Recipe by SARAHCHRISTINE
"LOVE THESE! I chose all my favorite ingredients to create an explosion of flavor in every bite. These are burgers I'm known for. An explosion in your mouth."
Watch video tips and tricks
fresh mushrooms, sliced
dry bread crumbs
dried minced onion
salt and ground black pepper to taste
cooked bacon, cut into halves
guacamole, or to taste
One bad burger is correct. I would suggest using a whole onion to make sure there is enough topping for four burgers. My husband and son kept raving about how good they were. The only thing I didn't have and this is a biggie, and my husband's fault, was the bacon. He said we had some...which we did but it was frozen solid, so I had to make without it. Like the previous review, just the burger alone is great, so even without the bacon tasted great. Thanks SarahChristine, we will make these again...with bacon of course. :-P
I'm so sorry to give this a low rating. Made this over the weekend, followed the recipe exactly. We both didn't care for it, it was like the burger was too soft and meatloaf like instead of burger like. Thanks for sharing, it was worth a try!
We LOVED these! The burger, itself was so moist and flavorful that it almost didn't need anything else. Combined w/ the sweet mushrooms and onions (which I added a bit of salt and pepper to), and the salty bacon, this was a winning combination! I love guacamole, but I really could've left it out...it didn't hurt it at all, but I don't really think that it added anything special. I mixed up my burgers and shaped them the night before to allow the flavors to blend. I will def be making these again and again~YUM! Thanks for sharing. :)
excellent hamburgers even without the sugar, bacon and cheese. I used gluten free bread crumbs and it made absolutely no difference in the taste. even those on a special diet can enjoy these.
An odd combination, but it works! I used venison burger and it turned out very well. The meat was still a little dry, but the egg and cracker crumbs helped pull it together into a patty that could be grilled. With all of the different flavors from the steak sauce and horseradish, to the pepper jack cheese, sweet caramelized onions, bacon, and guacamole, one would never know that I used venison. As a grilling note, you really need to use cooking oil on the grate or the burgers will stick.
Go ahead and double the recipe because everyone wanted two. These were fantastic! I will be saving this recipe. I added the mushroom and onion mix to the ground beef and cooked it that way. I also didn't have bacon or steak sauce. They stayed juicy. PS DONT skip the guacamole! I can see how you can leave it out if you're also topping with mushrooms and onions, but our's were IN the burger and the guacamole was fantastic on top. Then again, we live in Arizona and make it fresh daily, so our guac is probably better out here.
never tried horseradish in ground beef before, it was awesome. going to try it with other favourites like meat loaf.
Way to go Idaho!
* Percent Daily Values are based on a 2,000 calorie diet.
Big Bad Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 326
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch five terrific tips for building and grilling the best burgers on the block.
What's cooking in South Jersey? The Messy Cook's tropical burgers.
See how to make juicy burgers with the cheese melted right inside the patties!