Reviewed: Apr. 22, 2011

Left out the Rosemary since we don't like it. Cooked them on the electric George Foreman grill. Very tasty.

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Reviewer:

giftedmama

Cooking Level: Intermediate

Home Town: Somerville, Massachusetts, USA

Living In: Sacramento, California, USA

Reviewed: Mar. 20, 2011

These were fantastic. Didn't change a thing. Served on sourdough toast. Yum!

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Reviewer:

CarolynLovesSonny

Reviewed: Nov. 29, 2010

I ended up not having and rosemary around when I made these burgers so I replaced it with chives. I served them with a Garden Salad with Mustard Greens (regular salad, I just replaced half the lettuce with the greens,) stuffed clams & a Pinot Noir I had laying around. Maybe it was the burgers, maybe it was the company, maybe it was because they were grilled on a cold November day in New England, but these burgers were great. I will make these again and highly suggest this recipe to others.

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Reviewer:

Craig630

Reviewed: Jul. 16, 2008

I'm giving this one 4 stars b/c I thought it might be a little bland. Here are the changes I made: I sauteed 2 tbsp chopped garlic in olive oil, then 1 small onion and 1/2 lb of shitake mushrooms for about 5 minutes. Then I tossed it into the food processor and chopped it small and added it to the veal mix. I thought it gave depth that might have been missing. Served on whole wheat rolls with melted brie. My husband and I loved these!

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