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These vegetarian black bean and quinoa burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve them is on a whole wheat bun with garlic-lemon mayonnaise, fresh spinach leaves, sliced tomato, and caramelized onions.
Ingredients
- ¼ cup quinoa
- ½ cup water
- 1 (15 ounce) can black beans, rinsed and drained
- ½ cup bread crumbs
- ¼ cup minced yellow bell pepper
- 1 large egg
- 2 tablespoons minced onion
- 1 large clove garlic, minced
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- 1 teaspoon hot pepper sauce (such as Frank's RedHot®)
- 3 tablespoons olive oil
Directions
Step 1
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes.
Step 2
Roughly mash black beans with a fork, leaving some whole black beans, to form a paste-like mixture. Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, salt, and hot pepper sauce into black beans using your hands. Form black bean mixture into 5 patties.
Step 3
Heat olive oil in a large skillet.
Step 4
Cook patties in hot oil until heated through, 2 to 3 minutes per side.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 245 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 9% |
| Cholesterol37mg | 12% |
| Sodium680mg | 30% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber7g | 26% |
| Total Sugars1g | |
| Protein9g | |
| Vitamin C17mg | 87% |
| Calcium69mg | 5% |
| Iron3mg | 18% |
| Potassium383mg | 8% |
*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.
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source by allrecipe
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This is the best vegetarian burger I’ve ever made! When I cook with quinoa, I usually use 1 part Quinoa to 2 parts water, so I double-checked the website where this recipe originated. It calls for 3/4 cup cooked quinoa, so you might want to adjust your recipe accordingly. Definitely worth a try!
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The best black bean burger recipe I’ve ever had! Used red peppers (not yellow) because that was what I had. Otherwise followed the recipe except omitted the vegetable oil and baked the patties as recommended by another reviewer. (At 400 degrees on a cookie sheet with a touch of spray oil.) Also used Sriracha hot chili sauce which I had on land. This is my new go to vegetarian bean burger recipe. I love it!
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Made these for dinner tonight. They were delicious. I minced some mushrooms along with the bell pepper and onions. Quick and easy as well.
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This was extremely delicious! There’s room to experiment with spices and condiments – -but in its basic form, it was superb.
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Awesome! I substituted oatmeal for bread crumbs…otherwise I made them as written.
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I used 3/4 of a cup of quinoa and got 8 regular sized patties, but I actually think 1/2 cup of quinoa is enough. I put them in the oven at 400 for 30 min. and they came out crunchy and tasty. I did not have yellow bell pepper so I used tomato, and garlic powder since I did not have garlic either. This recipe is very forgiving in terms of ingredients.
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Thank You for this recipe.
It is so difficult to find a recipe the whole family loves. My husband is practically vegan, my teenage son is adventurous when it comes to trying new foods, but definitely leans more towards the carnivorous side. And a toddler who likes something one day and the next day won’t touch it.
This recipe is fast and easy to make, and like others have said, the recipe lends itself to versatility. I did not have bell peppers and hesitated to add hot pepper sauce since it was for everyone. Instead I added Trader Joe’s Organic Tomatillo and Roasted Yellow Chili Salsa. They turned out fabulous!!!!! I was proud to feed my family such a nutritious meal. This recipe has won a spot on the weekly rotation. -
Perfection!
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Oh my! These were the best veggie burgers we have ever had! I was not optimistic since I have tried many recipes before that didn’t work, but these were SO GOOD! This was my first time cooking with quinoa. The recipe was simple to make. My husband and picky 7-year old loved them, too! We made them as directed except we grilled them. We will be making these all summer long. Thank you so much for the recipe!!!
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Superb! Easy and delicious. Recipe ingredients are a great base to add other flavors as well. Thank you Sisters!
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This recipe is exceptional!! I made it exactly according to the recipe, except I doubled it. Then I baked the patties on a cookie sheet at 400 degrees for 15 minutes. Finally I turned the broiler on for a few minutes until they browned, then flipped over and browned the other side.
I can?t tell you how much the whole family loved these burgers. We topped with spicy mustard, ketchup, saut?ed apple/onion mix, avocado and spinach. This has been added to the keeper recipe box and will become a regular staple meal at our house. -
Very good! Even my 13 year old loved them! I put a blue cheese/tabasco dressing sauce on them instead of the mayo.
