*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 "burgers" are not your traditional burger by any means, so the ketchup mustard route is not your best choice. Being Italian by spice addition, I chose to serve the burgers with an aioli and fresh mozzarella slices on a a rosemary/red onion foccacia instead of a hamburger bun. Keep it Italian and you can't go wrong with this delicious twist to the all-American burger.
Very good recipe. My kids (12 & 17) enjoyed it a LOT. Was fun trying to get them to pic the "different" spice!! KINA!! I was taught how to make a burger patty long ago. Make into a ball...then between your palms flatten the burger to where you want it....thick or thin. As you flatten it...keep turning the burger and gently squeeze the sides together to get ALL the air pockets out....dont make TOO thin or it will be tough. Its not like making meatloaf....you need to handle the burger more to get all the air out...wont have any cracking and wont have that "ball" problem!!! Good luck....
Probably the best burgers I have ever made! Very hearty! I wouldn't recommend this recipe for picky eaters - if you're used to bland this may overwhelm you... but if you're used to a little Garlic and like Basil you simply MUST try these. DELICIOUS.
GREAT BURGER... I added a little more garlic with some onion and a little less salt. Be careful with the oil I cut back on that a little too! It kept making the grill flare up. Otherwise THE GUYS LOVED THEM!