I made the recipe exactly as directed and it was perfect. Would love a suggestion for a way to improve them that way. Process portobellos in a food processor until chopped. Also, I always follow the spice/hot sauce measurments pretty well, and I do not find it too spicy at all, and I find black pepper to be spicy! Process portobellos in a food processor until chopped. Superb! They add much more flavor. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Great recipe! Unlike other reviewers, I had no problem getting the mixture to stick together—this may have been because I squeezed the excess water from the onions and peppers before adding them (I used pureed garlic). These are really good, the flavor made me think of all the different meals I could make with it. Third, if you add 50% more bread crumbs, it will hold much better. If baking, … You saved Homemade Black Bean Veggie Burgers to your. MyRecipes.com is part of the Allrecipes Food Group. Mmmmm-so good we decided to freeze the rest of the batch for an easy, reheat meal during the week. Did I mention these were fantastic? Information is not currently available for this nutrient. Perfect! Shape mixture into 10 (1/2-inch- thick) patties. Fun to make! This recipe made 4 good size patties. I love these burgers. I made this exactly as written and ended up with a veggie burger that was too wet to hold together in a patty and had an odd spice flavour (too much cumin and not enough salt). You can substitute or add corn kernels to the burgers for more texture and flavor, but not necessary! I was so excited to try these, then so disappointed at the overpowering saltiness. I made a chipotle mayo dressing which was exactly the touch it needed! FINALLY!!!!! I use eggbeaters instead of real eggs, and 1-1.5 eggs (1/4-3/8 cups) seems to form the perfect consistency. I think it's a start. Amount is based on available nutrient data. Then stir into mashed beans. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The patty absorbs lots of grill flavor to deliver a charred, smokey patty just like a traditional beefy backyard burger. That being said, this recipe is a good base to add to- and that's what most people hear are giving their 5 star rating to. I reduced cumin to 1 tsp and used 2 eggs. It's that serious. Congrats! Hope this helps with the loose burger issue. Three stars for the potential if I try to tweak the recipe so that we can actually taste the flavor and not just salt. Sigh. I froze the burgers. They formed up beautifully and didn't stick at all to a sprayed pan in the oven. But some of it doesn't like me. We ate them all up and I immediately made another batch to have for lunches. Mushrooms and grains form the bulk of the burger--the mushrooms are tender, and the grains stay firm to give the impression of protein which has been cooked. We are newly vegan. I'm thinking of making a double batch, baking it, and freezing them once these first four patties are gone. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. My burgers cooked nicely in a skillet, flipped nicely as well, but when I went to take them out of the skillet some of the edges broke off. Chill 1 hour. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. One of the best dishes I made this month! thanks so so so very much for this recipe! 198 calories; protein 11.2g 22% DV; carbohydrates 33.1g 11% DV; fat 3g 5% DV; cholesterol 46.5mg 16% DV; sodium 607.3mg 24% DV. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. I ate mine on the "Tasty Buns" recipe also found on this site. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. The fat helps coat the separate elements so that it holds together nicely and isn't piecey like most veggie burgers. I've tried at least 4 burgers in the last few weeks. I'm sure this is user error - as everything else worked/tasted just as described. This recipe makes a large patty, which is the perfect size for the largish buns. GO EASY, they are extremely spicy.). 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