Reviewed: Apr. 27, 2009

I was really disappointed after reading all the great reviews. This didn't taste any different from a plain old burger.

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Reviewed: Apr. 16, 2009

Its a great recipe but the fat and sodium content are VERY high... I would substitute healthier ingredients and its good to go for our family...leave out the ham, reduce the cheese, smaller burgers..

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Connie

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Jan. 8, 2009

Excellent! After reading all the reviews on this recipe, most reviews mentioned the size of the burgers as being massive so I decided to mix the ingredients into the meat instead of stuffing them. First I mixed the Worcestershire with 1 garlic clove and used a chipotle pepper (instead of hickory seasoning) in a blender and then mixed it with the hamburger. Then mixed the cheese, onion, mushrooms and crisp bacon (in place of ham) with the hamburger meat. Divided the mixture into 1/4 lb patties and grilled. While grilling I brushed the burgers with a homemade chipotle BBQ sauce and added a slice of cheddar cheese on top. Served them with all the trimmings and chipotle mayonnaise. The chipotle peppers add a nice spicy and smokey flavor to the hamburger. "The best burger I have ever tasted" were the comments from our guests. Excellent recipe and will definitely use again.

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LLP

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 19, 2008

Awesome, that was awesome! That is exactly what my husband said after finishing this burger. I left out the ham and mushrooms because he just wanted cheese and onion. Both my husband and son loved this one! Thanks so much.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 10, 2008

These burgers were awesome! I added an onion/mushroom soup mix instead of the hickory seasoning & it turned out great! I had no problems with these falling apart. Will make again!!

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sammydog

Cooking Level: Expert

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Reviewed: Jul. 13, 2008

made as is written--burgers were moist

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Becky

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Reviewed: Mar. 25, 2008

I just love this burger..made them again last night and will make it all the time.

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: Feb. 24, 2008

I didn't add the mushrooms since I don't like them and we didn't have any hickory seasoning, but followed the recipe other than that and these burgers were awesome! My husband loved how big they were (they actually fit our buns!) and I couldn't believe how good they were with the filling. I'm sure we'll try out new combinations, but this one was great!!

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Morris

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 21, 2007

Talk about a thick burger! I had to cut them so the kids could get the burger in their mouths! I didn't have some of the ingredients this recipe called for, so I adapted to how we normally season burgers. I added 1 package ranch dressing mix to the ground beef, and stuffed the burgers with mozzarella cheese, ham, sauteed green peppers and onions. I slow grilled them on my charcoal grill. Cooking them this way, allowed the burgers to get done, but not burn. Great recipe!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Nov. 7, 2007

didn't use the ham, and i cooked these in a pan for 5-6 minutes each side. YUM!

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poczesku

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Reviewed: Sep. 30, 2007

This recipe originally was to serve 10 people so I changed the conversions to serve 4. This is an excellent stuffed burger recipe. I could not find hickory seasoning and not even sure what it was. I used a Gourmet Burger seasoning blend in place of it that is made by Weber Grills that was really good. I also added a 1/2 jalapeno, minced to the filling ingredients.

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Belinda

Cooking Level: Expert

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Reviewed: Sep. 16, 2007

They were pretty good as far as flavor goes - but being that it was too windy outside to turn on the grill, I used my indoor electric grill; it was a greasy. No matter what temperature I put it at, the outside always burned before the inside was done. Much of it was probably because of the lack of a real grill, but I don't think that I want to find out.

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Chocoholic89

Cooking Level: Intermediate

Living In: Edgewood, New Mexico, USA

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Reviewed: Sep. 13, 2007

These hamburgers were huge! I had a hard time sealing them closed, but they turned out delicious. Everything melted together in the middle. I could only eat half of one though. Wowsers!

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CevieCupcake

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Reviewed: Sep. 10, 2007

These were some of the best burgers I've ever eaten. It makes 1/2 pound burgers which is way too big for a regular hamburger roll, so we ate it without. The onions were still kind of crunchy after grilling, so maybe sauteeing the mushrooms and onions before hand would take care of that. Also made these by just combining all ingrediants and making smaller burgers, rather than pocketing the ingrediants. It was just as tasty. Definitely a keeper!

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Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Sep. 1, 2007

very good and very filling great for parties

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bongkey

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Reviewed: Aug. 24, 2007

Good. We substituted mozarella, fontina, and pepper jack for cheddar cheese for some of the burgers. Wanted to try something different. The Pepper jack and Fontina work better than the cheddar. But it's all up to personal taste of course.

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kac2research

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2007

WOW! YUMMY! I added bacon bits in addition to the ham, fresh garlic, hickory BBQ sauce, an egg and bread crumbs. The only trouble I had was keeping the burger from falling apart, but this may be because I have never made home-made burgers before.

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spitfire229

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2007

My husband and I made these over the weekend for my parents, and we altered the recipe just a bit. We left out the ham since we're not fans of it, and replaced the cheddar cheese with swiss. We sauted the mushrooms and onion together with a lot of minced garlic (YUM!) and then placed the mix in between the patties with a bit of shredded swiss. Then after the burgers were done, we put swiss singles on top... YUM! I couldn't find hickory seasoning, so we used Mrs. Dash's hamburger seasoning to cut back on the sodium and it was quite tasty. My dad is usually the burger grilling king and is picky about his burgers, and he scarfed his down! We will definitely make these again. They are a lot of work, but SO worth it. Next time we're going to try stuffing with Rotel tomatoes with green chillies, jalapenos, and pepper jack cheese!

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Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, Tennessee, USA

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Reviewed: Aug. 13, 2007

I too changed the servings to scale down the recipe. I made it for 4 people and used bacon in place of the ham. This was great! Next time I will use Pepper Jack Cheese. Everyone loved these. Will make again for sure.

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Kathy M.

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Reviewed: Aug. 10, 2007

The recipe has been corrected to make smaller burgers.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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