Best of Everything Veggie Burgers
I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!
I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!
Great veg burger! The veggie-bean-spice flavors melded quite nicely. Alterations: I substituted corn for mushrooms and didn't use mozzarella or as much bread crumbs. My burgs needed to cook for a bit longer than was recommended. Served them on wheat buns with guac, lettuce, and salsa. I'll definitely make again. These were totally Tex-Mex, so I might try to change ingredients and toppings to make different "themed" veggie burgs: Italian (basil, oregano, thyme, sundried tomatoes, grated parm), Asian (soy, ginger, broccoli), Mediterranean (chickpeas, olives, garlic, oregano, feta) etc.Read More
It was just ok. Tasted mostly the chili powder. When i think of veggie burgers i imagine a "meatier" texture kinda like the morning star brand veggie burger. This should be called a black bean burger. It was edible but nothing i would make again. Will continue my search.Read More
Great veg burger! The veggie-bean-spice flavors melded quite nicely. Alterations: I substituted corn for mushrooms and didn't use mozzarella or as much bread crumbs. My burgs needed to cook for a bit longer than was recommended. Served them on wheat buns with guac, lettuce, and salsa. I'll definitely make again. These were totally Tex-Mex, so I might try to change ingredients and toppings to make different "themed" veggie burgs: Italian (basil, oregano, thyme, sundried tomatoes, grated parm), Asian (soy, ginger, broccoli), Mediterranean (chickpeas, olives, garlic, oregano, feta) etc.
I have not tried this, but, have heard it is a good sub for eggs as a binder in recipes, like meatloaf, so I'm sure it would work here for these burgers as a sub for those that are lacto-vegetarian The Recipe: Flaxseed Egg-Substitute 1/2 cup flaxseed 1 1/2 cup water Directions: Grind flaxseed to a fine powder in an electric coffee grinder. Mix flaxseed and water in blender and blend on high for 2 minutes. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill. Keep refrigerated up to 3 days. Using the Flaxseed Mixture: 1/4 cup of flax mixture = 1 Egg 1 cup of flax mixture = 4 Eggs
I substitute flaxseed and water all the time for eggs. One egg is equal to one tbsp ground flaxseed plus 3 tbsp water. Works great - but gives a slightly nuttier flavour than eggs.
These were really delicious! I baked them, and they looked beautiful. I had to add about twice the amount of bread crumbs, but followed everything else exactly, and then when cooked, topped them with mashed avocado, tomato, and American cheese, and they were great :-). Very filling, too!
This is one of the BEST burger recipes I have made!! I read a lot of the reviews before I made these and noted that a lot of people said they did not hold together well. I did not want to add a lot more bread crumbs like many people had to do because that meant more calories and I am on a diet so this is what I came up with and it worked great. For starters, I sauteed the peppers, onions and mushrooms in a little olive oil then added them to the beans. Secondly, I found that instead of putting everything in a food processor, mash the beans by hand so you get a courser mix not mush. Lastly, I formed them into patties and put them in the refrigerator for a few hours before cooking. The result was a veggie patty that held together great. I did cut down on the cumin and chili pepper as others suggested as well. All in all, it is a great recipe!!
My family loved these burgers! I made 8 small patties from the recipe. I cooked them all and then froze 4 of them for later. I just reheated them in the oven at 425 for 6 min on each side. They we great! I didn't use the hot sauce but followed all the other ingredients exactly. You definitely need to top them off with lots of fresh veggies.( lettuce,onion,tom....ect)I will be making a huge batch to freeze for sports nights when I need to have a fast healthy meal. Thank you for the great recipe! To make the patties I lined a small container with saran wrap and then pushed the filling in and made them as big as I wanted. Then I just dropped them onto the pan. It works great.
This is so delicious! I made it for a backyard get together and even the "meat loving men" loved them! They are so yummy, especially if you top them with avocado.
It was just ok. Tasted mostly the chili powder. When i think of veggie burgers i imagine a "meatier" texture kinda like the morning star brand veggie burger. This should be called a black bean burger. It was edible but nothing i would make again. Will continue my search.
