Reviewed: Sep. 15, 2009

I was not impressed with these. It was a hamburger. Probably would not make again.

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Cindy

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Reviewed: Sep. 1, 2009

this was the best burgers I have tasted. My family say it was better than chili's burgers

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markjuarez

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Reviewed: Aug. 25, 2009

Definitely a juicy, tasty burger. I took others suggestions and halved the liquid smoke (might not next time just to see), and next time I will add an egg yolk for easier handling, but overall this was a winner.

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Erika Farmer

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

Rave reviews from the family.

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Ally T

Cooking Level: Intermediate

Living In: Stittsville, Ontario, Canada

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Reviewed: Aug. 18, 2009

the juiciest burgers i've ever made. i left out the liquid smoke and eyeballed the amount of garlic and onion powder. we like that flavor. it was DELICIOUS! I'll definitely keep this recipe for summer grilling.

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sahm2three

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Reviewed: Aug. 16, 2009

I give this recipe 5 stars on one condition - reduce liquid smoke to 1/4 teaspoon. I cannot fathom 1T. I don't like recipes with lots of chopped veggies and eggs and bread - I think the burgers end up tasting like meatloaf instead of burgers. This recipe gave the burgers a real meaty, smoky taste. I used 90% (or was it 93%???) lean beef and they tasted better than lean burgers usually taste.

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Tara South

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Reviewed: Aug. 2, 2009

I don't like this recipe. The burgers were tender and juicy but the flavor is too strong. I used this recipe because I had liquid smoke on hand. I have a brick fire pit that uses charcoal. The cooking process alone imparts a wonderful flavor to the burgers, no need for the liquid smoke.

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Kay

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jul. 18, 2009

This was a good and easy recipe.I like it simple, no long list of spices and it had a great taste.I had to replace the worcestershire sauce with soy sauce(I had none),but they still came out tasting great.I tried not to flip the burgers to many times so they wouldn't fall apart it worked fine.I have also learned that if I indent the middle, leave alittle pool of sort, it keeps the burgers from getting to thick while they cook.Will make these again.

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Nicole

Home Town: Miami, Florida, USA

Living In: Baxley, Georgia, USA

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Reviewed: Jul. 6, 2009

This recipe was delicious! Used for the 4th of July BBQ, and everyone loved the burgers! I had someone who had 3 burgers and we ended up running out, so my dad went to the store to get more beef. Here are some pointers I'd add: 1. I used Ground Chuck Beef, always have for making burger patties. Want to look for 80-85% on the label to see how lean the meat is. 2. I didn't have the liquid smoke flavoring on hand and didn't use it. The burgers still came out tasting great! 3. When mixing the ingredients with the beef, I really got my hands into the beef so that there were no air bubbles. Knead the mixture well. This helps keep the patties from falling apart when grilling. None of my burgers fell apart and were grilled to perfection!

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cilantro33

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Reviewed: Jun. 30, 2009

Very yummy! I added a teaspoon of onion powder to the meat mixture. I doubled the recipe and now wish I made more!

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Cat

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Jun. 30, 2009

these were ok. the flavors were to strong for us.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jun. 25, 2009

good recipe. my husband chose it for one of our weekend grill outs. i was skeptical about the liquid smoke (never used it before) so i used a little less than the recipe calls for. i also added grated onion for moisture. the burgers turned out yummy. next time i will add grill seasoning for extra flavor.

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luckylfe

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 25, 2009

These were good - I wouldn't call them great but they did have a good flavor - next time I will up the amount of worcestershire and maybe throw in some crushed red pepper.

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rjnicholson

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Reviewed: Jun. 21, 2009

I found the burger very juicy but that the liquid smoke was very strong even though i used less then recommended. I added some steak spices, onion flakes and garlic powder.

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LJ65

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 4, 2009

We loved it. We stopped getting the frozen patties because hubby liked your recipe and wanted to make our own hamburger patties from now on. Used the leftover patties for Spanish rice recipe.

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Hummingbird

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Reviewed: May 25, 2009

These are so good. I always make mine with garlic salt/powder, Worcestershire sauce and hamburger grill seasonings. I leave out the liquid smoke because we do not like the flavor of it. It tasted so good when I add the oil and season salt. Taste just like the local drive thru. Made my Memorial Day menu fabulous! Thanks for sharing.

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JANEA

Cooking Level: Intermediate

Home Town: Forest Park, Georgia, USA

Living In: Louisville, Kentucky, USA

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Reviewed: May 14, 2009

I used half the liquid smoke called for and we loved them. Will definitely make again.

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Marlene

Cooking Level: Intermediate

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Reviewed: May 4, 2009

Definitely lives up to it's name! These are some of the best burgers we've tried on this site to date. We loved the smoky, BBQ taste the liquid smoke gave these. I used the whole tablespoon and it wasn't overpowering. If you don't like liquid smoke this isn't your burger. There's no need to rub with oil or seasoned salt. We used 85/15 burger meat. UPDATE: We've had so many requests for this recipe that we've even had to scale these up to 48 for our own July 4th party and bring these to other people's BBQ's instead of the regularly requested pasta or potato salad!!!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 11, 2009

Yummy! We had these for a bbq a few weekends ago and thanks to this recipe, my husband is now the grill master. :) I added two eggs for three pounds of hamburger (I used 93/7 beef) and they turned out super juicy! Thanks for the great recipe!

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Brittney

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Reviewed: Apr. 4, 2009

Good flavor but with the absence of egg or some type of binder mine did not seem to solid and together. I also added a tsp of garlic powder too. Overall not bad.

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