Reviewed: Aug. 27, 2009

These were great - easy to make and delicious! We got lots of compliments on how moist and flavorful they were.

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PRATTKITTYKAT

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Reviewed: Aug. 21, 2009

Was in the mood for burgers, but didn't feel like messing with the grill. These burgers were great under the broiler. Came out nice and juicy...not too wet...not too dry. Will use again, Thanks for sharing!

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lizzyboston

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Reviewed: Aug. 15, 2009

I like spicy things. That said, there was too much 'heat' on these burgers. I could not really taste the meat, so next time I will cut the spices in half at least. Was going to rate a 3, but I think it has potential after the ingredients are adjusted.

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ChityChef

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Reviewed: May 29, 2009

I was a little worried about the amount of liquid being mixed in at first. The meat was very soggy, but after it was cooked it was excellent and very juicy. I didn't have any broth on hand, so I just made some with a few bouillon cubes and omitted the extra salt. The only thing I would change next time is to add a little more pepper. I like my burgers bold and this could use a little more kick!

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pooda

Cooking Level: Intermediate

Home Town: Wildwood, New Jersey, USA

Living In: Arlington, Virginia, USA

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Reviewed: May 22, 2009

Delicious bugers! I love the kick the red pepper gives these. I used beer instead of the beef broth. I've grilled burgers with beer before and it always makes them very juicy. I also cut the chili powder down to 1 tsp. and added 1 tsp. of dried minced onion. These were great topped with cheese, lettuce, tomato, & onion on sesame seed rolls.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 28, 2009

These burgers were pretty good - I threw them on the grill and made some honey wheat buns from scratch.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Apr. 19, 2009

I didn't add the red pepper flakes, but the flavouring in this was really nice.

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Carole M

Home Town: Maple Ridge, British Columbia, Canada

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Reviewed: Mar. 23, 2009

These were okay. Not spicy at all. They weren't anything impressive or memorable, but they were good.

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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: Feb. 24, 2009

Really, really good. I made this with beer (not beef broth) and marinated the beef for around an hour. Just the right amount of spice.

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Tovah1013

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Reviewed: Aug. 18, 2007

I used cayenne instead of the flakes, but cut back to a quarter tsp. This is a great recipe for turkey burgers being that they need some help in the flavor and moisture department. I loved these and so did my girls. Thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 2, 2007

These were pretty good! They weren't as juicy as I like, but thats probably my fault for pan frying them. Nice "zip"!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 28, 2007

What an interesting flavor! I often use beer in my cooking, but have never tried in a burger...Wow! Nice! Subtle beer essence throughout...only way to describe it..thx!

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: May 11, 2007

Awesome burgers! I didn't have onion powder, so I eliminated the salt and used onion salt. they are not hot and no need for real onion!

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Meagan

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

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Reviewed: Apr. 25, 2007

There was alot of heat in these burgers which I enjoy, but the amount of chili powder tended to create a less palatable flavor than what I had expected. I recommend reducing the amount of chili powder used and perhaps using fresh chopped onion instead of onion powder for additional flavor.

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