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This is the best bean burger I’ve tried! The quinoa gives it a great texture!
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Amazing! Just made these for dinner tonight and they were a hit. Everyone loved them and they will become a regular dinner option for us. Best black bean burger recipe I have tried by far!!
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These are delicious and forgiving. Used green pepper (all I had) and rolled oats in place of bread crumbs (what I had). Chopped up some parsley and cilantro and added that for some color. Baked rather than fried. Served with sliced tomatoes, sliced red onion and sliced avocados with a little lime juice. Thanks for the great recipe!
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I was so excited about making these. This is my first attempt at making a veggie burger and they turned out great. Only made some small changes: I always use chicken stock instead of water to cook my quinoa. Substituted shredded carrot for the bell pepper, used 1 teaspoon of minced garlic, 2 teaspoons of Crystal hot sauce and used 1/2 2 egg portion of Egg Beaters instead of 1 egg. I baked first then browned in skillet w/olive oil. I melted thinly sliced low-fat cheddar cheese on top to get that ‘cheeseburger’ experience. Served on whole wheat toasted bread with mustard, tomato and spinach. DELICIOUS!
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This was great. I doubled it and got 12 burgers. I also baked the burgers at 400 for 20 minutes rather than frying. I might kick up the spice a bit next time.
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Great basic recipe that you can modify to add whatever flavour you’re in the mood for. Used 1/2 c quinoa as recommended in some other reviews and the consistency came out nice. Would probably undercook the quinoa a little bit next time because I love the texture a little crunchy. Added some celery and fresh dill for fresh tasting burgers.
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This is a great base recipe for any kind of veggie burger. Adding 1/2 cup diced mushrooms was delicious, and baking them at 400 for 30 minutes (flipping them halfway through) made these perfect for sandwiches, burgers, or crumbled over salads!
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These were totally scrumptious! I had to substitute quick oatmeal ground in a food processor for the breadcrumbs. This exceeded my expectations by a long shot.
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Loved these burgers. As suggested use about 1/2 a cup of quinoa.
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Big Hit! These veggie burgers turned out better then any store bought variety, and even though I’m not a vegetarian (the boyfriend is) these were very satisfying. As others suggested I used oats rather then bread crumbs which made the consistency easy to cook and eat (as well as not adding too much sodium to the mix). I cooked the quinoa with a quarter cube of vegetarian bullion, and topped the burgers with homemade guacamole, fresh tomatoes and spring mix and served them on whole wheat kaiser rolls. Overall a very excellent recipe.
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Amazing!
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These were good, I like the additional nutrition from the quinoa. I might just add a bit to make them more flavorful next time.
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This was one of the best veggie burgers I have eaten. I also use oats instead of bread crumbs and to save on fat and calories I used egg beaters and olive oil spray in the pan. Delicious! The only slight problem I had was them falling apart a little, but that could be my fault.
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This was really great! I added some cilantro for an extra kick. I’ll defiantly make these again! Thanks
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Wow. These veggie burgers are for real good. Definitely the best vegetarian burger I have ever made, and definitely better than most from the box. I added a jalape?o pepper to the mix, just to spice it up a little more. But this will be my go-to veggie burger recipe for now on.
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I’ve never had vegetarian burgers before, so I was kind of skeptical. But since I (like usual) was looking for a recipe to use extra pantry items (black beans, bread crumbs), I was excited to discover that these were great! They are much healthier than “regular” burgers, plus they are WAY cheaper. We used organic everything for ingredients, and there’s no way it would come close to the cost of organic meat! The cumin & hot sauce was a delicious extra!
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Super good. I lined a baking dish with foil and sprayed it with nonstick cooking spray and baked them. They were wonderful. I actually didn’t even use a bun and topped them with avocado and tomatoes and thought it was wonderful. YUM!! (and I’m a meat-loving, steak kinda girl!)
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OMG, it really IS good. I served it like a burger, but I can see that it will be just as good as an entree. Wonderful combination of great taste and guilt-free, healthy eating. The only change I made (and only because I didn’t have cumin) was that I replaced the cumin with coriander, in the same amount. DEE-LISH!!!
