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Homemade Black Bean Veggie Burgers

Reviewed: Oct. 28, 2013
I really love this recipe! It is excellent as written (I add salt to taste, BTW) and also serves as a template for variations. I've found that almost any addition of a low-moisture and highly flavorful ingredient helps to add a personal touch. I have tried these add-ons alone or in a combination (the variety is endless!): fresh or dried minced parsley, basil, oregano, red pepper flakes, paprika, turmeric, coriander, ground mustard seed, minced sun-dried tomatoes, mushroom, black or green olives, celery seed, taco seasoning, Italian seasoning, Italian dressing mix, ranch dressing mix, chili mix, et alia. I could go on but you get the idea; any flavorful and/or aromatic ingredient to your liking would work, used in place of or in addition to the original vegetables and spices (just so long as it's not too moist). Vegetable add-ons with more moisture such as corn, salsa or shredded carrot require some pre-treatment to remove the excess water; for example, I like to add a little salt to shredded carrot or zucchini, allowing some water to seep out, followed by pressing and draining through a wire mesh strainer. It's important to keep the moisture content relatively unchanged when making alterations, IMO. As long as the wet and dry components are in balance, your own version(s) should work. But after all that, I still like the original. It has a Tex-Mex taste that I really like!
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