These were entirely too tasty; I'm at risk of making a habit out of them. Hubby and I enjoyed these burgers thoroughly. I will try to make this recipe true to the letter next time, just for kicks. Had to make a couple of modifications due to lack of ingredients: subbed 2 Thai chilis for the jalapeno and subbed homemade habanero jelly for the chutney, adding mint and cilantro to it to approximate the flavor of mint chutney. Oh, and I had a brain toot, thinking the recipe called for a couple of tsp plain yogurt -- must have confused it with another. Therefore, the mixture couldn't support the entire 10 oz of spinach; it was just too wet. Know what, though? I think the addition of yogurt and the reduced amount of spinach worked out really well... a fortuitous mistake. LOL Thank you sooooooo much for sharing this recipe! It has earned a place in my KEEPERS folder.

Reviewed On: Jun. 14, 2011

This was a hit with the entire family... a grand accomplishment in this household! I tried to make the recipe to the letter, but, alas, I can't make anything without tweaking it at least a little. Doubled the sausage and probably quintupled the garlic. Subbed dried rosemary for the thyme, even though I like thyme. Hey - was in the mood for rosemary. Sliced the carrots into coins, rather than shred my knuckles, LOL. Since I always use chicken soup base paste, rather than canned broth, I'm not sure if my broth measurements were precise. Just winged-it. Still turned out to be a lovely meal; I don't miss Carrabba's sausage and lentil soup at all, anymore! We grown-folks added some heat to our bowls, but the soup really didn't need it. One of the few dishes we actually preferred without the hot stuff.... and that's saying something.

Reviewed On: Jan. 20, 2011

I keep finding myself coming back to this recipe when making hamburgers. The one ingredient I consistently don't have on hand, however, is horseradish... yet the burgers are still delicious. When short on other ingredients, I have made substitutions with success. For instance, sour cream is an acceptable sub for yogurt, 1 tsp dried subs for 1Tb fresh parsley, and chipotle powder -or you can grind dried chipotles - with a splash of vinager works if you don't have chipotle hot sauce. I didn't have low-sodium soy sauce; so I used regular and cut back on the salt. As long as you keep close to the essential flavors of the recipe's ingredients, it's a real winner. And although I normally DO put bleu cheese on hamburgers, I think these are better without it. Hubby and I hate to overpower these burgers' flavor.

Reviewed On: Mar. 21, 2010