I also added grilled veggies and onions. My aluminum caught fire, but didn't harm anything. Found it nessacary to spray canola oil on spatula to flip them.Also used cayenne instead of chili powder and added fresh cilantro.
Loved the flavour but had trouble with the texture-used the flax seed substitution for eggs, for my vegan husband. Ended up frying to get a "sturdier" patty. Any suggestions?
I was a little suspicious to these...but they were wonderful!
These were really tasty! We omitted the mushrooms because of non-mushroom eaters, and added some Worcestershire sauce. We ended up needing way more bread crumbs so be sure to drain beans well! The patties didn't hold together very well and tried to stick a lot, so next time we're going to brush them with olive oil.
I was really excited about this recipe, followed it exactly and was not happy with the result. First of all, the cooking time is absolutely NOT long enough. In fact, I'm not sure how long they should cook, because after grilling them for over an hour, I finally moved them to bake in the oven, and another 30 minutes longer they were still mushy inside. I tried another batch with more bread crumbs and had the same problem. And second, the taste was bad. All I could taste was the chili powder, which now that I think about it, is kind of a strange spice to add so much of. Not to mention, this recipe is time consuming. I spent almost 3 hours between prep and cooking, which is just entirely too long when I have 3 hungry, cranky children waiting to be fed. And then on top of it all, they tasted bad and I ended up having to whip up something else for dinner in a hurry. I have no idea how to fix this recipe to my liking. My search will continue!
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
I really wanted to like this recipe, but had a difficult time with the mush texture. The flavor was OK, but not great. Like many other reviewers, I had a very difficult time keeping the burgers together while cooking them. I tried putting the patties in the fridge for an hour before cooking, but they still fell apart. I halved the recipe and it still made 6 patties.
We loved this veggie burger! We used mixed beans instead of black beans and it worked out wonderfully! YUM!
I did this recipe last night. I was hesitant at first thinking it would be complicated. First was amazed how easy it was to get together with what I already had. I did not grill (I live in Chicago and it was 30 degrees). I chose to bake then pan fry a bit. I also left out the chili powder and hot sauce because neither I nor my daughter can handle spicy foods. I added a tad bit of Worcestershire and Liquid Smoke to give it that grilled flavor. The rest of the recipe I followed. And they turned out very well. Mine fell apart a bit, so maybe next time I will add more egg and/or bread crumbs. But I was really impressed. I didn't miss meat at all and will make this again.
This recipe is wonderful! My only tips are to use old fashioned oat meal in place of the dried bread crumbs and to cook it on a forman grill (if you have one) . It's so easy!
My wife and I recently switched our diet and have been looking for a "good" substitution for the good old hamburger. Not only was this terrific, but it makes enough that we browned up the rest and are saving it to add to salads tomorrow. Instead of canned beans, I made my own from dried, and I did not put in the hot sauce. I also scooped it with a muffin scoop and pressed it flat in a burger press between sheets of was paper so that they cooked evenly on my grill. My only suggestion would be to increase the number of servings this recipe makes. Even using the large muffin scoop the burgers were 7 inches across and 3/4" thick and I made 17 burgers.
This was my first homemade veggie burger. I had to triple, maybe quadruple the breadcrumbs to get them to a manageable consistency. I didn't love them as burgers... but I ate crumbled up the leftovers and used it for taco meat. As a burger, I'd give this three stars. It was too mushy for my preference. I'll stick with this recipe for my black bean tacos from now on though.
These were really yummy! I followed the recipe as stated except I was out of cumin but I found it didn't really need it. Cooked them on the grill on aluminum foil until they firmed up then removed the foil. Next time I may make these ahead and let them form up in the fridge a bit. I sprayed my foil with veg oil but they still stuck quite a bit.
