Incorporated the review suggestions (hot sauce, garlic, Old Bay, 3 eggs), used great quality crab, made the crust from scratch but still was the biggest loser at our Easter brunch. Little to no takers and no one finished their piece if they did. I didn't like it either, it just didn't seem like the best choice for lovely fresh crab.

Reviewed On: Apr. 27, 2011

Note to self: Remake recipe. Intriguing recipe because of how simple it was! Do not use table salt or kosher salt, large crystal salt is very important so recipe doesn't come out over salted, I used some grey salt that I buy from the bulk bins at the healthfood store, (very inexpensive way to buy spices!) Do not be tempted to use even one crystal more salt than the recipe calls for!!! I know it's hard to believe this recipe will work with only three ingredients but it does! I trimmed excess fat off the pork before putting in on High for 8 hours. Great advice from others about putting the juices (there will be a lot of juice!) in the freezer while you shred the meat and removing the excess fat that way once it starts to solidify. Add the defatted juices back to the meat and mix well.

Reviewed On: Feb. 13, 2011

Really disappointed in these dry/tasteless ground chicken burgers after all the good reviews. Made as written but to no avail. I topped with leftover homemade tzatziki sauce (from the chicken gyro souvlaki pita recipe on this site REALLY good, try it), red onions, tomato and lettuce in hopes of salvaging but it just had no taste at all. Only advice I can give if you do want to make this is to make sure and use one pound of chicken and do make 5 burgers. Bigger is NOT better with this recipe, the seasonings are so subtle that you need the less meat to more seasoning ratio. Also, the egg addition makes the mixture very ooey, gooey. Folding in the feta is a little weird b/c it's so wet, but by the third burger you'll be a pro at the insert/fold-over/pat into burger shape. I won't remake, but a lot of folks on here will so if it interests you try it.

Reviewed On: Jan. 19, 2011