The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 6, 2009
This was fun and easy. I cut back on the spices and topped it with pepperjack cheese and a heaping spoon-full of salsa instead. It was good- gave me a little bit of a stomach ache, but I attribute that to "too many" beans all at once. Still- a great recipe. Liked it a lot. Other minor notes: I used matzo meal instead of breadcrumbs b/c its what I had. Works just as well. I don't have a food processor but a good fine chopping was all mine needed- it held together just fine. I think the key to that is (as other reviewers have said) removing moisture from the beans. I did that by pressing the lid of the can down as hard as I could to let the juices come out before spooning them into the bowl for mashing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 6, 2009
I used thawed green peppers from the freezer and egg substitute in place of the egg. I also use an ice cream scooper and scooped them directly onto a cookie sheet, topped them with plastic wrap and pressed down to flatten. Stuck the whole cookie sheet in the freezer and froze them before baking. The smell was delicious as well as the flavor. Baked them for about 15 minutes, flipped them and baked for another 15. The only bummer was that a couple fell apart when I went to flip them. Ate them with a little ketchup and some extra hot sauce. Will make again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 6, 2009
just okay. I love black beans but this recipe was dry and bland. Just not a great veggie burger. maybe with all the reccomended tweaks these would be good?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 6, 2009
I love the flavor of these. I tried two different ways of to make them, to see which way I would like best. The first batch I tried following the recipe directions exactly, and I ended up with pureed green pepper and onions,(with a few huge chunks still left in it). I knew it would be way too much liquid from this puree, so I drained this well and proceeded with the recipe. These patties stayed together very well, and tasted good. The second batch I just finely diced the green pepper and onion, and then followed the recipe. These patties were very dry and would not hold together, but the flavor was amazing. So I guess the verdict is, if I want patties that stick together I will follow the directions and just add a 'drain the vegetables' step in there. This recipe is definitely a keeper for me.
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Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 6, 2009
A decent veggie burger. However I did make a few changes. I chopped up a green chili and added it with the onion pepper mixture, added 2 more garlic cloves, and a lot more hot sauce. I will also cut back on the bread crumbs next time because the flavor of them was a bit over powering.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 5, 2009
Hubbie and I enjoyed the flavor of these veggie burgers, but not the consistency. They didn't fall apart (thanks to the tips of other reviewers!), but they were mushy. I couldn't quite tell when I had actually bitten into it. Any tips on how to achieve a better consistency?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 5, 2009
This is an excellent veggie burger. I read some of the reviws and did some adjacement. I used two eggs and I froze the patties before grilling them
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 5, 2009
This is very good. I used a red bell pepper and a tsp of salsa because I didn't have a green pepper on hand nor hot sauce. I froze three of the patties. The patties were too soft since I didn't drain my home cooked black beans enough. I patted crumbs made from homemade French bread on both sides of one and fried it in canola oil. I didn't feel like a bun and ate it plain. I think it would be good this way with a dollop of sour cream and a little salsa on top.
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Cooking Level: Expert

Living In: Athens, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 4, 2009
These are great! I'll never buy Morningstar (which I love) again! I substituted 1/2 cup tvp (textured vegetable protein) reconstituted for the bread crumbs, drained the veggies, and added 1/4 cup ground flax seed to help hold them together. Made 7 large patties.
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Rochester, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 2, 2009
delish!!!! i had to substitute 1/2 rolled oats with flax seed for the breadcrumbs, and used panko crumbs... thats about all... must remember to drain more fully tho next time... but i have a dozen patties in the freezer, ready to pop into the oven or in the frying pan...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: jul. 2, 2009
Pretty good! Didn't use hot sauce since I don't like it. A little dry, will try it with 2 eggs next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jun. 30, 2009
Wow!! Not that this recipe needs more rave reviews, but i had to post. These were the best veggie burgers i've ever made. I've tried making similar ones before and they always fell apart...these turned out amazing. Took previous posters hints and dried beans thoroughly and removed as much liquid from the food processed onion/pepper mix as i could and i really think that helped. Definetly will make again. Thanks for the great recipe :)
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Cooking Level: Intermediate

Living In: Sudbury, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: jun. 30, 2009
I did not care for this recipe.
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Cooking Level: Beginning

Home Town: Genoa City, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jun. 30, 2009
These were delicious and did not fall apart for me. I followed the directions almost entirely but replaced the bread crumbs with quick oats and a few crackers and added about 50% more than it calls for. I topped them with cilantro, avocado, some mayo, and cheese. So yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jun. 30, 2009
Very delicious! Always fun to try a new recipe out and immediately love it! Didn't have any problems with them falling apart, just sticking to the pan slightly, which could be fixed with a bit more oil (I used quite sparingly). We ate them like regular burgers with sliced tomato, onion, and pickle, dijon, mayo, and ketchup. We will definitely be making these again soon. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA
Living In: Hamilton, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: jun. 29, 2009
These were very good, but I would make one change. I thought the taste of the cumin was overpowering. I would only use 1/2 a tablespoon next time. Also, the patties were very large so if you wanted to, you could easily make 6 burgers out of this mixture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jun. 29, 2009
These are excellent! I make them about once a week.
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA
Living In: Aachen, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: jun. 26, 2009
Very tasty! Didn't have enough chili powder and no hot sauce, so I used ground red pepper. Made a double batch with half bread crumbs and half oatmeal, as suggested. Formed the pattys and froze about 15 min before baking. Froze the left over cooked pattys and reheated for taco salad. Delicious.
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Cooking Level: Expert

Home Town: Emporia, Kansas, USA
Living In: York, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jun. 26, 2009
super good flavor, really tasty. easy to put together but it does take time to let the beans & veggies drain. and i froze the patties for several hours, about 4. otherwise, i followed the recipe almost completely, only changes were oats instead of bread crumbs, 1 egg white instead of whole egg. i found the consistency fine to work with...only criticism is that cooking took longer than i expected. definitely going to make again but next time i make them i am going to add brown rice.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: jun. 23, 2009
These were very good veggie burgers! Definitely better than the kind you get at the store. I added corn and a touch of brown sugar to mine. I used regular bread crumbs but also added some Ritz for flavor. Followed others advice and drained my veggies and beans thoroughly and also froze them before placing on the grill. Next time I will add rice to add more dimension, but will definitely make these again!!
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Cooking Level: Intermediate

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