Reviewed: Nov. 16, 2009

I added corn, cilantro, and some jalepeno peppers. Turned out very good. Thanks

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Poetiksistah

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: Nov. 14, 2009

These were fantastic. I made them exactly as directed and they were the consistency of a thick batter but formed nicely and after about 5-7 min per side on the grill they were perfect!

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etoille

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

SOOO good! I added just a bit more breadcrumbs and made sure to strain everything very well and they stuck together great. YUMMY!!

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msdavamarie

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Reviewed: Nov. 5, 2009

Used panko as that's all I had. Other than that, I followed everything else. I found tht their was WAY too much cumin for our tastes. We like cumin but this seemed overpowering. I didn't have any trouble with them falling apart. However, I had made them earlier in the day and they sat in the fridge for a few hours before dinner time. Not sure if this helped them stay together or not.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

Best veggie burgers outside of BK in England. Also, v. cheap :)

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Laluz

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

Excellent! Taste & texture are great. I made these in the broiler with some Cajun-seasoned sweet potato fries (also broiled). I followed other reviewers' suggestions and kept the beans, onion and pepper as dry as I could and I had no problems with them falling apart. I used paper towels to squeeze the ingredients dry. I topped them with some pepper jack & cheddar cheese, lettuce, tomato, and sliced jalapenos (good if you like it hot). I also made a small amount of cajun light mayo (1/4 cup of light mayo + 1/2 tsp cajun seasoning) and used that on the toasted buns.

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Carrie

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Morristown, New Jersey, USA

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Reviewed: Nov. 1, 2009

These are great! Even my husband likes them, and he was very skeptical. I have made them several times and we enjoy them with rolled oats. Every delicious and gives a little extra health boost!

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tcoop3

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Nov. 1, 2009

This was great recipe, I did not use the Thai chili/hot sauce since my husband can't take food that's too hot. So, I followed the ingredients exactly as the recipe and instead of baking it/grilling it I very very lightly fried it in x-tra virgin olive oil, very lightly only to coat it. TIP: It is not salty so if you like more salt than just a hint of taste, either use a bit of salt or use feta cheese when you assemble your burger.

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Yeyme

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 1, 2009

They taste great, but are really soft and kinda messy. Maybe more bread crumbs would help with that?

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Sarah Hofer

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Reviewed: Nov. 1, 2009

The veggie burgers in the store are bland and pasty. This one is superb in every way! I left out the hot sauce and cut the chili powder in 1/3 (I'm hypersensitive to spicy foods) and it tasted spiced and passive. I chopped the veggies in a small cuisinart. I decided to put everything in the cuisinart. The end result was smooth and tasty. I'd like some small bits of unique flavors, so I'll leave out a bit of the chopped veggies and incorporate it after I cuisinart everything else. I drained and dried the ingredients as best I could and the mix was still too wet. I added more bread crumbs per other suggestions. Good idea. I also added carrots and spinach. The recipe portions are too big for me. I made a double batch and baked 1/2 to store, freeze and nuke. This also makes a great spread raw. I'll definitely make this again and again.

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ZaftigArtist

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Reviewed: Oct. 28, 2009

Very good! I did as other posters suggested and got the onions, green peppers, garlic, and beans VERY dry before mixing. I also only did 1 TSP. of cumin as 1 TBSP. just sounded like wwaayyy too much. I decided to cook them in the cast iron skillet and that gave them a nice crust on the outside. They were very delicious and I will no longer be buying the pre-made ones in the frozen section of the store. Thanks for the recipe!

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kyleandali

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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Reviewed: Oct. 25, 2009

Great basic recipe. Definitely could double the spices, though - mine came out a little bland.

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ZOSIABLUE

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Reviewed: Oct. 25, 2009

YUM!!!!! it was so GOOD but as i was making them the paste was a little soggy so i added more crumbs i used crackers instead of bread. This is for sure a new family favorite

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Anabelen

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Reviewed: Oct. 25, 2009

These were just alright, in my opinion. I fear that cumin caused the downfall of these burgers. I have this spice in my spice rack but seldom use it because I don't care for the smell...but decided to give it a try. Initially I thought they smelled yummy but the taste was a whole different matter. I think the combination of the cumin taste and the slightly chalky texture from the black beans was a real problem. We ate them, they weren't terrible...but I did have to load mine with relish, ketchup and mustard to hide the cumin taste. I added 1/4 can of drained niblet corn and used a red pepper instead of green. These looked really pretty! I also used a HUGE amount of freshly ground black pepper and several generous dashes of extra hot red pepper sauce. I like the idea of making my own veggie burgers and will keep looking for the perfect recipe. This one has potential though, I might try to tweak it to our tastes.

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Carrie V.

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Reviewed: Oct. 20, 2009

AWESOME! my boyfriend is opposed to veggie burgers but he loved these. I substituted corn for red bell peppers and added more hot sauce. If you freeze them first before you grill them, it stays together a lot better.

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little lum

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Reviewed: Oct. 19, 2009

GREAT burgers!!!!!!! I have made these on several occasions, and everyone RAVES about this recipe. Since I didn't have chili sauce on hand, I just subbed mild picante sauce and it worked out great. As in other suggestions, I placed the patties in the freezer for about 20 minutes prior to cooking. This helped to keep them together while cooking with foil on the grill. A definite keeper!!! Thanks for sharing this GREAT recipe. I am now a hit with the veggie and health food crowd when I grill.

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BIGTEX2000

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Oct. 17, 2009

I made these for lunch today, and I they were great! I did add in some corn, it was a nice touch! Also, I had no breadcrumb so I used some organic cereal (it was basically the original chex mix but some other brand and all natural). My burgers did hold together, but were a bit crumbly! Next time I'll add in an extra egg and double the amount of bread crumbs. Also, I was surprised about how GINORMOUS the burgers were. Yummy!

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carma174

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

After trying some other vegetarian recipes from the site, I was truly impressed. I've made these twice so far - First as listed, and the second time taking away the cumin, and substituting the bell peppers with jalapenos. The jalapenos won over the bell peppers for me. Thank you for these!

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