Reviewed: Jun. 14, 2013

Meh, this turned out mushy for me and too bland. I had to add more soy sauce and black pepper to give it a little kick. I also covered it in breadcrumbs are pan-fried it because I had no grill. The breadcrumbs gave it a nice, toasty smell, but the insides took a very, very long time to cook. It's alright, though I will not be making this again even though I really wanted to like it... it was one of the few veggie burger recipes with no beans!

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Reviewer:

rocksugarpie

Cooking Level: Beginning

Reviewed: May 3, 2013

I've tried this recipe twice, and they are bland, tasteless, dry and borderline disgusting. The second time I made these (last night) I added some chopped mushrooms thinking that they would add some flavor and moisture. That was a big negative.

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Redhead79

Cooking Level: Intermediate

Reviewed: Mar. 30, 2013

I added a few more veggies (to clean out my fridge) and used panko instead of flour to coat, but otherwise followed the recipe. The taste was pretty good - better than I was expecting, actually! I wish the texture had been a little crunchier - my burgers turned out mushy on the inside. Next time I might chop my veggies more coarsely. I used my food processor and I think it shredded everything too fine. I worried my husband wouldn't like them, but he said they were "delicious"! Oh, I did add some salt when I was sauteing the veggies, and I mixed some garlic powder, onion powder and dried parsley in with the panko to coat them. I cooked them on a cast iron frying pan over medium-low heat, and they held together well.

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MARGARETINDC

Reviewed: Mar. 28, 2013

Delicious! I will definitely make these again.

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cneuse

Reviewed: Feb. 20, 2013

Really loved this recipe - I added a can of ground up chick peas for protien and next time will leave out the egg (don't really think you 100% need it) for my brother-in-law who doesn't eat eggs.

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Reviewer:

Diane

Reviewed: Feb. 10, 2013

Amazing!! Everyone in the family loved the them. The taste was better then I thought. I kept true to the ingredients This recipe is a keeper!!

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Reviewer:

VeggieJim

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Feb. 7, 2013

Meaty, chewy texture & good flavor. I followed the recipe. Easy to make. Husband said if I hadn't told him, he'd be asking me what kind of meat these were.

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Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Reviewed: Jan. 27, 2013

Delicious. Made a 4 person batch and added one more egg. Was hesitant it would stick together but it actually did. Cooked 10 minutes each side on med low heat covered. Converted my meat eating husband

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Reviewer:

Alycat79

Reviewed: Dec. 7, 2012

GOD BLESS for such a lovely receipe

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ravimilli

Reviewed: Oct. 8, 2012

I used this recipe as a starting point and added some other veggies I had on hand (mushrooms, spinach, broccoli & corn). I used mostly oats for the binder and just a few tablespoons of flour and some cornmeal too for texture. I tasted the mix with just the soy sauce and it was pretty bland so I added more salt & pepper, some curry powder, coriander, cumin and sweet paprika. I didn't have time to grill them, so I dusted them with more cornmeal and put them in the oven at 350 for maybe 15 minutes a side. I got 6 decent sized patties out of the recipe and ended up flattening them a bit during cooking because they seemed to still feel a little mushy inside. Overall, I think it's a great veggie burger base recipe, but I could see adding quite a bit more for flavor. Maybe some ketchup and worcestershire or liquid smoke as other reviewers said. Will definitely be trying them again!

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