Reviewed: Sep. 14, 2009

These were very good, I omitted the mozzarella because I wanted dairy free. I made extra to freeze some for later, I will definetely make this again. Thanks!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

I made these for my dad and I to eat while he was visiting, and he absolutely raved about them! I thought they were very good too, but not being a big black bean person, I'm going to try cutting the black beans in half and doubling the egg on the next go-round. Actually, I use Egg Beaters so it ends up being a very low cholesterol burger too. These burgers also refrigerate and re-heat beautifully, so the leftovers are great too!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Aug. 25, 2009

This is a hearty veggie burger. They tasted really good, but no asked for seconds. This recipe makes a lot. Next time I would freeze the leftovers for later.

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SKOONUS

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Reviewed: Aug. 21, 2009

While I was making these veggie burgers, I was just hoping they tasted as good as they smelled...well, they tasted even better. This was a great recipe, and I will definitely be making these again. I didn't have the bell peppers, the mushrooms, or the mozzarella cheese, but substituted carrots, corn, and a mix of cheddar cheeses. Somehow, even with following the recipe, I ended up with 11 burgers...all the better, more for leftovers! Thanks for sharing this one!

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jking

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

I was a little suspicious to these...but they were wonderful!

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Maria

Cooking Level: Intermediate

Home Town: Stockholm, Stockholms, Sweden

Living In: Reno, Nevada, USA

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Reviewed: Jun. 30, 2009

I also added grilled veggies and onions. My aluminum caught fire, but didn't harm anything. Found it nessacary to spray canola oil on spatula to flip them.Also used cayenne instead of chili powder and added fresh cilantro.

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Dani

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Reviewed: May 31, 2009

Great veg burger! The veggie-bean-spice flavors melded quite nicely. Alterations: I substituted corn for mushrooms and didn't use mozzarella or as much bread crumbs. My burgs needed to cook for a bit longer than was recommended. Served them on wheat buns with guac, lettuce, and salsa. I'll definitely make again. These were totally Tex-Mex, so I might try to change ingredients and toppings to make different "themed" veggie burgs: Italian (basil, oregano, thyme, sundried tomatoes, grated parm), Asian (soy, ginger, broccoli), Mediterranean (chickpeas, olives, garlic, oregano, feta) etc.

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Betsy Ann

Cooking Level: Intermediate

Home Town: Seymour, Indiana, USA

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Reviewed: May 6, 2009

It was just ok. Tasted mostly the chili powder. When i think of veggie burgers i imagine a "meatier" texture kinda like the morning star brand veggie burger. This should be called a black bean burger. It was edible but nothing i would make again. Will continue my search.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Apr. 23, 2009

My family loved these burgers! I made 8 small patties from the recipe. I cooked them all and then froze 4 of them for later. I just reheated them in the oven at 425 for 6 min on each side. They we great! I didn't use the hot sauce but followed all the other ingredients exactly. You definitely need to top them off with lots of fresh veggies.( lettuce,onion,tom....ect)I will be making a huge batch to freeze for sports nights when I need to have a fast healthy meal. Thank you for the great recipe! To make the patties I lined a small container with saran wrap and then pushed the filling in and made them as big as I wanted. Then I just dropped them onto the pan. It works great.

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luv2eat

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Reviewed: Apr. 13, 2009

These were really delicious! I baked them, and they looked beautiful. I had to add about twice the amount of bread crumbs, but followed everything else exactly, and then when cooked, topped them with mashed avocado, tomato, and American cheese, and they were great :-). Very filling, too!

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Lotta Curls

Cooking Level: Expert

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Reviewed: Apr. 7, 2009

This is so delicious! I made it for a backyard get together and even the "meat loving men" loved them! They are so yummy, especially if you top them with avocado.

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elissaloren

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Reviewed: Apr. 5, 2009

Delicious... but for all of the "extra" stuff in this recipe, it still tasted almost exactly like the veggie burger recipe I usually follow.

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traveling1

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Reviewed: Mar. 28, 2009

Loved the flavour but had trouble with the texture-used the flax seed substitution for eggs, for my vegan husband. Ended up frying to get a "sturdier" patty. Any suggestions?

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eatyourveggies1

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Reviewed: Mar. 27, 2009

I substitute flaxseed and water all the time for eggs. One egg is equal to one tbsp ground flaxseed plus 3 tbsp water. Works great - but gives a slightly nuttier flavour than eggs.

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MARKER69

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Reviewed: Mar. 24, 2009

I have not tried this, but, have heard it is a good sub for eggs as a binder in recipes, like meatloaf, so I'm sure it would work here for these burgers as a sub for those that are lacto-vegetarian The Recipe: Flaxseed Egg-Substitute 1/2 cup flaxseed 1 1/2 cup water Directions: Grind flaxseed to a fine powder in an electric coffee grinder. Mix flaxseed and water in blender and blend on high for 2 minutes. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill. Keep refrigerated up to 3 days. Using the Flaxseed Mixture: 1/4 cup of flax mixture = 1 Egg 1 cup of flax mixture = 4 Eggs

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