Reviewed: Mar. 29, 2009

I wanted a change and this recipe may be a new favorite. I used less liquid smoke- about 3/4 t., and I thought the flavors were great! My husband thought these were the best. I will definitely make them again.

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Mar. 26, 2009

The name says it all "Delicious". Had a large group of family and friends over for a BBQ, they all raved about the burgers. I made the patties a little thinner and placed cheese in the middle and coveres with another patty and crimped the patties together.

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Bill

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Reviewed: Mar. 21, 2009

I used 1/2 Tablespoon of liquid smoke, as the other reviews suggested. And I just mixed all of the ingredients together at one time. I would say to only cook them for 4 minutes per side. Also, try to make the patties more flat. Mine were a bit too rounded which made them too small for the bun. But the flavor... definitely a keeper! Because we are trying to eat less, I made 4 patties instead of 3. Now I have 2 burgers in the freezer for next time.

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MWinland

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Reviewed: Mar. 17, 2009

Very good! I didn't use the liquid smoke or the olive oil. Instead, I used the worchestershire sauce, some fresh black pepper, a garlic-salt blend, and some Montreal Steak seasoning - came out great!

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 8, 2009

These were excellent! Mixed the ground beef before work, let it sit in the fridge all day to "meld" and then grilled them for dinner. YUM.

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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: Jan. 26, 2009

Awesome! I grilled these burgers on my George Foreman and they tasted like they were grilled on a charcoal grill outdoors. I followed the recipe but reduced the Liquid Smoke to about 1/4 teaspoon. That was plenty!

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lyndoski

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Reviewed: Dec. 4, 2008

Was a very good recipe. Made about 2 lbs of it. Left out the liquid smoke and added about a 1/4 cup of A1 sauce to it. Turned out great!

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kluver

Cooking Level: Intermediate

Home Town: Winthrop Harbor, Illinois, USA

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Reviewed: Nov. 21, 2008

These burgers were OK but I think I put too much liquid smoke. Will alter it a little next time.

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MrMojo

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

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Reviewed: Nov. 1, 2008

Very good. Tasty!

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momwholovestocook

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

I love this recipe. My meat lover husband couldn't stop raving over this dish. I added bacon bits to the meat as well, which added a nice touch to every bite. We didn't think the liquid smoke was too much. I think I added a bit more than the recipe said. Overall, I will be sure to make this recipe again!

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Marcie

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Reviewed: Sep. 15, 2008

Really good flavor! I doubled the recipe(light on the garlic) & added a jar of cooked bacon pieces & some coarse black pepper. Served on toasted buns with melted colby cheese. Also good to top with BBQ sauce and sweet onion. Thank you for sharing your recipe for a great burger!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

The meat mixture smelled incredibly good, and it filled the kitchen with a wondrous aroma. But the burgers tasted little different than the ones I just season with salt and pepper. They were very moist, though, and that part was good.

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RENA

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Aug. 24, 2008

I'm giving this 4 stars because everyone at my cookout raved about them, but I didn't even get to try one! I omitted the liquid smoke, as I wasn't sure if everyone would like it. Will try it with the smoke next time when I'm cooking for just me. :)

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KARAKISS

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 14, 2008

These were good hamburgers, but not as good as the cheddar bacon hamburgers on this site. Those are to die for!

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JENNIFER777

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Reviewed: Jul. 29, 2008

really good--I left out the liquid smoke because it gives me heartburn, but they were quite tasty anyway!

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kadyelle

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jul. 28, 2008

These were pretty good. Not the best but will try again.

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Crystal

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Reviewed: Jul. 25, 2008

Just needed a quick dash of liquid smoke that's all. I like bacon on our burgers so I fry that first then fry the patties in the bacon fat so I omitted the olive oil in the recipe. Best burgers ever! I like how they don't need eggs or breadcrumbs in the mix....just be sure to use good quality lean ground beef.

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