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I served this on top of a bed of arugula with avocado and tomato on top. Drizzle with a little lime vinaigrette…DELICIOUS.
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I decided to make these burgers because I had most of the ingredients, I love black beans and I’m trying out quinoa recipes. All I have to say is they are absolutely delicious! I made them for my meat-loving husband and loved them! They are very filling too. I could only eat one and my husband had to work to finish two! This recipe was immediately added to the recipe book 🙂
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This is the first thing I’ve made with Quinoa. They are fantastic – and that’s coming from a pure carnivore. I made them exactly like the recipe except that I subbed green pepper for yellow bell. The second time I subbed jalapeno for the yellow bell. They were both great. They freeze really well and thaw in no time. I will be making these for years to come.
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this is nice…but unfortunately it’s not vegan….there is egg in the recipe. other than that it’s really nice.
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First, to clear up any confusion, vegetarians DO eat eggs and dairy. Vegans do not. That being said, these patties are amazing! I used 1/2 cup quinoa and replaced the water with vegetable broth. Added some jalapenos and cilantro to the mix. Sliced up some tortillas into strips and speayed them with olive oil cooking spray, a litttle lime juice, cumin, salt and pepper. Baked everything in the oven until crispy. Served over salad greens with sweet lime vinegarette. Yum!
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Sorry – tried the baking method suggested and the burgers were too crisp and dry for our “meat” palates. Maybe frying in oil would improve the taste. Also be prepared for the “bean” effect!
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These were killer burgers. Followed the recipe explicitly.
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Wow. I’ve been trying to cook sans meat at least one night a week and this recipe will definitely be made at least once a month. My husband was horrified when I told him I would be making black bean and quinoa burgers (he HATES quinoa) but he had two! The flavor of these burgers was phenomenal. The texture was slightly mushy, so I think next time I’m going to try baking them.
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I added some chopped canned mushroom pieces..left out yellow peppers and cumin. Used a few drops of green Tabasco sauce.
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I’ve never had veggie burgers before and this is my first recipe. These form nice burgers. I will certainly be making these again! So many possibilities as well. Who needs beef?!!
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This recipe needs 10 stars, it was so good that it’s hard to believe it’s a vegetarian dish. I served it in a whole wheat tortilla, with coleslaw made of a little mayonnaise the cabbage lime juice and a smidge of sugar. this dish is definitely one to make again.
Awesome awesome awesome. my husband and son absolutely loved it -
After reading the reviews, I was hoping for this great taste and I didnt get it. I ate it plain so I could taste just the “burger” and I looked at my husband as he took a bite and we both said its just not for us.
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This was excellent. Very easy to make and very enjoyable to eat! Great recipe.
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These were the best bean burgers ever (way better than any I’d ever purchased or made myself.) You could make this to suit your own tastes, or to use what you have on hand. I subbed a can of organic navy beans for the black beans, used 1/2 of a green pepper instead of yellow, upped the onion and garlic, and ground some organic stuffing mix in my mini food processor to replace the bread crumbs (I also doubled the bread to make sure they would bind together.) I added about 2 teaspoons of vegetarian worchester sauce, and left out the cumin. I also subbed the egg with ground flax seed (works every time!) Then I baked them at 350 for 20 minutes per side. I got 5 nice sized burgers, and served them on homemade buns.
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Tried these last night. Very simple to make and really very tasty. I prepared the recipe as written. Don’t think there is anything I would do differently. Great stuff! My guest loved them too.
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This is the best bean burger recipe I have ever tried! Believe me I have tried so many with great disappointment every time. I didn’t have any quinoa on hand but had cooked brown rice. I used it and it worked just fine. Added in a half of diced jalapeno pepper I had too. Really, really good! This is a keeper recipe :-))
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These were really, REALLY good! I made them tonight and they were easy and delicious. Subbed green pepper for red and ground up cumin seed since I was out of cumin. We’re trying to eat more vegetarian meals and eat fewer packaged, processed foods. This recipe is a perfect fit–thanks for sharing!
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I never made bean burgers before. These were really good!!!
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These tasted pretty good but they were very crumbly. Mine couldn’t stand up to a burger bun so I ate them in a pita, kind of like a falafel. Over all, though, not bad.
