Reviewed: May 4, 2006

great - used homemade black beans instead

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Reviewed: Apr. 20, 2006

Delicious, the recipe is fab! It's very easy to prepare. We all thouroughly enjoyed the burgers. I have plenty left over and have frozen them for later use! Much cheaper and has more flavour than the commercially avaliable veggie burgers. I think next time I will add more chilli powder as it wasn't spicey enough for our tastes!

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ickle_monkey

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Reviewed: Mar. 18, 2006

This turned out great! Used grated carrot instead of cooking it and less salsa than the recipe called for. And LOTS of chilli powder and pepper because I like mine spicy. Only managed to get 4 burgers out of the recipe though...maybe mine were larger. :) Will definitely make these again!

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reina

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Reviewed: Mar. 6, 2006

I had cooked quinoa so I used that (1/2 cup) instead of breadcrumbs. Used black beans instead of kidney beans because I had them made. Skipped the carrot but added garlic. Cut the salsa down to 1/4 cup. Served it on a sprouted bun. Came out so good, I had to heat up extra buns. This could become a regular. Thanks.

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DLBYRNES

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Reviewed: Jan. 24, 2006

No doubt this is an excellent recipe. I didn't know bean burgers can be so tasty. According to suggestions, I also added the corn. Used ranch dressing instead of sour cream and didn't care for the avacado. Baked them and then heated them on the pan with sharp cheddar cheese. I have also frozen these after baking. Now I have them ready whenever I want. Thanks a lot for the recipe.

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VIVNIDHI

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Reviewed: Jan. 20, 2006

I changed the recipe around and it turned out fabulous! I did not use carrot. I rinsed and drained the black beans (instead of kidney beans) and fried them with the onion, green pepper, lots of cumin and chili pepper, and garlic. Then I combined the bean mixture with the flour, about 1/4 cup of sala, more chili pepper, 1/4 cup of cilantro (this really made it), and 1/2 a cup of rolled oats instead of breadcrumbs (so much healthier!). They formed perfectly into burgers and I coated them with hot sauces and I baked them for 15 minutes. Delicious! Edit: I made this again the same as above, but this time I combined oats AND cooked brown rice until the consistency was right. I think it was even better!

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Holly23

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Reviewed: Jan. 8, 2006

These were pretty tasty and seem to be easily ajusted to suit you own tastes. I do think 2 cups of salsa was a bit much. They were very mushy and somewhat difficult to work with. Frying worked fine but they stuck to my George Foreman grill. I will use this as a base recipe and probably use less salsa and maybe a little more bean next time.

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GINHUNTER

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

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Reviewed: Nov. 10, 2005

Good base recipe. Great with lots of veggies on whole grain bread.

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JustKC

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2005

This turned out to be very tasty. I used yellow peppers, medium salsa, and omitted the chili powder. I didn't have bread crumbs so I used the only thing I had on hand- crushed potato chips. I fried the burgers in olive oil, for about 2-3 minutes on high heat. I will try with bread crumbs next time to be more healthy. YUM!

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LILRED7

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

Living In: Taito, Tokyo, Japan

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Reviewed: Jul. 5, 2005

This is a great base recipe to build on and customize to your tastes. Like others, I cooked the onions and peppers in some vegan "butter" with clove of minced garlic and about 3/4 c. frozen corn before adding it to the rest of the ingredients. I also added some cumin and a little cilantro and used a half cup less salsa than called for. It was still a little runnier than I anticipated so instead of trying to form patties, I just scooped the mixture (about 2 spoonfuls for each patty)onto a large piece of foil and then transported it to the grill. They were still a little mushy in the middle but the taste was incredible, will try using even less salsa next time and a little more chili powder.

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DRAGONSDAWN79

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Reviewed: Jun. 16, 2005

This was pretty good. I used the George Foreman Grill for 10 minutes each side and it turned out pretty firm and crispy on the outside.

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Cranappleberri

Cooking Level: Beginning

Home Town: Fairview Heights, Illinois, USA

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Reviewed: Jun. 16, 2005

These were great on the grill. Like many others, I used black beans. Also, I substituted half the salsa with green chili which was amazing. The original recipe I thought was kind of bland, so play around with spices to get something you like.

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SIMPLYINFINITIVE

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Reviewed: Jun. 5, 2005

Good! I minced the carrot, sauteed it with the pepper, onion, and some minced garlic, then added everything else, plus some worcestershire sauce, Thai chili sauce, and lots of cumin. I started w/ 1 cup of salsa & added as needed. I think I wound up using about 1.5 cups. Oh! And I used one can of black beans instead of kidney and baked them for about 15 minutes at 425, flipping half-way. They were really good topped with the leftover salsa. Next time, I want to try it without the flour, because they are heavy.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: May 6, 2005

This was a lot of work and the consistency was really terrible I ended up ordering takeout.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Mar. 11, 2005

Taste: 5 stars, texture: 3 stars. Following the advice of other reviews, I added about 1 1/4 cups salsa and used black beans instead of kidney beans. Also, I sauteed the onions and peppers before forming the patties. They had a very nice spice from the chili powder. The salsa I used had corn in it and I think next time I would add even more corn. Re texture: even frying them--they were still a bit mushy. I like a burger with a bit more resistance, if that makes sense.

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Laurel

Home Town: Garberville, California, USA

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Reviewed: Feb. 18, 2005

Yum!!! I have a vegetarian friend and wanted to make her a veggie burger from scratch instead of buying a frozen one at the grocery store. I used black beans instead of kidney...and I didn't use carrots. I sauteed the onion and bell pepper in olive oil, salt and pepper and used Italian Style bread crumbs to spice it all up...the key, however, is rubbing Lea & Perrins Worcestershire Sauce all over the patty before you put it on the pan. Also, the salsa I used had just a little corn in it (didn't know that when I bought it) and I liked it a lot so I might add in some corn next time. They were fabulous!! Even die-hard meat lovers couldn't stop munching on them...so great!!!!!! You could even try sauteeing mushrooms with your onions...lots of possibilities.

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LILFAITH

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Reviewed: Feb. 18, 2005

Make sure you taste the batter and adjust seasonings until you are happy with it. Great basics though.

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Rachel

Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA

Living In: New York, New York, USA

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Reviewed: Feb. 12, 2005

These are awesome! I used to get a delicious black bean burger at a restaurant in OKC and have been looking for an equivalent/replacement here at home. Finally found it! (Happy dance!) I did make a few modifications - based on others recommendations and my personal taste. First - I used black beans (which I drained and rinsed really well.) Then I chopped the carrots and sauteed them w/ the chopped onions, garlic and some cumin - and I replaced the bell pepper w/ chopped green chili. And threw in a few squirts of Tabasco Chipotle sauce. I also suggest starting w/ 1/2 cup of salsa at the end and building from there to the right consistency. Sear the burgers and then drop the temp in the pan and cook slowly to cook all the way through. The flavor is fantastic and my husband and I loved it. 7 year old stepdaughter liked it "a whole lot." We followed the recommended serving suggestions and really enjoyed dinner tonight! Thanks Valerie!

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STEVESGIRL1

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Reviewed: Dec. 5, 2004

We love these served on whole wheat buns with tomatoes, avocado, lettuce, pepperoncini, and sliced onions. We grill the buns lightly, top with these veggies. Delicious!

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FamilyCooks

Cooking Level: Expert

Living In: Chelmsford, Massachusetts, USA

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Reviewed: Nov. 12, 2004

This was a good recipe. It was just what I was looking for, except I used black beans instead of kidney beans. Thanks!

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Trisha

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Mexican Bean Burgers

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