Reviewed: Aug. 11, 2009

These were excellent. When I was forming the burgers, I realized that they were going to fall apart on the grill. So I placed the hamburger mixture back in the bowl and remixed adding 1/2 cup of plain bread crumbs.

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husbandwhocooks

Cooking Level: Intermediate

Living In: Winterville, North Carolina, USA

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Reviewed: Aug. 9, 2009

Wonderful! Instead of wrapping the burger in bacon, I just put bacon on the top. Husband loved it!

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semioblivious

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Reviewed: Aug. 8, 2009

MMMMMM yum! Next time I won't bother with the bacon. I'm sure it is a must for people who love bacon, but it was hard for me to work with because the grease dripping from it as it was cooking kept flaming up the grill and my burgers got a little too charred. I think the burgers would be equally delicious without it, so will make it again with that modification.

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AMFISCHER

Home Town: Sunnyvale, California, USA

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Reviewed: Aug. 6, 2009

I made this as described and it was really good. Here comes the but. “but if you like blue cheese and ranch add crumbled blue cheese"1/4 cup" instead of the cheddar cheese and then "1 pack of ranch dressing mix" instead of the parmesan cheese. follow the original recipe. For the finish / Grill some sliced portabella mushrooms and sweet onions to top off your burgers.

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scott

Cooking Level: Expert

Living In: Wimberley, Texas, USA

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Reviewed: Aug. 3, 2009

Delicious.Simple. A keeper recipe.

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MAUREEN219

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Reviewed: Aug. 2, 2009

Its been years since I tried making home-made burgers - I am so glad I used this recipe. I stuck with the ingredients to the letter, however I was a little nervous about putting them onto the barbeque as the last time I made burgers I'd cooked them in the oven, so I tentatively put them on with a piece of foil under with small holes in it - they did start to break up at the edges slightly I took them off the bbq and transferred them onto a baking tray and put them into the oven at 400oF for about 20 minutes - the result was amazing - they held together perfectly and the taste was superb - next time I think I might try pan cooking them - this recipe is a keeper for me - thanks!

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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Jul. 29, 2009

I don't eat meat but my husband and sister loved this dish!

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cmcantu712

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Reviewed: Jul. 28, 2009

Yummmmm. I made a double batch, only substitution was Heinz chili sauce instead of ketchup (hubby's favourite over ketchup but essentially same). I made a couple smaller ones for the kids, and they were awesome, my 5 year old had seconds and 3 year old ate it up! No flare ups, no toothpick burning off, no bacon falling off. I wrapped in bacon, toothpick in, flatten it down a bit to press against bacon for secure fit. I was so proud of myself : )

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westsidegirl

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Reviewed: Jul. 28, 2009

I had to make sure to press the burgers very well with the bacon already wrapped around them. Then added the toothpick they stayed secure on the BBQ. The men loved them. Just be very careful to remove the toothpicks before eating!

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a_wava

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

First off this does not make 6 burgers. It makes 4-5. When grilling, I had severe flare up problems, likely from the bacon grease. The toothpicks actually caught fire and burned away. The burger did not stay together well- of 5 1 fell apart beyond hope of rescue, and one nearly so. Of the ones which survived, the flavor was good, but I didn't get the cheese. I would leave it out and put some on top next time. I'd also cut down on the amount of onion, but it did make good filler- without it this would make 3-4 burgers instead of 4-5.

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AuMatar

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Reviewed: Jul. 17, 2009

Great tasting - love 'em.

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Dorothy

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Reviewed: Jul. 13, 2009

I made these burgers but only had precooked bacon in the house. So I was unable to wrap the burger in the bacon. I made the recipe exactly minus the cheddar cheese and just added bacon on top. I also added ketchup, mayonaise, provolone cheese, lettuce, and, tomato to the tops.

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AngieLA

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Reviewed: Jul. 5, 2009

Just what I was looking for! Made with 'secret burger sauce' Yum!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jul. 5, 2009

We've had these twice now and they are terrific! Excellent recipe, super juicy.

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MERCEDESJOLENE

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Reviewed: Jul. 5, 2009

Made these for July 4th. Huge hit. Here is a suggestion. I used a piece of 5" PVC pipe as a mold and depressed the center. They cooked up perfectly.

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Matt

Cooking Level: Intermediate

Home Town: Longs, South Carolina, USA

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Reviewed: Jul. 5, 2009

I loved this burger. I didn't even use the bacon. It's a great recipe.

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jackie

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Reviewed: Jul. 4, 2009

Excellent recipe, although I use 2 lbs ground beef for 6 burgers, 1 lb makes them very small.

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Angel68

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Reviewed: Jun. 28, 2009

I omitted the bacon but kept the rest of the recipe the same. I used buffalo instead of beef. The first time I tried it with half as much egg (one egg for double the recipe) and the burgers fell apart. The next time I tried it with all egg, but burger still fell apart. I will keep looking for a recipe that will hold my buffalo burgers together.

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BORED4LONG

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Reviewed: Jun. 22, 2009

Good recipe, we enjoyed them. Since I had the oven on making Cheesy Ranch Potato Bake also from AR, I just threw them in the oven for about 40 minutes. I got 4 burgers out of the mixture. Almost like little meatloaves. Crossed the bacon on top so it looked good too. Thanks!

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