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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Reviewed: Jun. 28, 2009

These are excellent! I make them about once a week.

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SpottedSparrow

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Aachen, Nordrhein-Westfalen, Germany

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Reviewed: Jun. 28, 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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Spug

Cooking Level: Intermediate

Living In: Sudbury, Ontario, Canada

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Reviewed: Jun. 27, 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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mistique_rae

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Hamilton, Montana, USA

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Reviewed: Jun. 26, 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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tbk678

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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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ALZCAB

Cooking Level: Expert

Home Town: Emporia, Kansas, USA

Living In: York, Pennsylvania, USA

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Reviewed: Jun. 25, 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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matgurl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Long Beach, California, USA

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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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AWeiser29

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

Mmm! These are good! I made these for Father's Day (although veggie burgers aren't exactly a guy burger, come to think of it) and they turned out delicious. My mum especially liked them. Cut the amount of chili powder to 2/3 tbsp, but the amount of hot sauce was perfect. Also, if you've forgotten to strain the green pepper/onions like I did, you can add breadcrumbs (or crushed crackers of any sort) up to 1 1/4 cup instead of the 1/2 cup specified. Make sure you add enough so that the patty is able to hold its shape when rolled into a ball or flattened in the palm. Will definitely be making these again for a girls' night. Thanks!

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andy

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Reviewed: Jun. 21, 2009

These are WAY better than the frozen veggie burgers I buy at the supermarket. They freeze well too.

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Ali1865

Home Town: St. Cloud, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Jun. 20, 2009

Really great! I processed and strained the onions & garlic, used rolled oats as suggested. Plus egg whites til proper consistency like thick batter as someone mentioned. I used Franks Chili Lime hot sauce but next time I might used Red Rooster. I froze & baked them. This recipe is a keeper!!!!

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Robyn Cotter

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Reviewed: Jun. 16, 2009

This was a great base recipe! I used creamed corn instead of eggs (we are vegan) upped the bread crumbs by 50% as other users suggested (I use Panko) added 2 TBSP flax seeds and 1/4 cup shredded carrots, used 2 bunchs of green onions and 4 cloves garlic. Ommited the chili flavorings (personal preference). I baked them 7 min each side then lightly sauteed in olive oil. Served on whole wheat english muffins toasted with garlic-butter and a side of sweet potato fries - it really hit the spot!

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Vegan Girl

Cooking Level: Expert

Living In: Kenmore, New York, USA

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Reviewed: Jun. 15, 2009

these were great - my husband and i both loved them. i did make a couple changes. i used 2 cans of blackbeans and 1/2 can of sweet corn - i added the corn after mashing the beans. i also added some diced chiles instead of the green peppers because we like spicier food. i omitted the breadcrumbs and used oatmeal in its place. I also added a bit of fresh cilantro to the mix and served them on a bed of cabbage with a chipolte sauce. they were SOOO good -

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jamie820

Cooking Level: Intermediate

Home Town: Ewing, New Jersey, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 14, 2009

Yummy, yummy!

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Brooklynrottweiler

Cooking Level: Beginning

Home Town: Canon City, Colorado, USA

Living In: Pagosa Springs, Colorado, USA

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Reviewed: Jun. 14, 2009

These were easy to make and delicious. I made a few changes. 1)I used dried beans that I had soaked and cooked myself. I used 2 cups of beans. 2) I did not have a pepper on hand so I put in some matchstick carrots. 3) I added about a tsp of salt 4) To make them GLUTEN FREE for people with celiac I crushed up tortilla chips and used those in place of bread crumbs. THESE ROCK!!!!

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sulli3

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jun. 13, 2009

These are delicious! Made with goya black beans, red/green peppers, and unseasoned bread crumbs. Added more spice as we like things seriously spicy. Served on rolls with guacamole and all the fixings, homemade french fries and salad.

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CleverGypsy

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

really dry and bland they fell apart even when i added more bread crumbs ...i think next time i'll add some meat (joke!) but it does need some "stickem"

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