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Try stirring a teaspoon or two of chia seeds through it, then leave for 10 minutes before cooking. They will soak up some of the excess moisture and the gel/stickyness of them will keep the burger firm.
The New York Times Burgers from The Engine 2 Diet stay together and are very tasty engine2diet.com/wp/wp-content/upload
I haven't made the recipe you asked about because it was fried (a no-no for me) and it didn't look like it had enough binder in the ingredients. It sounds like my guess was right. recipes.sparkpeople.com/recipe-detai
For more good vegan burger recipes, check Joni Marie Newman's site justthefood.blogspot.com/p/recipes.h
Patt in Minneapolis
Leader, Forks Over Knives and Engine 2 Diet
It's not what you look at that matters; it's what you see. ~Henry David Thoreau
The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore
To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment. ~Ralph Waldo Emerson
il.asp?recipe=396 - Spicy Black Bean Burgers
I made this recipe over the weekend. I am trying to get my non-veg hubby to like or at least tolerate some of the things I eat (he is so picky!). Anyways, we both agreed that this had great flavor, but he thought it was way to mushy. He said I can make it again, but I need to find a way to change the texture. Any suggestions?