Smoky black bean and sweet potato vegan burger recipe | Sainsbury`s Magazine (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.

The Original Dirty Vegan Burger with a spicy twist. A 1/4lb Moving Mountains® patty split and grilled as two patties for extra crispness, topped with 2 slices of melted vegan cheddar, pickled cucumber, and caramelised onions. Served with shredded lettuce and our homemade spicy sauce in a soft vegan bun.

Without a binder, your burger might completely crumble and fall apart the second it hits the grill or when you bite into it. → Follow this tip: Veggie burgers need a sturdy binder to hold everything together. This can be anything from eggs to a mixture of ground flax and water, wheat germ, breadcrumbs, or oats.

To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.

Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder.

It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it.

Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great. Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.

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.

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.

The flour which you add will help to bind the burger together and dry it out. Some people will also add tapioca starch or cornflour which thicken when cooked, and again these will help bind the burger and give it some texture.

How do you make a veggie burger that doesn't fall apart? ›

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.

Chia seeds work as a great egg replacer. 2 tablespoon of Chia Seeds soaked in 3 tablespoon of water is the equivalent of one egg.

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.

Panko bread crumbs – They give the burgers their hearty texture. An egg – To bind everything together! And salt and pepper – To make all the flavors pop.

Typically, one egg can be replaced by a quarter of mashed avocado. Not only does it help as a binder, but it can also help to add and retain moisture. In addition, avocado is quite fatty and can help vegetable-based burgers to closer mimic the density of a meat patty.

Vegan Binders for Baking

Chia seeds are a popular vegan egg substitute for baking. To replace one large egg in a recipe, simply combine one tablespoon of chia seeds with two and a half tablespoons of water. Let the mixture sit until it forms a jello-like texture. That's it!

Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.

Chia seeds act in the same way as flaxseeds in a recipe. They can help bind ingredients and are best used in recipes such as breads and wholemeal cookies. Mix 1 tablespoon of ground chia seeds with 3 tablespoons of water, then leave to sit for around 20 minutes.