*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These turned out great! I served them with swiss cheese grilled onions and mushrooms on top. I also added 1 teaspoon of Aleppo Pepper & 1 teaspoon seasoning salt. To help the patties stay together I used 1/2 cup of oatmeal and 1 egg.
Wow what a great recipe! I used our George Foreman grill for this and just cooked them for 6 minutes...no need to flip (I love that indoor grill!). I like the fact that I had all the ingredients on hand and DH loved the flavor. I saw on previous reviews some said that this reminded them of meatloaf??? Well to us it didn't. This burger had good flavor and I'm glad we gave it a try! Thanks so much Jeff for posting...this will definately be a keeper in our house!
These were good but it reminded me of a meatball or meatloaf. I trated them like a normal burger cheese ketchup lettuce tomato and onion. I will try them again but I think I will either top them with mozzerella an roasted red peppers or tomato sauce and mozzerella.
Flavors were outstanding! Maybe the people who thought otherwise used dried minced onions? I used a fresh onion and minced it up. I made just over 6lbs and ran out of Worcestershire so I used Dale's Seasoning to round out the amt I needed. Other than that I followed the recipe exactly. Also it is key to handle the meat as little as possible. After I mixed everything together (using wooden spoons kind of folding it in) I put into the fridge. I'd made it the day prior to needing. The day of I took a 3/4 measuring cup and scooped out some of the meat. The measuring cup was just slightly overfilled. Then I gently pressed together into a ball. I placed the ball on a hot griddle (about 450) for 30 seconds. Flattened with spatula. Let it cook for 2 minutes. Flipped it and let it cook for 3 more minutes. It's the "smash burger" method I read about in my Food & Wine magazine. SO GOOD!!! The cooking method was great but the meat was just fantastic. I was afraid because I could smell the italian seasonings but when I was eating the burger patty (tried the night prior with just the meat & bread to really see if it was good) it just tasted like meaty goodness. Wouldn't change a thing. In fact I'm totally gonna use this exact recipe & altered cooking method to make hamburger steaks. Make a nice onion mushroom brown gravy to go over these bad boys? Oh yeah good eating. I could not be happier with this simple yet flavorful beef patty. THANK YOU!
These burgers were delicious!!! I used garlic powder (California blend)instead of fresh. I look forward to making these again and again!! They didn't taste like meatloaf to me like some of the reviews have mentioned! My whole family loved these thanks for a great recipe!
These were great. Moist and didn't fall apart! I did omit the extra salt for dietary reasons as W. sauce has so much, but otherwise followed as written. Everyone loved them! I believe mixing everything then refridgerating helps the flavor so much. Thanks for a keeper!