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never made bb burgers before, and so glad that i did. very simple, really really good (healthy and filling). i added an extra egg, and then formed the burgers and put them in the freezer for 15 minutes to form.
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Raves from the vegetarian in this family as well as the non-vegetarians! I added 1/4 cup of minced jalapeno pepper just because I had it. Next time I may add one more egg since the burgers were a bit more crumbly than I’d like but overall a real keeper. I’ll definitely be making these again.
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We de-vegeterianized them by putting bacon on them, but they would have been delicious without. A little crumbly, but very tasty and filling.
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i don’t understand. i followed the recipe as written but none of my ‘burgers’ stuck together. they crumbled almost before i put them in the pan. it ended up being more like a stir fry 🙁 i’m willing to try again though.
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I loved them….my daughter who does not like eating meat lately ate one too!!!! She is 12. The recipe is super easy and really tasty. Will definitely make again and probably freeze some.
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I omitted the oil, added an extra egg, and used a green bell pepper since I had it on hand. Otherwise, I followed the recipe. It was easy, quick, and delicious. The mixture stayed together very well.
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Excellent! Another great way to use quinoa, love it 🙂 These were quick and simple to throw together with ingredients I always have in the house! Hubby loved them too, which says a lot as he loves a good ‘burger’! Made some chipotle mayo to have with these and served on multi grain thin buns. Opted to BBQ instead of pan fry, delish!
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absolutely delicious! I didnt have any peppers or hot pepper sauce, so used some jarred jalepenos and a tsp of taco sauce instead. totally awesome, my daughter and i loved them and plan on making them again this week sometime!
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This was absolutely wonderful!
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excellent!
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These are the absolute best veggie burgers I have ever had. This was my first time using Quinoa and the texture is what makes them similar to a burger. I also doubled the quinoa and used chicken stock to cook it. I served them in a josephs wrap with fresh guacamole. They were amazing.
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Just made these for the second time last night. LOVE THEM! I added about 2 T. fresh chopped cilantro, but otherwise i followed the recipe exactly. I made the mixture into 6 patties (to make three meals for our family of two) about two hours before service to meld the flavors and help them keep together while flipping, baked them at 350 for ten minutes per side, and served on sandwich thins with some cilantro-garlic mayo and coleslaw on the side for a delish light and satisfying summer meal. Thanks so much for one of the best vegetarian recipes on this site!
TIP-if you’re counting calories like I am, when you buy large rolls for sandwiches, slice them and carefully scrape out some of the inside of the rolls with a fork as you would when making bread bowls. Store the “innards” in a zip-top bag in the freezer, and use as needed for breadcrumbs in recipes like this one (I used crumbs from wheat rolls). You save calories by reducing the amount of bread in the sandwich rolls, and you save money by having fresh/frozen breadcrumbs on hand when you need them.
Update: this recipe has not only become a go-to, it may have converted my husband to vegetarianism. I’d be on the bandwagon with him on that, if not for bacon… -
This was absolutely delicious and easy to make!
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I thought these were really, really, really good. I’m not a fan of peppers (or at least they’re not a fan of me), so I took another reviewer’s advice and subbed in shredded carrots. I also added in one mushroom, finely diced and used 1/2 cup quinoa to 1 cup of veggie broth. Couldn’t find my bread crumbs, so ground up some oats as a few reviewers suggested and I baked them in a 350? oven (sprayed some foil with cooking spray on a baking sheet) for about 20 minutes. Doing the whole WW thing, so cutting down where I can. It made 5 regular sized patties and one thiner patty…can’t quite figure out how to divide into equal portions without going to a lot of trouble. Served on a sandwich thin, topped with tomato slice, lettuce and salsa (meant to put on some avocado) and the whole thing was only 6 points – not too shabby and quite tasty.
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SOOOO delicious! My husband had a hard time with them because there was no meat in them, but he ate 2 of them. He even said he’d eat them again. I will definitely be making them again! Thanks for the great recipe. We even made them on the grill. He heavily oiled the grate and put some oil on the burgers, and they grilled very well!
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This was so good! I took some people’s advice and added a tad of mushrooms, jarred jalapeno sauce instead of hot sauce, and two eggs with a little extra bread crumbs. I put them in the freezer for a bit because I was afraid they would fall apart. Afterwards I topped them with fried onions, tzatziki, jalapenos, and avocado on a toasted whole wheat bun. I served with baked zucchini chips and it was phenomenal!!