OMG THESE WERE AMAZING I AM A MEAT EATER BUT I HAVE BEEN DOIN A 31 DAY FAST AND THOUGHT TO GIVE THESE A TRY.. MY WHOLE FAMILY LOVED THEM EVEN THE LITTLE KIDZ THEY WERE A BIG HIT IN THIS HOUSE TONITE.. I ADDED IN SOME CREAM STYLE CORN ON ACCIDENT THOUGHT IT WAS REG. CORN!!! LOL!!! BUT I WILL COOK THESE AGAIN FOR SURE..... THANKS A MILL.... :)
This is by far the best veggie burger I have tried so far. The texture was much meatier than most and the flavor was great. I believe it must be the additions of rice and cheese in this recipe that make the difference. I simplified the prep process a bit by just putting everything at once in the food processor, adding the rice in for the last few pulses. Then I stirred in the entire half cup of bread crumbs. The only change I made was omitting the tbsp of garlic salt and subbing a tsp of no salt garlic herb seasoning instead. Only because I didn't want the extra salt, and the 6 cloves of garlic were already more than enough for me. The recipe made 4 times as much as the suggested serving of 6 patties. But that's ok, as I bagged the excess and froze for three more quick and easy meals. The patties were dead easy to form and held together well. I grilled them directly on my indoor grill for the suggested time. Thanks for sharing the recipe!
Excellent recipe. By far the best veggie burgers I have found. I use 1 can of black beans and 1 can of red kidney beans, omit the garlic and onions (I find they do not cook well enough and the taste becomes overwhelming), and change the spices according to my mood. Most days I just add hot sauce and seasoning salt. I also use crumbles soda crackers instead of bread crumbs. Just add until the right consistency is achieved.
I had to add double the bread crumbs, but otherwise incredible. I pan fried them on medium High for six minutes a side. Everyone was gushing about how great they were.
The vegetarians and omnivores (& my rather carnivorous husband) all raved about these - and all had seconds! A food processor made it easy to whip these up for a cook-out. This recipe is a keeper for family meals & entertaining alike!
Tasty, but I needed to add at least twice the amount of bread crumbs so the patties wouldn't fall apart. I also then needed to up the amount of spices. They were very tasty when all was said and done!
I didn't care for this at all. the flavor was okay, but the texture was mush. I even added extra breadcrumbs and fried the patties after taking them out of the over, but they were still too soft and completely fell apart. No one liked them, except my bf, who will eat anything! Would definitely NOT make these again!
I actually cooked these in a nonstick pan and used used about an eighth cup more breadcrumbs and they were fine. The smaller ones were easier to flip and were more firm than the bigger patties, so I'd recommend keeping them smaller if you cook these like this. The taste was pretty good, but I agree with another reviewer that it would be better as a taco filling. The texture just wasn't quite right to be a burger to me. But I will definitely try this as a taco filling or a topping for nachos. Mmm...
The mixture fell apart so the bowl had to be stuck in the freezer for about 20 minutes to make it workable. We also had an incident due to forgetting to grease the foil, but after everything was sorted out they were really good. A friend of mine who hates veggie burgers came over to eat these with my family and me and loved them! Will make these again.
delicious! followed recipe exactly and cooked on the grill. 6 minutes per side on high heat was perfect. cannot figure out how/why this made 12 burgers instead of 6 but i'm very happy to have leftovers :)
My family enjoyed these burgers. I followed the recipe closely, using a red pepper instead of green. They didn't "set up" as well as I hoped. Next time, I will finely chop the veggies instead of put in food processor (which liquified the raw veggies), use a little more bread crumbs, and maybe make smaller burgers. I served them with sliced avacado, cheddar cheese, and spicy ranch dressing. Yum!
Excellent recipe!! Each time I make it, my guests are soooo amazed that a veggie burger could taste so good! Thanks for posting this great recipe. I want to make some today, but I don't have any cheese or mushrooms on hand. Hm... I'll let you know how it turns out. :) Also, instead of bread, i use ground almonds because I'm on a low carb diet. It's actually a mix of ground almonds, soybeans, and black sesame. It really gives the burgers a yummy kick!! Thanks so much for this great recipe.
First attempt following directions (2 stars): Wow, I'm not sure what was so great about these. Ours were dry on the outside and mush in the middle, so maybe something was lost in the cooking technique, but we followed the directions so I don't know what went wrong! I was hesitant about using as much cumin as it called for but did it anyway. I LOVE cumin, but that's all these tasted like. Really? All those awesome ingredients and all I got to taste was cumin? I think spices and herbs should enhance what's there, not over power it. EDIT (Second attempt - 4 stars): I had some mix leftover because we only made 4 burgers so the next day I added a bunch more bread crumbs, made the patties smaller and thinner and pan fried them. I also used BBQ sauce instead of ketchup on the burger. This way of cooking it up wasn't as healthy but brought the flavor and texture up from a 2 star to a 4 star rating! If you have a small family, cut the recipe in half or be prepared to cook up a lot extra and freeze them for later.
