I had to try this burger after I saw the photo for a "Turkey Shishkaburger" while on here looking for dinner ideas. The name gave me a laugh - which is always good incentive - so I clicked on the link and was re-directed here (the written version of the Chef's video, I think). Whipped them up and they were a hit; fantastic burger! I prefer the flavours in my burgers to complement - rather than overpower - the taste of the actual meat, and this is just that burger. Beautifully moist with a nice mix of spicy and tangy without being cloying. I didn't have any chile paste, so added a pile of cracked pepper, and as usual I added an extra bit of fresh ginger and garlic. Refrigerating them first is a must: the patties are quite soft and this helps to solidify them a bit for the heat. Grilled them stove-top in a cast iron pan for 1 min. per side (to seal in all the juices!) then booted them in the oven at a high temp for 7min. Although we did top them with a little bloop of mango chutney, and the smallest sprinkling of caramelized onion and goat's cheese, these burgs would be fantastic all on their own. Glad I could be the first reviewer; Thanks, Chef.

Really tasty but waaay too sweet. The '3 cups of sugar' should have been a bright red flag, but I figured I'd make it as written since it was the first time. Next time' round: a fraction of the sugar and most likey half the oil supplemented with yogurt or applesauce. Still, it was yum.

not sure what i could've done wrong - or maybe i'm just used to a more savoury coleslaw - but this is waaaaay too sweet. essentially a dessert. that's even with only 3 tbsp of sugar, supertart apples and xtra lemon juice. took forever to make, so am not feeling too cheery. sorry - i really wanted to like this.

note to self: make recipe as written by author BEFORE being so blazen (stupidly presumptuous??) by switching things up according to various reviews. i immediately added the 1/4 more cup of flour since everyone said that the dough was too wet and the cookies too flat - possibly a bad idea since the resulting cookie was a touch too crumbly. anyway, the cookies taste GREAT and i def had no problem with a flat product; if anything, they spread out too little. i put raisins in instead of chocolate (had no choco on hand) and used unsalted butter, so that the tsp of added salt is perfect, not overpowering. really good and next time i'll try them exactly as written, although perhaps hiking the temperature up to 350? thanks for a yummy cookie.

my personal take is a bit redundant at this point, after 5000+ reviews , but i've just taken another of these great loaves out of the oven (making it for my bf to take along on his fishing trip) so i figured, why not. it's a simple, lush, essentially goof-proof recipe and it's so good. i do make a couple of modifications, but not enough to disrespect the original storyline (don't you hate that). i halve - if not quarter - the sugar - since 6 or 7 superripe bananas provides almost all the sweetness needed, and i add nutmeg, cinnamon, vanilla & sometimes ginger. oh, and a couple of handfuls of walnuts or pecans if they're around. i always try to undercook the loaves a tiny bit since it makes it that much more moist, but for the most part i keep it in for the allotted time and it comes out great. excellent recipe:)

this is awesome bread; i've been making this very recipe for about a decade now (about to make some more for thxgiving) and it's a hit with everyone (well, except for an ex german boyfriend to whom rye was supposed to be dark and bitter). i do add a bit of caraway, fennel and orange zest, but just because i love that combo in rye. to all those who diss this bread as being too sweet & un-rye, well each country has their own version, and sweden's happens to be on the light and sweeter side. having lived there for a couple of yrs, i can attest to the fact that this recipe is quite bang-on for that region of the world. and once it loses its superfreshness it makes amAzing buttery toast!

Beautiful. If you like a sophisticated subtlety of flavour and actually like your food to taste like the food itself, and not JUST of the slap-ons & add-ins, then you'll love these. I put one more clove of garlic in, and an additional tbsp of rich, quality olive oil, and they were awesome; simple - the way burgers should be - and full of flavour. i, too, was a bit wary of the no-egg thing, but it didn't matter; the oil held it together perfectly. we topped it with tomatoes, provolone, lettuce and just a drop of ketchup (old habits die hard) and they were amazing. I should add, though, that I only added half the amount of salt (and that was plenty). Had i added the entire amount...i'm thinking unpalatable. Thx! And NB: buy good lean beef, though, if not x-tra lean; it won't work with medium. Yum :P