What can I add to veggie burgers to make them less brittle?

eterps
  • What can I add to veggie burgers to make them less brittle? eterps

    I have a bunch of veggie pulp left over from juicing, and it is packed down into little patties. After mushing in some black beans, it conforms to a hamburger shape, but is still very brittle. Is there anything I can add that will make it stickier, so it won't fall apart while cooking or eating?

  • Wheat gluten.

    Buy some powdered wheat gluten at a health food store. Add it to the mix, add some water if necessary, and stir it around in the same direction for 30 to 50 strokes. The gluten will bond and start forming long chains, and bring the whole mixture together. Nothing else really works as well.

    Eggs and cheese will also help hold a veggie burger together, but only gluten really gives it cohesiveness and a springy texture.

    FWIW, I can't imagine that veggie burgers made from juicer pulp will be even remotely appetizing.

  • Being mainly veg pulp, you need lots of binders to form it into a patty that won't be crumbly and brittle. I would make it by first frying the onions in some olive oil, then I would add the black beans and off the heat I would sprinkle on 1/3 cup of bread crumbs, an egg yolk and 1/4 cup of grated cheese (gruyere say). Then I would mash it all together and combine it with the veg pulp.

    Hopefully this would bind it together and give it a perhaps more meaty texture. Hope this helps.

Tags
vegetarian
Related questions and answers
  • I'm preparing to make pumpkin seed brittle, and I notice the recipe is very similar to the peanut brittle recipe I used before. Unfortunately, it turned out awful! The sugar never quite turned "light amber" even after almost an hour, and eventually I noticed it start to crystallize. I tried pouring it anyway and ended up with basically a clear sheet of sugar that dissolved into crystals when... saying "It worked perfectly the first time!" What did I do wrong? Should I use a different recipe? Is there some way to make this more foolproof? One of my friends started babbling about "invert syrup

  • I like making Stir Fry and I've tried several times to make two meal's worth so I can refrigerate half and take it to work, but so far every attempt has been sub-bar. It's veggie stir fry and I use a variety of sauces (most of which involve soy sauce) and a little vegetable oil. The problem is mostly the sauce; I can't seem to drain it out, so it builds up at the bottom and gets nasty... it; the sauce is there but just thick enough to not drain off. Is there anything I can do to properly drain out the excess sauce or is there some method I can use to make sure the extra portion is edible

  • I'm on a quest of learning how to prepare a more than edible sushi. I figured that with enough practice I can achieve the goal of being able to make sushi. The most important part of sushi as I see it is the rice, and that's where I'm not really sure what I am doing wrong. Although I'm making progress with the rice, it still comes out wrong, too sticky - ie not brittle enough - after it sticks it very hard to break, becomes a sort of Plasticine. My question is, what variables should I try to change in order to make it less Plasticine? Cook it less, put less oil, boil it less time, let

  • Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a tip on a cooking show to put the dough..." in the context of "chewiness", but doesn't related it to how well the dough can be handled. Of course I tried to Google the answer, but that mainly results in recipes for fresh pasta. ... pasta. However, it felt to me as if the dough became easier to handle (less "brittle") as well. My question: what happens to pasta dough when you run it through the machine on thickest setting multiple

  • , but more tough than brittle. I suppose that this is the desired texture, as they are called "chewy". I took my first batch out of the oven, and it seems that I reached too deep with the glove...? Will they get their expected texture later? How much will I have to wait for them to get the desired texture? Or did I make a mistake? I didn't cool the dough, although I have read often that cookie dough...I just baked my first ever batch of American-style cookies (chewy chocolate chip cookies). I used the correct ingredients, including actual wet brown sugar, except for the chocolate - I had

  • I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.) Is drinking chocolate a good way to add chocolate flavour to a cake? Or is that likely to not work? How would I go about using it? Can I just add it, or do I need to adjust the other ingredients? How much should I use?

  • The best fake meat I've ever had was in Srilanka. 10 years ago I traveled to the Kandy mountains in Srilanka, where I had the most extraordinary non-meat stew. Jack fruit, potatoes, long onions, a strange circular bitter eggplant veggie thing, and other stuff I can't remember. This was stewed with cow bones on a open fire for several hours in a cauldron sealed with banana leaves and topped with a rock. Ok, the flavor did come from cow, but the texture of the meat was truly meat! If I didn't know that it was jack fruit I was eating, I woulda sworn it was pork! Does anyone know how to make this?

  • A chips shop offers potato chips (french fries, in the US) in different flavour like chicken, chicken roast, bar b q, et cetera. I saw they make simple potato chips and then add a salt type stuff to it which gives flavour to the chips. How can I to make flavoured salt like that?

  • A few weeks ago, I bought a few vanilla beans to make mint ice cream. I only needed one, so I put the other bean back into the glass container it came in. Today, I was having a hard time using the vanilla bean while making a trifle. When I took it out of the container, it was very dry and not pliable as I would have expected. I was still able to scrape the seeds, but the bean was broken into several pieces because it was so brittle. Is there anything I can do to too-dry vanilla beans to make them easier to use?

Data information