Reviewed: Sep. 25, 2009

I've made these twice already and can't believe how delicious they are. I love the fact that they are made with Butterbeans because I only just discovered butterbeans recently. Very easy to make as well. I use Extra Virgin Olive Oil to fry them up.

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Lulu

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Reviewed: Sep. 21, 2009

This recipe was a great inspiration. I read it and immediately knew I didn't have many of the ingredients. I substituted the lima beans for black beans, saltine crackers for ritz crackers, jalapeno for green pepper, and cheddar for mozzarella. I also added 1 egg white because my mixture was not binding like I thought it should. In addition to the garlic powder I threw in some ranch dip mix (the powder). I tried cooking as instructed but I was getting oily bean soup so I used an ice cream scoop to drop the mixture onto a greased cookie sheet and stuck the patties in the oven at 425 for 7 mins then turned the broiler on the crisp them. They were delicious!

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kyadusky

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Reviewed: Sep. 16, 2009

My family loved these -- just the right amount of "heat" for us. I used fresh garlic instead of powder and chopped it in a mini food processor along with the jalapeno. I formed the patties, then chilled. They cooked up just fine in just a little bit of oil -- no problem with them falling apart. One son recommends ranch dressing, the other topped it with ketchup, but my husband says its perfect as it!

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Anne

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Reviewed: Sep. 15, 2009

These taste really good, I also put them in the freezer for a bit, and dredge them in breadcrumbs before cooking.

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BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Sep. 11, 2009

These were super easy and delicious! Took the advice of other reviewers and shaped the burgers then chilled for an hour in the fridge. Dredged in breadcrumbs before frying. Served on potato buns with lettuce, avocado and a bit of mayo. My 5-year-old ate TWO!!Perfecto!

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MJ

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Reviewed: Sep. 11, 2009

Wow, these were delicious. I used Anaheim chilis (milder), added cilantro, and also added some oatmeal as others suggested. I couldn't find butter beans, so I used cannellini. My whole family loved them. I will be making these again and again. Thanks!

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SANDSTRUMS

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Reviewed: Sep. 4, 2009

I added a lot of breadcrumbs until the consistency was right. They were very good!

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Claudia

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Reviewed: Aug. 25, 2009

the flavor was ok.... but they are extremely hard to fry. I ended up with mush. sounds crazy but if you leave the crackers and eggs out it could be worked out to make mashed faux-tatos.

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Charity K.

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Reviewed: Aug. 16, 2009

I made this for a party of 30 and it really went over big!

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Keliyah

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Reviewed: Aug. 15, 2009

Pretty tasty.

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pickyp

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Reviewed: Aug. 12, 2009

The first time I made this, they fell apart and it was a disaster! The second time though, it was absolutely delicious. The key is to make sure that you drain the beans *completely* so no liquid is left at all. I put them in a colander and shook them out a bit. I also doubled the amount of crackers and used Ritz. Drop them in when the oil is nice and hot and they stay together. Good with chile peppers or bell peppers!

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CeruleanMoon

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

A true hazard to make. Unless the recipe is adjusted, it doesnt stick together making the frying impossible. Though it tastes nice, it turns out to be a crumbly mess not a burger.

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Kittyluv0508

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

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Reviewed: Aug. 9, 2009

These were a little tricky but really yummy. I doubled the crackers because it was pretty sloppy and I made them thin to avoid a mushy middle. Unfortunately, the thinness made it hard to taste when put on the bun. I even added feta instead of cheddar to puch up the flavor. I will definately make these again but either double up the patties or serve them open face. I wouldn't be too keen on eating them just as the meat in a meal though, maybe with something on top--guac, salsa, melted cheese, etc.--they may be able to stand on their own. Thanks for sharing!

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Aug. 9, 2009

Best Butter Bean Burger I've Ever Had, These Were Absolutely Amazing!

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VeggieLuv

Cooking Level: Beginning

Home Town: Irvington, New Jersey, USA

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Reviewed: Aug. 9, 2009

These were pretty good. After reading reviews that they could be bland, I used 1/4 cup italian bread crumbs in place of crackers, a dash each of hot sauce and cayenne, and added a couple pinches of cumin and chicken broth powder. I made them into small patties, coated them in corn meal and baked them at 350 until crispy (about 30 mins, flipping periodically). Next time, I will coat them in bread crumbs, make larger patties like the recipe calls for, and saute them in a skillet, as I think the oven dried the center out more. I dipped the little patties in ranch. There's room for improvement here, and I'll try them with lentils or other beans, just to mix it up next time. Thanks for the recipe!

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Sarah

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

These were pretty good - I think they could use some additional spices/flavors or maybe an aioli or flavored yogurt sauce to accompany them.

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KANDIYOHIV

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Reviewed: Aug. 2, 2009

I made these exactly as written & liked them, but it seemed that the burger was almost the same consistency as the bun. I froze leftovers & had them one night, heated in a skillet on the stove. Didn't use a bun, instead dipped them in BBQ sauce & they were incredible. Next time I'll make a double batch. Thanks for posting the unusual & awesome recipe!

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PAMMY18

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

I have made this several times since I discovered it. You can use bread crumbs or cracker crubs. It's great alongside a salad. My fiance, who hates any meal without meat, loved them!

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Jazmine Carr

Cooking Level: Beginning

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Reviewed: Jul. 28, 2009

I added chick peas to the mix and changed the jalapenos to green peppers. Even my non vegetarian friends loved them!

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Veghead

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Reviewed: Jul. 27, 2009

Great, and so easy! Most veggie burger recipes have twenty ingredients and require tons of prep, but these came together in 15 minutes. I added extra jalapeno - all of a large one, seeded - and it wsa delicious. I'd suggest doing as another reviewer did and covering them as you cook to help them hold together better; mine did fall apart a bit but they were fine in the end. I served them on Portuguese rolls with avocado, red onion and tomato. The fella ate two!

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