Vegan Burger Patties Recipe (2024)

FAQs

What are vegan burger patties made of? ›

If you're making your vegan burger patty from scratch some common burger mix ingredients include plant-based proteins like black beans, chickpeas, other legumes, cooked quinoa or brown rice, rolled oats, certain vegetables like bell peppers, red onions, caramelized onions, shiitake mushrooms, cashews, and coconut ...

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.

Refrigeration – After you've formed your patties, refrigerate (or freeze) them for an hour or two. This will give the breadcrumbs time to absorb some of the moisture in the burger, making them more apt to stay together during cooking.

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.

Ground Flax – for binding, like a vegan egg! Flour – also for binding, but use GF flour if you wish. Breadcrumbs – another binder! Or use oats for gluten free! Start with about 1 cups worth and add more until the mixture comes together.

No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.

If you want to use a binder in your meat, but don't want to use egg, other alternatives are flour such as wheat flour, cracker crumbs, or even oatmeal. I do not use anything to bind ground meat for burgers. They are moist enough to stick together on their own.

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.

Slice up some onions and (optional) beets thinly. The onions help to keep the burgers moist and add steam and flavour during cooking. If you don't like onions, try sliced mushrooms. Spices like garlic powder and a good barbecue sauce are also important for that authentic barbecue flavour.

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. Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together.

Why is my veggie burger bleeding? ›

What's the ingredient? To replicate the taste of beef, Impossible Foods said it scanned plants for molecules that would mimic a protein in meat that contains iron and makes blood red. It eventually settled on something called soy leghemoglobin, found in the root of soy plants.

Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON'T use long-grain brown rice here. It's not as sticky as short grain rice, so it doesn't yield cohesive patties.

The very low fat content of the hamburger probably has something to do with it, but there are a couple of tricks you can use: Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully.

To form thin patties that hold together on the grill, massage the ground beef briefly — which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. This allows you to flatten the patty out extra-thin and wide to account for shrinking as the meat cooks.