You can add cornstarch, almond meal, potato flour etc to bind it. Another great option could be to add a boiled mashed potato and some chickpea/garbanzo flour. Once you form patties, just drench them lightly in cornstarch or rice flour, that will add crispiness for sure. Hope this helps.
I used panko, egg.
Shallot, black bean, chick pea, chipotle pepper. We are trying to cut carbs and cholesterol...not easy.
I like the thinner patties idea. They make the burgers look gigantic in photos...reality they are sog.
Thanks for your help.
What sort of binders did you use? I generally add both cooked brown rice and fresh breadcrumbs to my bean burgers, and add half the rice to the food processor when blending the beans with the other cooked ingredients. Then I stir in the remaining rice before cooking the burgers.
Another thing you can try is making thinner patties - the greater surface to total mass ratio encourages crispness.
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Shallot, black bean, chick pea, chipotle pepper. We are trying to cut carbs and cholesterol...not easy.
I like the thinner patties idea. They make the burgers look gigantic in photos...reality they are sog.
Thanks for your help.
half the rice to the food processor when blending the beans with the other cooked ingredients. Then I stir in the remaining rice before cooking the burgers.
Another thing you can try is making thinner patties - the greater surface to total mass ratio encourages crispness.