Jalapeno-Red Bean-BBQ Burgers

This was yummy! I followed the directions except that I used black beans instead of kidney beans due to a personal preference and added 1 Tbs of chopped green bell pepper. I thought that these had a very good flavor and loved the addition of barbecue sauce in the recipe, you can really taste it! :D They also look very nice. I made mine thin and cooked them on a skillet 3 minutes on each side, after cooking they were just a little crumbly but nothing to worry about if you use a spatula to put them on the bun. Thanks EdsGirlAngie! Update: I have made again at least 3 times since reviewing. I like to put in a whole egg and a little bit of oatmeal and it seems to help them hold together better. Also, making them thicker helps them not to fall apart and I have had success baking these in an oven at 350^ till they looked and felt done.

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i'm sorry i totally disagree with the other reviews. these were complete soup until i added over a cup of breadcrumbs and they did not hold together at all before, during, or after cooking. moreover, they were very bland even though i added quite a lot more chili and jalapeño then called for. i might use kidney beans as a base for burgers again but not without a lot more binding agents and a heck of a lot more flavor. these were time consuming, annoying, and totally tasteless. will not make again.

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Not bad. I added cayenne and cajun spices to give it more of kick. Much cheaper than buying frozen vegetarian patties at a grocery store.

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Very nice and easy. I used 4 jalapenos & still didn't find them spicy, I will try more next time. Topped with munster cheese & carmelized onions. Delish

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These were AMAZING!! My husband really enjoyed the flavor & spice going on here. I did make a couple changes...when I went to make these I realized we were out of tomatoes so I used sundried in place, an entire jalapeno, no egg white (to make them vegan), and added some cilantro just because. I also cooked them until they were crispy on the outside. I topped them with bbq sauce, chipotle "mayo", avocado, and lots of onion. Served with Smoky Chipotle Coleslaw. Thanks so much for such a great recipe!!

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These tasted great, but mostly I could just taste the BBQ sauce. I couldn't get them to firm up enough, and they had no spice to them. Next time I'll try more breadcrumbs and jalapenos.

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Quite delicious, but nowhere near as firm as what is pictured. Because it was pouring rain outside, we cooked these on an indoor griddle. They did just fine. A triple dose of hot sauce, salt, and pepper when mixing them up really brought out the flavor. Great topped with guacamole, too!

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I left out the jalapeno and the egg, and used 3/4 cup oatmeal instead of breadcrumbs, served with avocado, lettuce, tomato, cheese and barbecue sauce. These went over alright - they didn't have much flavor or substance themselves so we wound up smothering ours in barbecue sauce, even with all the other toppings. I recommend throwing some kind of Cajun spice mixture into them.

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These are great! We cooked ours at a pretty low temp in the skillet, and while they were a bit of a sloppy mess before cooking, they were just fine afterwards. We followed other reviewer's recommendations and used a whole egg and some oatmeal to help it all stick together.

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Do not try to grill these. I know the recipe says that its normal for them to be mushy but theyll firm up on the grill... well they dont. And i prob used about 1 cup of bread crumbs and followed everything else in the recipe. They were tasy.. not amazing. but only one of the four i made was able to stay together on the grill. Better to use a frying pan. Sorry, but I was unimpressed and unsatisfied.

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Very tasty! Best veggie burgers I've tried. Omitted the egg white but otherwise made as directed. I cooked the veggies/spices down to a paste before combining with other ingredients and everything stayed together well when pan fried. Used a spicy BBQ sauce that added to the flavor. I'll definitely make them again!

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I cannot get enough of these! Sometimes I've also had a little bit of trouble with these holding together while cooking, but I find that handling them gently with a spatula seems to do the trick. Topped with BBQ sauce, cheddar, and slices of tomato, there really is no more delicious vegetarian burger out there.

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This burger has so much flavor! I really enjoyed it. I had it on the BBQ, with all the suggested toppings...using tex-mex cheese blend in place of cheddar and on an onion bun. Served with a side of spicy sweet potato fries. I will use this recipe again.

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We really enjoyed the recipe. I doubled it, using 1/2 cup breadcrumbs for each recipe and only 2 egg whites. Otherwise I followed the recipe. We used an excellent barbeque sauce. I took a low-fat tortilla, spread a little bbq sauce and some cheddar, baked it until crispy. Served burger on top. Delicious!

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Love love love this! We make it for every BBQ we go to-- which is every weekend in an NZ summer. Thanks so much.

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really good!

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I'm giving this recipe a five star rating for flavor. I made my patties a bit more thin than the photo indicates. I used a whole egg, 1/2 cup fine bread crumbs and a can of Goya pink beans instead of kidney beans. I substituted canned, diced tomatoes (lightly patted dry with a paper towel) for fresh. I also froze the patties on greased plastic wrap prior to cooking. They held together fairly well. I will definitely make these again soon. Thank you for this recipe!

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Love the flavor of these burgers! I made a double batch, which worked out perfectly... I used 1 14-oz can of petite diced tomatoes (drained), and 1 whole egg. After cooking the first burger, I decided to increase the breadcrumbs a bit, but I think that next time I would increase it even more; the burgers turned out VERY delicate and soft, and I think the increased breadcrumbs will help with the texture a lot. Great recipe!

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Lots of flavor but difficult to hold together. I did add about 1/4 cup more crumbs, too. I refrig. for about 6 hours before cooking and they got much wetter (that's when I added the extra crumbs). I served in corn tortillas (that I had browned in oil like a taco shell). Avocado made a nice topping on these. I will try to perfect my technique! Thanks Angie, for another tasty recipe. Roxygirl

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These were wonderful -- so much better than store-bought veggie burgers. Only thing we found was that the recipe as listed doesn't seem to make 4 burgers; more like 3. Very easy to make, though -- my husband who doesn't really cook was able to handle making these on his own, and they turned out great :)

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