Recipe for Vegan Avocado Burgers

Vegan burgers are made from plant-based ingredients that mimic the taste, texture, and appearance of traditional meat burgers. Common ingredients include:

1. Legumes (like black beans, lentils, or chickpeas)
2. Grains (such as quinoa, rice, or oats)
3. Vegetables (like mushrooms, sweet potatoes, carrots, or beets)
4. Tofu or Tempeh (fermented soy-based products)
5. Seitan (made from wheat gluten, mimicking a meaty texture)
6. Plant-based proteins (like pea protein, soy protein, or vital wheat gluten)
7. Nuts and seeds (such as sunflower seeds, flaxseed, or chia seeds)
8. Binders and flavorings (like breadcrumbs, flour, spices, nutritional yeast, and herbs)

Many commercial vegan burgers also incorporate fats from coconut oil or sunflower oil to enhance juiciness and texture, similar to meat. Popular brands like Beyond Meat and Impossible Foods use sophisticated combinations of these ingredients to closely resemble beef burgers.

How do you keep vegan burgers from falling apart?

To keep vegan burgers from falling apart, it's important to use the right combination of binders, moisture control, and proper cooking techniques. Here are some tips:

1. Use Effective Binders

Binders help hold the ingredients together. Common vegan binders include:

• Flaxseed or chia seed "eggs": Mix 1 tablespoon of ground flaxseed or chia seeds with 2-3 tablespoons of water. Let it sit for a few minutes to form a gel.
• Breadcrumbs: Add to absorb moisture and bind the ingredients.
• Oats or flour: These absorb liquid and create a firmer texture.
• Mashed potatoes, sweet potatoes, or beans: These starchy ingredients act as natural binders.

2. Don’t Overload with Moist Ingredients

Vegetables like mushrooms, zucchini, or beets can add too much moisture. To prevent this:

• Pre-cook or sauté moist vegetables** before mixing them into the burger.
• Drain and pat dry beans to reduce excess water.
• Use dry grains like oats or breadcrumbs to balance moisture.

3. Chill the Patties Before Cooking

Once shaped, place the patties in the fridge for 30 minutes to an hour. Chilling helps the ingredients firm up, making them less likely to fall apart during cooking.

4. Cook at the Right Heat

Cook the patties on medium heat. Too high heat can cause them to burn on the outside while remaining soft and unstable inside. Low to medium heat allows them to firm up gradually.

5. Flip Gently

When flipping the burgers, use a wide spatula and flip them carefully to avoid breaking them apart. Cook long enough on each side before attempting to flip

What can you use instead of eggs in burgers?

There are several effective egg substitutes you can use in vegan burgers to help bind the ingredients together. Here are some popular options:

1. Flaxseed or Chia Seed "Egg"

• How to use: Mix 1 tablespoon of ground flaxseed or chia seeds with 2-3 tablespoons of water. Let it sit for 5-10 minutes until it forms a gel-like consistency.
• Why it works: The gel binds ingredients together and adds fiber.

2. Mashed Potatoes or Sweet Potatoes

• How to use: Add a few tablespoons of mashed potatoes or sweet potatoes to the burger mixture.
• Why it works: Starchy texture helps hold the ingredients together.

3. Breadcrumbs

• How to use: Mix breadcrumbs (or gluten-free breadcrumbs) into the burger mixture.
• Why it works: Breadcrumbs absorb moisture and create a firm structure, acting as a binding agent.

4. Oats

• How to use: Use rolled oats or quick oats, either ground into flour or left whole.
• Why it works: Oats absorb moisture and help bind the burger, providing a dense texture.

5. Nut Butter or Seed Butter

• How to use: Add 1-2 tablespoons of smooth peanut butter, almond butter, or sunflower seed butter.
• Why it works: The natural oils and stickiness of nut or seed butter work well as a binder.

6. Aquafaba (Chickpea Water)

• How to use: Use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) as a substitute for one egg.
• Why it works: It has a similar binding quality to eggs and is often used in vegan baking and cooking.

7. Silken Tofu

• How to use: Blend ¼ cup of silken tofu and mix it into the burger.
• Why it works: Its smooth texture helps hold the ingredients together, adding a soft and creamy element.

8. Tapioca Starch or Cornstarch

• How to use: Mix 1 tablespoon of starch with 2 tablespoons of water to create a slurry, then add it to the mixture.
• Why it works: The starch helps create a firm, cohesive burger when cooked.

These substitutes not only act as binders but can also enhance the texture and flavor of the burgers, making them sturdy and satisfying.