Reviewed: Nov. 5, 2007

I have to say, these are HUGE! I cut it in half, but made four burgers, and they were still big. Followed other's advice about the salt, and left it out completely. Otherwise, exactly as written. Husband didn't care for as much, so the four rating--personally a five.

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Mommycat

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Reviewed: Jul. 2, 2007

This recipe was out of this world!!! Absolutely delightful and different! Kudos and I encourage everyone to make this recipe!

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chardonnay

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Reviewed: May 29, 2007

My husband and I enjoyed this recipe very much. We used venison burger and so all the extra spices helped mask the "wild" flavor. Because the venison is leaner we added an egg to hold the meat together. This is a repeat recipe...can even make ahead and freeze patties to throw on the grill later!

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J. Ruth

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Reviewed: May 18, 2007

COOK TIME ERROR - Instructions say to cook 8 mins per side. That would total 16 mins but the Cook Time at the top indicates only 10 mins cook time.

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carolynn

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Reviewed: Feb. 26, 2007

I was really looking forward to these, but was disappointed. I cut the jalapenos back to 4 peppers and it was still way too hot for our tastes. I think it might be better if you boiled or sauteed the jalapenos first. That may mellow the heat and make them softer. As is, the jalapeno "crunch" in the burgers just didn't taste right.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Feb. 10, 2007

I was really hoping these would taste a little bit better as my hubby and I love blue cheese and jalapenos. I found them to be a bit too salty and they didn't have much flavor. Not sure if we will make these again. Thanks for the recipe though!

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StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

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Reviewed: Feb. 2, 2007

I thought these would be so yummy. We love spicy, we love burgers, we love blue cheese. Unfortunately we couldn't taste ANY of that - since our burgers wound up tasting like burger-shaped piles of salt. I choked down 1/2 of one and had to drink almost 2 qts of Koolaid to quench my resulting thirst. Not making these again.

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Jan. 21, 2007

I loved this recipe. They would make great "cook-out burgers." I can't wait for summer to make these for friends. BUT(yes, there is a but) I would strongly recommend no salt. There is already the soy sauce, which I think would provide enough salt itself. Adding extra salt makes it too salty.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 19, 2006

One of the best burgers I have ever had!! A must try!

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AkCook

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Reviewed: Dec. 18, 2006

Woderful....very flavorful, and easy to make. Not sure what the Swiss cheese is suppose to do, really can't even taste it, but I loved this one. I only made half the receipe, and made 3 burgers. Cooked 2 and can't wait to defrost the 3rd for an awsome lunch.

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JIMJEANNE

Cooking Level: Expert

Home Town: Merchantville, New Jersey, USA

Living In: Ocala, Florida, USA

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Reviewed: Dec. 17, 2006

I really enjoyed these burgers. I did add pickled jalapenos so they ended up being a little salty. Very flavorful.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Dec. 11, 2006

delicious! next time i will use 3/4 the amount of blue cheese as my husband and i both thought the burgers were a little too salty. i scaled the recipe down to 2 servings, but realized you can make 4 regular sized burgers

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jinakabina

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Reviewed: Dec. 4, 2006

These are wonderful!!! I used feta instead of blue cheese due to family choice. I did add one egg and had no issues. Yummy!!

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Nov. 26, 2006

These were absolutely fantastic!!! I did make them into 8 instead of 4 and they were still huge! I cooked half and froze the other half. Still great after freezing. Next time I will try adding fresh mushrooms-can't wait!

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Mommy D

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Reviewed: Sep. 16, 2006

These were good but WAY to dry, I will make them again though, they had a lot of potential.

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Kim

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Solana Beach, California, USA

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Reviewed: Sep. 13, 2006

We had a lot of company and I made these burgers and everyone loved them. I will lessen the amount of garlic and onion poweder some next time but they were delicious, easy, and great leftover. I didn't add an egg and had no problem with the burgers falling apart.

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Debbilou

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Reviewed: Sep. 8, 2006

If it wasn't for the over powering flavor of the onion and garlic powder this would be awesome

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BOWLISA

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Reviewed: Sep. 2, 2006

Absolutely delicious burgers!! I followed the recipe and added in some chopped mushrooms and onions along with the recommended egg...no prob with binding. I cooked the burgers in a pan & used pepper jack cheese since I didn't have swiss cheese on hand ... they were aweseome! Thanks for the recipe!

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Dolly

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Reviewed: Aug. 29, 2006

This burger is delicious!! The only change I made was reduce the jalapenos to 4 and added an egg like others suggested. It's like a gourmet burger you'd get in a restaurant!! This will be a regular in our house. Thanks!

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REDWHINO

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

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Reviewed: Aug. 22, 2006

Although these burgers fell apart on me - the flavor was amazing and they were so juicy! I used a smoked swiss cheddar cheese instead of the regular swiss and added some extra jalapenos - wonderful!

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