First time I ever made or tasted veggie burgers. I made them for a vegetarian friend, who was visiting. She said it was the best veggie burger that she had ever eaten. I made them almost like the recipe call for except I added 2 small carrots finely grated and i/2 a red pepper and 1/2 an orange pepper, and I used olive oil instead of canola. Thanks for the excellent recipe. My daughter and I also thought that they were excellent. She grilled them.
I used a can of Amy's black refired beans replaced the bread crumbs with oats and the flour with cornmeal to make it gluten free. For the cheese, I used Daiya Italian, to make it dairy-free. I am not a big eater, but I ate 2 of these, so they must be good!
Cooked on a griddle and used pinto beans that I had cooked from dry. I was pleased with how well it stayed together and the flavor. It was a bit gummy, but that could be the different beans. Served w/o buns and w/ a bit more cheese on top, plus sweet potato fries and kale as sides. Thanks for a great recipe!
Downright outstanding veggie burgers! Much better than Morningstar Farms:) They held together very well! I served them without any buns, since they're quite starchy already. Didn't miss the buns at all:) I used a 15 1/2 ounce can of black beans, and kept everything else the same. I used ketchup and added some hot sauce, and I used a store-bought brand of parmesan bread crumbs. I'd sure make this again! I served with my favorite burger toppings - pickles, ketchup and mustard. I grilled them in the oven and had no problems with sticking (I used a non-stick spray). I would definitely make these again!
These were so easy to make and very flavourful as is. I used cornmeal instead of the flour (as other reviewers suggested). Aside from that change, I left all other measurements as is and it was DELICIOUS!!! This is an immediate addition to my weekly menu. Thanks for sharing this recipe with us. I appreciate it!
Delicious and easy. I left the cheese out and melted it on top. Used gluten free flour and bread crumbs.
The flavor was good, but the consistency was a little gummy, which is what I've found with most bean-based veggie burgers. Using barbecue sauce instead of ketchup was brilliant, but I missed the part where only 2 tblsp went into the mixture and added all 3. I couldn't find a 19 oz can of black beans, so had to use 15 oz. I will continue my search for the perfect veggie burger.
I made these (just like the recipe says) for the first time a few days ago and they were soooo easy to make. I served them to my boyfriend and his friend. I told them this was my first time making them so if they are bad, tell me! We all loved them. My boyfriend ate them for lunch every day for the rest of the week and told me he definitely wanted them again this week. I'm going grocery shopping and going to probably double or triple this recipe and freeze them since they were a major hit!
one of the best black bean burgers I've made! This will definitely be on a regular schedule in our house. I used dried black beans that I had cooked prior. As another poster suggested, I replaced the flour with cornmeal and the bread crumbs with oats for gluten free. Cooked on the stovetop, about 5-6 minutes per side. The texture was perfect. Served with salsa and sour cream with no bun. I will be trying the leftovers as more traditional with tomato, lettuce, ketchup etc. Thank you for a great recipe!