Why do my veggie burgers fall apart.

bobcat48 said:
Yeah, I had no idea flour would do that, but that could very well be the reason. I did add cracker crumbs to the mix, and you would think that might accomplish the same thing, but perhaps the cracker crumbs don't bind like flour does. I will know better next time.
Click to expand...
I don't know what the amount should be, but be careful to not add too much raw flour, that doesn't thoroughly cook, as fast as those other ingredients do!
Dried rice flour or potato flour, would be better for that purpose and reason....but most people do not have those on hand either.
 
Bobcat - Another suggestion is, when you make the patties, and they are holding together, just put them in the fridge for about 20 minutes so they can harden up then make sure the oil is very hot. Hope you're not getting too confused with all the suggestions. Good luck with the cooking.
 

bobcat48 said:
Very interesting tips. My patties were fairly thin, and they say to make them up to 1 inch thick. Also, it never even occurred to me to bake them, but in doing it that way, I wouldn't have to flip them. Genius.
Click to expand...
Another method would be to softly round them into sorta balls, and place them in slightly oiled muffin tins, instead of flattening them or frying.
They'd bake in short order, and you could freeze some, for another day, if you can stop yourself from eating them all. ☺️
 
Kaila said:
Not having yet read the full thread of surely brilliant replies;
How 'bout... fewer veggies and an extra egg, and possibly somethin' else that's sticky, such as day-old rice?

Though your recipe looks so good, I would advise not letting it bother you that it falls into pieces. Just give it a different name, instead of patties, cakes or burgers; Call it veggie scramble or sumptin'?
Click to expand...
Yeah, a rose by any other name smells the same, so I could just change the name, but I planned on putting it on a bun, so it was a little more challenging, but I managed. According to the consensus, it seems that flour or cornstarch or pancake batter would have done the trick, and making them a bit thicker. Or an alternative would be to bake them, thus eliminating the need to flip (Why didn't I think of that).
 
bobcat48 said:
Yeah, a rose by any other name smells the same, so I could just change the name, but I planned on putting it on a bun, so it was a little more challenging, but I managed. According to the consensus, it seems that flour or cornstarch or pancake batter would have done the trick, and making them a bit thicker. Or an alternative would be to bake them, thus eliminating the need to flip (Why didn't I think of that).
Click to expand...
Yep! Also you could add in some cottage cheese, in those Veggie Balls, to bake.
It's yummy and helps their stick-to-it-iveness! :)
 
Kaila said:
I don't know what the amount should be, but be careful to not add too much raw flour, that doesn't thoroughly cook, as fast as those other ingredients do!
Dried rice flour or potato flour, would be better for that purpose and reason....but most people do not have those on hand either.
Click to expand...
Pretty sure my pantry doesn't have either of those, but maybe subbing a bit of cornstarch along with the flour, no?
 
Kaila said:
Yep! Also you could add in some cottage cheese, in those Veggie Balls, to bake.
It's yummy and helps their stick-to-it-iveness! :)
Click to expand...
Well, I just may have to make Veggie Balls one day, and if I do, cottage cheese it is.
Btw, I like your word "stick-to-it-iveness". Not sure it's in the dictionary, but when it is, you should get the credit.
 
Kaila said:
Another method would be to softly round them into sorta balls, and place them in slightly oiled muffin tins, instead of flattening them or frying.
They'd bake in short order, and you could freeze some, for another day, if you can stop yourself from eating them all. ☺️
Click to expand...
Hmmmm, Veggie Muffins, now there's a thought. You seem to know your way around a kitchen. If you make a "Creative Cooking" cookbook, I would like an autographed copy (You know, for bragging rights). Lol
 
The more I think about it, @bobcat48
I myself, would not add any flour (wheat or white) into your wonderful recipe, for multiple reasons. I dont think that the raw grain flour would cook enough, with a quick-fry method.

I would stick with things like wheatgerm, or cracker crumbs, or matzo meal, or a 'so-called flour' that isn't actually flour, such as soyflour/ garbanzobean flour, or finely grated potato.

