I used a Pampered Chef mandoline and they seemed a bit thick so I increased the cooking time to 12 minutes. I worried that they would burn but the extra time crisped them perfectly. I sprayed the plate with Pam before I spread of the slices and them sprinkled them with fine sea salt and let them cool completely (they were a bit chewy when warm). Thanks for a great recipe!

Reviewed On: Jul. 16, 2009

Great recipe! I used a garlic press and after it cooked it ended up almost like a paste I was able to spread it over each steak. Wonderful flavor!

Reviewed On: Jun. 21, 2009

Very juicy and tasty burgers! Thank you!

Reviewed On: Jun. 14, 2009