Loved this, but obviously made a few changes b/c, well, who doesn't? lol Added 1 extra can of beans, 1 red and 1 green bell pepper, 1 1/2 c of brown rice, 2 cups of pepper jack cheese, whole wheat cracker crumbs, and 6 eggs (help it hold together really well and gave it a very meaty flavor). Not sure about the exact measurement, but I ended up using 1 1/2 sleaves of cracker crumbs. Also, after blending the veggies, I drained off the excess liquid like was suggested in previous reviews. It ended up kind of close to the texture of really thick chunky peanut butter when done. Also, to give it a nice crunch, I dredged the outside of each patty w/ crumbs and pan fried them in an olive oil/butter mixture for 7-9 minutes each side on medium heat (wanted to make sure all that egg was cooked through). No need for an egg wash since the mix is already so moist. Oh, and just so you guys know, I served these on whole wheat chiabatta rolls with spinach, tomato slices, and hummus instead of mayo. My friends are consumate meat eaters and even they adored these! One even asked me for the recipe so he could make them himself! I'm thinking about melting slices of fresh mozzerella on top of each patty under the broiler next time. We really like cheese around here! lol

Huge hit at our Halloween party tonight! I went along with previous reviews and added an extra egg, but I also substituted that 1/4 cup of milk for heavy cream and added 1/2 a stick of butter. For an extra layer of flavor, I also tossed in a thumb's length of peeled fresh ginger root (whole, not chopped or grated) and let it simmer in the milk for the first 30 minutes, then removed it. Very nice, but suble, bit of kick that went well with something perfectly sweet and creamy. Also, had to make this twice b/c the first time I didn't temper the egg mixture before adding to the whole pot and ended up with chunkies...NOT good eats! Temper, temper, temper!!! Hope you love it as much as my friends and family did.