I'd also try the suggestion from @oscash
to put the patties in the frig for a while, and then, try to turn them only once.

Pancake mixtures are nice for pancakes, and you can add things to pancake batter, but again, I wouldn't try to make a combo pancake/veggie burger, or combo actual muffin/veggie burger. The muffin tin is just an easy way to bake small veggie patties.

What I myself, would likely do, is stick with your original delicious-looking recipe, if it was as delectable as it appears.

I know you wanted the burger shape to put on a bun, but you could have them next to each other, instead, imo.
That is how I will 'Order mine, when I eat at your house.':LOL::giggle::ROFLMAO:

Thanks for the compliments. I used to enjoy experimenting in the kitchen. Not able to do it, now, but can enjy doing it vicariously at SF. :rolleyes::sneaky::D:ROFLMAO:
 
Kaila said:
The more I think about it, @bobcat48
I myself, would not add any flour (wheat or white) into your wonderful recipe, for multiple reasons. I dont think that the raw grain flour would cook enough, with a quick-fry method.

I would stick with things like wheatgerm, or cracker crumbs, or matzo meal, or a 'so-called flour' that isn't actually flour, such as soyflour/ garbanzobean flour, or finely grated potato.

I'd also try the suggestion from @oscash
to put the patties in the frig for a while, and then, try to turn them only once.

Pancake mixtures are nice for pancakes, and you can add things to pancake batter, but again, I wouldn't try to make a combo pancake/veggie burger, or combo actual muffin/veggie burger. The muffin tin is just an easy way to bake small veggie patties.

What I myself, would likely do, is stick with your original delicious-looking recipe, if it was as delectable as it appears.

I know you wanted the burger shape to put on a bun, but you could have them next to each other, instead, imo.
That is how I will 'Order mine, when I eat at your house.':LOL::giggle::ROFLMAO:

Thanks for the compliments. I used to enjoy experimenting in the kitchen. Not able to do it, now, but can enjy doing it vicariously at SF. :rolleyes::sneaky::D:ROFLMAO:
Click to expand...
I agree.
I'd keep the original recipe but add a binder like cracker crumbs.
 
bobcat48 said:
Oh, I completely forgot. That was one of the ingredients I put in was wheat thin cracker crumbs, but they were on the inside, not on the outside, if that makes any difference. I did it to soak up any moisture and add flavor. Didn't help though.
Click to expand...
How about a little flour of your choice?
 
Kaila said:
The more I think about it, @bobcat48
I myself, would not add any flour (wheat or white) into your wonderful recipe, for multiple reasons. I dont think that the raw grain flour would cook enough, with a quick-fry method.

I would stick with things like wheatgerm, or cracker crumbs, or matzo meal, or a 'so-called flour' that isn't actually flour, such as soyflour/ garbanzobean flour, or finely grated potato.

I'd also try the suggestion from @oscash
to put the patties in the frig for a while, and then, try to turn them only once.

Pancake mixtures are nice for pancakes, and you can add things to pancake batter, but again, I wouldn't try to make a combo pancake/veggie burger, or combo actual muffin/veggie burger. The muffin tin is just an easy way to bake small veggie patties.

What I myself, would likely do, is stick with your original delicious-looking recipe, if it was as delectable as it appears.

I know you wanted the burger shape to put on a bun, but you could have them next to each other, instead, imo.
That is how I will 'Order mine, when I eat at your house.':LOL::giggle::ROFLMAO:

Thanks for the compliments. I used to enjoy experimenting in the kitchen. Not able to do it, now, but can enjy doing it vicariously at SF. :rolleyes::sneaky::D:ROFLMAO:
Click to expand...
Wow, I never realized there were so many choices for binders (Many I've never heard of). I do have bread crumbs, which I assume is essentially the same as cracker crumbs. I think I will also make a point to pick up wheat germ, although I have no idea how to use it, but I'm willing to learn. So nix on the pancake batter and flour & possibly refrigerate.
Also, note taken: When Kaila comes for dinner, it's one Bobcat veggie patty with a side order of bun, possibly served with Carolina Cole Slaw.
 
