Reviewed: Nov. 5, 2009

I used half the red pepper and people still thought it was spicy. I thought it was the perfect amount of heat. Burgers tended to fall apart so I added bread crumbs.

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spacecoaster

Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

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Reviewed: Oct. 17, 2009

We have made this burger several times already... it is so delicious! It's also a fun one to experiment with, adding new and unique ingredients. A word of caution if you experiment though.... my husband and I did find is that if you add too many 'wet' ingredients, the burgers won't stick together and become difficult to grill. Perhaps the addition of breadcrumbs or instant rice might combat this. Otherwise, this burger gets our stamp of approval! It is PACKED with flavor!

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yummywife

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 7, 2009

Burger was Pretty good was having problems keeping them together a bit on the grill. no chance of drying out these bad boys though.

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OMGCookin

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Reviewed: Sep. 14, 2009

Burger was ok. My husband thought the buger would have been better without the cilantro, just seemed out of place. I thought the burger was maybe too salty, just didn't taste right.

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Jen

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Auburn, California, USA

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Reviewed: Aug. 7, 2009

Good God! Mix this up with ground roadkill and it would probably taste the same.

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Shortbus

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Reviewed: Aug. 6, 2009

Don't get me wrong...these burgers are good...but WAY too many ingredients for the outcome! You can pretty much only taste the onions, garlic, and hot sauce....so the rest is sort of a waste. All in all they just sort of tasted like a spicy version of the burgers I usually make.

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natnat

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Reviewed: Jul. 28, 2009

Amazing! Divided ingredients between a pound of beef and a pound of turkey. Both were incredible. Family absolutely loves it. Definite keeper. Doesn't even really need condiments or cheese. I just used arugala, avocado, and tomatoes on whole wheat buns.

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Nina

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Reviewed: Jul. 10, 2009

delish!! topped with D's famous salsa and pepper jack cheese slices!!!

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beautifulgvb

Cooking Level: Intermediate

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Reviewed: May 26, 2009

I wouldn't pay $20, but this was a good burger. Held together fine.

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BARNKITTY

Cooking Level: Expert

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Reviewed: May 2, 2009

Not even cooked yet, the meat smells awesome

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Luis Menchaca

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Reviewed: Apr. 19, 2009

verry flavour packed burger with a little kick. didn't have mustard, cilantro or chipoltle. I substituted parsley for the cilantro and added a pinch more cayanne and a pinch of dried chilies to make up for no chipoltle. they were delicious and pretty easy too.

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Toaster

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Reviewed: Mar. 4, 2009

Was a whole lot of herbs and spices going on in this burger, a little too much for me. But my family really enjoyed it.

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DeborahL7

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This turned out well, however, the texture of the cooked burger was a bit soft for me. Probably because of the amount of yogurt called for. The only change I made was to omit the cayenne and hot sauce (we're wimps) and I added about 1/2 tsp. liquid smoke. The flavor was really good. Not sure I'd go to the trouble again.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 26, 2009

Great hearty burger!

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jelene

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

I wasn't a fan of these burgers. I felt that the mix of seasonings and sauces just didn't blend well together. They kind of overpowered the burger. I gave this recipe 3 stars only because my husband liked it but I won't be making these again.

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Lauren

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Reviewed: Jan. 11, 2009

Wow, awesome burger. I actually did not grill it though. I seared each patty for 45 seconds on each side in a iron frying pan and then I did a convectional bake in the oven at 450F for 15 minutes. I added smoked gouda on top of each patty for the last three minutes.

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cooking RN

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

This burger is expensive

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Scott

Cooking Level: Beginning

Home Town: Dighton, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 2, 2009

Easy to prepare and cooked like a champ. The was my first grilled food of 2009 on 1/2/09. And no I did not use gas. Charcoal all the way!

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t warden

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Reviewed: Nov. 5, 2008

This was a great recipe. It was tasty and all the ingredients enhanced the flavor of the beef but did not dominate it. I also added a chili pepper to the mixture for a bit of extra kick.

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sbudnikblues

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Reviewed: Sep. 26, 2008

I would definitely make these again. I didnt grill them since I dont have a grill on hand, but I imagine they are just as good grilled as they were when i made them on the griddle. I had many compliments

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