Notes about Recipes in this book

• Classic beef burgers

  • cameron_9ui0sv on April 25, 2026

    Simple and as good as the beef and the bun that you use.

• Oklahoma fried onion burgers

  • Misa925 on March 03, 2025

    Saw on TV an "Oklahoma burger" which was new to us. This recipe uses what I usually use for 4 burgers: 1 lb of 85/15 ground beef & a large onion. Interesting how the onion is covered in salt to remove moisture so it'll crisp up better, looked like it removed over 2 Tbsp moisture! (1 Tbsp in bowl, plus soaked up more with 2 paper towels). BUT.... it also removed most of the onion flavor! Cooking did crisp the onion up slightly on the outside, but the juice from the meat rehydrated them. 1/4 of a large onion grilled in the pan on each burger usually adds a great onion flavor... but these tasted like they had very little onion. Finished burgers looked like the book photo... but really can't appreciate that after putting on the bun. American cheese also seems to be essential for calling it an Oklahoma burger, which really isn't our fave cheese choice. And the flavor reminded me of the cheapest burger on any fast food menu, minus any condiments. Not a fan of this recipe.

• Spiced cauliflower burgers with yogurt sauce

  • Shewi128 on May 19, 2021

    I made these last night, and while the flavor was great, the patties were completely mushy and barely held together in the pan. Maybe it needed more panko? I might try this again, but not sure. I substituted garam masala for the ras el hanout.