Yum! Whenever I can make a vegetarian dish that my husband would like me to make again, that's five stars! I omitted the corn because he doesn't like it and I used quick oats instead of flour. I also went heavy on the seasonings because we like things spicy. To cook, I fried them in a thin layer of olive oil, turning several times and finally topping with cheese. My husband said it reminded him of a torta.
This is an excellent veggie-burger recipe that doesn't require a food processor. Here are my suggestions/ improvements I made based on the other reviews: 1. Refried beans: I used Trader Joe's refried beans with jalapeños. They're low-fat (not fat-free as the recipe calls for) but help incredibly with the flavor. For those who want a kick, maybe a bit of freshly-chopped jalapeños. 2. Veggies: I didn't have carrots. I added 2 cloves of garlic and chopped all the veggies very well instead of blending, which added to the texture of the burger. 3. Seasoning: 1/4 tsp each of cumin and chili peppers, 4 tablespoons of Trader Joe's fat-free chunky salsa, and 3 tablespoons each of sesame seeds and millet. The latter boost the texture of the burger as well. Apart from the above, I followed the measurements exactly as listed. The patties stayed together very well.. Forms about 7 smaller-than-fist-sized burgers. I felt like I was generous with the salt and pepper, but it came out perfectly! Make sure to taste the mix before cooking.
This recipe is a good start - as written the spices are really muted, I would double them at least. I found too that I could easily mix everything by hand. I omitted the corn and added one fresh jalapeno.
My husband really liked them, the kids; not so much. I thought they were really good, filled me up very fast. I only got through about 3/4 of it. Awesome if you are trying to watch your weight.
This is amazing! I"ve never had a veggie burger before but I have to tell you, the kids and I LOVE it! Thanks!
This was a great burger. Even my non-vegetarian friends were raving about it. I used a lot more spice, because it was a little bland to begin with. I also doubled the recipe and had plenty for leftovers for the week. I used this base for burritos also. Thanks for the great recipe!
3 points for WW's without a bun.. The next time I make this I will not use as much flour as it taste realllllly pasty.. I UPed the anti and threw in some chipotle peppers, and topped with lettuce & tomato..
Have made several times with various types of beans (refried are not available). I found using mashed adzuki beans and finely chopped (not blended) veg works best for me. I've also slightly increased the breadcrumb and salsa content to compensate for flavour. Nevertheless, nice starting point of a recipe; I would not have considered adding salsa.
I'm trying to use up what's left in my house and that's not leaving much to choose from in terms of dinner. Luckily I had evrything for these. Well, mostly! I used almost a whole cup of bread crumbs, the rest was made up of wheat germ. And I left out the olives because I'm out but most of the family won't eat them anyway. I served these on 40 Minute Hamburger Buns (which is not vegan) with fat free sour cream and salsa. A good refried bean burger! Filling and tasty, it's one I'll probably make again.
These were delicious! I was concerned that they were very sticky but they held together really well when browning. Made only a few minor changes: I chopped the onion & pepper smaller and left them & the other veg. whole so the burgers had some small chunks. Also mixed in some chopped black olives instead of using slices and used about 1/4 tsp each chili powder and cumin. Served with sharp cheddar cheese slices and a southwestern pasta salad on the side. Thanks for the recipe!