Reviewed: May 21, 2012

these are terrific even for your non-veg friends

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Reviewer:

gerry

Living In: Toronto, Ontario, Canada

Reviewed: May 6, 2012

I was hoping that this would be good. I was excited to make this. Didn't taste good. After thinking about it, I agree with another post about the load of carbohydrates. How good can rice, breadcrumbs and a little bit of other stuff on a bread bun be? I am glad others enjoyed. Won't make again.

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Reviewer:

beautifuldayinca

Reviewed: May 5, 2012

These burgers were FANTASTIC in flavor and texture! I made as stated with a few alterations. I used coconut oil, brown rice and jalapeno. I didn't have trouble making patties, I just really mashed everything together with my hands. I made six HUGE burger patties. My husband like his, but wasn't crazy over over it like I was. We ate like a hamburger steak with a slice of cheese on top, sauteed spinach and tomatoes as sides. I will make this again and again.

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Reviewer:

Frieda cooks

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Hollywood, Florida, USA

Reviewed: May 2, 2012

Well, understand I'm not a vegetarian, but I do enjoy vegetarian meals. This is not one I enjoyed. Flavour was good. Texture was just too pasty for my liking. edited: I liked this recipe better the second day, patty's firmed up, so added another star to my rating.

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Reviewer:

jennleegordon

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: May 2, 2012

So Easy, So Delicious...Big Hit!!! Great Recipe!!!

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Reviewer:

cambridgemax

Cooking Level: Expert

Home Town: Edgerton, Wisconsin, USA

Reviewed: May 2, 2012

Delicious! I've had better luck with leaving some liquid in the beans and pureeing them, which helps the burgers stick together. I've also used oats instead of bread crumbs, however when using oats I use only 1 1/2 cups and it's necessary to leave a bit more liquid in and allow the oats to stand in the liquid for about 20 minutes otherwise it's sort of like eating newspaper. :) This recipe is very flexible and from the basic ingredients, your favorite seasonings and substitutions can be easily adapted to suit your fancy.

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Reviewer:

KC Peacenik

Cooking Level: Expert

Home Town: Wheatland, Wyoming, USA

Living In: Kansas City, Kansas, USA

Reviewed: May 2, 2012

I can't believe how good this is. Not looking for something that would "spice me out"...this was "spicey" enough with room to heat it up to taste. For the first time making it, I followed the recipe except using Quinoa as a reviewer suggested. It's a complete protein and significantly boosts the nutritional value without compromising texture. Also, I didn't add salt. I hadn't used Jalapeno peppers before and almost think it could have used another small one. I'm not ready for a habanero pepper yet. After mushing it together, I didn't need an egg. A vegetarian keeper for sure.

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Reviewer:

Casey M

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mountlake Terrace, Washington, USA

Reviewed: Apr. 29, 2012

Made it tonight and it was a super hit. I made a few subtle changes. 1. Replaced habanero with Chili flakes and green Chili as we did not have habanero at home. 2. We love ginger so apart from the grated ginger, I added some julienned ginger as well. 3. Didn't have allspice or nutmeg; used only garam masala. 4. Cooked the spices with onions and garlic. 5. Added half lemon juice. This was a great hit and thanks for sharing the recipe.

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Reviewer:

Gaurav

Cooking Level: Beginning

Home Town: New Delhi, Delhi, India

Living In: Urbana, Maryland, USA

Reviewed: Apr. 29, 2012

This was really good - but to say it took only 2 minutes to prep is way out of line.

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Reviewer:

SuperGram6

Cooking Level: Expert

Reviewed: Mar. 15, 2012

My husband is a die hard carnivore and he absolutely loved these! Since my daughter has Celiac's disease, I toasted 6 slices of Udi Gluten-free bread and tore them into small pieces for the bread crumbs and then ate them bunless. I smooshed the mixture together by hand until it was the texture of raw hamburger and they held together well. We all thought these were the best veggie burgers we'd ever eaten!

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