This is a very flexible recipe. I have made it with chicken, shrimp and most recently, scallops. I think it works best with seafood. The complementing tastes of the basil and cilantro make this dish and should not be left out. The only changes I make are substituting olive oil for the vegetable oil and adding 2 tablespoons of “hot” sesame oil. Since there are so many dominate flavors in this dish, do not waste money on expensive fresh shrimp or scallops. The frozen bulk variety from Sam’s Club or other warehouse stores work just fine.

Reviewed On: Nov. 28, 2009

I don’t know why these work, but they do! My guests commented on the juiciness of the burgers and several were amazed they contained bacon bits, which they hate. I recommend using ground chuck vs. ground beef, since the cheddar provides plenty of juice. Also cuts down on grill flare-ups. I also used a red & black pepper mix for just a little extra “kick” and a good season salt. I cut the buns, buttered both sides and grilled them on a griddle just before adding the burger. A very memorable burger!!

Reviewed On: Jan. 27, 2009

This simple recipe was a pleasant surprise. I have 2-3 different preps I routinely use for sautéed mushrooms. They work fine and are intended to simply stay out of the way of the mushroom. However, this combination of ingredients, especially the nutmeg, produces a totally different taste that really enhances a dish that many find quite bland. Non-mushroom lovers just might find them acceptable using this preparation.

Reviewed On: Dec. 15, 2008