Reviewed: Apr. 6, 2012

Yummy. Though I don't think they taste like meat at all, they were still delicious. And you get a very satisfied feel after eating them. I added some extra seasoning on my second batch because i wanted to try to get more of a beef taste. Didn't happen but I had an even more delicious burger. As is or with extra seasoning this recipe is great. Thank you thank you thank you. Will never buy frozen veggie burgers again

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Reviewer:

butterbean

Reviewed: Mar. 17, 2012

I like to make these burgers in advance and freeze them. Easy lunch for busy days. You definitely need to add more seasoning.

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Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Feb. 26, 2012

YUM!! Even my kids love these, and request them often. They are great exactly as the recipe is written, but I often throw in whatever veggie leftovers I have on hand...the secret being in the rolled oats, in my opinion, as that is what really gives them their pleasing texture. AND what a great way to get some much needed fiber!

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Reviewer:

DONNA RENEE

Cooking Level: Expert

Home Town: Farmersville, Texas, USA

Living In: Howe, Oklahoma, USA

Reviewed: Jan. 23, 2012

Awesome recipe. I did add one thing; at the end right before I formed the patties, I added bread crumbs to make the patties more firm like a meatloaf type consistency. Yummo!!

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Reviewer:

Mariapal7

Reviewed: Dec. 21, 2011

These are great! I have never made veggie burgers before, and they are easy to prep, and very tasty. Next time we may try and add some red pepper flakes like some others have suggested just for a little spice. Nice change from a regular cheeseburger.

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Reviewer:

wenjem

Cooking Level: Expert

Home Town: Middletown, Pennsylvania, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Dec. 8, 2011

Will be making this again! Added chile powder, garlic, and cumin...and more cheese.

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4 users found this review helpful

Reviewer:

NICOLENS

Cooking Level: Expert

Home Town: Neenah, Wisconsin, USA

Reviewed: Oct. 17, 2011

These are truly great! I used worchestershire sauce instead of soy sauce (used to put worchestershire in my real burgers) and added a tbls. of dijon mustard, chopped red and pablano peppers and some celtic salt. I did not need to roll them in flour and didn't cool them either. I formed them, then threw them in a pan sprayed with olive oil and fried 'em brown. Topped with veggie pepperjack cheese and sauted baby bellas. Really good, my hubby liked also.

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Reviewer:

kreerski

Reviewed: Sep. 24, 2011

Excellent! I did, however, need to add more flour. I added some to the mixture as well as patting it with flour. I couldn't pick them up if I formed them and put them on the plate of flour. So I floured my hands and formed the patty (using flour as needed) then sprinkled just enough for a coating and then put it in the skillet. YUM! I well certainly be making these again!

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Reviewer:

Mynyel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lompoc, California, USA

Living In: Leicester, North Carolina, USA

Reviewed: Sep. 4, 2011

This is an excellent veggie burger go to that stays away from the usual "bean" patty. To make the recipe vegan, use nutritional yeast for the cheese, flax seed mixed with water for the eggs, and change the regular flour to whole wheat. I use whatever veggies I have available and find the flavor and texture to be A+ every time! Leave out the Soy sauce if you're cutting back on salt. Thanks for the recipe!

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Reviewer:

msgator78

Reviewed: Aug. 28, 2011

This recipe is quite good. I made a few modifications that improved it tremendously. As others have stated it was dry, so doubled the binding ingredients - eggs and olive oil. Instead of flour, I coated the patties in bread crumbs and I added a lot of cumin for flavor. Grilled each side for about 5 minutes on medium heat. This was a crowd pleaser!

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