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veggie burger mixture too wet

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

asked by uws80 about 5 years ago
12 answers 18155 views
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added about 5 years ago

some bread crumbs perhaps?, or even wet soaked bread with the water squeezed out & crumbled? I'd suggest chick pea flour, but that may have an dominant aroma of its own that may not be compatible with the burger.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Perhaps add some mushrooms for flavor and to absorb some of the moisture.

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added about 5 years ago

Ground flax seeds work wonders in situations like this! They are so absorbent that when you add water to a bowl with flax seeds in them - they will end up sort of jelly-like after sitting for a while. Also - they are a wonderful source of Omega-3 fatty acids. And they're gluten-free if you're trying to avoid gluten!

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SKK
added about 5 years ago

Lorna is right on!

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added about 5 years ago

Thanks for the suggestions! I tried some whole wheat matzoh meal, in the breadcrumb category, which helped, but I only cooked part of the mix; will try the flaxseeds since that sounds unsual, effective and nutricous.

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added about 5 years ago

my brother in law used to add cream of wheat to get a better consistency for refried beans or burgers that were too wet. just a little to thicken the juice. then add more if necessary. or maybe oatmeal or cornmeal...

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Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added about 5 years ago

Don't puree all the mixture. Set aside half of your grain/legume mixture, pulse the rest in food processor to puree, and then fold together. This will give you more structure. You could also try chilling the mixture before forming patties.

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added about 5 years ago

Wow, I never would have thought of cream of wheat (brings back memories of childhood breakfasts. As for the puree tip -- I do think I went overboard with the handblender on these. In the end, I froze what I didn't use; when I thaw and tackle it next I'll add some non-mushy ingredients -- more mushrooms (but chopped, not pureed), whole grains (prob quinoa) and maybe some veg. Thanks!

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added about 5 years ago

I've used rolled oats, neither thick nor quick; also quinoa flakes -- similar effect, but gluten free, and I bought 5 pounds!

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added about 5 years ago

Keep in mind when adding ingredients that certain ingredients can actually release liquids when cooked instead of soaking them up. I believe that this would be the case with mushrooms. Unless you added dried mushrooms.

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added about 5 years ago

OK, I've taken several suggestions and the results were addictive. From Panfusine's suggestion for breadcrumbs I added a bit of matzah meal to get the mix a bit thicker. Still a bit mushy and weak so I took boulangere's advice and added a diced portobello cap in addition to the portobello stems that were already pureed in the mix; also added sliced spring onions. Then, from mcd2's mention of oatmeal I added a bit of toasted steel cut oats (I knew that toasting really brings out the flavor from having made cranaghie -- another story). End result, they held together, had lovely flecks of oats and a bit of chewy crunch, and an underlying earthyness from all the mushrooms. An amazing team effort from a community of people I don't know. Thanks everyone!

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added about 5 years ago

Also want to credit Anitalectric for reminding me that the mix should be part puree part chunky (hence the extra mushrooms and scallions) and susan g for echoing the oatmeal suggestion