Best of Everything Veggie Burgers Recipe Reviews - Allrecipes.com (Pg. 13)
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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Photo by 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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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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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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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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Photo by SweetPea
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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Photo by SweetPea

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Displaying results 121-126 (of 126) reviews

 
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