456 Ratings
  • 5 star values: 265
  • 4 star values: 118
  • 3 star values: 51
  • 2 star values: 12
  • 1 star values: 10

This is served in place of meat for a main meal, or great as a sandwich with your favorite toppings.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.

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  • Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

297 calories; 20.1 g total fat; 61 mg cholesterol; 526 mg sodium. 18.5 g carbohydrates; 10.7 g protein; Full Nutrition


Reviews (352)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/28/2004
Wow this was amazing!!! I did change quite a bit of things though... I cannot have gluten so I omitted the saltine crackers and used crushed GF cornflakes instead. Also we didn't have any butter beans so I used an equivalent amount of cooked mashed lentils instead. After trying it both ways (lentils vs. butter beans) everyone liked the lentils much better! I also added a little diced green pepper and that REALLY enhanced the flavor and I omitted the jalapeno pepper (don't like spice). I make this recipe ALL THE TIME and we never get tired of it!!!!!!!!!!!
(166)

Most helpful critical review

Rating: 1 stars
01/03/2011
I don't know what went wrong but after cooking the burgers I could not get them to resemble anything beyond a puddle of slop. I followed the recipe exactly but to no avail.
(6)
456 Ratings
  • 5 star values: 265
  • 4 star values: 118
  • 3 star values: 51
  • 2 star values: 12
  • 1 star values: 10
Rating: 5 stars
09/28/2004
Wow this was amazing!!! I did change quite a bit of things though... I cannot have gluten so I omitted the saltine crackers and used crushed GF cornflakes instead. Also we didn't have any butter beans so I used an equivalent amount of cooked mashed lentils instead. After trying it both ways (lentils vs. butter beans) everyone liked the lentils much better! I also added a little diced green pepper and that REALLY enhanced the flavor and I omitted the jalapeno pepper (don't like spice). I make this recipe ALL THE TIME and we never get tired of it!!!!!!!!!!!
(166)
Rating: 4 stars
06/02/2003
This is a fabulous recipe. It can get a little messy when cooking as it's not "binded" well with crackers so i now use fresh italian breadcrumbs instead. You can also dip it in cornmeal if you want a bit of a crunchy outside. It's loaded with protein and is delicious as a burger on fresh bread!
(136)
Rating: 3 stars
05/30/2006
Something different. Changes (of course): 1) Used black beans. 2) 1/4 cup bread crumbs instead of saltines 3) italian cheese blend instead of chedder (just because I didn't have cheddar) 4) 1 minced clove of garlic instead of powder 5) Baked for 8 minutes each side at 350.
(119)
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Rating: 5 stars
10/05/2008
I'm amazed by some of the reviews of this recipe where people say they don't like the butter bean burgers--especially if the authors have altered the original recipe (using lentil or black beans instead of butter beans) added ingredients (extra eggs or crackers/bread crumbs) or completely omitted ingredients (e.g. jalapenos) and complained the recipe lacks flavor. Others complained that the recipe yielded "mushy" burgers; perhaps it was BAKING them instead of frying them as directed in the instructions. These reviews are without merit. I encourage you to try the recipe as it in its orignal form. I have made this several times following the directions. Friends family and I and enjoy it tremendously. If you follow the recipe exactly as it is provided you'll find a flavorful vegetarian burger that is slightly crispy on the outside and moist in the center. I think you'll like it.
(91)
Rating: 5 stars
03/28/2007
These are fantastic! I omitted the cheese and jalepeno (my kids were eating as well) used fresh garlic and 1/4c. of bread crumbs instead of crackers. After I shaped the patties I dredged them in dried bread crumbs and let them sit in the fridge for several hours. Had no problems keeping them together in the pan and they are very pretty to boot. The best veggie burger I've had so far.
(91)
Rating: 5 stars
01/28/2003
These are absolutely delicious! The first time I made them I used butter beans. Then when I went to the grocery store to buy ingredients to make them again I bought lima beans by mistake. I made them with the limas and they were just as good! My husband liked them better.
(73)
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Rating: 4 stars
07/23/2003
These were really good. I didn't have butter or lima beans in the house so I used black beans instead. I added cayenne to the mixture for a little kick and topped the burger with taco sauce. Nice healthy lunch!
(53)
Rating: 4 stars
08/11/2003
i liked these alot i think others were a little put off by the fact that they were made of beans but they still ate them! i added alot more jalapeno and onion. also used breadcrumbs instead of cracker crumbs because that is just what i had. have made these twice-- pay attention to your mixture if it is not adherent enough you can always add another egg or if too gooey add more crumbs. fried them in canola oil and served with ketchup. thumbs up!
(51)
Rating: 4 stars
07/01/2005
The burger's turned out really good but the cooking time is 6-8 mintues per side. That way they have a nice golden layer. A nice varation was adding pesto to them and not garlic powder but garlic.
(33)