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Delicious! I added a handful of flax seed to the mix.
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I already had quinoa made so I added 1/2 cup cooked quinoa plus 1/4 cup water to the other ingredients. I exchanged old-fashioned oats for the breadcrumbs. I baked them-first spraying my pan then the tops of the burgers. Very good!
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fantastic, easy to make, and super healthy!
used pam instead of olive oil, made sliders and put on a bun with lettuce, tomato and happy cow cheese.
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I followed the recipe exactly and served the burgers on a lightly toasted bun with Jalapeno jack cheese and sliced tomato. The flavour is delicious and the texture is firm but not dry. A really good recipe – I’ll make these again (and I am not even a vegetarian!)
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very good.
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Wow, love these. Made them for the second time last night. First time I baked them and liked them but obviously they are better fried! I added some fresh parsley and carrots to the mix, also a Tbsp. of ground flax seeds. Will make again for sure. Hubby and kids were not too keen on them but I froze the extras(uncooked) for myself when we BBQ this summer! Thanks for the recipe!
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Way to go, DownHomeCitySisters!!!! These burgers were DELISH! My husband said he loved them, too. I only did one thing differently — instead of cooking on the stovetop, I baked in a 350 degree oven for approximately 20 minutes and used 1/4 cup of brown rice as I did not have quinoa in the house…
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Probably the best veggie burger I’ve made. My husband could not stop raving about these and he wants me to make more to freeze so he can have them any time! Also served them to some meat eaters who really enjoyed them too. I made them vegan by using chia seeds in water as a substitute for the egg, which worked perfectly. Other changes: I used chipotle peppers instead of hot sauce, oats instead of breadcrumbs, plus I added some cilantro and coriander. These held up great on the grill, even without using oil! Will be making these again very soon!
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I’ve been a vegetarian for 5+ years and am a huge fan of the Morningstar Farms black bean burgers so you can imagine my glee at finding and LOVING this recipe. It was amazing and so easy to boot. I followed the recipe as directed with the exception of green peppers for yellow. I cooked the burgers and then froze them in individual plastic bags for future use. When I’m hungry for one I grab it out – throw it in the microwave for about 1-2 min with a napkin over the top and throw it on some crisp iceberg lettuce and BBQ sauce. So good!
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Although these were VERY tasty, they did not hold up well when placed between hamburger buns—kind of messy when they fell apart mid-bite. Will have to tweak the recipe a bit next time or make as written, just not served in buns.
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I made these exactly as the recipe states and also tried baking them in the oven and they were awesome! So good I made them again as soon as I ran out! I wrapped them in lettuce and put tomato slices on them to skip the bun. I actually like them hot or cold. SOO GOOD! I tried them with bread crumbs and oatmeal and felt they tasted about the same either way. I stopped putting the hot pepper sauce in it because most of them have MSG in them and instead added some cayenne pepper. Tastes the same and no MSG!
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Great recipe, no more store bought garden burgers for my family! I used oatmeal as well and put it through the Vitamix first. Great texture and nutritious. Will add more garlic next time. I also did the baking method on 4oo for 30 minutes and got crunchy burgers.
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Amazing!!!
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So good! After reading the reviews I made these changes:
Baked @350 for 20 minutes
Used oats instead of breadcrumbs
Added fresh cilantro, 1 tsp paprika and a habanero pepper
Left out the egg..by accident I didn’t remember till it had been in the oven ten minutes 🙁 good news if you’re vegan they didn’t fall apart and still tasted great! I think I just might add more spices next time but other than that they were delicious! -
We thought these were excellent. I personally did not have high hopes when our teenaged twin daughters said they wanted to make them … but they far exceeded my expectations. This recipe will definitely go into our binder of family favorites. Thanks to the submitters for a real winner!
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These burgers are EXCELLENT!!!. The flavor combinations of onion, garlic, yellow pepper and cumin are a delight to the tastebuds. Perfect balance with a subtile kick. Wonderful for vegetarian and meat eaters alike. Get ready for the ooohs and ahhhs. This is top of my list for any burger but hey, I’m a vegetarian. 🙂
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These burgers were excellent and very easy to make. The kids even gobbled them up and fought over the last one. I followed the recipe exactly and wouldn’t change a thing as far as ingredients go. Although, I did cook them a bit longer than instructed to get them very nicely browned on the outside. This recipe is going into our regular menu rotation! Quinoa is an excellent and very nutritional grain. 🙂
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My family found these really flavorless and quite dry.
