Reviewed: Sep. 29, 2009

were ok.. they did fall apart. was a good sub for the grilled ham and cheese sandwiches i had planned.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 2, 2009

i liked it but i changed it insted of onion i put onion powder and garlic powder

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lorenzo12

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Reviewed: Apr. 14, 2008

I followed the recipe with the following tweaks: I added about 4-5 cloves of finely minced garlic to the mixture of bacon and onion. I also used about a palm full of seasoned breadcrumbs and 2 eggs to aid binding. Formed into patties and let them sit out for an hr or so before throwing them on a hot grill. I grilled them until medium ( not well done )They turned out nice and juicy without being "greasy"

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Glen

Cooking Level: Expert

Home Town: Gadsden, Alabama, USA

Living In: Augusta, Georgia, USA

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Reviewed: Nov. 14, 2007

If you use thoroughly wet hands when forming the patties you don't need egg, crumb, or anything. The moisture of the water on your hands coats "smooths" & holds the mince together perfectly. These burgers were great. I even added some bbq sauce to the mix, delish!

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Isis

Cooking Level: Expert

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Reviewed: May 14, 2007

This is a great way to get the flavor of a bacon cheeseburger without the texture or bulk. I really enjoy this crispy bacon and onion and this just absorbs all of that into the burger. The flavor is good but without the texture it's just "missing something". I also substitute Swiss cheese for the average american to add a little something extra.

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Kelleysvt

Cooking Level: Expert

Living In: Orange, Vermont, USA

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Reviewed: Mar. 18, 2006

Knew this would be a flop, but tried it anyway. Of course, they fell apart. They needed egg and breadcrumbs. I used real bacon pieces instead of all that frying of bacon and food processing. I think we will just stick with the old fashioned way.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jan. 19, 2005

I didn't add the bacon or the onion to the food processor because I thought they were chopped enough. To cut down on the burgers being crumbling, I added 3 eggs to the meat, then rested the meat after forming the patties by putting them in the fridge for a couple of hours. Was much easier to handle!

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Nov. 30, 2004

Burgers had great flavor (will go lighter on salt next time) but they fell apart when flipped. I think I will use a variation of this recipe in the future.

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