Reviewed: Oct. 22, 2011

EXCELLENT! I put these on Grilled onion ciabatta rolls, and WHOA! AWESOME! A favorite for sure!Thanks! ?

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Reviewer:

corrie523

Reviewed: Jan. 2, 2011

Great recipe! I used a 10 oz. box of frozen spinach (thawed and squeezed dry) and my son requested meatloaf instead of burgers so I just mixed up the meat mixture and put it in a loaf pan, baked for about 1 - 1 1/4 hours. I also made the spread for us to put on the meatloaf as we plated it. Great will definitely make again!

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Reviewer:

fausterlady

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Reviewed: Oct. 6, 2010

I made these this summer for my friends and they were a huge hit! Make sure to serve them with the Tzatziki sauce.

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Reviewer:

Danielle

Reviewed: Jun. 14, 2010

I made the following changes: frozen chopped spinach, thawed and squeezed mostly dry, shredded mozzarella, and a large shallot in place of the onion. Also, I only used 1 sprig each of mint and basil. These were pretty decent, very juicy burgers. If anything, I under seasoned them, so they were a bit bland, but nothing a little seasoned salt won't fix. Served one patty over sliced tomatoes and cucumbers with a large dollop of artichoke jalapeno dip over all. Great lunch!

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Reviewer:

Jacqueline Hanson

Reviewed: May 5, 2010

This did take alot of prep, specially cause i had to go and buy all the fresh herbs these burgers required but it was well worth all the effort. It was delicious! I found that the spread needs to be thinned out with a bit more mayo and lime juice but other than that i followed the recipe with very good results.

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