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Reviewed: Jan. 31, 2009

these were tasty ... i will make them again (i fried them instead of grilling them) and will add more garlic...they even held together well without bread crumbs or cracker crumbs...thanks for the recipe (i scaled it down to use 1 lb. of ground beef)

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Sep. 7, 2008

Don loves these burgers. He calls them meat loaf burgers, and always requests them.

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Reviewer:

Becca

Cooking Level: Beginning

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Reviewed: Mar. 26, 2008

This was one tasty burger. I added a small amount of breadcrumbs because the mixture was way too wet and I was afraid the burgers wouldn't hold together. Cooked in a cast iron skillet until browned on one side, flipped over and finished in a preheated 425 degree oven for about 8 minutes, pulled out (had to poke it to let out some of the juice as it had bubbled) topped with provolone cheese and threw it back in until the cheese had melted. Oh so juicy. Will absolutely make this again.

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