Biggest Bestest Burger

Biggest Bestest Burger

128 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Susan Payzant
Recipe by  Susan Payzant

“Honestly the best burger you will ever eat, I promise! Big, juicy, quick and easy! Great with fries. This is my husband's absolute favorite!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to broil.
  2. In a large bowl, combine the ground beef, onion, salt, ground black pepper and basil; mix together well. Then add the bread crumbs, cheese and teriyaki sauce. Mix this together well and divide into 4 to 6 large, round balls.
  3. Place the hamburger balls onto a broiler pan, evenly spaced. Press down on each ball, either with your palm or with a spatula, until a perfectly round patty is formed.
  4. Broil for 8 minutes, turn each patty over, and broil for 8 minutes more. (Note: The outside of each patty should appear almost burnt.)
  5. Turn off heat and place cheese slices on each patty. When cheese is melted, remove from oven and serve on onion rolls.

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Reviews (128)

Rate This Recipe
Jillian
45

Jillian

I'm not sure if I'd call these the "Biggest or the Bestest" burgers I've ever had, but they certainly were very good. I was a bit skeptical about using teriyaki in a burger mixture as I thought it might overpower the other flavors, but it was actually a nice addition. I cut the recipe in half for one pound of burger meat and got three nice size patties. I used 1/2 tsp. of dried onion flakes vs. chopped onion (was a bit lazy), 1/4 tsp. of black pepper, left out the salt, and used 1 Tbsp. of low sodium teriyaki and 1 Tbsp. of low sodium soy sauce along with the rest of the ingredients. These held together on the grill perfectly and smelled great. They had a wonderful flavor! Perfect on toasted rolls with melted cheese, grilled onion, lettuce, tomato and a dill pickle on the side!

JEPPER
38

JEPPER

Personally I did not care for these burgers at all. I followed the recipe exactly, but the burgers tasted very "oriental" and were extremely salty (and believe me, I like alot of salt on my burgers!). My 2 and 3 year olds would not touch these after one bite. I'd suggest cutting the recipe in half so you only waste one pound of hamburger if you don't like it. I have 5 burgers I'm throwing down the disposal.

Jacquita
36

Jacquita

This is a great recipe, and while I did leave out the salt (didn't feel like it needed it) it was a great recipe and I appreciate it being posted.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 576 cal
  • 29%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 40 g
  • 80%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 1862 mg
  • 74%

Based on a 2,000 calorie diet

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