been experimenting with making veggie burgers from combos of grains and legumes smushed together with a hand blender -- eg quinoa & lentils, emmer & lentils, and they've worked well.. this last mix -- emmer, white bean, portobellos, fakin bakin (a tempeh product), egg -- came out too wet and the burgers are too soft. Any suggestions for firming them up? Used the last of my cooked emmer. Thanks
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.