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Mexican Bean Burgers

These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese.
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09/14/2010
Reviewed By: learningtocook
Awesome vegetarian recipe, instant hit with us. We served the patties without any bread with a salad to accompany, and I felt very healthy after eating. In place of expensive salsa, I used a can of diced tomatoes which was just fine. Cook on lower heat because these babies'll burn on med-high heat
08/16/2010
Reviewed By: Froggie
This by far beats store bought bean burgers. I made 2 changes no carrots and added milled flax seed. I fried them a little so they wouldn't fall apart on the grill. Very yummy.
08/16/2010
Reviewed By: Erimess
I shredded the carrot - they cooked fine in 2 min. that way. Left out the green pepper since I don't like it. I liked the *taste* of these. I've tried them w/different kinds of buns, and with different toppings including melting some cheddar on them. I've only had the packaged soy burgers years ago and these do taste better than those. (The one good thing that came from this is that now I'd like to try the packaged black bean burgers.) However, I think the recipe itself has some major issues. They do fall apart easily and I don't think the green pepper would be enough bulk to keep them together. Even people who cut the salsa in half commented on this. I was afraid to cut it too much cause they might then be just too flour-y with no flavor. (The oats might not be a bad substitute.) And they burned VERY easily. I fried them, turned the temp down a second time and they just still wouldn't get done without burning. I didn't care so much that they were mushy inside (made them taste like refried beans), but I did care that they burned. Then I tried baking them - that left them without any form and tasteless - I think baking is a bad idea. I finally tried my no-stick electric skillet with NO OIL and that's how they did the best. I think the oil or spray is part of what's making them burn, but they also stick easily. In the end I just got stick of messing with them. (They also do not keep well in the fridge even for 2 days.)
05/25/2010
Reviewed By: Caroline C
Not bad but not something I'm in a hurry to make again. Next time I'll omit the carrot (or dice it super finely maybe) and add fresh cilantro. I baked them per the instructions and they were rather wet and mushy inside. I'll probably bake them at a lower temp for longer next time.
05/25/2010
Reviewed By: Chicken
What a great tasting vegetarian burger! I have frozen these and they still turn out great.
03/31/2010
Reviewed By: Isabela14
i cant say i followed this recipe exactly(im sure it would have been great if i did though)but i only used it as my base. i used a 15oz drained can of pintos. orange bell pepper because thats all i had on hand. no onion only powder because i didn't have one so i replaced the texture of it with 6 baby portabellos. i had no salsa so i chpped up 1 tomato, i hot pepper, and some cilantro which made a little over 1 cup of salsa. 1/2c oats in place of bread crumbs and cayenne pepper for the black pepper. they were absolutely scrumptious.... lol also didn't fry i sprayed pan with Pam and let them brown up and become firm. Soooo much better than store bought. im 13 and if i can make them so can you so you must try these!
12/02/2009
Reviewed By: dae14
These burgers were very good. Even though the recipe did not call for egg, my burgers stayed intact throughout the cooking process (I cooked them in a pan with only a little cooking spray). I used the salsa and flour as needed and, for both ingredients, ended up needing less than the recipe called for. We ate them open-faced with spinach, tomato, mustard and relish. Wonderful. Thank you!
08/18/2009
Reviewed By: Claire
I love this recipe! It is so easy and even my 3 year old could help make them. I will definitely be adding this recipe to the monthly meal plan. Thank you!
08/17/2009
Reviewed By: flexcook
Make these quite often -- even tried one crumbled on the Mexican Whole Wheat Tortilla and it was great! Definitely saute the onions and peppers first. Subbed oats for the whole wheat flour and crumbled dry toast instead of using bread crumbs.
06/15/2009
Reviewed By: Googers
I think these are great. I've made them twice. The first time I cooked them in the skillet according to directions, but they turned out mushy was the only problem. Then I tried baking them according to directions and they still turned out mushy. You definitely need to flip these halfway through baking and I would recommend at least 15 minutes on each side.
01/26/2009
Reviewed By: PascoTracy
We all love this recipe at our house.
08/18/2008
Reviewed By: Poldweia
I think I added too much salsa all at once as this was very wet. But that said, the taste was lovely. I will make this again, but follow the advice of a previous reviewer and add the salsa a bit at a time.
04/29/2008
Reviewed By: MommaChef
We didn't like these. We ate them, but we had made LOTS b/c we do with everything and we always have leftovers for lunch. The next day at lunch the kids were acting as if it was the 'punishment of the day' to have to eat these!! We didn't like the consistency and thought they were a little bland. We'll go back to our other bean burgers.
01/29/2008
Reviewed By: Charissa
I've made these a few times usually with black beans and find them overall to be better than most store bought veggie burgers. My friends and family even enjoyed them, who aren't vegetarian. The only thing was the texture wasn't as firm as I'd hoped but the flavor is great so I gave it five stars. I also recommend starting with a half a cup of salsa and adding until a stiff mixture forms, two cups is way too much. Also, I saute the veggies first with garlic, cumin and chili powder.
10/08/2007
Reviewed By: RexsMom
Made with Mexican beans as I didn't have any canned kidney beans. Had a great texture. Served just as you would a hamburger & my 1 & 2 year olds ate most of it. Will be making again, experiementing other options. Has great potential.
06/02/2007
Reviewed By: TEDBRYAN
The taste was good, but the texture just isn't quite there yet. It's hard to shake the feeling that you're eating a bean sandwich. Sadly, I have yet to find a veggie burger recipe that holds together nearly as well as the packaged ones.
05/04/2007
Reviewed By: Sonja
While making this recipe I was looking forward to having the sort of bean burger I am used to from my favourite restaurant. Unfortunately I didn't quite get there, but the outcome is still pretty tasty. For me the burgers turned out too mushy. I baked them for 15 min with flipping them over half way and in the end put the oven on 'grill' for a couple of minutes. They were nice and crispy on the outside, but too chewy inside. Will try with more breadcrumbs (I had already used less salsa!) or maybe crushed tortilla chips. A very good recipe though and very quick!
03/09/2007
Reviewed By: Flavia
soooooo delish!
03/03/2007
Reviewed By: Andrew
excellent recipe with excellent taste, however, i have not been able to get them cooked without burning them. maybe that's just the way they're supposed to be, but it would prefer if they weren't
09/07/2006
Reviewed By: OCTOVUS
Very good, moist and chewy/crunchy like real hamburgers, though a different flavour of course. These taste a bit like tacos, all the salsa I guess, especially if you top with the recommended sour cream. I suggest sour cream, BBQ sauce and a dill pickle slice - delicious on a whole wheat bun, and healthy too! I had to microwave the carrot for more like 5 minutes to get it mashable; might just grate it and not cook it at all next time.
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