hearlady said:
I agree.
I'd keep the original recipe but add a binder like cracker crumbs.
Click to expand...
I did add cracker crumbs, but apparently not the kind I should have. I took some wheat thins because I thought they would add flavor, crumbled them up in my hands and dumped them in. I don't think that was very smart now that I hear the comments, because the wheat thins are already baked and probably don't even blend with the mix all that much. Rookie mistake.
 
bobcat48 said:
I think I will also make a point to pick up wheat germ, although I have no idea how to use it, but I'm willing to learn
Click to expand...
You can't go wrong with that. The easiest, best one, imo.
And very easy to incorporate into many of your foods.
Can be eaten straight from the jar, spoon on to any cereal, etc.
Can be used in most any baking or cooking, that I can think of, that needs a bit of moisture absorbed. Also, adds flavor. Mixed in, or as a coating.

Only comes in two types, and it matters little to most people, which one you get.
Toasted, or Untoasted. Untoasted has a little less flavor and is softer, but combines well.... and some people prefer carbs to not be roasted.

Roasted or Toasted, has extra good flavor, so it's especially nice for coating, or on top of foods.....and has a bit of crunch, too. Probably more popular and usually preferred for the taste and texture.

But to most people, they are interchangeable, so I wouldn't concern yourself with it. Just try one, and decide later on, if you want to try the other.

Wheat germ....Worth while adding to your pantry. Easy to find in the store, and easy to use. Adds nutrition, as well.
 
@bobcat48
Has anyone warned you? :sneaky:;):LOL:
When you start threads, like you do, the ones that you might least suspect to get a reply, or to have any interest shown at all;

might surprise you the most, and may take hold, get a life of its own, and last for a hundred pages of posts, and span several years.:geek::giggle::LOL::ROFLMAO::LOL:
 
Kaila said:
You can't go wrong with that. The easiest, best one, imo.
And very easy to incorporate into many of your foods.
Can be eaten straight from the jar, spoon on to any cereal, etc.
Can be used in most any baking or cooking, that I can think of, that needs a bit of moisture absorbed. Also, adds flavor. Mixed in, or as a coating.

Only comes in two types, and it matters little to most people, which one you get.
Toasted, or Untoasted. Untoasted has a little less flavor and is softer, but combines well.... and some people prefer carbs to not be roasted.

Roasted or Toasted, has extra good flavor, so it's especially nice for coating, or on top of foods.....and has a bit of crunch, too. Probably more popular and usually preferred for the taste and texture.

But to most people, they are interchangeable, so I wouldn't concern yourself with it. Just try one, and decide later on, if you want to try the other.

Wheat germ....Worth while adding to your pantry. Easy to find in the store, and easy to use. Adds nutrition, as well.
Click to expand...
Thanks for providing all that info. I will choose the Roasted type, and I just added it to my grocery list. It's gonna go in my cereal as well (I like crunch), and possibly even my salads.
 
Kaila said:
@bobcat48
Has anyone warned you? :sneaky:;):LOL:
When you start threads, like you do, the ones that you might least suspect to get a reply, or to have any interest shown at all;

might surprise you the most, and may take hold, get a life of its own, and last for a hundred pages of posts, and span several years.:geek::giggle::LOL::ROFLMAO::LOL:
Click to expand...
I know. That blows me away. I just figured I would get a response or two, and hardly anyone would bother with it. Life is full of surprises. 👍 :cool:
 
bobcat48 said:
I was bluffing. I have no idea how to make Carolina Cole Slaw. You're gonna have to get that from Kaila. :(
Click to expand...
@Jules,
You'll have to start a new thread for that. ;):LOL:

Perhaps called: What to do with half a fresh cabbage?
:geek::giggle::LOL::love:(y)

I know that I once loved to shred it with added walnuts and fresh apple pieces.....but it's far too long ago, for me to recall anything else.☺️
 
You must log in or register to reply here.

Back
Top