Reviewed: Jul. 28, 2007

I thought it was yummy and so did my 4 year old daughter who ate it all up. My husband (a carnivore) thought it was tasty but a bit bland. Next time I'll add a bit more of the garlic, onion, red pepper and worcestershire sauce. If putting a cayenne in the cornflour for dipping (as suggested by another reviewer), put in quite a bit... I didn't add enough and couldn't taste the cayenne at all. All stuck together... no problems with that.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Jul. 24, 2007

We loved this recipe!! As my husband said, "I could give up red meat for recipes like this!" Ours didn't stay together very well, but that may be because we have to use GF crackers. Regardless, we will definitely use this again!!

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Meww G.

Cooking Level: Beginning

Home Town: Nokesville, Virginia, USA

Living In: Manassas, Virginia, USA

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Reviewed: Jul. 18, 2007

Excellent flavor and easy to make. However, these must be dredged in flour prior to frying otherwise they will fall apart and be a gooey mess!

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JAZZYJEN

Cooking Level: Intermediate

Home Town: Waynesville, North Carolina, USA

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Reviewed: Jun. 19, 2007

Very good. I used chick peas and omitted the jalopeno peppers. I also used way less oil; only about 2 tbsp. Norma

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Norma

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2007

Great recipe! Instead of the egg, I used silken tofu that I whipped smooth in my mini-chopper. I definitely used too much as it was difficult for the burger to maintain its shape while cooking, but that is my fault. I used about 1/2 cup of tofu and I will definitely reduce that to about 1/4 cup. Another reviewer suggested refrigerating the burgers before cooking. I refrigerated the mixture briefly (about 15 minutes) before forming patties and breading them and then I refrigerated them again. (See photo). They browned, but were sticky, but again -- not the fault of the recipe. My husband and son, the meat eaters absolutely loved the burgers. My son ate 2! Definitely a keeper!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 15, 2007

Made these last night for dinner. I followed the receipe except I omited the cheese (trying to cut back), and I used a few dash's of hot sauce. I loved these, they do have a different texture than most other "bean" burgers, but I think that's what makes them good. The only thing I think I did wrong was to make the patties to thick. I have them today for lunch and I will see how they turn out re-heated.

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JOAN5579

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Reviewed: Jun. 12, 2007

Very good. I followed the recipe exactly the first time. Good, but not "meaty" enough. Needs a more substantial bean than butter beans. The second time around I followed the advice of some other commenters and used black beans instead of butter beans. Much, much better. I also added a little bit of cayenne and worchestershire sauce. We do this meal every couple of weeks.

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SPOODLES

Cooking Level: Expert

Home Town: Jefferson, North Carolina, USA

Living In: Boone, North Carolina, USA

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Reviewed: Jun. 7, 2007

This recipe was a HUGE hit with my family especially my very carnivore hubby. The day after he kept asking me when I was going to make it again. I used lentils instead of butter beans and it really was excellent. Definitely a keeper. Thank you for sharing!

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MADJEK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Jun. 2, 2007

I thought this was a fantastic recipe. I also love the fact that these are noth "trying" to be meat. The flavor is fabulous. I made this recipe exactly to the recipe and it was pretty good. However, now I add 1 tsp of fresh thyme, 1 tsp of fresh rosemary. Sometimes I use bread crumbs vs. the saltines, and I don't notice a dramatic difference. I ALWAYS use 2 eggs though. That fixes any issue of them falling apart or being mushy. There is also no need to use 1/4 cup oil. I only use a few tbsp.

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bndibean

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: May 1, 2007

I made no substitutions and loved this recipe! It isn't "trying" to be meat, but the result is very tasty. I will definitely make this again, and I've already forwarded the recipe on to my vegetarian friends.

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KITTYROCK01

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Reviewed: Mar. 28, 2007

These are fantastic! I omitted the cheese and jalepeno (my kids were eating as well), used fresh garlic and 1/4c. of bread crumbs instead of crackers. After I shaped the patties I dredged them in dried bread crumbs and let them sit in the fridge for several hours. Had no problems keeping them together in the pan and they are very pretty to boot. The best veggie burger I've had so far.

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Brianna F.

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

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Reviewed: Dec. 6, 2006

very good, substituted dry bread crumbs and real garlic. Added about 1/3 c of frozen corn. Best homemade veggie burger I have made. Froze two patties to eat for a quick lunch.

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wendyn

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Nov. 17, 2006

I've done this for years, with pinto beans. I never even thought about trying it with butter beans, but my family and I loved it..

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 26, 2006

I like to saute the onions first. My mom and husband didn't like these as much until I did that. Now I have to double the recipe because they go fast.

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J&A_MAMA

Cooking Level: Expert

Home Town: Galloway Township, New Jersey, USA

Living In: Sharon Hill, Pennsylvania, USA

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Reviewed: May 30, 2006

Something different. Changes (of course): 1) Used black beans. 2) 1/4 cup bread crumbs instead of saltines 3) italian cheese blend instead of chedder (just because I didn't have cheddar) 4) 1 minced clove of garlic instead of powder 5) Baked for 8 minutes each side at 350°.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: May 29, 2006

Very easy to make. I added more seasonings and corn and it turned out really good. They also held together well for me when cooking.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Feb. 5, 2006

I wish I could give this recipe a zero! I don't know why it got such rave reviews. As soon as I went to fry them, the first 2 fell apart completely in the oil. The second 2 that stayed together took 15 minutes to cook, and when eaten were crunchy on the outside and a mushy rice pudding consistancy on the inside. I was dissapointed and disgusted. If you like something that just tastes like fried and nothing else, go for it.

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ILOVERIVERS

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Reviewed: Jan. 9, 2006

These are outstanding!!

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Neptune55

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Reviewed: Sep. 2, 2005

these were delicious!! they have a great taste and texture. i added diced green peppers and dipped them in cornmeal, like others suggested. i froze them, too, since i live alone, and they seemed to heat up just fine if i put them in the toaster and then in the microwave (although a toaster oven would have been ideal).

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Whitney

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Indiana, Pennsylvania, USA

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Reviewed: Aug. 16, 2005

THis is really good. Garbonzo beans work better. I found that they stayed in shape better when I used more crackers. I also used some Wondra. Even my mom, a hard core carnivore likes them!

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Alaina

Cooking Level: Intermediate

Living In: Scottsbluff, Nebraska, USA

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