*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.
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!!!!!!!!!!!
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!
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.
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.
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.
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.
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!
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!