Reviewed: Apr. 30, 2009

I made a few small changes to this recipe and it came out GREAT! I added 2 eggs to help them stay together better and replaced the steak sauce with the new THICK worcestershire by lea and perrins.

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Reviewer:

Catareen

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Reviewed: Feb. 3, 2008

Really good and easy. Cooked them under the broiler since we just got 1 foot of snow.

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alice

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Jul. 3, 2007

We like switching up our burgers and this is a perfect fit. I didn't use nearly as much of the steak sauce that the recipe called for cause it is strong. I used 1 T in the horseradish topping and used that as a spread when the burgers were done. Tasty.

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Reviewer:

Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Nov. 26, 2005

Sorry for the confusion with this recipe. You do not mix the remaining steak sauce into the ground beef. Use it as a baste while the burgers are grilling. When they're done, top with horseradish mixture. "Thick & Hearty" sauce works best!

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Reviewer:

WENDEE_H

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Reviewed: Apr. 28, 2005

These were good burgers and easy to throw together. With the addition of two eggs I did not have much trouble keeping the burgers together, the important thing is to flip them infrequently. Not sure how much I loved the taste of the steak sauce, but then again I'm not a steak sauce lover. It was well recieved by everyone at the table, and will probably be prepared again.

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Reviewer:

Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Aug. 16, 2003

Tasty. I mixed the ingredients in with the beef before making the burgers. As mentioned by others, very difficult to keep together. Might make a good meat loaf.

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