I’m trying to cook from scratch to reduce the amount of additives and preservatives etc in my diet.
I really enjoyed these burgers and will be making again. I baked them in the oven then froze them. I found that reheating after freezing helped to keep the burger from falling apart in the frying pan.

It was so tasty and satisfying!

“Best Veggie Burger” is right! They’re so nutritious and tasty, and I love how they hold their shape – just the right consistency. I’m so happy to have found a go-to recipe when the store bought veggie burgers are expensive, not nearly as good, and gluten/dairy free versions are hard to find. Many thanks!

I never bother commenting on recipes but I am obsessed with these. I have never tried to make veggie burgers before and wow, they were so yummy and I can’t wait to make them again. I didn’t have smoked paprika so I know they’ll be even better next time!

These burgers are delicious! I had no trouble with them falling apart or cooking perfectly when following the instructions.

Absolutely delicious! I will definitely be making them again!

I like that these burgers only take a few ingredients, I added a little more oatmeal because it seemed too “wet”. I baked half of them and pan fried half of them and they were both delicious!

These have the best flavor of any veggie burger I have ever made. I followed the recipe as written except went a tad lighter on the cummin and worstishire, and used homade black beans.

I can’t have mushrooms either. In recipes where they are an important ingredient I use finely diced eggplant steamed in a little water until it is cooked, then sauted in a little oil until most of the water evaporates and they are lightly browned, chewy, mushroom-like bits. The French cook mushrooms down like this to add flavor to recipes (called duxelles). If you like the eggplant version make big batch and freeze portions in ice cube trays to add to future recipes calling for mushrooms.