Reviewed: Jul. 18, 2008

I've never made a burger before and thought this recipe was pretty easy and idiot-proof. It was one of the best burgers I've ever had. One of my guests, who HATES basil, actually enjoyed it.

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dkang


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Reviewed: Jul. 14, 2008

Really tasty and juice. Husband really liked. Next time will cut back just a little on the salt and basil.

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Delicious! To add a little variety, I added cooled sauteed mushrooms (to cut back on the watery factor while cooking) & cooked bacon pieces (to cut back on the greasiness factor) into the ground meat mixture. So yummy. And to make it a little more grill-friendly, I always toss my formed patties in the freezer between 2 sheets of wax paper for about half and hour or so before grilling to help them set-up and stay together on those hot summer days.

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Cooking in the Rain


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Reviewed: Jul. 7, 2008

These were very good. The only thing I changed was to lessen the salt a bit. I doubled the recipe to make 8 burgers.

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Heidi

	Cooking Level: Intermediate Home Town: Lebanon, Pennsylvania, USA Living In: Jonestown, Pennsylvania, USA
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Reviewed: Jul. 4, 2008

I followed the recipe exactly and it was delicious. I will make this again with a little less basil. Yummy.

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Teresa S.

	Cooking Level: Intermediate Home Town: Rock Valley, Iowa, USA Living In: Iowa City, Iowa, USA
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Reviewed: Jul. 1, 2008

extremely yummy!

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Celly Belly

	Cooking Level: Beginning Living In: San Francisco, California, USA
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Reviewed: Jun. 29, 2008

What a burger! Subtly sophisticated, and bursting with flavor. Even the kids loved it. I added some dried onion flakes and doubled the basil. Broiled it in my oven for six minutes on each side, and they were perfect.

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Basg

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Jerusalem, Mehoz Yerushalayim, Israel
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Reviewed: Jun. 25, 2008

I doubled the garlic and sage... tasted really awesome with smoked mozzarella. My friends keep asking me to make these burgers!

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littlelisaslurry

	Cooking Level: Expert Home Town: Austin, Texas, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Jun. 24, 2008

These were a nice change and a different burger. They had an italian flavor and you just can't put any toppings on these because of that. They were moist and tender and certainly not bad at all, but they didn't make our repeat list. Thanks anyway!

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ILove2Ck

	Cooking Level: Intermediate Home Town: Tulsa, Oklahoma, USA Living In: Corpus Christi, Texas, USA
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Reviewed: Jun. 23, 2008

This was my second time to make these. We all enjoyed them. Last time I used basil, this time we were going to put green chilis on them and pepper jack cheese, so I used cilantro as my dry seasoning, otherwise everything was the same. They were very good!

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JANELLECOLE

	Cooking Level: Intermediate Living In: Mansfield, Texas, USA
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Reviewed: Jun. 15, 2008

My husband wanted hamburgers for Father's day supper, so I thought this would be a nice change from frozen patties. Slightly modified - used Hy's Seasoning Salt instead of salt and pepper, and added a few shakes of onion powder. These didn't knock us out, but they were great and will probably make them again.

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DENA

	Cooking Level: Expert Home Town: Terrace, British Columbia, Canada Living In: Okotoks, Alberta, Canada
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Reviewed: Jun. 11, 2008

The basil made it taste more like sausage.

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S.K.J.


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Reviewed: Jun. 4, 2008

used a bit less evoo and a bit more garlic. Added a couple of tbsp of finely chopped red onion. Made burgers smaller, more "kid freindly". Very Nice.

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jordanarendt

	Cooking Level: Intermediate Living In: Regina, Saskatchewan, Canada
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Reviewed: Jun. 4, 2008

My husband is half Italian, so I thought we should give this recipe a try. I'm so glad we did. They're so juicy & the basil is not overpowering. I used 1 tbls. fresh basil instead of the dried. I also added a slice of mozzarella at the end of the cooking time. One of the other reviewers suggested using foccacia instead of hamburger buns. I used individual ciabatta rolls, toasted on the grill. Now that was good! This delicious burger is definitely a keeper.

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nana2

	Cooking Level: Expert Home Town: Healdsburg, California, USA Living In: Santa Rosa, California, USA
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Reviewed: Jun. 3, 2008

Pretty good, my husband made these on the grill this weekend, and we were both pleased. Will make this again!

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BLUEBERRYJILLY

	Cooking Level: Intermediate Home Town: Vienna, West Virginia, USA Living In: Fort Drum, New York, USA
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Reviewed: May 31, 2008

Love this recipe, but I always use fresh basil and it makes a world of difference, and usually kick up the garlic a bit. The olive oil is great because it lets me buy lean meat and still get a juicy burger, but with healthy fat.

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Chris' Bay Area Burger

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Basg

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littlelisaslurry

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