Reviewed: Sep. 30, 2006

I very much enjoyed these "burgers." I used cashews instead of walnuts, as I had them on hand. I used the food processor to make them smooth, baked them and served on sour dough with homemade mayo and my bread and butter pickles. My very skeptical husband ate the whole batch, and I will make more soon.

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23 users found this review helpful

Reviewer:

purple-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Reviewed: Feb. 9, 2007

I absolutely loved this recipe. Modified slightly..added more onion, salt/pepper to taste, more sauce and did pan fry. Will definitely make again!

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13 users found this review helpful

Reviewer:

Ashley

Reviewed: Mar. 5, 2008

This is a very good recipie very tasty. I choose to make an addition to it, remembering my own mothers oatmeal patties. I added a can of condensed tomato soup (1/2 can of water) after the patties were baked and baked at 350 for 1/2 hour. They were wonderful!

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6 users found this review helpful

Reviewer:

Virginia

Reviewed: Jun. 17, 2008

Surprisingly good! This was the most unique vegetarian dish I've ever made. If the whole family likes it, it's a miracle! I think it needs 1/2 tsp salt and a bit of pepper. I used everything except for subbing raw cashews for pecans (sounded better) and omitting the coriander (I sprinkled some on, and didn't care for the taste in this). I also cooked all the patties about 25 minutes on my stovetop nonstick griddles; I think the crunch was very nice =)

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11 users found this review helpful

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Aug. 7, 2012

Pretty darn good.....Made today....After reading, I followed other reviews and fried the patties. Served with marinara sauce and cheese (not vegan). Will try making it again.

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0 users found this review helpful

Reviewer:

ddchica

Cooking Level: Expert

Reviewed: Feb. 24, 2012

The flavor is excellent! It reminds me pleasantly of stuffing--probably the sage. I used cashews as another reviewer did, but I'll try this again with pecans. I also love that this can easily become low-sodium simply by using homemade spaghetti sauce or low-sodium ketchup. My only problem was getting the patties to hold together; the mixture was so moist that I added some extra wheat flour, but it didn't help that much. I think I'm willing to live with messy patties, though, for the great taste. Thanks!

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3 users found this review helpful

Reviewer:

largesse

Reviewed: Aug. 6, 2006

I thought these were pretty good. I fried mine as another reviewer recommended. I also added walnuts for the nutrional yeast and used italian seasoning. I will make these again.

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24 users found this review helpful

Reviewer:

haleema

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Bronx, New York, USA

Reviewed: Sep. 9, 2010

Not bad at all. They were really moist, but I baked them 30 mintues each side and they were fine. I do think they needed some spice or zip to them..next time will add a bit of cayenne

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6 users found this review helpful