First off, these were HUGE! Which is definitely a good thing. I loaded the batter into 12 muffin cups (and I do mean LOADED) because I can't stand having to use only part of a muffin tin for a recipe (personal pet peeve). I subbed whole wheat flour and used a fat-free, organic french vanilla yogurt and fresh blueberries. These are a huge hit, and the best part, with only one egg in them, I can eat them too!

Reviewed On: Jun. 25, 2009

I made this as a last minute topping for some black bean burgers I was making, and I really enjoyed it. I had to modify it a bit to use what I had on hand. I added 1/2 a yellow bell pepper and tomato. Left out the chipotle peppers (didn't have them) but subbed with a chipotle hot sauce. Left out the cilantro and added cumin. Left out the ginger and used some cinnamon instead. I also added some sugar to counter balance the potent onions I used. This went perfectly with my burgers and I can't wait to make it again with all the intended ingredients.

Reviewed On: Jun. 10, 2009

Next time I make these I intend on making some changes based on a couple of difficulties I experienced. I had absolutely no problem forming the patties even though I left out the egg (I'm allergic). I thought the consistency of the mixture was perfect, not at all sticky and quite similar to turkey burgers I've made in the past. However, I had a hard time keeping them from falling apart during cooking (I baked them unfrozen and frozen) and had to keep reforming them during the cooking process. I also found these to be quite dry(could be because I left out the egg?) and not substantial enough for a burger. Otherwise, I loved the taste of them and thought the spice was perfect! I melted some cheddar on them and served with a modified version of the "Chipotle Peach Salsa with Cilantro."

Reviewed On: Jun. 10, 2009