Reviewed: Feb. 9, 2009

PERFECT! So juicey and delicious! I added onions to mine.

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Shelbi

Cooking Level: Intermediate

Home Town: Valley View, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 31, 2009

Wow! What a difference using olive oil in lieu of an egg makes! These burgers were delish. I adjusted the recipe to my tastes by adding some freshly grated parmesan cheese and chopped onions. Otherwise, I stuck to the original instructions and the burgers turned out stellar.

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ChefNouveau

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Reviewed: Jan. 28, 2009

These were not the best burgers I have ever had. The basil was a little overpowering, and it tasted more like meatloaf.

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KELLY2514

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 11, 2009

These are the best burgers I've had hands down. The flavors are great!

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Aileen

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Reviewed: Jan. 3, 2009

We're pretty particular about our BBQ burgers, but after our "way too many Christmas feasts" a burger sounded great. Tried this one and LOVED it.

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COLL

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Reviewed: Jan. 2, 2009

Have made these twice now, very good. Did them once with regular black pepper, once with fresh ground black pepper, fresh made them much better. These are great with mayo, bacon, pepperjack cheese, and avocado.

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Ronnoc

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Reviewed: Dec. 22, 2008

The burger was good, I didn't find the flavor to be as strong as other readers had mentioned. I will incorporate more spices next time.

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Kelly

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Reviewed: Dec. 22, 2008

Best burgers I've put in my head in a long time. Wonderful, killer flavor. A touch on the salty side, I intend to reduce the salt by ~ 20%. The olive oil does make them flare like crazy, but I love the flavor of it, so I really don't want to reduce the qty, but the fire is a bit annoying. :) I grilled these with my smoke box going (gas grill) with a mix of 2/3rds mesquite and 1/3rd hickory. I also added my secret Mediterranean weapon to the smoke box -- bay leaves. I used 4, throw them in the box right when you put the meat on for a wonderful flavor/smell. Great stuff Chris, and thanks for sharing!

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sleebus.jones

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 18, 2008

One of the best burgers I've ever made. Even my picky kids liked them. Thanks.

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CHOCO CHIP

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Reviewed: Dec. 10, 2008

I only give it three stars because of the basil. I thought it was way too strong! I used the 1/2 tsp. in 2.5 lbs of hamburger and it still dominated the taste of the burger. I liked the olive oil because it kept the burger from drying out and I always use garlic anyhow because it is soooo goood. lol

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rindyrue

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Somerset, Kentucky, USA

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Reviewed: Dec. 8, 2008

Oh so so good! I did about 1/2 the oil. Perfect!! The kids ate their whole burger! Unheard of!!

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Debi

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Reviewed: Nov. 29, 2008

This is now our stand burger recipe. Friends want to know why our burgers are so good. We use season salt in place of regular salt. We even made them up and frozen them for later. What a wonderful burger recipe.

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princessinthekitchen

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

This is so good and so easy. We have our's on ciabatta bread with melted mozzarella (I broil it on the buns first to get it melted and browned yummy) and top with garlic mayo. Everone in the house eats them. Try these with the three-step salad also from this site. Great combo. I think we would have these every week but I don't want to burn it out! Thank you for the great recipe!

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polly625

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 1, 2008

These burgers are fantastic! Made them several times now and they are always a hit. I recommend a "fancier" condiment than ketchup & mustard. Mayonnaise does a good job, but I'm still researching a more robust/complimentary topping. Either way, delicious!

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Matt

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Reviewed: Oct. 16, 2008

Even w/o the basil (ran out one day) they are still good.

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jonshepi

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

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Reviewed: Oct. 10, 2008

Strange, off taste. A bit dry. Not sophisticated. Changes: * Added additional fresh basil * Reduced salt as suggested in various reviews, but that was a mistake-- too bland. * Added chopped onions. Suggestions: * Maybe try cayenne pepper.... * Salt as directed, don't bother with onions.

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summer

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 8, 2008

These were pretty good - I will use this recipe again but I will continue the hunt for the perfect burger

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theboyzmama

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

A little too much garlic for me, but my hubby and friends said it was perfect. I also added a little of Stubbs hamburger spice rub - can't have a burger without it.

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brulu01

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Mountain View, California, USA

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Reviewed: Sep. 23, 2008

I was excited to try this, because it was so highly rated. The burgers were strong-tasting, and although I don't mind a lot of flavor (love salsa and bbq sauce), the taste reminded me of meat-loaf. Like other reviewers mentioned, It doesn't work well with ketchup. I had an awesome burger at "The Nook" in St. Paul MN called "The Alumni". I am on a mission to find something that tastes like it. In the burger's defense, my wife loved it. It didn't taste bad, but definitely not what I was looking for.

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WonderfulLife

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Reviewed: Sep. 19, 2008

Oh man, that was amazing! I scaled the recipe down to one serving but then doubled the spices, and added a dash of wochestershire and a little mustard. Incredible! I'm doing Atkins so instead of a bun I ate the burger with sliced cucumbers, and the burger was so good I hardly missed the bun! These are a new lunch favorite.

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Rosemary

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Chris' Bay Area Burger

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