15 Best Homemade Vegan Burger Recipes | Aglow Lifestyle (2024)

FAQs

What binds a vegan burger together? ›

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.

Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them. Sriracha: for flavor and a bit of heat! Spices: For those times when you could think of nothing worse than chopping an onion.

You might remember Cheers calling his unique product the "Kobe beef" of tasty meat-free alternatives during the company's "Shark Tank" pitch in 2021. Before appearing on the popular ABC show, Everything Legendary had sold $165,000 worth of veggie burgers within the previous year.

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.

The binder holds the patties together and keeps them from falling apart as they cook, and can also add extra flavor to your burger. Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.

In my experience, the best way to prevent your burger patties from falling apart during cooking is to use both egg and breadcrumbs to make them. You can add eggs to the mixture and then, coat them with breadcrumbs before shaping them into burger patties.

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.

Raw vegetables, while delicious, hold a lot of water. And when added to veggie burgers, these vegetables release all that moisture during cooking, which can make for an especially mushy burger.

Freeze the patties for about 45-60 mins or so. Once the raw patties are frozen, place them in a freezer safe bag. If there are any ice crystals on the burgers, scrape them off first. I use Ziplock BPA-free large freezer bags (with the zipper).

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

What is the largest vegan burger in the world? ›

Finnebrogue Artisan, a plant-based food company from Northern Ireland, earned a Guinness World Record for the biggest vegan burger. The world's most giant plant-based burger weighed 358 pounds, 4 ounces.

After confessing his love for cheeseburgers, Gates discussed the advancements in plant-based meats. The tech billionaire was an early investor in several alternative meat companies, including Impossible Foods, Beyond Meat, and Upside Foods (a cultivated meat company focusing on chicken).

just because I wanted to feel better. you know, supposedly it reduced inflammation. I've had both my hips replaced. you know, I'm still playing basketball, so I'm gonna be sore, so it makes me feel better.

Hearty chopped cashews add textural variation, while panko bread crumbs help bind the patties without turning them mushy.

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.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.