Reviewed: Nov. 10, 2012

My youngest son and I loved these, but my husband couldn't get past the word 'burger'. I think that next time, I'll serve this mixture and etc. more as burritos......, then the flavor can shine and the texture not come into question just because of the name..... Thanks!

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Reviewer:

bomackin

Reviewed: Nov. 6, 2012

I made these but added some olive oil and fresh parlesy and herbs. They were excellant-my teenage son ate 5 of them! On a wheat roll w/lettuce and tomatoe and condiments you can't tell its a veggie burger!

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Reviewer:

butterflysky

Reviewed: Sep. 12, 2012

These burgers came out great, but the 2nd time I changed a little bit. Instead of kidney beans I used 16 oz bush's refried beans. I didn't use chili powder or carrots. And I thought the green peppers and onions were better sauteed in olive oil. Just as a footnote, when forming the patties, wet your hands before forming them and the mixture won't stick to your hands as much.

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Reviewer:

unoticedshifd

Cooking Level: Intermediate

Home Town: Pennsauken, New Jersey, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 12, 2012

these are some of the best veggie burgers i have ever made. i used my hand blender on the beans and carrots and that made everything nice and sticky. i followed the recipe pretty well, but i used red pepper and i threw in some mini portobello mushrooms and i fried the onions, pepper and mushrooms before adding it to the rest of the mixture. delicious!

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Reviewer:

JENCHAO

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Apr. 28, 2012

Husband LOVES these and I have to admit they are darn tasty. Heavy though and I meant weight, not feeling in the tummy. Didn't need buns and topped with guac.... yum. Despite the jarred salsa, it didn't taste salty at all, which I was afraid of.

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Reviewer:

Debbie-K

Reviewed: Apr. 5, 2012

This has become my base recipe. The 2nd batch was made with Spagetti sauce instead of salsa, Italian seasonings and two major changes, black beans instead of kidney (that's what I had), and old fashioned rolled oats rather than bread crumbs. The oats give this a more "cooked hamburger" texture. The third variation on this recipe was a regular burger, replace salsa with beef broth, add garlic powder or minced garlic and a bit more oats if the mixture seems too watery. Fantastic and easy. Giving this 5 stars because of how versitile this is. Going to try making breakfast sausage with this next, it's mostly the spices that provide the taste anyway!!

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Reviewer:

Bamboo

Reviewed: Mar. 24, 2012

Excellent! I used half black, half kidney beans and used a little green, yellow, red and jalapeno pepper to make up the 1/2.

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Reviewer:

Klauren80

Reviewed: Dec. 6, 2011

Fantastic! I figured veggies are all created equal, so I used what I had :-) I used black beans, celery instead of green pepper, and mushrooms. I sauteed celery, mushrooms, onion, carrot, and garlic together before mixing them with the beans. Like everyone else, I added far less salsa. I served it on a 100 calorie wheat bun with sliced tomatoes and homemade chipotle mayo. Yum!!!

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Reviewer:

Petite Chou

Cooking Level: Expert

Reviewed: Aug. 8, 2011

This was a fantastic and easy recipe. The burger tasted great and held together so well even when I shapped them into thinner pieces.

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Reviewer:

ejt7

Reviewed: May 20, 2011

I made these last night for my husband and myself. They were fantastic! (I am eating leftovers for lunch right now... :) I did sautee the pepper and onion first and only used one cup of salsa as other reviews suggested (and I'm glad I did) When I first started it seemed like one can of beans wouldnt be enough, but the bread crumbs really bulked it up. I only wish the consistancy was just a bit more stiff... it holds together fine, but its a bit mushy when you bite into it (maybe I should have cooked longer?) Next time I will add some egg whites in hopes of having a firmer consistancy.

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