These versatile vegetarian burgers can be baked, barbecued or pan fried. Serve in a floury soft roll with avocado, lettuce, sour cream and grated or shredded cheddar cheese.
Really love these burgers, I use a food processor instead of mashing, much easier. I also make double the amount and use a can of 5 bean mix as well as the can of kidney beans. To give a bit of crunch I add sunflower seeds and sesame seeds - 07 Apr 2014
I changed the recipe around and it turned out fabulous! I did not use carrot. I rinsed and drained the black beans (instead of kidney beans) and fried them with the onion, green pepper, lots of cumin and chili pepper, and garlic. Then I combined the bean mixture with the flour, about 1/4 cup of sala, more chili pepper, 1/4 cup of cilantro (this really made it), and 1/2 a cup of rolled oats instead of breadcrumbs (so much healthier!). They formed perfectly into burgers and I coated them with hot sauces and I baked them for 15 minutes. Delicious! Edit: I made this again the same as above, but this time I combined oats AND cooked brown rice until the consistency was right. I think it was even better! - 20 Jan 2006 (Review from Allrecipes USA and Canada)
I've never made my own veggie burgers myself and was scared to try, but this was quick and easy. However, I kind of figured 2 cups of salsa would be way too much, so I used only 1 and it was exactly right. I also used black beans because we love them, a red bell pepper instead of green, and took another reviewers suggestion to cook the chopped onions and peppers first so they wouldn't be crunchy. I got eight nice patties out of this and fried them. Served them on buns with a little sour cream and shredded cheese. - 09 Jan 2003 (Review from Allrecipes USA and Canada)