Being an enthusiastic Philadelphia Eagles football fan, I wanted to create a burger recipe that had a taste of Philly, and some green ingredients, as a tribute to the Birds. If you like cheeseburgers, melt your favorite cheese, and eat! We love to load ours onto potato rolls and add lettuce, tomato, onions, and pickles. As my sister says, 'Don't forget the bacon!'

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat.

    Advertisement
  • Combine the ground beef, bread crumbs, Romano cheese, barbeque sauce, beer, egg, green onion, basil, Worcestershire sauce, garlic, salt and pepper in a large bowl. Mix lightly using your hands, then form into 8 patties.

  • Lightly brush the grill grate with oil and place patties on the grill. Cook until no longer pink in the center, 7 to 8 minutes per side for well done.

Nutrition Facts

258.4 calories; 21.7 g protein; 7.1 g carbohydrates; 96 mg cholesterol; 315.5 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2009
Did not change a thing. These are some of the best burgers ever. Perfect for the grill. UPDATE: We've made these a number of times now so we don't always have all the ingredients on hand. You can substitute italian style bread crumbs for the garlic and herb any type of full bodied beer will do (we used Michelob lager beer just gives it more moisture). You can use parmesan instead of romano and you can use 1/2 to 1 Tbsp. of dried basil vs. fresh or just leave it out depending on your tastes. After mixing everything together and making the patties we always leave them in the fridge for a half hour to let all the ingredients time to settle before grilling. Read More
(24)

Most helpful critical review

Rating: 2 stars
06/08/2010
I don't know what I did wrong but my hamburgers would NOT stay together... They tasted good but fell apart too easily. I'll try them one more time... Read More
(4)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
08/06/2009
Did not change a thing. These are some of the best burgers ever. Perfect for the grill. UPDATE: We've made these a number of times now so we don't always have all the ingredients on hand. You can substitute italian style bread crumbs for the garlic and herb any type of full bodied beer will do (we used Michelob lager beer just gives it more moisture). You can use parmesan instead of romano and you can use 1/2 to 1 Tbsp. of dried basil vs. fresh or just leave it out depending on your tastes. After mixing everything together and making the patties we always leave them in the fridge for a half hour to let all the ingredients time to settle before grilling. Read More
(24)
Rating: 5 stars
08/06/2009
Did not change a thing. These are some of the best burgers ever. Perfect for the grill. UPDATE: We've made these a number of times now so we don't always have all the ingredients on hand. You can substitute italian style bread crumbs for the garlic and herb any type of full bodied beer will do (we used Michelob lager beer just gives it more moisture). You can use parmesan instead of romano and you can use 1/2 to 1 Tbsp. of dried basil vs. fresh or just leave it out depending on your tastes. After mixing everything together and making the patties we always leave them in the fridge for a half hour to let all the ingredients time to settle before grilling. Read More
(24)
Rating: 5 stars
08/07/2009
These are fantastic Burgers! Here are my changes: I used a 3 cheese blend of parmesean romano asiago. I did not add any of the beer. I used a white onion instead of green and added a green pepper (very finely chopped so the meat holds together). I also put the meat in the fridge for about an hour before grilling because it helps the patties hold up. Other than that I followed everything and these were some of the best. I have tried the dried basil but stick to the fresh basil if you can it has a much fresher taste and really comes through in the burger. DO NOT RUIN THIS BURGER WITH A CRAPPY BUN buy a nice kaiser or something from the bakery butter it and toast it on the grill. You will not be disappointed. Read More
(7)
Advertisement
Rating: 5 stars
06/16/2008
We served these burgers at my son's first birthday party. It was a hit. My six year old nephew loved them and he has refused hamburgers for his whole life. He liked them so much he ate two and they were easily 1/3 lb burgers. I would definitely makes these again. No changes necessary! Read More
(7)
Rating: 5 stars
07/21/2008
Best burgers I've ever had. Made a few minor changes but pretty much stuck to the original recipe. Read More
(5)
Rating: 2 stars
02/18/2009
Just not for us Read More
(4)
Advertisement
Rating: 2 stars
06/08/2010
I don't know what I did wrong but my hamburgers would NOT stay together... They tasted good but fell apart too easily. I'll try them one more time... Read More
(4)
Rating: 5 stars
03/09/2008
YUMMY! Awesome Burger! I had seconds! Oh and Marlena concerning Sam's Famous Carrot Cake (my recipe) if you do the bath tub thing...let me know! Read More
(4)
Rating: 3 stars
05/18/2009
It sounded better than it tasted in my opinion. I do like the fresh basil in the burger. Read More
(4)
Rating: 2 stars
09/16/2012
I followed the recipe with the only difference being the type of beer. The burgers completely fell apart and were near impossible to flip. I think the coals got more than I did. The flavor was quite good though. This recipe would make an excellent meatball but it just doesn't work well for grilling. Read More
(2)