Reviewed: Jul. 14, 2009

My meat-loving family loved these! As a vegetarian these have single-handedly eliminated my cravings for burgers. I modified a little, using half the chili powder and crumbled Ritz crackers instead of breadcrumbs. I don't measure the crackers, just mix until it's the right consistency. I would guess I use about twice what the recipe calls for. Melted swiss cheese is great on these, as well as ranch or peppercorn dressing.

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Claire

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Reviewed: Jul. 14, 2009

I made these last night and think the recipe is a good base, but needs some additions. I added jalapeno, cilantro and a little tofu to my mixture. Even with the jalapeno, hot sauce and chili powder, the burger was still bland and not spicy. I think it needs some salt and pepper because I can only taste dry beans and cumin. I used a cilantro sauce on my bun instead of ketchup or mustard and that seemed to add some much needed flavor. One of the reviews suggested quinoa and I think that would be a great idea. Not a bad recipe, but you'll want to tweak it to your taste.

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aubreyjk

Cooking Level: Beginning

Home Town: Chino, California, USA

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Reviewed: Jul. 14, 2009

I was pleasantly surprised that these turned out so tasty. Even the rest of my meat-preferring family liked them! I followed the recipe carefully except I added more breadcrumbs as people suggested, and a bunch of fresh chives, and topped them with cheddar cheese and mayo. You'd think it'd be hot, but I didn't notice any heat. I used a plastic hamburger patty maker sprayed with cooking spray to keep it from sticking. I'm going to make a bunch to freeze.

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Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

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Reviewed: Jul. 13, 2009

I will still be buying veggie burgers until I find a recipe that compares. I made the recipe & froze the patties. No trouble with them falling apart. However, the texture was like eating a mound of mashed beans, the flavor was good. Not sure I would make it again. Going to try some others before I try to attempt modifying this one. 2 stars for flavor.

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n2cooking

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 13, 2009

I was excited to make these, but they were so dry and the cumin and chili powder were the only things I could really taste. Next time I'll alter the seasoning and see what I can do to make the texture less dry and sandy. A good base recipe, but needs some changes.

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Jessica

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Reviewed: Jul. 12, 2009

Not like this recipe needs another 5 star rating, but I thought I'd put my 2 cents in as well. :) Excellent burgers! I added an extra egg and to the bread crumbs an extra 1/4 cup matzo meal. I used sriracha hot sauce so I only added 3/4 tsp just in case. I then fried the patties in oil on the stove top. They fell apart a little bit, but they tasted so darn good, nobody cared!!! A++ recipe!!

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Melinda Anne

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Reviewed: Jul. 9, 2009

Yummy! Pretty much followed directions except omitted spices. A little to hot for little ones. Put several in the freezer and reheat for a quick supper. Delish!

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Jen :-)

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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- liked it a lot. I think if it hadn't been for the cheese and salsa it would have been pretty dry. 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. (if you do this make sure you washed the can beforehand).

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BiscuitBaby

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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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Inhel

Cooking Level: Expert

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Reviewed: Jul. 5, 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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princesa97

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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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aryafoxy

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Reviewed: Jul. 5, 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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soupson

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Reviewed: Jul. 5, 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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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 4, 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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Merrick

Cooking Level: Expert

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Reviewed: Jul. 4, 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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Jean J.

Cooking Level: Expert

Living In: Athens, Ohio, USA

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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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Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

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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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greeneggs'nham

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Reviewed: Jun. 30, 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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Keelyad

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

I did not care for this recipe.

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Nikki LeCroy

Cooking Level: Beginning

Home Town: Genoa City, Wisconsin, USA

Living In: Greenville, South Carolina, USA

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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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hoveyfox

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Homemade Black Bean Veggie Burgers

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