Vegan Burger Patties Recipe (2024)

FAQs

What makes vegan burgers stick 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. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.

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 ...

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.

If you're tired of ending up with a crumbly mess on your plate, then you might need to rethink how you keep your veggie burgers intact. Before hitting the grill or pan, one major tip is to use a binding agent with your burger, such as egg or breadcrumbs, to help hold the patty together.

Adding flour or oats can help the burgers stick together, without using eggs. Mash everything together well. The more pulverized the veggie burger mixture gets, the better the patties will stick together. (But don't puree them, or the final texture will be off.)

What can you use to bind burgers instead of egg? In theory, you could use bread crumbs—I recommend using coarse, crustless fresh white bread crumbs—or even grated Parmesan cheese. The best way of getting your burgers to hold together is by using a medium grind 80% beef 20% fat ground chuck and a burger press.

McPlant® A vegan burger made with a juicy plant-based patty co-developed with Beyond Meat® featuring vegan sandwich sauce, ketchup, mustard, onion, pickles, lettuce, tomato, and a vegan alternative to cheese in a sesame seed bun.

What is burger King vegan patty made of? ›

The Plant-based Whopper® consists of a juicy flame-grilled, 100% plant-based*, sustainably sourced soy patty topped with freshly sliced tomatoes, fresh lettuce, creamy mayonnaise, ketchup, crunchy pickles, and sliced white onions on a toasted sesame seed bun.

While both options may contain veggies, the key difference between vegan burgers and veggie burgers is that vegan burgers are made from a protein and are made to mimic the flavor and texture of actual meat while veggie burgers are not meant to evoke meat properties at all.

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.

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.

One of the most important steps to making hamburger patties from scratch is binding the ingredients together. If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs.

Before hitting the grill or pan, one major tip is to use a binding agent with your burger, such as egg or breadcrumbs, to help hold the patty together. This can be particularly helpful if you're using a particularly crumbly mixture.

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.

Add cooked quinoa, cooled onion-garlic mixture, flour, spices, salt and egg. Stir or mash until well combined and place mixture in fridge to chill for 30 minutes (or up to overnight) – this will help the burger patties hold together better while cooking.