Morgan's Veggie Patties

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I have just recently been "experimenting" with veggie burgers, & can happily say, "I love these!" They have a nice "meaty" texture, using the 3-bean combo. They are also loaded with veggies, which I love! I must say, I didn't use as much jalapeno, as the recipe called for. I figured with the cumin, red pepper flakes, & chili powder, that they would probably have plenty of heat for my liking. Glad I did, as they had the "perfect" amount of spice, with half the amount of jalapeno. They are a little time consuming, so next time, I will DEFINATELY make a triple batch. Thanks Guy & Morgan, for the delicious alternative to fattening burgers :

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YUMMY BURGER!! I also add brown or white rice (whatever I have cooked & in the fridge or freezer and increase the egg white a little to account for the extra (dry bulk. My hubby doesn't like olives, so I substitute chopped roasted red bell peppers for the olives & diced raw red pepper...roast your own or use the ones in a jar packed in water or oil, not vinegar. For those having a little trouble keeping the mixture from falling apart, one other thing to try is to crisp the patty and don't touch it in the pan until you flip it - and flip it only once. Moving it around too much might cause it to start to crumble. If your patty does fall apart, then the mixture is also great when crumbled up & cooked...put it in a pita with some lettuce, tomato, cucumber, avocado, and Greek tzatziki sauce. Think of it as a veggie gyro. You'll never miss the lamb, and no one will ever know it was supposed to have been a patty shape. :>

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Another reviewer raised issue with the use of 6 oz of oats, when on tv he used 3/4 C. This is a common conversion from ounces to a dry measure for things like oats or flours, and it is correct. Just use 3/4 C oats. Another review asked about calories, NOT inlcuding the oil for frying, 4 patties per batch = 250 calories. oil and frying can add 100-200 cals / patty. Plus they have a whopping 8 grams dietary fiber per patty!
These cooked up beautifully, and I am shocked at how good they are. I did not make this as written, but made the following changes to make them hold together better, and less spicy for my toddlers. 1. omitted the jalepeno, and chili flakes. 2. reduced chili powder and cumin by half, 3. in blender, put egg and chick peas, to make puree to help hold better.... A 14 oz can of beans = 8 oz. of beans once drained. So I doubled the recipe not to waste the remaining 4 oz. of a can of beans I would have had left over. Once all mixed, I rolled it into a thick log in saran wrap, put int he freezer for 15 minutes. Removed wrap, and sliced with serated knife sawing slowly. They made perfect patties, and did not fall apart at all. the blending made really made a difference.

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I have made these many times and they are a household favorite. I recently made a mini version, with a few adaptations: http://laurenathome.com/2010/01/02/mini-veggie-burgers-2/

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I agree with everyone's comments. These veggie burgers are simply amazing. I mash the beans with a fork and add a jalepeno for spice, but otherwise follow the recipie pretty closely. My wife and I make a double recipie and freeze them for quick lunch or dinner anytime. Easily my favorite new recipie for 2009. Thank you Guy!!

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Great Veggie Burger, my 7 year old loves it. but i forgot to one ingredient ( the bread crumb and iit was still GREAT! Thanks Morgan

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These took a long time to make, but I froze a bunch (back in June and had homemade veggie burgers at my fingertips for months! Great flavor, not too dry like a lot of other veggie burgers I've had.

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Apparently I'm the only one who couldn't get my patties formed, and yes I even used the egg and bread crumbs...but nonetheless the mixture was exquisite! I put a tiny bit of mayo on mine and ate it all up! This will be going into my recipe box forever :

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These were AWESOME. Both my daughters are vegetarians but my husband is meat and potatoes all the way, but even he really really liked these. They do have a lot of ingredients but they freeze really nice so I keep them in the freezer and take them out when I need them. Thanks GUY...

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Hi there - I made these burgers for my husband and myself this weekend and they were absolutely fabulous! I didn't use Garbanzo Beans, only black & white cannelini beans and mashed them up as some of you recommended.

The trick with the ceran wrap and plastic containers to shape them is awesome and we had the burgers two days in a row we liked them so much. I sliced up some fresh avocado and topped it with some nice fresh salsa (since we didn't use buns and had a light salad on the side.

Thanks Morgan :- Thanks Guy! I am a vegetarian and this is going to be a staple. As a matter of fact I am using the left over beans and make more today to feeze!