Recipe by Carol Amos
"These burgers are my own creation. The added grated raw potato makes these burgers juicy and moist. Don't forget.. add in the blue cheese! that's what makes the burger!"
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lean ground beef
crumbled blue cheese
seasoned salt, or to taste
freshly ground black pepper to taste
dry bread crumbs
I loved these burgers. Next time, I will use a little less blue cheese than what is called for. Other than that, this recipe is fantastic.
Sorry- I don't like to give bad reviews, but I followed this recipe to a "T" and you have to REALLY like the flavor of blue cheese to enjoy this burger. Sorry.
WAY too much blue cheese, and we love blue cheese. Next time I'll leave it out and serve it crumbled on the side - burger itself would be really good.
I tried these after reading the reviews, (and yes you have to like blue cheese. I solved the falling apart problem with an egg. It doesn't alter the taste or texture. It's what I call FOOD GLUE, They were Great I'll make these again.
The name says it all!! I was asked to bring burgers to a picnic. I do not eat burgers anymore so I had to find a recipe and happened upon this one. I followed the recipe to the letter but omitting the blue cheese. I tried one to see how they turned out and OMG!!!! It was incredibly moist and delicious! I was able to make 12 bun sized patties.
These burghers were wonderful! I split the recipe since I was only cooking for 2 people. The shredded potato was a nice touch because it kept the burgers juicy. You didn't even know the potato was in there! They also had a lot of flavor! I would make these again!
I found this recipe in a newspaper and I have made these burgers for over 40 years! My family prefers them without the buns and blue cheese.
I'm not a fan of blue cheese, so I left it out. These burgers are great!
* Percent Daily Values are based on a 2,000 calorie diet.
The Very Best Burgers!
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 249
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