Reviewed: Jul. 2, 2008

These were delicious! I added an egg and some breadcrumbs based on other reviewers suggestions. I also used ketchup and chili powder instead of chili sauce, and chinese mustard instead of prepared mustard. I also used the cheese crumbles based on other suggestions. They held together "ok" but that's just because I warned the grill master ahead of time. We are going to try cooking them on the Forman grill next time to see if that helps keep them together.

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Cris

Cooking Level: Expert

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Reviewed: Jun. 28, 2008

Won't hold together on grill. Better to use a Foreman grill.

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KARENHOWE

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Reviewed: Jun. 27, 2008

This was a very good change from the regular burger. Made only 4 patties out of 1 lb. but they were just right for our bun size. Added the full can of water chestnuts(8 oz.) and it wasn't overpowering at all. Also used one egg and 2 tsp. minced garlic, did the sauce exactly as written, and loved it! I did change the sauce a little bit because I used 1 tsp. Dijon mustard and 1 tsp. sweet hot mustard. I would suggest making the sauce in a separate bowl before adding it to the hamburger so you can do a little taste test. I thought the sauce wasn't going to be enough, but the hamburgers were a perfect moistness!!

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jess

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Reviewed: Apr. 22, 2008

Really good.

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kimb

Cooking Level: Expert

Home Town: Brewer, Maine, USA

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Reviewed: Nov. 8, 2007

These fell apart but I thought the flavor was pretty good. My husband who likes a lot of zip, thought they needed more

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Reviewer:

PEACNHIM

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Reviewed: Nov. 7, 2007

I thought these were pretty good. I took the suggestion of some of the other reviewers to use the Kraft Crumbles and that worked out pretty well. I did add the egg too to help them stay together, but they still fell apart a little bit. They were very moist and had good flavor. I also took it upon myself to make a little sauce that used the basis of this recipie to put over top and served with rice pilaf & asian style veggies. Pretty good. Will most likely make again!

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Angie E.

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

This is a good alternative to your average burger. Nothing great, but I'll keep it in my rotation of burgers.

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Reviewer:

Rob

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Reviewed: Oct. 12, 2007

These were just OK. I love water chestnuts, but these were nothing special.

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Reviewer:

C.H.

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

These are great for something different. I used the Kraft crumbles cheese and it worked great. On getting them to stay together, I made sure to finely chop the onion and water chestnuts. I think this helps.

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DEBBIESHA

Cooking Level: Beginning

Home Town: Lexington, Kentucky, USA

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Reviewed: Aug. 22, 2007

These are fantastic! I make them as loose meat sandwiches, sloppy joe style, instead of patties. I've used cheese sauce instead of cubed cheese also, which works out great!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 2, 2007

We really liked the flavor of these-they were nice and crunchy. I put them on the grill. I agree that these fell apart and if I made them again, I would add an egg to the mixture so the patties would stay together better.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 2, 2007

Very good flavor and I like it, but it fell apart cooking.

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Reviewer:

Mona J.

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Pass Christian, Mississippi, USA

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Reviewed: Jul. 24, 2007

This recipe went over well. I didn't have onions on hand, so I used dried chopped onions instead. I didn't have cubed cheddar cheese, so I used shredded. I also added a Tbsp or so of garlic, and a tsp or so of chili powder with a tsp ketchup instead of the chili sauce. My husband raved about them and I will make them again. For me, I used ground Boca burger and though I wasn't able to form them into patties, I warmed them up in the microwave and ate them sloppy-joe style.

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Reviewer:

Lilsargitty

Cooking Level: Intermediate

Living In: Westerville, Ohio, USA

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Reviewed: Jul. 12, 2007

Awesome....I loves these. In fact I made them 3 nights in a row. They held up better in the fry pan, than on the grill. I used the crumbled Kraft cheese and like other reviewers I also added an egg to bind, no chopped onion, but onion powder.

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soflacatlady

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 5, 2007

Very good burgers and you would never guess there are water chestnuts in them. My husband was totally surprised at how tasteful they are. The secret to them holding together is to cut the cheese into small pieces, other than that I didn't change a thing. Thanks for posting this one.

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Reviewer:

Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Jul. 5, 2007

I thought this was one of the best burgers I have had in a while! They were so moist and flavorful! I used shredded cheese instead of cubed, and I did add one egg as a binder. I absolutely LOVED the crunch of the water chestnuts. I served these burgers on whole wheat buns and topped them with a splash of teriyaki sauce, lettuce and a little extra mustard. I also served this with the Snow Pea and Napa Cabbage Slaw from this website, which also had a lot of crunch, and made a nice, light accompaniment to this meal.

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