Reviewer:

Cooking Level: Intermediate

Reviewed: Apr. 5, 2013

pretty good

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Reviewer:

hqrsie

Cooking Level: Intermediate

Reviewed: Apr. 4, 2013

So I love veggie burgers, but have never had/made black bean burgers and these were delicious. I didn't have a bell pepper, so I substituted some celery, carrots and parsley for that. I omitted the hot sauce because I didn't have any & cut the chili & cumin powders to 2 tsp each. I mashed the beans by hands, added the veggies (chopped in a chopper), then the egg/spice mix and then panko breadcrumbs. I made 5 patties, but you could make 6. Baked them in the oven. I ate mine by itself with a ketchup & olive oil mayo mix. I will definitely be making these again and experimenting more with different spices and veggies. My new favorite meal. :)

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Reviewer:

Lee

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Waynesville, North Carolina, USA

Reviewed: Mar. 31, 2013

Delicious. They freeze well, too.

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Reviewer:

Emilee

Home Town: Elida, Ohio, USA

Reviewed: Mar. 30, 2013

Very delicious recipe! This will give you horrible gas hours after consumption but a tasty alternative to beef. I'm not a vegetarian but really enjoyed this dish.

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Reviewer:

Craigknight1

Reviewed: Mar. 29, 2013

I made it and they turned out great! Thank you

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Reviewer:

StacyL

Cooking Level: Expert

Living In: Huntington Beach, California, USA

Reviewed: Mar. 29, 2013

I just reviewed this recipe and I gave it 4* because of the "mushy" texture. The taste was great with the decrease of cumin. I went back and read more reviews and answered my own question about making it gluten free- and it may even give me the "mouth feel" I was looking for. I am going to try it with oats and see if the texture is what I want.

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Reviewer:

Joanne

Reviewed: Mar. 20, 2013

Original recipe has good texture. Be sure to drain & rinse in a sieve, not just pour the goup out of the can. Mash by hand, not in the processor; I used a grid type potato masher. For those who are getting liquid in the veggies, chop the them, rather than pulverize, in the processor. I pulsed on/off 2-3 times, scraped down, repeat until 1/8 to 1/4-inch pieces. There was no excess liquid. I doubled the recipe with a 29 oz. can, which measured a scant 3 cups after rinsing. I used 1/2 the cumin and a red pepper, but otherwise the exact recipe. My husband is a hearty eater, but loved these and asked for them the next day. I'll post a pic of the unmixed ingredients as well as the burger.

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Reviewer:

Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Reviewed: Mar. 19, 2013

Did not hold together. It's also not vegan, to whoever the genius is who created this recipe.

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Reviewer:

KKH3

Reviewed: Mar. 14, 2013

Delish!!! Cut calories: the recipe calls for two eggs but I only used the egg whites and it worked just fine. I used paprika instead of cumin, I like my food spicy. I didn't tell my husband they were veggie burgers and he believed they were regular burgers until I told him the truth! We had a delicious diner I would do them again anytime.

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