These were good, but I did have trouble keeping the patty together. Since it was cold, we didn't grill them but tried to bake them in the oven. It took much longer than 20 minutes. I ended up using some of the leftover bean mixture and cooking it over the stove top like pancakes and it cooked much quicker. It also made more than 6 servings, more like 10-12 servings. The leftovers the next day were crumbly so I heated them up and ate it in large lettuce leaves. It made an awesome filling for these makeshift lettuce wraps. I thought it tasted better than the day I made them.
Best veggie burger I ever made! I didn't have a food processor, so I chopped everything by hand. Very fun to make.
This was super easy to make and would have been really fast except the brown rice takes forever to cook. These really were delicious. My husband is vegetarian and there is a resturant in town that makes burgers just like this, only they don't fall apart like ours did.. We really had trouble keeping them together. I added an extra egg and a couple of quick oats and put the rest of the burger mix in the fridge so hopefully tomorrow it will be more dense and make better burger patties. Otherwise, these were delicious.
I was excited to try this recipe but was disappointed. The only thing I tasted was the ground cumin, which had a very strong taste that I did not like. Would not try again.
My husband made this yesterday and they were A-M-A-Z-I-N-G! We plan on making a double batch and freezing them this week for future meals. No need to buy frozen, pre-made veggie burgers again!
Delicious. Lots of exciting flavors and textures in this burger. I altered slightly by adding one fresh jalapeno and using ground old fashioned oats instead of bread crumbs.
Amazing....it doesn't taste like burger but is great. I added some leeks and liquid smoke. It was amazing!
I tried this recipe but the patties were HUGE!, made it into 12 servings, got rid of the cheese, substituted 3 egg whites for the eggs and garlic powder for the garlic salt. Used a sodium free homemade chili powder. It is a wonderful recipe, will make this many times again.
This recipe was fantastic! It had great flavor and holds up well if you cook it longer than the instructed time on both sides. I used red pepper instead of green for a little more sweetness, and I added a little cayenne because we like our veggie burgers spicy. I also omitted the rice due to time contsraints, so I had to add more bread crumbs. Very good...I will make again!
Taste good, I'm frying batch 2. I think they hold shape better if they are allowed to chill before cooking. Update. After making many veg burgers I discovered that you need 3 eggs for every can of beans. Sounds like alot but it isn't if you want a meatier texture and don't want them to crumble on a bun. The "batter" will be thick, just put about half a cup onto frying pan and cook on low heat for about 8 minutes each side.
excellent! couldn't believe my husband thought they were really good even after he wasn't impressed with the thought of them while i was making them. I used up whatever mushrooms I had-ended up being a whole cup of shitake, and I omitted the cumin- chili powder already has cumin so i didn't want it to be too strong. increased the cheese- blend of mozza, cheddar. I used a lot more breadcrumbs as i found it hard to form into patties because it kept breaking, but once cooked and cooled, they were fine. Made way more than 6- more like 12-14 patties. We ate them with a touch of mayo, lots of avocado and tomato and they were fantastic! DIdn't even need a bun!
Just made it and loved it, even my 2 year old loves it. Will make again and again.
Made these tonight exactly as written. Everyone enjoyed them. They were a little bit salty so I think next time I will use garlic powder in place of the garlic salt and maybe just add a 1/4 - 1/2 tsp of salt. Thanks SweetPea!
Great veggie buger
These veggie burgers are delicious! Having been a vegetarian for many years, I am fairly picky about my burgers. I would definitely recommend these, and my non-vegetarian husband liked them as well. I added some soup powder to season the rice while it cooked; substituted shallots for the onions; used a full cup of whole wheat bread crumbs; and cooked the burgers with a little canola oil on a skillet.
I love this recipe! I made it exactly as written and ended up with 12 burgers. I popped them in the freezer for a bit after shaping them and they held together nicely for me. They freeze well - I wrapped them individually after cooking and stacked them in the freezer.
