This post may contain affiliate links. (See the notes for an oven-baked method.) Very thin patties may fall apart during cooking, so try to form patties that are about 1-inch thick. Homemade veggie burgers are fun to make and there are many great recipes to explore. By using The Spruce Eats, you accept our, More Than Just Veggie Burgers—Tasty Vegetarian Recipes to Grill, The 3 Best Tasting Veggie Burgers Reviewed, The 10 Best Grilling Cookbooks to Read in 2020, How to Get Enough Protein on a Vegetarian or Vegan Diet. This book isn’t designed to be vegetarian or gluten-free, but I still found a ton of inspiration inside. To keep your patties moist and tender, make medium-size patties and don’t over-handle the meat when shaping. These were amazing! Without a binder, your burger might completely crumble and fall apart the second it hits the grill or when you bite into it. I especially appreciate Erin’s healthy spins on classic Midwestern food, like Macaroni Salad, and how she shares ideas for serving classic staples multiple ways– like stuffed sweet potatoes or roasted vegetables. Generously brush both sides of the patties with olive oil, then bake for 15 minutes. For an eggless burger, use a different type of binder. It’s not nearly as straightforward as forming a meat patty and tossing it on the grill; there are a few extra things you need to consider. This process first stretches the proteins in the meat. Starchy binders like beans help hold veggie burgers together, and keeping some beans solid prevents mushiness. How To Bind Burger Patties Without Egg? You should get 6 to 7 patties from this recipe, that are 3/4-inch thick. Texture was great. Added a bit of fennel and asafetida (I can’t have garlic or onions). Shaped, uncooked burger patties can be individually wrapped (or separated by parchment paper in an airtight container) and stored in the fridge for up to 4 days. Sorry to hear that! This site uses Akismet to reduce spam. Get easy-to-follow, delicious recipes delivered right to your inbox. Aim for 5-ounce patties -- about 2/3cup of meat for each burger -- and pass it back and forth … You can use just about any kind of bean or legume to make a veggie burger but some work out better than others. No Soy, Eggs, Or Dairy. You can freeze fully cooked patties for up to 3 months. Chia seeds work as a great egg replacer. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. Sauté until the vegetables soften and most of the liquid has cooked away, about 6 to 8 minutes. The ingredient list is surprisingly simple. Use a 1/3 cup measure to scoop the batter, then press it between your hands to flatten out the burger patties. Veggie burgers usually require a binder to hold them together, like eggs, but there are other egg-free binding options, too. Flax eggs are … Don't go too big, though, or your burgers may not cook evenly. Any tips would be greatly appreciated! I had a really hard time getting them to be firm though. Grease the skillet with olive oil, then cook them at medium-high heat for about 2-3 minutes on each side. Thanks! Even if it’s not called for in the recipe, you can swap in avocado as your burger binder. Scoop the mixture using a 1/3 cup measure, then press it between your hands to shape the patties. Any ideas on what to sub for the red peppers? Here are a few ways to keep them together: Use an egg substitute. Veggie burgers need a binder to hold them together. Forget one or two key steps, and that burger will turn into a crumbly mess the second you bite into it. Shape it. This boosts their flavor, and helps get rid of any excess moisture, so the final veggie burgers won’t be soggy in the middle. Serve warm with your favorite toppings. I like to make a … Learn how your comment data is processed. I highly recommend using my Vegan Sriracha Mayo (pictured here) or my Vegan Special Sauce, to take the flavor over the top! Press the meat firmly into your mould before popping out. Cook as directed. Yes, thank you for pointing that out! Drain and dry your beans or other ingredients thoroughly before mashing. The best part about these savory vegan veggie burgers (aside from how ridiculously simple they are to make) is that you … Thick, fat, juicy, meaty, super healthy veggie burgers… that are totally plant based! While the veggies are cooking away, you can be efficient by adding the rest of the ingredients into the bowl of a large food processor fitted with an “S” blade. Alternatively, spray your grill with a non-stick cooking spray. Veggie burgers usually require a binder to hold them together, like eggs, but there are other egg-free binding options, too. Press the meatballs to a patty flat shape and cook on a medium heat. Though not essential, beans are common in veggie burgers because they're a great source of protein. This recipe has a great texture and flavor, so you won't miss the meat at all. I think the nuts in this recipe help add some texture, and the thinner you make the veggie burger, the less mush-factor there will be, with more crunchy edges. Veggie burgers are much lower in fat and don't have the same natural juices found in beef burgers. Leftover cooked burgers can be stored in the fridge for up to 3 days. This particular veggie burger recipe comes from my friend Erin’s new book, The Well Plated Cookbook. Give everything a thorough mix, it’s good to get your hands in for this, then shape into burgers. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. You May Also Like: Vegan Mac And Cheese – 8 Ingredients. Then, take a paper towel dipped in oil and rub it thoroughly across the grates. And, while store-bought veggie burgers are convenient and generally taste good, they are pricey, so making them at home can definitely save money. I’ve actually experienced it myself and having no knowledge about what to use to replace eggs, made me more frustrated. Carrot Ginger Dressing (Japanese Dressing), Best Broccoli Slaw (with Honey Mustard Dressing), Pumpkin Smoothie (tastes like Pumpkin Pie! Erin’s recipes are always well-tested, and this book includes a huge variety (with 130 recipes!) Very tasty If you haven’t seen it yet, it’s gorgeous! Please read my disclosure and privacy policy. Whether you’re allergic to eggs or just ran out of them in your kitchen, it is such a horrible experience if you’re cooking salmon patties without them. I just ordered Erin’s cookbook. These really are amazing veggie burgers, I honestly think these tasted better then any restaurant veggie burger I’ve ever tried. These are so tasty. Place the Burger ingredients in a medium bowl and mix well with your hands. To get around its absence in a meatless burger, it's best to employ a combination of methods to keep the patty from crumbling. Plan to omit other moisture-rich binders, such as egg, flax egg, sauce, miso paste, or yogurt, and replace with an equal amount of avocado (typically about half a large avocado). Remove the burgers to a plate lined with towel, then repeat with the remaining burger patties, using the remaining oil to grease the pan again. Brush the veggie burgers lightly with olive oil on both sides, so they won’t dry out as they bake. But maybe this is the texture they are supposed to be? (I use this 12-cup food processor.). Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. To cook the burgers, use the same skillet you used for sauteeing the veggies. I really want to love this recipe, they were really tasty, but mine were total mush even after baking them for 45 minutes. Required fields are marked *, Notify me of follow-up comments via e-mail. The Spruce Eats uses cookies to provide you with a great user experience. I will be making these tomorrow night. Is there another nut you would recommend instead of the walnuts? Start off by cleaning your grill to scrape off any bits and pieces left behind from your last cookout. No matter how I cooked them they were kind of mush on our plate. I just don’t like peppers. Flip and cook until the other side is crisp, and the burgers are heated through, about 2 to 3 additional minutes. Think of it as the glue that makes the patty's ingredients stick.