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Yummy! I didn’t make any changes and it was hit even with my non-vegetarian husband. Will make again!
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very good burger, i did bake mine. next time i plan to dress my up a bit more.
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Mine were a little on the wet side so I needed to add a bit more bread crumbs. I also roasted the yellow pepper on the stove top so I could get the skin off the pepper. Then I sauted the onion and pepper in the skillet before adding it to the burger mixture. I don’t like my veggies really crunchy so that alleviated the problem.
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This is a fabulous recipe! I read several reviews/suggestions first to help me adapt what I had on hand, and the recipe is, as pointed out by several, totally forgiving. I doubled the cooked quinoa amount, subbed old-fashioned rolled oats for bread crumbs, had to use reconstituted Penzey minced onion since I was out of fresh, and to make it VEGAN, I simply used 1 TBL ground chia seed mixed with 3 TBL water to replace the egg. The 1st time I made these, I had to use part green pepper and part red non-hot peppers growing in my deck containers, worked beautifully. Today, I actually had a yellow pepper, and I doubled the recipe using 1 can black beans and 1 can kidney beans (adds a nice reddish color), still used whole rolled oats and chia-egg sub…..the Frank’s Hot Sauce is just the perfect amount, adds a lot of character with the cumin, without being too spicy. Be sure to mix with hands as suggested. This recipe is a KEEPER. I doubled it today in hopes of having enough to freeze, if my husband does not eat them all today!
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These are better than the expensive store brands and better and fresher tasting than my favorite organic shop. Thanks for posting. I also went with oats versus bread crumbs. Very forgiving/flexible recipe.
To save time I always keep a selection of grains (quinia/brown rice/barley/Bulgar wheat); beans (black/chick/kidney); and fresh or frozen veggies. This recipe will help with variety
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I absolutely LOVE this recipe! They held together much better than some other veggie burgers I’ve made. I throw a little extra hot sauce on top just before serving.
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I cannot give this recipe enough stars!!! My family loved it, I loved it. Thank you!
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Ok for vegie burgers. I’m a meat lover.
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These were the perfect texture for forming patties and came out awesome (I followed the recipe exactly). My only complaint is that they were a tad bit bland – I think next time I’ll add in a little bit more hot sauce and spices.
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Awesome! Followed recipe exactly and they turned out great! Definitely a keeper.
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Great flavor. Took some time and planning. Had some trouble with the patties keeping shape especially when turning in the skillet. Second time I made them I baked at 400 for 15 minutes, turned and baked 5 more minutes. We liked them better.
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These are so delicious!!!! My vegetarian daughter loved them. I loved them, my meat eating daughter loved them and has been asking me to make them again. I had to substitute Thai Chili Sauce for the hot pepper sauce and granulated garlic for the garlic because it’s what I had on hand. Still DELICIOUS!!!
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These were very good! The only thing I did differently was add more spices…extra cumin, oregano, paprika, and hot sauce. They were delish! Id highly recommend them! I served them with “thin” buns and sauteed spinach, definitely would have been great without the bun as well!
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First time cooking with Quinoa…my expectations were not very high but I was very pleasantly surprised at how tasty these were. I will never again buy frozen veggie burgers, these are way better and fairly easy to make. Even my husband liked them, although he is usually quite skeptical of anything that doesn’t have meat in it. I followed the directions exactly, and the only thing I may change next time is to add more hot sauce, I like my food a little spicier. Will definitely make again.
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So delicious! I substituted the bread crumbs with oatmeal. But other than that, i followed the recipe. I topped my burger with sauteed zucchini, mushrooms, and onions. I ate burger already… thinking about having seconds!
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These are OK. Pretty bland. They don’t hold together very well, before or after cooking.
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Fantastic burger that tastes so much like a Let’s Dish meal I used to pay so much more for that my husband thought I had gone back there again. Thanks for sharing this great recipe that will become a weekly menu item in our house.
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