I absolutely LOVE these veggie burgers...they are great with a homemade spicy mayo. As a person just beginning to cook vegetarian this was an easy burger to put together, and it tasted fantastic
This burger is awesome I made this for my family and everybody loved it. We've added it to the family recipe collection. Thanks
Amazing Recipe. I added 2 hot red peppers when chopping vegetables and a little more spice in the eggs, and it took 1 cup of bread crumbs to get a good consistency, but these were absolutely yummy. Still a bit crumbly but it didn't matter at all. I served them with a sauce made of low fat sour cream and hot curry spice mixed together. Thanks for this fantastic recipe!!!
These were very good. The first time I made these I cooked them as stated on the bbq and it didn't work well at all for me. The second time I cooked them on my electric skillet and it was so much easier. Kids loved them too!
Wow! This really is the best of everything! I adjusted the amount of bread crumbs to get the right consistency, but otherwise followed all measurements. I was so impressed with the flavor! I made these for a cookout, and even some of the meat-eaters chose this over beef. Thanks for the recipe :)
As per usual, I started cooking a recipe without all the ingredients. But, as not per usual, it came out really tasty. Basically, I substituted garbanzos for the black beans and horseradish for the hot sauce. It looked lovely, what with all the colors of the gold garbanzos, green bell peppers, and brown mushrooms. It was a bit of a challenge to flip them--I had about a 50% success rate--so I would suggest making sure they are really done on the one side first and only flip once. Other than that, they had a great flavor. We topped ours with lettuce, tomato, grilled onions, and a little more horseradish sauce (I love that stuff). Baked sweet potato fries and sliced peaches on the side.
My vegetarian friends loved these when I made them! I made a few substitutions, as we all do, and used baby portobello mushrooms instead of regular, a yellow pepper vs. a green for sweetness, and black beans with chilies vs. regular for extra kick. When making the mixture, I definitely had to work in more than the listed amount of breadcrumbs to get these burgers to stay together... before grilling, I coated each in a light layer of olive oil a dusting of breadcrumbs. It helped keep their shape a little bit better. Awesome recipe!
This recipe was absolutely fantastic! I followed the recipe exactly, except I used the food processor to blend the black beans instead of mashing them by hand. I don't have a grill so I had to bake the burgers, and they needed about 15 minutes per side instead of 10 minutes like the recipe calls for. Also, I was able to make 8 decent sized patties instead of 6 as the recipe calls for. I served it with mashed avocado like some other reviews suggested. It was delicious and I'll definitely make it again!
I halved this recipe. My beef-loving famly rates this five stars, stating they like both the taste and the texture of this burger. I used ground flax seed in place of the egg, left out the garlic, cumin, garlic salt, chili powder, and hot sauce. I added a dash of Worcestshire sauce and a generous tablespoon of steak sauce. This mixture was left for two days in the fridge, then shoped and frozen into patties. I pan-fried these in a little olive oil. They were still a little soft, but held together with gentle treatment and were well-liked by all. Next time I'll add some grated carrot and minced celery for a little more flavor and a few more oats to see if I can make a sturdier burger from this recipe. This made four good-sized (probably 6 oz) patties.
These were very good, I omitted the mozzarella because I wanted dairy free. I made extra to freeze some for later, I will definetely make this again. Thanks!
Tasted good, but we had trouble with the mixture sticking while cooking. Kind of a unique consistency, too. I liked it, but my husband thought it was just so/so.
These were fantastic! Best burgers ever! With leftovers, I broke the patties up the next day and used them like falafel in pitas (used the Peppy's Pita Bread recipe from this site) with some spinach and cheese... delicious!
Didn't like them much, my husband hated them. They were really dry, I followed the recipe exactly other than I cooked them on the stove.
I have been looking for a decent homemade veggie burger forever. Most of them either fall apart, or taste bad. I love this one! It has everything I ususally have in my fridge. DELISH!
For taste I give this the highest rating; however it didn't meet the texture requirements for a burger. Rather I use these for a quesadilla filling. I finely hand chop the pepper, onion, garlic and mushrooms as this seems to work better for me. Also, I prepare them without the bread crumbs and form them into patties and freeze them. I then cook the frozen patties in a little olive oil in a pan and use it for filling with melted cheese in a tortilla. Serve with salsa and guacomole and it is delicious.
