Reviewed: Oct. 24, 2009

Good recipe, very tasty. The first time I made them though I had trouble with it crumbling. This time I added 1/3 to 1/2 cup of vital wheat gluten to help with elasticity. Seems to have done the trick, and it's still vegan. (Not that I'm vegan, I'm just looking for a good, healthy dinner.) Also used JD BBQ sauce and Worcestershire sauce instead of Korean BBQ sauce.

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kittnen

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Reviewed: Sep. 22, 2009

These taste great! The only reason I gave it four stars instead of five is because it is sooo time consuming! I didn't have much trouble with mine falling apart. I used extra firm tofu though. Squished the water out through a mesh sieve. Used a garlic and ginger teriyaki(sp?) marinade instead of Korean BBQ sauce. Delish! Dressed it up just like a burger with Miracle Whip, melted cheddar, red onion, lettuce, and ketchup.

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

I was out of oat bran so I doubled the cooking oats. And instead of hunting down Korean BBQ sauce, I just used my favorite BBQ sauce that was already on hand. My whole family enjoyed these veggie burgers and I will make these again.

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kristen

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Reviewed: Apr. 20, 2009

I halved this recipe as it was just my husband and I. I also followed the suggestions of some other reviewers - mashed chick peas in a ziploc bag with a rolling pin, used one egg, and used extra firm tofu. I also found, as suggested, that wrapping the tofu in a papertowel and placing a heavy pan on top of it for a couple of hours worked well to drain the liquid out. I also added some fresh garlic and a bit of tex mex seasoning. It worked well and didn't really have any trouble with them falling apart while cooking. They did, however, get a bit crumbly when we tried to eat them, but not a big deal. My husband and I thought it was very tasty!

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volcano_girl00

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Reviewed: Jan. 8, 2009

This is one of the greatest veggie burger recipes I've ever had! We've completely transformed the recipe to our own liking now (just getting around to reviewing this), but the original is great!

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Angela Burdick

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Jan. 7, 2009

These were surprisingly good. I have had veggie burgers before, but never really cared for them. I ended up halving the recipe. TIP: Put the chickpeas in a ziploc and mash them with a rolling pin, super easy! Instead of fresh basil, I used dried. Didn't have the BBQ sauce, so I did a 1/2 ketchup/Worcestershire sauce. I added 1/4 tsp minced garlic instead of powder. I added 1/4 tsp ground mustard, 1.5 tbs chopped onion, and a few shakes of Liquid smoke. I also added 2 tbs of Bisquick, as suggested by another reviewed. I didn't feel like it needed an egg, like some others have said. Overall, pretty impressed. May make these again when I get tired of turkey since I do not eat beef burgers.

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Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Jan. 5, 2009

I was disappointed in this veggie burger. It really needs flavor. Next time I would add sauteed onions and garlic (not powdered),some vegetables (e.g., carrots, zucchini), and different spices. As it is, it tastes like bland, "hippie" food from the '70s. I have a suggestion for those who are having trouble with the tofu: Cut the tofu into four equal sections, place it on a baking sheet, put another baking sheet on top, then add several heavy books (dictionaries work well). Press it in this manner for an hour before crumbling it and adding it to the mixture. This process eliminates quite a bit of the water.

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melanig

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Reviewed: Nov. 26, 2008

I saw a lot of people used eggs, but I found that add a little bit of flour and water while shaping these burgers made all the difference. The ones that I made before the water/flour addition fell apart quick as noted - but after the water/flour addition, there was no change to the taste (which is terrific) and they held up very well. Forget the egg - just use flour (especially for those vegans out there)

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Matt Bruno

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Reviewed: Sep. 25, 2008

Great for lunch boxes. My daughter wanted leftovers for lunch at school.

