Rainbow Veggie Burger from Scratch. Vegan, GF Recipe. – Crazy Cucumber (2024)

FAQs

What can I use to bind veggie burgers? ›

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

Adding flour or oats can help the burgers stick together, without using eggs. Mash everything together well. The more pulverized the veggie burger mixture gets, the better the patties will stick together. (But don't puree them, or the final texture will be off.)

The binder holds the patties together and keeps them from falling apart as they cook, and can also add extra flavor to your burger. Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.

If you're tired of ending up with a crumbly mess on your plate, then you might need to rethink how you keep your veggie burgers intact. Before hitting the grill or pan, one major tip is to use a binding agent with your burger, such as egg or breadcrumbs, to help hold the patty together.

Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder.

It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it. It does need to be blended with water first; not a big deal, just a little less convenient.

Rice. While cooked rice won't work for fried foods since it can't get crispy, both cooked and uncooked rice is great as a binding agent for things like meatloaf, meatballs, or veggie burgers.

Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.

Chia seeds work as a great egg replacer. 2 tablespoon of Chia Seeds soaked in 3 tablespoon of water is the equivalent of one egg.

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

Dr. Praeger's. Dr. Praeger's makes a variety of veggie burgers, and over a dozen flavors are gluten-free, including: Mushroom Risotto, Heirloom Bean, Black Bean Quinoa, California Veggie, Kale Veggie, and Super Greens.

How to season a veggie burger? ›

Add the Flavourings. Parmesan, garlic, paprika, mayo (bit of fat + flavour), salt and pepper, plus egg to bind and some breadcrumbs to reduce some of the moisture content of the Veggie Burger mixture. Blitz again until it's all well combined and it has a texture like meat mince (ground beef).

Tamari, balsamic vinegar, and mirin bring out the savory flavor of the mushrooms. Smoked paprika and sriracha make these burgers smoky and spicy. Finely chopped garlic and shallots add depth of flavor. Crushed walnuts give them a meaty bite.

Adequate bread crumbs or oatmeal are required to soak in the moisture from the potato, beans, veggies, and whatever else goes into your veggie burger. Skimp on the bread crumbs and you'll be met with mush (I know from experience!).

If you want a veggie burger that holds together, use binding agents like cooked grains (rice, quinoa, millet), eggs, flax eggs, bread crumbs, oats, flour or nut/seed flours like almond flour. The amount of grains or flour will depend on the recipe, but it's usually anywhere from ¼ to 1 cup.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

Chia seeds

Chia seeds act in the same way as flaxseeds in a recipe. They can help bind ingredients and are best used in recipes such as breads and wholemeal cookies. Mix 1 tablespoon of ground chia seeds with 3 tablespoons of water, then leave to sit for around 20 minutes. It will become thick and egg-white like.

Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.