Decent start, but the texture wasn't good. Way to much moisture in the food processor mix. Following instructions to a T left a burger that was mushy and made me concerned about whether the egg was actually cooked.
Great flavor in these burgers, but the consistency was far too soft even after trying to add significantly more breadcrumbs to help absorb excess liquid and bind better. Fell apart to much while cooking and eating.
These were great burgers! I followed the recipe exactly except for putting 1 can black beans and 1 can garbanzo. I thought the flavor of the seasoning was good. I gave 4 stars because of the consistency and the yield amount. The patties were very soft so I added 1-1/2 cups of bread crumbs instead of the 1 cup so that they would hold up nice. Also, I doubled the batch because I was making these for a get together and I ended up with 22 burgers!! I only needed 12. So the rest are going in the freezer. The adults liked the burgers, but none of the kids did. All in all it's a good recipe and I will make these again.
This was my second time making veggie burgers and these were great! I followed the recipe, except I added corn. Very delicious and filling! I'm glad I have leftovers :)
This recipe rocks! My first time making veggie burgers and they were soooo good! The mix itself before you cook it even smells great! I pulsed the beans in a food processor to save time but next time I will pulse one or two times less so they're stiffer. I used red pepper and pan cooked up the burgers too. Also, my mix made 8 patties when I used a half cup scoop and a patty mold!
Very good recipe for black bean burgers, hence the four stars, but I think I’m about to give up my quest for bean burgers and admit that we just don’t like them that much, which is not a reflection on this recipe at all. I did expect the recipe to be a bit spicier and flavorful than it was, but I used a lot more bread crumbs, well over a cup, and cut back on the cumin, so maybe that is why. I once made a recipe that called for a lot of cumin and it didn’t agree with me. At six servings, the cumin in this recipe is one-half teaspoon per burger. Also, the burgers were huge. Which was fine, just FYI.
Did hold together real well. Maybe more cheese. Idk though.
These are pretty good. I cooked them in the oven because they weren't holding together very well. After I cooked them, they were still falling apart, but after letting them cool, they held together better. I might play around with the spices next time, not sure I like cumin.
I wondered how people followed the recipe "exactly" & yet got such different results. I also thought the 6 cloves of garlic was a bit much.
Wow! Thanks do much for this recipe! This is the best veggie burger we've ever had and when I want a veggie burger this will be the only one that'll do! Yummy!!
I am looking to find a vegan version of this, I am not an animal eater, and eggs are so sickening, Id rather avoid them.
Excellent veggie burger. Even non-vegetarian friends love it. I only had half a green pepper last time I made them which was fine; also used half a large onion; did not add mushrooms; and reduced ground cumin to 1 tsp. This is going to be a recipe I use often. It made 8 medium burgers.
I did not care for this......tasted like I was eating beans. Will not make again. I'm not a vegetarian, but am trying to find alternatives. This just didn't taste good enough.
We really enjoyed these but I, too, wound up having to add a LOT more breadcrumbs than the recipe called for and don't know why as I followed all directions exactly as written. Other than that, no issues and we loved them (although the kids weren't quite as crazy about them)! Also, I'd recommend cooking the rice according to package directions as I walked away from mine after setting the timer for the amount of time listed and wound up having to make new rice....lol. We'll definitely be making these again!
This is a hearty veggie burger. They tasted really good, but no asked for seconds. This recipe makes a lot. Next time I would freeze the leftovers for later.
Family didn't enjoy but I love them baked at 350 for 20mins and topped with salsa.
Yum, this was delicious! Not at all what you would expect to taste in a vegetable burger! I like the addition of cheese in the mixture.
While the recipe has great flavor, there are some issues. First off, the recipe makes significantly more than 6 patties. I made 3 huge patties and had enough left for at least 9 more. So plan accordingly, you will likely need to reduce the recipe or freeze some of the mixture like I did. The other main problem is, like many other reviews have mentioned, that the patties don't bind very well. I would need to experiment to determine if more rice, bread crumbs or eggs would help these bind together easier. If makes somehwat of a patty rather than a burger. That all being said, we did like the flavor of the patties.
