Grilled Mustard-Dill Burgers

I loved the dill taste. I used fresh dill flowers for the 1 1/2 T. We cooked them on a grill pan outdoors. I froze them for less than an hour after I mixed them. They did not fall apart even though I used lean ground beef.

• jhaymeador

• 10/10/2007

Quite unremarkable! I was very disappointed after all the good reviews. I couldn't taste the meat at all, only mustard. I used sour cream and the burgers completely fell apart. Oh well, lose some once in a while :-).

• morsell

• Highland Heights, KY

• 6/4/2007

I liked the dill flavor, but otherwise I think these burgers were quite unremarkable. They didn't fall apart - they were quite large and I only turned them once on the grill.

• Anonymous

• White Plains, NY

• 11/18/2006

This was very delicious. I think next time I will try the yogurt instead, make a lowfat version. The meat fell apart even with the sour cream but nonetheless it was delicious!!!

• Hillyz

• New York, NY

• 5/25/2006

I made these with ground turkey, added a little grated lemon peel to the sauce--maybe 1/2 teaspoon--and "stuffed the turkey burgers with mozzarella cheese. Yum. The sour cream kept the turkey burger moist and the lemon peel added a nice zing. We rarely eat ground beef, but, based on reviewer comments, I think I'll try this recipe next time we need a beef burger fix.

• pxrising

• Plymouth, MI

• 5/12/2006

Very flavorful. I used low-fat yogurt in lieu of sour cream. As per other readers,the meat fell apart somewhat. But overall, it's a very delicious interpretation of a hamburger.

• Ashleigh

• Portland, OR

• 8/19/2005

Made this with dried dill, added a little more than called for, it turned out delicious. Moist, juicy and it held together, did not break apart on the grill. We had left overs and WILL make it again! Thanks for a great recipe.

• Anonymous

• Hartford, WI

• 8/15/2005

These are very tender juicy burgers. Real easy and quick. The recipe has become a staple in my kitchen although the first time I was a little skeptic about the dill (which I usually associate with fish, not meat).

• France

• 8/3/2004

I substituted dried dill weed for fresh, and creme fraiche for the sour cream. Also used 4T and a full pound of ground beef, making 3 burgers and reserving 2T for the buns, which proved to be more than adequate dressing. I'm not a huge burger person, but the ingredients put a fresh spin on the tired, old burger. I will definitely make these again.

• Anonymous

• Chicago, IL

• 4/28/2004

These burgers were delicious!! The sauce made them very tender. Theres nothing worse than a dry burger, and mixing the sauce in really made these tender and tasty! Highly recommended!

• Anonymous

• East Brunswick, NJ

• 4/19/2004

I loved this - Used lean ground turkey instead of beef, and the burgers came out absolutely wonderful. I will definitely make these again.

• Anonymous

• Sunnyvale, CA

• 7/5/2003

正如许多其他厨师所指出的,汉堡做一般fall apart while cooking. There are ways to remedy that, however. Increase the amount of meat, or only put a tablespoon or so of sauce in this amount of meat. It's really the sauce that makes these burgers so great anyway. (Especially with lettuce, tomatoes, pickles,and onions. No other condiments needed!) I always double or triple the recipe anyway. Don't like to heat up the grill for only two burgers, and I even like them reheated. The sauce is also delicious served over grilled fish, particularly salmon. I like to add capers to it for that purpose.

• Anonymous

• Murrayville, GA

• 3/18/2003

I liked it. I was nervous about putting so much sour cream/mustard in the meat, so I used only about half. After eating it, I thought I could have put a bit more in, but my boyfriend thought it tasted too much of mustard. All in all, I thought it was a good change from regular hamburgers.

• Anonymous

• Rockville, MD

• 1/23/2003

Oh, how can I ever find the words to describe this recipe? I guess nasty, foul and just plain wrong will have to suffice. We followed the recipe to the letter and ended up throwing the burgers out and inhaling the rest of the the meal in a desperate attempt to cleanse our palates of the horrible taste. As other reviewers have pointed out, they do not stay together, which made a bit of a mess. Absolutely terrible.

• Anonymous

• Boston, MA

• 11/5/2002

Excellant receipe but I took the advice of some of the previuos critics and increased the ground chuck to 16 Oz. I would also increase the amount of sauce by half and increase the reserve to 6T. The extra will be needed for the table.

• Mike Kilgore

• Wisconsin

• 8/26/2002