Reviewed: Jan. 18, 2010

I was told these were the best bugers I had ever made! They were so excellent we didn't even use buns! I used an egg to help hold everything together, and also used Teriyaki and soy sauce. I melted a little cheese on top and served it with veggies and teriyaki rice. It's definitely a keeper!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CrystalMcC

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 2, 2008

These were delicious! I added an egg and some breadcrumbs based on other reviewers suggestions. I also used ketchup and chili powder instead of chili sauce, and chinese mustard instead of prepared mustard. I also used the cheese crumbles based on other suggestions. They held together "ok" but that's just because I warned the grill master ahead of time. We are going to try cooking them on the Forman grill next time to see if that helps keep them together.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cris

Cooking Level: Expert

Reviewed: Jun. 28, 2008

Won't hold together on grill. Better to use a Foreman grill.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KARENHOWE

Reviewed: Jun. 27, 2008

This was a very good change from the regular burger. Made only 4 patties out of 1 lb. but they were just right for our bun size. Added the full can of water chestnuts(8 oz.) and it wasn't overpowering at all. Also used one egg and 2 tsp. minced garlic, did the sauce exactly as written, and loved it! I did change the sauce a little bit because I used 1 tsp. Dijon mustard and 1 tsp. sweet hot mustard. I would suggest making the sauce in a separate bowl before adding it to the hamburger so you can do a little taste test. I thought the sauce wasn't going to be enough, but the hamburgers were a perfect moistness!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jess

Reviewed: Apr. 22, 2008

Really good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kimb

Cooking Level: Expert

Home Town: Brewer, Maine, USA

Reviewed: Nov. 8, 2007

These fell apart but I thought the flavor was pretty good. My husband who likes a lot of zip, thought they needed more

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PEACNHIM

Reviewed: Nov. 7, 2007

I thought these were pretty good. I took the suggestion of some of the other reviewers to use the Kraft Crumbles and that worked out pretty well. I did add the egg too to help them stay together, but they still fell apart a little bit. They were very moist and had good flavor. I also took it upon myself to make a little sauce that used the basis of this recipie to put over top and served with rice pilaf & asian style veggies. Pretty good. Will most likely make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angie E.

Cooking Level: Intermediate

Home Town: Twinsburg, Ohio, USA

Reviewed: Oct. 14, 2007

This is a good alternative to your average burger. Nothing great, but I'll keep it in my rotation of burgers.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rob

Reviewed: Oct. 12, 2007

These were just OK. I love water chestnuts, but these were nothing special.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

C.H.

Cooking Level: Intermediate

Reviewed: Oct. 3, 2007

These are great for something different. I used the Kraft crumbles cheese and it worked great. On getting them to stay together, I made sure to finely chop the onion and water chestnuts. I think this helps.

Was this review helpful? [ YES ]
1 user found this review helpful