Reviewed: Sep. 30, 2007

Outstanding burgers! JJ

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Petrofi

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Sep. 27, 2007

It was delicious!!! I haven't changed a thing except substituting onions with shallots (I had to use them up). Burgers turned out full of flavor, juicy inside and crispy outside. Bacon definitely adds to this recipe unique taste and presentation. I even ate this hamburger without bun and other regular burger stuff. It made a grate dinner just with the salad on the side.

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Svetlana

Cooking Level: Intermediate

Home Town: Moscow, Moscow (Federal City), Russia

Living In: Rancho Cucamonga, California, USA

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Reviewed: Sep. 24, 2007

These turned out great! Rave reviews from the fam when served. (I never bothered to use the egg, and I used minced garlic instead of the chopped onion, FYI).

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jessicado

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Reviewed: Sep. 9, 2007

This was a disaster. I ended up with charcoal briquets. More directions about grilling bacon would have been helpful!

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Cerridwen42

Cooking Level: Expert

Home Town: Bay City, Michigan, USA

Living In: Mount Pleasant, Michigan, USA

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Reviewed: Sep. 9, 2007

This was a hit for our Aussie friend visiting the States for a few weeks. Thanks for sharing.

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NOKAOI

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 4, 2007

Great for a meatloaf...if you want burgers...leave out the egg,it only makes a mess...add bacon on top,leave out the salt.

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J C B

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Reviewed: Sep. 1, 2007

I thought these burgers were very good but I made a big mistake - i used a 90/10 hamburger meat and should have used a less lean meat. In my honest opinion i thought they could have used a little more taste - because without the bacon the taste was just ok. But I also didnt put the grated cheese in the burger we put it on top after the burger was cooked so that could have made a difference (I couldn't find my cheese grater). We will definitely try this recipe again but i will do it exactly as it says. Oh and one last thing i omitted was the egg there was no reason for it.

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STRAWBERRY02

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Reviewed: Aug. 19, 2007

I wish I could rate this higher than 5 stars. These were just that good! Seriously, fantastic and then some! Don't change a thing and you will be pleased!

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Carrie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Sumter, South Carolina, USA

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Reviewed: Aug. 14, 2007

I made these burgers last night and they were fantastic. My son who does not like meat even enjoyed these.

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Kim L

Cooking Level: Intermediate

Home Town: Geraldton, Ontario, Canada

Living In: Marathon, Ontario, Canada

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Reviewed: Aug. 12, 2007

This recipe was simple to make and very tasty. I might have added a touch more worsteshire sauce (or maybe some A1) - but overall my husband I really enjoyed it!

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LRB36

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 7, 2007

I was looking for a good cheeseburger recipe, and these were perfect. I made the bacon separate, as people were sayin it took longer to cook, besides I didn't wanna have to deal w/ wrapping them around the burgers. They had a good flavor. I left out the cheddar cheese, and melted a piece of cheese on top when it was almost done. Will make again.

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Lorilynn

Cooking Level: Beginning

Home Town: Thomasville, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Jul. 28, 2007

These turned out pretty well for us. I did not add the egg... don't care much for that meatloaf-y texture myself. I upped the ketchup somewhat, added a squirt of mustard along with a couple cloves of minced garlic and a touch of tabasco.If you dice the onions up finely instead of chopping into chunks, there should be no problem with the burger staying together... unless you try and make six burgers out of a pound of ground beef. We've always done 3 with this recipe. I also serve the bacon on the side now, with lettuce and tomato. Have tried it the other way, and don't see much difference, except for alot of grease. Thanks for the recipe.

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Jul. 25, 2007

these were delicious!

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Helen

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 24, 2007

Loved these burgers. I made them following the recommendations of Meagan Williamson (front page) and made Belles Hamburger buns to go with them (also from this site). The combination was wonderful! Will definitely make again.

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Toasty Mama

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Reviewed: Jul. 5, 2007

This is a terrific hamburger and my wife doesn't want burgers any way but this way.

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Walt

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Reviewed: Jul. 4, 2007

Tasted ok but not really any better than a plain burger. Couldnt really see the advantage in mixing ingredients like chesse and onion into the patty rather than just sticking them in the burger sandwich. Also i dont really see how the sloppy mixture was supposed to sit on a grill without falling through and i also dont know what kind of long-ribbon-like rashers of bacon this cook uses that can wrap around a burger. I had to cook it in the oven on a tray with the bacon sat ontop of the burger; the only way it was physically possible to cook this crazy recipe. All in all probably not worth bothering with.

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weownyoursoul

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Reviewed: Jul. 3, 2007

I left out the onion because I don't like onions, but otherwise followed the recipe exactly. The burgers were very moist. I will be using this recipe every time I make hamburgers for the grill!

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mkschaefer

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Reviewed: Jun. 28, 2007

My husband thought that these burgers were fantastic, but didn't like the bacon (which created an inferno in our grill and didn't add much in the way of flavor). Though similar to the flavor of the burgers I usually make, I found the onion flavor in this recipe a little too overpowering.

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Lisa Beth

Cooking Level: Intermediate

Home Town: Guilderland, New York, USA

Living In: Fernandina Beach, Florida, USA

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Reviewed: Jun. 26, 2007

These were by far the best burgers I have ever eaten! I made them for my European in-laws who had never eaten an American-style hamburger and they were absolutely blown away! This will definitely be made again! And a tip to keep the bacon in place: wrap each strip tightly around the burger and pin each at its end using the toothpicks. As the bacon cooks and shrinks, the toothpicks will hold it in place.

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Jun. 17, 2007

These burgers are delicious and very well-seasoned. The only problem I encountered was that they didn't hold together well when it was time to flip them on the grill. Other than that, it's delicious and the recipe is a definite repeat!

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