I was happy that these burgers held up well for me. I read the reviews and removed as much liquid from the equation as possible. I set the onion and pepper on a kitchen towel and drained as twisted out as much moisture as I could. I also dried the beans after draining and rinsing them. The burgers shaped beautifully and we grilled them without mishap. They looked beautiful. I like the recipe and will use it again. Unfortunately I had to take it down a star, because my husband still wasn't too fond of the consistency. He said, "It tastes like refried beans of a bun." He wasn't necessarily saying that's a bad thing, but it wasn't totally complimentary, either. Anyway, the recipe is definitely a great starting point which can be altered based on your personal preferences.

Reviewed On: Apr. 30, 2010

I read the reviews and made a couple of minor changes that I think made all the difference for the success of the dish. We half-way-cooked the bacon before wrapping the chicken. Also, once the chicken was wrapped in bacon and placed in the baking dish, we sprinkled the bundles with dried thyme and misted them with olive oil. Our chicken pieces were large, so they needed about 35 minutes to cook, but that was not a problem. We enjoyed the recipe and will use it again in the future.

Reviewed On: Jan. 30, 2010

I made this exactly as directed, including marinading the meat overnight. I liked the flavor, in general, but I thought the vinegar was too strong. My husband, who is used to NC style bbq with vinegar, complimented it. I shared some leftovers with a friend and he complimented it, as well. I will probably use the recipe again.

Reviewed On: Jan. 8, 2010