Not bad, but nothing special. Only added 1 Tsp. thyme and rosemary as suggested by others and it was plently. I guess I'm not a big lover of roasted potatoes. Also, not having a second oven makes planing difficult when it's needed to cook the main dish. The potatoes and asparagus should be served immediately.

Reviewed On: Jun. 21, 2009

Not very flavorful. Will not try this again. I followed everything, including fresh mozzarella, perdue breasts that marinated for 12 hours (and I even tried poking small holes to let the flavor sink in), ripe tomatoes, fresh basil, etc. My husband and boys agreed....not a keeper.

Reviewed On: Jun. 21, 2009

This made an excellent tasting burger and I was pleasantly surprised! I used gargonzola cheese and the tint of thyme was very good....something I would never have tried on my own. I used dried thyme, not fresh. This might be why another reviewer thought the thyme was overpowering. Remember, don't use the same measurement when switching. I would probably use only half the amount in any receipe when switching from fresh to dried. I didn't even have to use ketchup or mustard, etc. like I normally would. Just a slice of tomato, red onion and fresh lettuce on a Martin's Potato Roll was terrific. Since I had purchased a pint container of gargonzola and had extra burger (used 80%), I made 2 extra and placed them in the freezer. Remember to make them large and pretty flat before adding the cheese mixture. Seal the edges good so no cheese can escape while cooking. They will shrink while cooking and with both top and bottom patties, they are a pretty hardy burger. These would be great for most adults if trying to cook up something a little different for a change. No flavor was so overpowering that it can't be enjoyed by most. Just follow the directions and make sure to use half the amount of thyme if not using fresh.

Reviewed On: Jun. 10, 2009