I made this for a girls' gathering recently and it was a real winner! I did not have Capicola but used Italian Sopressata instead. I will do as the other reviewer and use both next time. Make sure you use a generous spread of cream cheese and large leaves of basil. Simple, fast and delicious for any get-together.

Reviewed On: Sep. 29, 2009

I was going to give this recipe 5 stars as I made them exactly to the recipe and loved them. I made these for my husband and kids to take to Scout Camp and doubled the quantity to get 8 full burgers (and there was a little left over for me to try one at home). I am giving 4 stars however as my husband said he thought they were a little bland. There were no comments from the other campers either. Perhaps I didn't season quite enough but I had meant to use a little Tabasco in the mix and didn't, next time I think I will. Doubling this recipe gave me 8 large plentiful burgers and I thought the one I had was really juicy and tasty. I bought the pre-chopped onions in the tub and I think they were cut a little large. There seemed to be too many onions in the mix. I also used Italian seasoning and I think some fresh herbs might have worked rather than dried. Maybe I should have used steak seasoning like other reviewers. I flash fried my burger to seal it then popped it in the oven until fully cooked. I thought this burger was delicious!

Reviewed On: Mar. 29, 2009

This recipe inspired me to finally join "all recipes.com" and write a review at last. I made this last night for the very first time. I agree with Jimmy D, Fireguy needs to make the whole recipe and Jimmy D, the cucumber salad was amazing and really added to the dish - you guys need to make the whole thing. My guests loved the salmon and I would definitely make the dish again. My husband seared two whole salmon fillets (48 oz - giving me 12 x 4oz fillets) on the grill for me and then I rubbed them with the honey and ginger crust. The crust didn't crisp up for me either but the flavours of it just soaked into the salmon. I would recommend using less peanut oil. Also, if cooking for a smaller number, stick to 8oz per person - the original recipe works with 4 x 8oz portions - as it's so yummy, a smaller portion of 4 oz is not enough! The ponzu butter was to die for! The 4 stages means a little bit of work but this recipe is truly worth it.

Reviewed On: Mar. 24, 2009