23 Reviews of Saucy Hamburgers

From: Bergy

On Jan 4, 2004

Excellent Burger - the sauce makes it! I pan fried the burger(on high 3min, flip burger turn to medium heat, cover burger with lid continue cooking 4 minutes, turn heat to low flip twice more). I sauted mushrooms with the burgers, this keeps moisture on the pan too, added them with I first flipped the burger, lowered heat and covered pan. I basted the burger 4 times first right after I flipped it the first time then again after 4 minutes flipped and basted and then once on each side again when I flipped on low heat. Juicy great burger. When i mixed the sauce I thought it was a bit sweet so added 1 1/2 tsp horseradish. Served with Baking Stone Frys and a green salad MMMMM Thanks NurseDi great burger recipe.

From: ladypit

On Jun 17, 2007

We loved these! I used fat free sour cream (as it is all I keep in the house). I also halved the sauce and that was a great amount. We broiled the burgers and they were moist and luscious, even using 97% lean meat. Yum.

From: Rick Young

On Apr 27, 2004

Absolutely great burger!! They had a very rich taste, held together well, and were very juicy. This goes into my 'Recipes to be repeated OFTEN' book. Thanks.

From: Jason C

On Jul 22, 2006

Absolutely FANTASTIC burgers! Be aware that you can't stop eating them! I added 1/4 tsp each of cumin, garam masala and chilli powder. These burgers and the sauce are too DIE FOR!

From: DoveChocolatierinKY

On Jan 6, 2007

My DH agreed, 5 stars all the way! The recipe wasn't clear, so I added all the sauce to the skillet during the cooking process. The picture shows a 'dry' cooked pattie, so even though it was still excellent, I was wondering if we had served them on buns how sloppy they would have been. Would you mind being a bit clearer in the directions so when I make this in the future I will know exactly what to do. It seemed to be a lot of sauce too. I'm just a little confused about that. Thanks for the delicious recipe. I will make it again & for company!

From: Lysa

On Mar 17, 2007

We liked these burgers a lot- I panfried them and they turned out very nicely. I had so much sauce left over that next time I will cut that part of the recipe in half. These burger smell wonderful as they cook!

From: Charlotte J

On Jan 9, 2003

I did not make the sauce but will try it another time. I used 93% ground beef and feel I could have cut the amount of breadcrumbs in half. I will try this on the grill when the weather warms up.

From: Fairy Nuff

On May 8, 2006

My whole family loved these burgers! I didn't change a thing in the recipe and will be sure to make them again. The sour cream seemed to be the key to keeping them lovely and moist and the egg binded the mixture together. The sauce was great-and I did the same as Bergy, fried them in a pan (too cold today for bbq'ing). I made burger buns with #148772 and served the burgers with lettuce, tomato and red onion....and some of the reserved sauce. Yum!!!!

From: V.A.

On Aug 2, 2006

We also enjoyed these tasty little things! They were the perfect size for the bun, and very juicy! The hubby could not stop commenting on them, and like the others said, the sauce is wonderful. Thanks for posting this recipe, it will be making the rounds in our house

From: Darcy's Diner

On Oct 3, 2006

These were delicious! Flavorful, but not overpowering. The sauce is very similiar to the one I use on meatloaf, except this recipes sauce uses prepared mustard & my meatloaf sauce uses dry mustard. We do prefer with the dry mustard, as it gives a little more zip. We will be making these again!