These are some of the tastiest burgers I have ever had. They are different than your run of the mill beef burgers, so you really cannot compare the two. The first time I made these I had a cut on one of my fingers and hesitantly, because I love spicy food, left out the jalapenos; I also used ground chicken because it was on sale that week. They were so good that I made them this way several times, eventually I made them with turkey as well as jalapenos and to my amazement I did not care for them as much. Not to say they were bad, it just reinforced one of my favorite sayings “If it ain’t broke, don’t fix it.” Other than that, adding a bit more breadcrumbs and using closer to 2 pounds of meat (because I never see half pounds of meat for sale) I make this recipe as it is written. I have developed a few “tricks” for dealing with how hard to handle these patties are: I make them ahead of time and allow them to congeal in the refrigerator for a couple of hours, when I am placing them on the grill I use a claw-like motion to apply even pressure to each side and once they are on the grill I try to repair any damage the best I can. Also, once they are on the grill do not mess with them for awhile, this allows them to firm up nicely and actually be pretty easy to flip. I serve these on onion rolls with avocado, tomato, lettuce and shredded cheddar.

Usually it drives me crazy when people post reviews of recipes they have changed so much it hardly is even the same recipe that it began as. Hopefully I did not go TOO far, but I do acknowledge I changed quite a few things in this recipe. Anyways, for my breading I used 1/3 cup of regular bread crumbs, 1/3 cup of Panko, about 3 TBS of granulated Parmesan, a few shakes of seasoned salt and 1/2 TSP of the following: black pepper, cayenne pepper, thyme, parsley and basil. I wanted to cut some of the calories/cholesterol, so I used around 1 cup of 2% milk with a few TSP of white vinegar and eighty-sixed the eggs as well as the oil in the breading. I used 2 very large chicken breasts (probably 1.75 lbs) which I cut in half the long way before cutting into bite sized pieces. Several reviewers suggested cooking these longer, so I decided to cook them for 20 minutes, I was making mashed cauliflower and forgot to take them out until closer to 25 minutes, but they were perfect. Also, I baked them on a rack I placed over a cooking sheet so they would not be soggy on the bottom or require me to flip them. Whipped up a very easy honey mustard sauce to go with these -- about 60/40 spicy brown mustard and honey respectively then flavor it with black pepper to taste and add a little mayo at a time until the consistency is perfect – but obviously that is just my preference. Great recipe, it is beyond me how as of now this is not the highest rated nugget recipe on the site!

This soup was amazing, as other reviewers suggested I cooked the tortellini separate. I was using a brand of tortellini I had never tried before (because I usually buy the frozen kind and the recipe said not to) which I did not really care for. When I had some leftovers the next day I threw in some white rice I had on hand instead of the funky tasting tortellini and it was fantastic! I will definitely make again, using rice because it is much cheaper and better than I can imagine tortellini (even some that I really liked) tasting -- I will also be dubbing this "Italian Gumbo".

This recipe was delicious, most people who gave it negative reviews changed it so much they were hardly making the same recipe anymore! Also, if you do not use sesame oil (which I love and was the main reason I made this recipe) I doubt it would come out very good.

I know this is the most cliché AllRecipes review of all time but “I would give this recipe 10 stars if I could.” I am going to make this very short because as you are reading this you could be making one of the most delicious recipes ever. I saw this recipe awhile back and wanted to make it, I never did because I did not have most of the ingredients and I eventually deleted it. As fate would have it, I ended up with some tequila and margarita mix I did not want, a few days later I ran across this recipe again. I made it exactly as directed, except I replaced the Triple Sec with additional orange juice and threw in some minced garlic. I served this with rice seasoned with garlic salt, cilantro and lime juice and it was sublime.

This was a very tasty recipe that is easily thrown together in a matter of minutes. The reasons this is not a five start recipe are that it needs more avocado and spices. I used 2 avocados and threw in 1/4 tsp of cumin and chili powder plus a little less than 1/4 tsp of cayenne pepper. I like my food spicy, but in my opinion those are the spices that need to be used in this soup. Also, I used blue corn tortilla chips instead of baking tortillas, 2 roma tomatoes and only 3 jalapenos (not to sound like an organic foods snob but the difference in heat between conventional and organic is astronomical). I will make this again at some point I'm sure, the only thing I will do differently next time is puree the avocados in a food processor to thicken up the soup and add one more avocado.

I made these once as directed while pork was on sale and they were okay. I had kabobs in the past with cherry tomatoes and did not like how they tasted, as well as the way they tend to burn your tongue when you bite into them. I decided it had been awhile and I would give them another shot, which turned out to be a bad decision. The thing with cherry tomatoes is more of a personal preference; however, my only qualm with the recipe itself was the sauce, that in my opinion did not add anything, other than a mess on the grill. This week chicken was on sale so I made these again with chicken, leaving out the tomatoes as well as the sauce. This time I felt like it was a much more enthusiastic “okay,” but still just okay nonetheless. If I made these again, which I do not think I will, I would make it like I did the second time, except replace 1 tbs of the marinade for the meat with sesame oil to give it a bit more of an Asian flavor.

This was pretty good, but to me the sauce really did not add much... besides calories. The only reason I gave this 3 stars is because it is a great way of preparing asparagus. Next time I will use olive oil instead of cooking spray, add garlic then season with salt and pepper and toss before placing into the oven.

I made this after hearing my girlfriend rave about the version served at the mysterious Italian chain that no one is willing to actually name for some reason. I made the recipe as directed other than subbing the cream with milk (something other reviewers said made no difference). The bacon, although originally very crispy, was soggy and overall the soup disappointed both of us. I guess my advice is don’t make this unless you are absolutely smitten with the one from The Olive… I mean chain Italian restaurant.

This is one of the most disappointing recipes that I have ever tried. I have not eaten portabellas that many times, but every other time I ate them I loved them. In fact, I found this so appalling that since eating this I have even begun to not care for them in other recipes. I am not sure what exactly made me dislike this so much, especially since in the past when I enjoyed portabellas they were always grilled in a somewhat similar manner. For the record, since so many people change the entire recipe and then give it a bad review, I made and dressed these exactly as written. Furthermore, my girlfriend, who has had portabella burgers she enjoyed on more than one occasion, found these just as disgusting as I did. If you are going to the store to buy ingredients to try these, I recommend picking up some yoghurt – as that was what I ended up eating for dinner the evening I made these.

I hate to say it, but I found this recipe to be absolutely deplorable. This was especially disappointing because I thought it looked phenomenal. I made the recipe as written except for adding olives and some of the artichoke juice, as other reviewers suggested. I would not make this again, but if I could offer any advice to someone planning on making this it would have to be add the lemon juice bit by bit and DO NOT add the artichoke juice as other reviewers have suggested -- it made the whole recipe taste briney in my opinion.

Before I wrote this review I had to look over the recipe several times to ensure I had not done anything incorrectly. Not that I thought I had, I just could not understand how neither my girlfriend or myself cared for this recipe given all the great reviews. We really scrutinized this and decided it was the red wine vinegar that gave it a funny taste. Also, I felt that this dish was lacking some sort of a sweet component. I personally would not even consider making this again, but my advice to anyone who really wants to try it is use white vinegar instead of red, add brown sugar and maybe some teriyaki to add a bit of sweetness. Also, I used to work in a restaurant that made a soup similar to this and their recipe added the corn starch mixture before the egg.