First time I made it I'd rate it a 3. I prepared it with ingredients as written except I used crushed Ritz crackers instead of breadcrumbs because that's what I had on hand. I mashed the beans by using my Bosch mixer with wire whips and continued using the mixer to stir in all other ingredients. As others suggested, I drained extra water from the chopped onion/pepper by pressing it in a fine sieve before adding it to the beans. Final consistency was like a thick paste so per suggestion of a reviewer I froze the patties before baking in the oven so they would hold up better. Baked flavor was bland, the patty was small, and the center felt mushy while the outside was too dry. Maybe that was a result of freezing? I just made the recipe for the second time and followed the same procedure as before plus the following changes: I doubled the recipe and made 5 patties total so each patty was more substantial, I added a little corn, I squeezed the chopped onion/pepper/corn in cheesecloth and extracted WAY more water than before, I used Italian seasoned breadcrumbs, I added garlic powder because I didn't have enough fresh, and we grilled the patties. This time the mix was slightly firmer than hamburger and very easy to work with and I did not freeze patties prior to grilling. Texture after grilling was much better and the flavor was stronger.
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First time I made it I'd rate it a 3. I prepared it with ingredients as written except I used...