For the most part I made this recipe as written - I changed the smoked cheddar to provolone (what I had on hand). Here are the issues I had when making these burgers: it says to mix the crumbs, onion salt & brown sugar, then add the egg, crumble in the beef & mix. This method made it very hard to get the bread crumbs mixed in evenly, I had to really work it into the beef and the burgers ended up quite "compact" - my method would be to crumble the beef into a shallow dish, sprinkle the crumbs, onion salt & brown sugar over it, then pour the beaten egg over it and mix as little as possible, and form into burgers. I liked the marinating in BBQ sauce, but the minute I put them on the grill over meadium heat the sauce started to burn, so I turned the heat off on that side and turned the other side up to high (indirect heat method). That worked well. We didn't even use half of the sauce mixture, so I would recommend cutting that down. Now the onion topping: What a mess. I usually carmelize onions with a little bit of sugar, and I was wishing I had just gone about it my usual way. These turned out way too sweet, with too much "sauce" in with the onions. Very sloppy. I threw them away, and we waited to eat until I had done my usual carmelized onions: 2 large onions, 3 Tbsp. butter, and 2 Tbsp. sugar. Other than these changes, hubby and I both loved these, and I'll make them again! Good flavor!
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For the most part I made this recipe as written - I changed the smoked cheddar to provolone...