Bam Burgers

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I followed the recipe exactly, except I grilled the burgers over charcoal & hickory chips. My guys said that it was better than any restaurant burger they've ever had. Try it with a little sweet BBQ on top too...YUM!

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very good.....big hit......your the MAN

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My husband and I just finished wolfing down this burger. It was so delicious, I'm threatening to finish the leftovers. Seriously, it was so easy. I like burgers where you can really taste the meat. Juicy burgers with BIG flavor and this recipe delivers all of that. The only changes I made were to use 1.2 lbs. of ground certified Angus beef split between chuck and sirloin - about a 60/40 split between the two. Also, used the garlic press to get the garlic really small, so I only used about 1/2 tablespoon. This was plenty, and I LOVE garlic. A good burger needs salt, so I also added a teaspoon and a half of Kosher salt and some fresh cracked pepper. Finally, I didn't use the grill, but instead my favorite cast iron skillet. So moist! The Havarti on top was melted a little more with the help of my broiler.
Even tho I added my own touches, I would never have thought of adding horseradish and garlic to my burger, or ever thought that doing would into my new favorite burger recipe - for that it deserves 5 stars. Thanks Emeril, now I can BAM!