I love this recipe! My first attempt at a vegi burger and I will be sure to make them again! My only change next time will be to cut back on the bell pepper just a bit. It took me a little longer to prepar than I thought it would, but I think that's just because I dont own a food processor and had to do it all by hand. Now if i could justget m kids to eat it... :)
This was so good I was really surprised. I made this for my vegetarian daughters but loved it as much as they did. I sauteed mushrooms and onions for toppers.
It was little too spicy for my husband and me, but it gave me good grounds to experiment with.
These are absolutely the BEST veggie burgers I have ever had. I totally recycled my other recipe! I made only two minor changes - I did not have any mushrooms and didn't feel like running to the store. We didn't miss them at all. I also only added one egg - I thought the consistency was perfect without adding another. This recipe ended up making 8 burgers, just the perfect size for our whole wheat buns, and am planning on freezing the remaining six. My husband and I give these a super thumbs up and can't wait until they are dinner again!
I didn't care for these. I had high expectations after reading the reviews, but was disappointed. I thought the kids would detest them, but two of my kids actually gobbled them down. The burgers could have used more salt. This was the first time I made veggie burgers and thought it was great to not worry about the raw meat, getting them to the right temp etc., so I will search for more recipes. Oh, I cooked these in the grill pan on the stove.
yum yum yum! love these veggie burgs. I added 1 cup of breadcrumbs and 1 cup cheese...omited the garlic salt, but seasoned s&p..thanks for the delish recipe..even my hubby liked them..a true hit.
These were very good! I used ground flax and water as egg replacer (2 tbsp flax, 6 tbsp warm water for 2 eggs), precooked frozen brown rice and omitted the cheese. I had large cloves of garlic so I only used three and I can't say I used exact measurements for the spices, but in the end it tasted right. I found the patties very easy to work with and they held together nicely, but the centers of the burgers were still pretty mushy, almost like a bean dip. Next time I'll add more bread crumbs or maybe try it with the cheese to see if that helps. But like I said, flavor was excellent! Thanks for sharing!
very salty, I would definetely decrease the garlic salt by at least half if I were to make these again.
These were amazing! Kudos.
Very easy to make but takes a little time but it is definately worth it....Tastes GREAT! I made a few minor changes but pretty much followed the recipe. I added some corn and cut back on cumin and chili powder but added some cajun seasoning. I did have to add more breadcrumbs and I did drain and rinse the black beans and dried them off, also drained the pepper and onions after finely chopping. This makes plenty I'm so happy now I can freeze them and have them anytime! Thanks I loved them.
Oh my this was sooooooo good, its better warmed up... I would only add more seasoning... other than that I will make this often
Deeeeelicious! Best Veggie Burger I've ever had!
Delicious... but for all of the "extra" stuff in this recipe, it still tasted almost exactly like the veggie burger recipe I usually follow.
I made this a few days ago, with only two changes to the original recipe - granulated garlic in place of the garlic salt, and oatmeal instead of bread crumbs. I did end up needing quite a bit more oatmeal to get it to stick together. I first tried frying them with Pam, but they stuck horribly. The taste was pretty good and the consistency was fine once I'd cooked them long enough. It was my first veggie burger, and both my kids and I liked them well enough to eat them throughout the week. I saved half the mixture and am baking them now. I've baked them on a parchment paper-lined cookie sheet for about 15 minutes at roughly 375* so far (my oven isn't very accurate, so you may need to experiment with this). When I flipped them just now, they stayed together perfectly and looked much better than the pan-fried attempt. They also looked much less 'mushy,' so this cooking method improves the consistency as well. I also have to agree with the reviewers who said this recipe should make far more than 6 patties. I'm using a 1/2 cup measuring cup and a quarter of the recipe came out to 3 1/2 burgers.
overall good. i baked mine - patties were too flimsy to flip, so i never flipped them - it was still ok. i followed this recipe and ended up with 12 big patties - 1/2 cup each, so, i dont know how this recipe only yielded 6...and my cans of beans were only 15 oz, not 16, and i forgot the garlic - so...something is a bit off...