Reviewed: Sep. 14, 2008

Very good. It certainly didn't give me warm & fuzzies like I was expecting, but the flavor was tasty.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Sep. 10, 2008

YUM

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Sep. 9, 2008

These were AWESOME! Halved the salt, no other changes needed!

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Melissa

Cooking Level: Intermediate

Home Town: Bellefonte, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Sep. 7, 2008

We ade this for dinner last night for the 2nd time and I got rave reviews from my friends and esp Hubby. He is a very picky eatter and he loves this burger! So moist and so much flavor! I follow the recipe but add fresh basil from my garden and love it.

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Courts Tryin 2 Cook

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Reviewed: Sep. 5, 2008

Tasty, had a real bite to it. I used kevnbro's suggestions & served these burgers on focaccia with a slice of mozzarella. Served with Antipasto. Keep it Italian, this won't be good as a 'normal' American burger. I followed LILBITANDME's suggested as to forming the burger & no balls on the side! I will make again but I might cut down the pepper & salt a tad next time. Thanks.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 1, 2008

this is the best burger from scratch I have tasted in a LONG time! Wendy Morris

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caily

Cooking Level: Expert

Home Town: Cornwall, Ontario, Canada

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Reviewed: Aug. 20, 2008

These were delicious! Thank you for the recipe.

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bmcdearis

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Aug. 19, 2008

These were a huge hit tonight. Might add less garlic and salt next time. Also, my BBQ lit up like a Christmas tree due to the olive oil in the burgers, but I turned the heat down, kept the lid open and they didn't burn. Delish.

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wonderwoman71

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 17, 2008

Very tasty and easy to make. Perfect for anyone who has a busy schedule because you can just make up some patties, freeze them, and then cook them when you need to.

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Chels

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

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Reviewed: Aug. 16, 2008

These were really good. I thought that the olive oil was an odd ingredient, but followed the recipe exactly as is and the burgers were fabulous. I will make these again.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Aug. 8, 2008

I liked it, a little too garlicky. I will make again.

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Skinny

Cooking Level: Beginning

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Reviewed: Aug. 8, 2008

Great recipie! Loved it!

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StubS

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Jul. 26, 2008

We grilled these last night and I got a thumbs up from everybody. I used lean ground beef since I was adding olive oil, and they still came out really moist. My husband said it's one of the best burgers he's ever had!

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twosuns

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cincinnati, Ohio, USA

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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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Jackie R.

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Reviewed: Jul. 13, 2008

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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