Reviewed: Nov. 4, 2009

I have been on a real pumpkin kick lately but this recipe was very disappointing. I feel like the texture left much to be desired and might be helped by adding some brown rice and it could have used more spices. Overall it was very bland except for an overwhelming amount of ginger from the mayo.

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leasebease

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Reviewed: Oct. 7, 2009

These taste great I just had a hard time keeping them together. I also used different spices, such as cumin and chili powder.

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Jewels

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

These were good but were better the second day. I left out the sage and did not use the mayo(I do not like mayo). I will make these again.

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Bakeratheart

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

This is a tasty and healthy recipe. I loved it and will make it again soon.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: May 18, 2009

I cut down the onion to half or less and if you drain the pumpkin in a papertowel lined strainer for 20 minutes before to take out allot of moisture they work better. My husband who is strickly meat & potatoes loved these.

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Grandma Go-Go

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Reviewed: Mar. 25, 2009

These were really pretty good but maybe missing something (not sure what though). I baked mine but I think I might fry them next time as the outside didn't really form a hard crunchy crust.

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Alison

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Reviewed: Feb. 24, 2009

Wonderful burgers! My husband thought there was too much onion, but my son ate 3 of these burgers! I used pinto beans instead of great northern beans. We will be making these again!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Feb. 11, 2009

These were good and very easy to make. The recipe is good as is or is very easy to change up as well. I made it the first time following the directions but adding a little bit of liquid egg whites. The second time since I didn't have onions, I sauteed crimini mushrooms, garlic and a bunch of baby spinach and threw that in the mix. I used less garbanzo beans (bc i was short) and a little more pumpkin. It was great this way as well (i preferred more due to my tastes). so have fun with the recipe and be creative.

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HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 8, 2009

These were great - I'm sure to make them over and over.

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Herder-of-Cats

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

Yummy, easy and healthy!

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disnag01

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Reviewed: Oct. 24, 2008

These looked really good to me, but my husband thought they sounded strange. By sighting the 5 star rating, I was able to convince him to try them. On flavor, I would give them a 5 stars, however, when I made them, they were very wet and soft, and did not hold their shape very well, even after chilling for 2 hours (quadruple the recommended chill time). I am trying them again, but I've added an egg, and 2/3 cups of bread crumbs. Already they seem much firmer. They are chilling now. I will try to remember to let all know how they turn out this way. EDIT - adding an egg and 2/3 cup of bread crumbs did the trick. Now these hold their shape quite well, and I have increased my previous 4 start rating to 5 stars!

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