World's Best Veggie Burger

Preparing roughly 12 patties from a recipe meant for 6 servings turned out to be quite generous! Surprisingly filling, as each of us managed just one in a burger bun. I opted for red beans and chickpeas, threw in some toasted hazelnuts (leftover from a cake I made the day before), used ground cumin instead of coriander, and regular breadcrumbs. For toppings, we went all out with sour cream, gouda cheese, tomatoes, red cabbage, and my sister-in-law even added BBQ sauce. The only downside for me was the recipe using cans without specifying the weight; cans can vary. I also felt it needed a bit more salt. To my surprise, even my picky mother-in-law enjoyed it, and my carnivorous father-in-law described them as 'interesting.' Meanwhile, my hubby, his sister, and I devoured these patties like there was no tomorrow! Oh, and I have to mention, they were surprisingly not dry—just had this amazing consistency after being fried up. They kind of remind me of falafels. And a little tip: I only added a third of the chili powder since my husband isn't a fan of spicy stuff.

I wouldn't recommend cooking this. It's totally tasteless. The receipt is missing several ingredients, e.g. salt. Even though I added salt it didn't help.. If you still decide to make the burgers, make 8 patties instead of 4. They are far too big!