27 Reviews of The Perfect Burger

From: -Sylvie-

On Oct 25, 2005

These are great! The patties seemed a lot moister than my usual patties and I was worried that they would fall apart (I was very close to adding breadcrumbs LOL!), but they held together great, when I grilled them in my George Foreman. Yes, I know, you're gonna shout at me now, because grilling them that way, goes against all those things you describe and looses moisture, but nevertheless they were brilliant burgers! I added 1tbsp of Newman's Own Ranch Dressing, 1tsp dried oregano and 1tsp extra hot cajun seasoning! Perfect!

From: Girl from India

On Jun 21, 2004

Made Burger bread yesterday and used this as the filling. Awesome. Used normal mustard, ginger, extra garlic, cilantro and curry powder. Also added some green chillies chopped fine. Topped with ketchup onion and cheese Good Stuff me Lady! Fay

From: Pets'R'us

On Mar 31, 2005

Great burger..We had it with fried onion, cheese and green chilie sauce..I used my grill-pan on the top of the stove. Thanks for a nice meal!!

From: Sharon123

On Mar 18, 2005

My husband loved this! I used sesame oil and pickled jalapeno. Thanks CL for a great, versatile recipe!

From: Bergy

On Apr 2, 2005

Wonderful Burger - I used garlic, worchestershire, sweet German Mustard, Onion, sundried tomato, Denzil's BBQ sauce - awesome, served with mushrooms, fresh tomatoes,a sweet onion slice, salsa, Cheese & oven fries on the side. The burger was panfried.. I have such an array of Saturday night burgers it is difficult to know which one to make again Thanks Country Lady great Burge

From: Terese

On Nov 28, 2006

These were definately lovely and moist. I think leaving out the breadcrumbs is a great idea as is the cooking technique. The only other thing I added to the burger mix was about a tablespoon of tomato ketchup and a small handful of mixed herbs. Now I make my burgers the Aussie way and here's how it's done. First put a squeeze of tomato ketchup on the bottom of the toasted bun then followed by an iceberg lettuce leaf, a slice of tomato then place the burger (which should have a slice of melted cheese on that I place during the last minute of cooking), then I add some fried onions (never raw onions), a slice of bacon and topped with a fried egg and then the top bun. It's a mouthful but well worth the effort.

From: Jess_WI

On Dec 13, 2006

The burger itself had great flavor, but was falling apart. I used sour cream as my "stir-in", and I think that's what made it too flimsy. Made them on the grill (in the rain and fog), which is not our usual cooking style for December in Wisconsin. This recipe has great flexability and I will try again, this time using dry stir-in ingredients. Thanks!

From: Kim D.

On Oct 10, 2006

I thought this was a very flavorful burger. I followed the basic recipe and left out all the stir-ins. I fried my burger in a skillet, but I think it would have been even better if it were grilled on a BBQ pit.

From: Katanashrp

On Jan 14, 2009

Just wanted to let you know that even though you call for a medium beef, with the New Year and all, I made it with turkey. It came out great! I added fresh oregano and McCormick's steak seasoning, and both, my RM, and my BF declared it the best turkey they've ever tried. I love that I can just add any leftover fresh herb, instead of having it go to waste.

From: Chef #497948

On Jan 24, 2009

I made this last night (with rosemary as the stir in) for my fiance and friend. The burger came out very juicy and tasty. They both loved it! I will definitely make it again.