The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 22, 2009
This was my first time making a veggie burger ,and these were quite delicious. It's definitely nothing like a traditional veggie burger. I used a food processor to break down the beans, then mixed them with the other ingredients. I used brown rice instead of white. I didn't have to use an egg, and had no trouble with them falling apart.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 5, 2009
Makes a lot. I cut this recipe in half and made 5 small or 4 large burgers. These tasted great but wanted to let viewers know that the texture is like a soft burger. You won't get the same feel as a boca burger. I'm vegan and served this with a thick slice of tomato, lettuce, vegenaise which is a cholesterol free mayo topping you can get at Whole Foods or Trader Joes or even Publix. Try to get a thick big whole wheat bun to serve with these.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 16, 2009
Great burger!! Thanks for the recipe!
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Home Town: Brandenburg, Kentucky, USA
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 9, 2009
All seven family members ate them and asked for more...that is a 5-star recipe in my book. I did omit peppers (I know misses the point of the recipe, but the kids won't eat spicy food), added extra of the seasonings to taste. Working into patties just fine (the little ones loved helping with that, since it was a bit messy). Fried up great, no egg needed. Definitely a keeper. Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 26, 2009
I believe this recipe could make T-Rex less of a carnivore. I made this exactly as stated and cannot think of any alterations to make. I used a 3"x1/2" round cutter to form "burgers" and served it as a sandwich burger with the typical condiments. Using the cutter, I had ten servings and put the leftovers in the freezer for another time.
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Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA
Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 15, 2009
I'm giving these five stars because I'm confident that they would be delicious and perfect if I hadn't messed them up. :o) I used sticky short-grain rice because it's all I had and I think that made them more dense and gooey than they're meant to be, so they didn't cook through all the way. Med-High was also too high for my stove, so people might consider that if yours seem to be burning before they're cooked through. I didn't have allspice or nutmeg, but I put cinnamon, cloves and a bit of black pepper in their place and they turned out great flavor-wise.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 4, 2009
These were delicious! Like several of the other chefs I added egg to my mix. My partner and I really enjoy making Veggie Patties and have tried several of our own creations,and this recipe served as a great base to start with. Admittedly I am a professional chef so most recipes I only use as a guide. A few pointers for those having problems with binding. Once my beans are cooked I slightly cool and use my kitchen aid to make a a chunky bean paste. I would also add the rice to this mix (although I substituted quinoa instead). Also if you are unsure if the mix will hold try a mini test pattie. This will also allow you to adjust seasoning as beans take a lot of salt, and flavors come out with heat. Additional suggestions are try adding some grated carrot, fresh parsley, and also can go half and half with black beans and another of your favorites. As well, I like to make a large batch of the mix and make my burger for dinner and shape the rest onto a parchment lined cookie sheet and freeze patties. Once frozen I portion them into packs. Make sure to keep a layer between them or it wont be fun pulling them apart! Jerk Mayo and cheese also top these off nice.
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Cooking Level: Professional

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 1, 2009
I've made this recipe twice and both times I've been disappointed. The mixture does not stay together, even with an egg added, so the second time I formed it into a loaf and baked it. If I were to make it again, I'd increase the proportion of black beans to rice and tone down the nutmeg and allspice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 14, 2008
These are great! We used Jalapeno instead of Habanero pepper (because that's what we had). Also subbed in brown rice. Had no trouble forming patties or with crumbling. I'm a stubborn omnivore with an aspiring herbivore for a wife. I think I liked these even more than she did! Top'em off with a slice of pepperjack, red onion, and some homemade guacamole! The only thing I will change is to cut the recipe in half. This made a ton of burgers.
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 1, 2008
This recipe is very good. The allspice gives it a "jerk" flavor known well in Jamaica.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Sep. 11, 2008
Never having eaten, let alone made a veggie burger - I have to say that these were pretty good! I halved the recipe and still made 4 good sized burgers. Made exactly as written. For those reviewers who said that these didn't form into patties and crumbled when cooking, you didn't follow the directions! Mixing thoroughly with your hands is a MUST. I started out mixing with a spoon and the mixture was dry and loose, then I dove in with my hands and really mixed and mashed it up and that made all the difference! Had NO problems forming patties and very minimal crumbling, only around the edges when cooking. There is no need for an egg in this recipe if you follow the directions.
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 31, 2008
Edit: I am editing my review and giving it 5 stars because I did not read the instructions properly the first time I made these. You do not need egg - mashing the mixture holds it together great. Such a wonderful recipe, thank you! Great recipe! I would've given it 5 stars, but it was really lacking a main ingredient as others have stated: egg. We used 2 and the burgers held together great, even on our grill. Otherwise it would've fallen completely apart. Topped with lettuce, tomato and slices of avocado, awesome!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 25, 2008
This was soooo good! The only thing I would add is an egg to help hold it together which I'll try next time I make it. I served it with some sliced mango which really made it tasty. Also, I used a jalepeno instead of habanero. Definitely worth making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 10, 2008
I am sitting here eating THE VERY best veggie burger ever! Thank you for the recipe! I used brown basmati, and homemade whole wheat breadcrumbs. I also added two eggs, and coated with cornmeal for a very nice crunch.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 31, 2008
These had an unusual taste for a veggie burger but we enjoyed them. I give it a 4 because I had trouble with the patties staying together. I did substitute ground oats for the bread crumbs which maybe could have caused the problem. If you are looking for something different yet east, this recipe is great. If you are looking for something resembling more of a "traditional veggie burger" this may not be the recipe for you.
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Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 5, 2008
Awesome tasting veggie burgers, better than any we've tasted before! I needed to add agg to bind this together although the recipe doesn't call for it. Three vegetarian friends have placed this recipe on their FAVORITES list.
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Home Town: Tiverton, Rhode Island, USA
Living In: Clearwater, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 20, 2007
These were great. I would definitely make them again. My young daughter was not crazy about the onions but otherwise a very flavorful veggie burger.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 20, 2007
This was a great burger. Put cheese and salsa on the sandwich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 16, 2007
Not sure what the last person did wrong but these burgers formed excellent patties - so good that we were even able to BBQ them which was a welcome change from frying. The only thing I changed in the recipe was that I used 2 cans of black beans and used Basmati brown rice. The taste was awesome - not too hot but enough to know you were eating something with heat. I will definitely be making these again. The recipe also make a lot more than six patties which is OK because I'm looking forward to the leftovers.
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Cooking Level: Expert

Home Town: Cold Spring, New York, USA
Living In: Cosby, Tennessee, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: May 26, 2007
Maybe this recipe would be good if it actually formed patties, but when I followed the instructions, I ended up with a crumbly mixture of breadcrumbs, rice, and beans that could in no way be formed into patties. I added water and oil and attempted to fry it that way, but it fell apart in the pan. The crumbles that I tasted had great seasoning, but the recipe needs some serious alteration to work.
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