH doesn't like sesame oil. He ended up eating the ones with the sauce and loved them! These were really tasty - you don't really need condiments b/c of the wonderful taste. I found them to be a bit of an "asian" taste - so next time I may add some chopped up water chestnuts for a variation. Great recipe!

From: Evie*

On Feb 4, 2002

Great flavours, loved the coriander in them. Certainly will be a favourite in this house from now on.

From: ciao

On Jun 23, 2004

Di--made these to the letter--delicious! The tip about making a small hole in the center kept them evenly cooked and juicy. And the flavor is amazing--not overpowering, and still enough to give them great taste. I served them with the Ginger Mayo from my Miso Chicken Sandwiches, recipe # 86737--it was perfect for them! We'll definitley have these again--thanks for a great recipe! Oh--I did have to double up on the hoisin/oil combo for basting them--don't know why, but hey, no big deal, really. Still all good.

From: donna moore

On Jun 4, 2002

This burger is truly the best!!! It is so moist and juicy and the best flavor. I highly recommend this recipe and will now be the only one I will use. No restaurant can come close to having a better one. Thanks for sharing!!

From: Tapout

On May 14, 2008

I found them quite tasty. Good job DiB's thanks for the post and thanks even more for the pictures which I really enjoy when looking at a recipe. Tapout