Reviewed: Jun. 23, 2011

Oh YUM! I divided recipe in 4 to make 2 burgers with a total of 3/4 lbs turkey. I omitted chives & black pepper and these were delicious! We enjoyed with a slice of "farmer's cheese." These were very cheesy by far and not even in a "blue cheese" sort of way. I will be making these again!!

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4 users found this review helpful

Reviewer:

Holly

Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jun. 11, 2011

Good, simple recipe. Didn't put in the fridge but still turned out great.

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3 users found this review helpful

Reviewer:

VThokies

Home Town: Allentown, Pennsylvania, USA

Living In: Blacksburg, Virginia, USA

Reviewed: Jun. 5, 2011

Just didn't think these were all that great. I made half my burgers this way - and half w/ out blue cheese for my kids - I honestly couldn't tell which ones had the blue cheese in them. Nothing special. Won't make again.

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3 users found this review helpful

Reviewer:

TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Broken Arrow, Oklahoma, USA

Reviewed: May 31, 2011

I make these all the time. They are just as good WITHOUT the bun!

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3 users found this review helpful

Reviewer:

VanillaRebellion

Cooking Level: Expert

Reviewed: May 31, 2011

Great burger! Made these for Memorial Day cookout. Easy to make and very tasty! Definitely will make again.

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4 users found this review helpful

Reviewer:

nc919

Home Town: Rocky Mount, North Carolina, USA

Reviewed: Apr. 25, 2011

YUM. Some of the best burgers I've ever had! I used sauteed vidalia onions instead of chives, because I had them on hand. Definitely making these again soon!

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4 users found this review helpful

Reviewer:

PolleeTheJ

Cooking Level: Intermediate

Home Town: Boxborough, Massachusetts, USA

Reviewed: Apr. 11, 2011

LOVED THIS! I'm not even a big burger fan, I don't think I've ever even made a burger because why bother. This was excellent. I probably used more worshester than it called for because I use more in everything and I fried in a pan for sliders but loved loved this so much - it's already in a permanent rotation. Thanks!

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6 users found this review helpful

Reviewer:

CGBAILEY

Reviewed: Apr. 11, 2011

I scaled down the recipe to 4 servings. As I was preparing it, the seasonings didn't look enough so I doubled Worcestershire sauce, pepper, salt, and dry mustard. I kept the blue cheese and chives the same. I also added an egg, a couple tbsp of bread crumb and some milk to hold the burger together. They were really tasty, and if I had made them as written we would have found them pretty bland.

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4 users found this review helpful

Reviewer:

rosabela

Cooking Level: Intermediate

Living In: Hamburg, Hamburg, Germany

Reviewed: Apr. 2, 2011

these are aaamazing burgers! thanks for the great recipe, this one's a keeper! edit - I have made these as burgers lots of times, but the last time I made them, I made a few burgers for lunch, had left over meat so I made them into MEATBALLS and we had them the next night for dinner. added a egg and a bit of italian breadcrumbs so they would hold a bit better as meatballs, and fried them in the frying pan. served over linguine, a quality spag. sauce, garlic bread and salad. very tasty as meatballs!

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4 users found this review helpful