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Shmengy

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Reviewed: Aug. 15, 2008

These turned out totally awesome, but we did make a few changes. We added 2 eggs, used leftover yellow rice with peas and onions instead of the brown rice, used ketchup/worchestershire mixture instead of the Korean bbq sauce. The first one was a wet mess that crumbled apart so added 1/4c panko to the mix and let sit for a minute--then it worked great. With those modifications they turned out great. Next time I will try cutting down the tofu by half, try quinoa instead of rice, and I would add 1/2 med onion minced. Will let you know how this turns out.

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TREEMOM

Cooking Level: Expert

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Reviewed: Mar. 12, 2008

These were pretty good. I added eggs and still couldn't get them to hold together so I added miso and V8. That did the trick. I like the recipe but I think they are missing something. Will play around with them till I can find what it is!

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MrsBeach

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jan. 30, 2008

This is good, but takes some elbow grease. Trying to mash those beans took what seemed like ages, and the tofu was not too forth coming with it's liquid either. However, once that was out of the way it was surprisingly simple. I added cumin (as suggested) and used dried basil (no fresh available). Also, I had no oat bran, so I used wheat germ. Tasted just fine. If you aren't sure whether the mixture is will hold it's patty shape when cooking here's a tip: simply make a huge ball out of it before making patties. If it retains the ball shape without lots of crumbs and cracks, it'll do fine. But if it won't retain the shape, add an egg or maybe more liquid. That's how I figured out if it would stay together in the pan. Hope that helps!

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Nicole

Cooking Level: Beginning

Home Town: Biloxi, Mississippi, USA

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Reviewed: Jan. 26, 2008

Egg you have to put an egg in it, other wise loved as did the family mine were thin so heaps were made and brought firm tofu so no squeezing. Loved it thanks

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lea722000

Cooking Level: Expert

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Reviewed: Nov. 14, 2007

For a Veggie Burger this was pretty good. Only giving it 3 stars due to the having to alter the recipe to get it to work. As other reviewers have posted it falls apart completely without the addition of eggs. I had to add 2 large eggs to the recipe. I also added cumin and taco seasoning, per other reviewers suggestion. Tasted good. My 19 month old enjoyed it. Husband wasn't so into it. He prefers regular burgers. He ate them though! I started them over medium high heat to brown (and keep the shape) then covered and lowered to medium low to fully cook through. Made them light and fluffy with that crunch on the outside. I did not have Korean BBQ sauce, but I did add half natural BBQ sauce and 1/2 teriyaki sauce. Tasted pretty similar. We put Thai Sweet Chili sauce on the buns and this was spectacular with the patties. Have quite a bit of leftover uncooked mix, going to saute it up tomorrow night and try it in burritos.

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TurtleMommy

Cooking Level: Professional

Home Town: Ripon, California, USA

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Reviewed: Oct. 28, 2007

not bad it could use a little more flavour and the burger fell appart so much we almost had to eat it with a fork.

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Aderne

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 19, 2007

I found this kind of labor intensive given the result. If I make this again, I will probably use instant rice instead of cooking brown rice. Despite using extra firm tofu and the egg as recommended, most of the patties fell apart in the oil. It's possible I didn't squeeze enough of the water out of the tofu. I wonder if chilling the mixture for an hour or so before cooking might help. We enjoyed the flavor, so we may venture to try again with modifications.

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Dave Chapman

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 30, 2007

My husband and I really liked the flavor of these burgers! I only made some minor changes: I used wheat bran instead of the oat bran (and doubled the amount), and added some cumin as another reviewer mentioned. I found that the mixture actually held together pretty well (I didn't need to add any egg), possibly due to both the doubling of the wheat bran and the fact that I drained the tofu beforehand (placed it between paper towels and put a heavy skillet on top). I'll definitely be making this again!

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XPHILE786

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Reviewed: Jun. 23, 2007

I used lean ground beef instead of tofu with very good results.

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heidi

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Reviewed: May 16, 2007

Im not a vegetarian and this meal was fabulous!! I did add an egg which helped (kinda the meatloaf effect). I also added about 1/4 cup Bisquick for it to stick together even better.

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