*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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
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.
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.
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