Reviewed: May 16, 2013

A decent, original burger that is relatively healthy compared to some others with this amount of flavour. The water chestnuts were a great addition! They took the recommended time to cook for me (in response to the other poster) - I did heat the grill up to medium-high, as recommended.

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Reviewer:

TommyTwista

Reviewed: May 3, 2013

This is such an original and tasty burger recipe. Really enjoyed trying these last night, hubs grilled them to perfection! I did half the recipe and did make a couple of deletions and additions. Besides halfing all of the ingredients, I added a shot of Mae Ploy sweet chili sauce and a dab of hot Chinese mustard to the meat mix. I found the mix pretty wet, but formable, so I skipped the breadcrumb and egg. I let the patties set up in the fridge for a good three hours before grilling. I used sweet and sour sauce with a little sweet chili sauce and a squirt of hot chili sauce, heated in the micro, to top. Yummy! Thanks for sharing your recipe with AR.

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Dec. 31, 2010

These were great. I am going to use turkey with sage next time.

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Reviewer:

bkboyer1

Living In: Brookings, South Dakota, USA

Reviewed: Oct. 9, 2010

no bean sprouts or water chestnuts but it was so flavorful!! Cut back on the soy sauce - just a little too salty. I also made homemade sweet and sour sauce from this site. I also added sprinkling of sesame seeds to the meat mixture and a touch of sesame oil!! Used green onion as the onion. add white pepper for heat.

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Reviewer:

Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

Reviewed: May 26, 2008

The best pork burger I've ever had. I pan fried them inside instead of putting them on the grill, and they turned out to be excellent. Although I didn't have the sherry so I replaced it with teriyaki, and I also added a tbsp of brown sugar and 1 tsp of crushed red pepper. The pork I had was also from a wild farrel hog which usually taste gamie, but the flavors hid the wild taste. I will use this recipe for the rest of my life when it comes to making pork burgers... Mmmmmmmmm.

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Reviewer:

justin mitchell

Reviewed: May 22, 2008

Excellent. A huge hit with the WHOLE house. The only things I did differently were to use spicy pork sausage, add a little sesame oil, and use thinly sliced celery on my bean sprout-hating boys' burgers. LOVE them, thanks!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: May 18, 2008

I really like these, but they definitely took longer than 7 min--on both sides. And I just fixed my grill today, so I know its not my grill. Of course, I am careful to cook pork all the way--raw pork isn't good. Anyway, I've forgotten how much I prefer sausage burgers to hamburgers, and I really like the combo of flavors in this--the spices in the pork and the toppings. Very delicious! I halved the recipe and got 7 burgers out of the deal. Now I'm told I make small burgers, but I still think that the recipe as written would make more than six. Thanks for the recipe!

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