Reviewed: Jan. 10, 2009

I don't know what I did wrong. The flavor was okay, but it was so hard to make patties, as the mixture was very goopy. I drained the beans well, and I used 1/2 cup bread crumbs instead of cracker crumbs. Will try these again, maybe with more beans.

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WingedBook

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

these were really delicious. I used some of the comments to enhance this recipe. I added fresh crushed garlic and garlic salt. I also used 1/4 cup of italian bread crumbs and combined it with the mixture then coated more on the outside. (i like things crispy). I also made it the night before so the patties would stay together (i work a lot so this made it easy to cook the next day) We didnt eat ours on buns but i put it on two slices of grilled bread with havarti cheese. Delicious!

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Suzymcspillsalot

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Reviewed: Dec. 4, 2008

These were pretty good.. I wouldn't go as far as "amazing" though. Mine came out a little bit dry, next time I might add another egg or reserve some of the bean liquid? I used bread crumbs instead of crackers, and added a small amt. of crushed red pepper. They were not as spicy as I expected, actually. I also baked these (healthier) with a bread crumb/chili powder topping. Baked @ 350, they took about 8-10 mins to cook per side.

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mdecampo

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Reviewed: Nov. 24, 2008

soooo yummy! I added in some mushrooms and used bread crumbs instead of crackers. I'll make this again for sure!

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Julie

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 19, 2008

Easy to make and pretty tasty but left me somewhat hungry still. I think this is at best a side dish, not a real dinner.

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RAFIKI2005

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Reviewed: Nov. 8, 2008

Very tasty! everyone loved these. I made the recipe as directed but used 2T of oil instead and actually think I could have used less - using a non-stick pan helps. I did stick them in the freezer for about 10 minutes so they held better in the pan. I think next time (later today!) I will make these into 6 patties that are thinner so its crispier and firmer throughout. If you deseed and rib the jalapeno there really isn't a lot of heat. Let them sit in the pan w/out flipping for a while so you get a nice crust. I covered the pan part of the time to help the inside cook a little. Nutrition fact using 2T of oil instead are: 249 cals, 14g fat, 22 carbs, 4 g fiber and 11.5 g protien. These are pretty filling and I liked them w/o the bun which saved some calories. Thank you for the recipe!

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CLINK1833

Cooking Level: Expert

Home Town: Rosemount, Minnesota, USA

Living In: Apple Valley, Minnesota, USA

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Reviewed: Nov. 6, 2008

I made this last night and it was a hit with the kids. I had a fluke with one can of butter beans I opened the can and there was only 3 butter beans in the can. So I used one can of butter beans and a can of garbanzo (chick peas) beans. I used bread crumb and egg replacer. I used seasoned flour on the outside next time I will use cornmeal but I did not have any. I will also increase the jalapeno peppers. I made half with cheese and half without cheese. My youngest put BBQ sauce on his. My oldest ate his with ketchup and I put ketchup on mine and also honey. I love the flavor honey adds to it. ADDITIONAL COMMENTS 7/17/09 I have really added a twist to this recipe I dust mine with Fish Fry Mix with lemon and then fry. I stopped dusting with seasoned flour. I then serve on top a bed of garlic pasta and add a sauce such as Mango Ginger and Habanero on top the burger. Also if I do not have butter beans, garbanzo beans (chick peas) work great. My family really loves this recipe.

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kljbaker

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Reviewed: Oct. 24, 2008

these burgers turned out bangin. i added some roasted garlic, 2tbsp ev olive oil, fresh oregano, chilli powder, one large portobello cap (diced), and substitued a handfull of crushed blue corn tortilla chips for the saltines. i cant wait to eat up the leftovers tomorrow

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ninjacook

Cooking Level: Expert

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Reviewed: Oct. 17, 2008

This came out really well. I did have to add more crackers to the mix to make it hold together better but that wasn't a problem. I poured a packet of dry onion soup mix into it by mistake because I was looking at another recipe at the time that called for one, and that gave it a lot of extra flavor I think. I will be making these again, thanks!

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lovemyjammies

Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

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Reviewed: Oct. 16, 2008

This recipe is delicious I substituted bread crumbs instead of crackers and new york sharp cheddar for the cheddar.

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Natasha

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Reviewed: Oct. 5, 2008

Used italian bread crumbs instead of saltines, fried in canola oil instead of vegetable oil. It turned out GREAT! I would recommend topping this with salsa.

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Katie

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Reviewed: Oct. 5, 2008

I'm amazed by some of the reviews of this recipe, where people say they don't like the butter bean burgers--especially if the authors have altered the original recipe (using lentil or black beans instead of butter beans), added ingredients (extra eggs or crackers/bread crumbs), or completely omitted ingredients (e.g. jalapenos) and complained the recipe lacks flavor. Others complained that the recipe yielded "mushy" burgers; perhaps it was BAKING them, instead of frying them as directed in the instructions. These reviews are without merit. I encourage you to try the recipe as it in its orignal form. I have made this several times following the directions. Friends, family and I and enjoy it tremendously. If you follow the recipe exactly as it is provided, you'll find a flavorful vegetarian burger that is slightly crispy on the outside and moist in the center. I think you'll like it.

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Rich

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Reviewed: Oct. 2, 2008

Great sub for black bean burgers... an interesting, mild flavor that works well with a variety of toppings. I did use more crackers than I expected... just keep going with it until the mixture is firm but not dry.

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Riverstone-Newell

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Oct. 1, 2008

So good! I froze them and cooked one at a time and it worked great. I also used breadcrumbs instead of crackers, and cooked some in the oven and they turned out great with less fat. Such a great vegetarian recipe! Thank you!

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shellac835

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Reviewed: Sep. 30, 2008

I made these for my vegetarian daughters. Used leftover brown rice instead of saltines and omited the jalepeno. They were delicious and reheated fine the next day.

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ANASTASIAJANE

Cooking Level: Expert

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Reviewed: Sep. 30, 2008

These we soooo good! My kids loved them. I made a pot of beans and was looking for something to do with them. I thought I would try this. I am glad I did. Going to make these again tomorrow for lunch with the left over beans. Enjoyed them!

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JMSJMS

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

Hubby and I aren't vegetarians and we LOVED these! I didn't have a jalepeno on hand so I used 1/2 cup of salsa for heat. Substituted italian breadcrumbs for the saltines. Next time I'll add chopped veggies to the mix and serve caprese-style instead of as a sandwich. Super YUM!

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Starinyte

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 9, 2008

This was so delicious!!! I left out the jalapeno, and used snack crackers instead of the saltines, and it turned out perfect

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White Wolf

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

These are great. My husband and son (non-vegetarians) love these. I wouldn't put them in the food processor, makes them too mushy and don't hold together well. Just mash the butter beans up lightly(get pre-seasoned ones, more flavor) and add the other ingredients. After forming them, coat in cornmeal and put in the fridge for about and hour. They should hold up well that way. I like them without a bun, but my family likes with vidalia onion, a little mayo and mustard. Yum!

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h82ck

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Reviewed: Aug. 20, 2008

I loved it. The idea of it is wonderful, especially because I don't eat hamburgers! The first time I made it, I forgot the egg. I was like 'why are these like mashed potatoes??' then once I realized what I did and corrected it, it was awesome. I look forward to experimenting with them :)

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