A Burger for Rachael

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This is one of the best burgers I have ever eaten. The spices were perfect and the burger didn't dry out. This is the first time my husband and I have made homemade burgers and we'll definately make them again.

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These are really easy to make and pretty fool proof. They would go well with any hearty main dish that also includes rosemary, like lamb.

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I loved this burger so much I am going to put it in the regular rotation. BUT I did make changes and never did, in fact, prepare it according to Rachael's recipe. Like she says, 'make it your own'. I thought her spices were perfect. I wouldn't change a thing as far as spices go. But instead of using sirloin/pork mix, I used ground buffalo. If you haven't tried a buffalo burger, it is amazing! I will never choose regular beef over buffalo ever again. Also, I spread some basil pesto on the toasted bun as opposed to tapenade. I much prefer pesto to tapenade. Other than that, I thought the red onion, basil and tomato was a perfect topper and I used smoked mozzarrella cheese. Sooooooo good.

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The burger was way too spicy, sort of tasted like a Sausage Sandwich instead of a Burger. And the olive topping looked and tasted awful. I will never make this garbage again.

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I thought the burgers weren't too bad but we doubled the meat and kept the seasonings the same so it really wasn't that spicey. The chopped olive spread to go on the burgers was gross. The flavor was really strange. None of the ingredients seemed to go well together. It was somewhat edible with the burger but I would never make it again.

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The burger and fries are delicious. However, I found that the oven temp of 500 degrees was a little too high, so I had to back it down to about 475 degrees. With that slight change, the fries turned out great.

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Just the ingredients alone will take you 30 minutes to gather. That aside it is way too spicy and I love spicy. Too many ingredients fighting each other.