7 Reviews

I followed the recipe other then I didn't use the flour. After they were cooked I froze them in batches. When I was ready to use them I thawed them and then warmed them up in the crockpot. We all enjoyed them.

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bmcnichol April 01, 2012

Great recipe, full of flavor and very moist. Thanks for the recipe, it's a keeper.

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2nd Cook February 28, 2010

Made this tonight for my roommate and myself. It was quite tasty and very easy to fix! Thanks for the recipe!

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jujubean15 August 02, 2006

A really great burger recipe! I made 3 patties using one pound of ground beef. This recipe would be extremely easy to scale up or down depending upon the number of servings needed. I used sliced mozzarella cheese instead of the cheddar/parmesan combination. I also toasted the buns to make sure they would hold up to the sauce.

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Ginny Sue July 04, 2006

This is way more than a 5 star recipe, KITTENCAL you have done it once again! I made this as written with your wonderful pasta sauce recipe that I use all the time, and served it on gigantic crusty buns as suggested, topped with mozzerella cheese, these are very filling. This has to be the most greatest and easiest recipe around, thank you very much my friend for suggesting this great recipe, I'm so glad I tryed it, I'll make this over and over again! thank you.

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kusinera September 01, 2005

What a different & delicious way to serve a burger! I flavoured the beef with garlic, salt & pepper and mixed Italian seasonings. I covered 2 quarter pound burgers with your pasta sauce; however, I skipped step 8 as I didn't think it was necessary. In keeping with the Italian theme, I topped off with Mozarella cheese. I really didn't feel that additional condiments were necessary. I thought they would be too messy for serving the "normal" way so I opted for open-face. Thanx for posting Carol!

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CountryLady August 28, 2005

This is a 5 plus burger! For the pattie I just used a little salt, pepper & worchestershire sauce-browned the patties (I cut the recipe back to two burgers) and slipped them into a baking dish -added some prego pasta sauce, cheddar & Parmesan then 25 minutes before serving popped them into the oven. I served them topped with some slaw, sweet onions, cukes and mushrooms & sliced tomatoes on the side with oven fried potato wedges. The burger is juicy and OHHhh so flavorful. This recipe would be perfect to feed a large gang with minimum effort - A toasted good quality bun is a must Thanks Kittencal this recipe is a winner and goes right into my favorite burger cookbook.

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Bergy August 20, 2005
Baked Hamburger Patties With Pasta Sauce