Reviewed: Mar. 25, 2012

Very good! This is very similar to what I normally would make but this had the liquid smoke and chilis I did use 1/4 tsp of chipotle powder for 1 lb of meat. Mixed everything together and let it sit in the fridge for about a half hour to hour before forming patties. Thanks for not putting an egg into the recipe, it doesn't need it.

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Jan. 14, 2012

Fantabulous burger! I scaled it to one serving, and kept to the recipe other than leaving out the chipotle in adobo (I didn't want to open a whole can just for my one burger). The burger was then cooked on my cast iron grill pan, love that thing. Usually I like a lot of condiments but in this case it didn't need it and in fact I thought would counterbalance the highly flavored meat (except maybe fresh lettuce/tomato would work well). I did dress with some chili sauce to make up some of the spice I lost with skipping the chipotle, and also some grainy mustard. Next time I won't bother grating the onion and just top with slices as I usually do, and I'll add more grill seasoning (love the stuff, and I use Mrs Dash salt-free so you can add more without it becoming too salty). Those very minor quibbles aside I adored this!

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Sep. 3, 2011

both my hubby and 5 yr old liked these burgers.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Aug. 18, 2011

I did not care for this recipe. I like the taste of hamburger and I just like to enhance the burger taste. This recipe totally overcame all the taste of beef. I was very disappointed and will not use this recipe again.

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Reviewer:

mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

Reviewed: Jun. 19, 2011

These burgers have great flavor and spice! I doubled the chopped chili and loved it, H thought it was a little too spicy, so next time I'll only add extra to mine. The liquid smoke is just the right amount and not over powering. Thanks Janine :)

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Reviewer:

Celeste

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Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

Reviewed: Jun. 10, 2011

Sooo delicious! Cut the recipe down to make 4 servings. I made my own grill seasoning since I didn't want to spend the 5 bucks for it. I couldn't find the canned chipotle peppers at the local grocer, so I used 1/4 cup apricot+mango chipotle sauce (it was all that I could find that would even come close?). I was afraid of using the real garlic, but went ahead anyways - couldn't taste it AND gets rid of that gross meat smell, I'm glad I did it. Topped them with mild cheddar or provolone slices, and ate them with wheat buns. We might try them "california western" style next time, you know, with onion rings and some sort of bbq sauce. Looove it! Thanks for the recipe!

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Reviewer:

deedeeink

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Chino Hills, California, USA

Reviewed: Jun. 3, 2011

Incredible seasoning combination! I don't care for the heat of the chipotle peppers or adobo sauce, so I subbed about a teaspoon of smoked paprika. I think I used a little less worcestershire sauce as well. These might be the best burgers I have made. Thanks for the wonderful recipe!

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Reviewer:

JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

Reviewed: May 27, 2011

AWESOME burger!!! It was smoky with light heat from the adobe chiles. I also added a slice of smoked gouda cheese to the center of the burgers before grilling and this enhanced the flavor. Served with baked beans and grilled veggies . Yum a definite keeper.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: May 22, 2011

The most juicy and tender homemade burger, ever! Very simple to make! Instead of fresh garlic, I used about 1 tsp. of garlic powder, because I wasn't keen on a strong garlic flavor inside the burger. I formed these into 1/3 to 1/2 lb. patties that were thick, and put them in the fridge for the next night. Grilled them up and they were delicious, but they may need more salt (according to my father and a couple of other guests) :) but I thought they were fine with whatever amount was in the grill seasoning and the rest of the ingredients.. but you can play with that according to your own tastes. The juiciness of these burgers is what won me over. I will look no further for a burger recipe. This is it. Thank you so much for sharing.

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Reviewer:

Sara

Cooking Level: Beginning

Living In: Pasadena, California, USA

Reviewed: Mar. 28, 2011

I halved the recipe and think next time I'll put the whole 1 chipotle pepper in for the 1lb of meat for more flavor. The smokiness in the burger is great! I'll try this again for sure. **Update: I made the halved recipe again and using 1 full chipotle pepper is the way to go. I use course salt and cracked pepper on the outside of my burgers. I've also made this recipe with ground turkey breast and let the burgers sit overnight prior to cooking in a pan and they were delicious! Yum!

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