Thanks for sharing Cookbookery Collective! I'm eagerly awaiting the halloumi burger. I have such a challenge with halloumi sticking to the grill. Maybe in burger form it will be more cooperative.
Hi Luke, I read your book and really enjoyed - as I do this substack!
Wondering if you could tell me where I am going astray: my veggie burgers always smoosh out the sides when biting into them. I’ve payed with moisture content and doesn’t seem to matter.
I’ll try the low & slow method you recommended, but is there a secret tip to a firm patty that I don’t know?
Hi Erin! It really comes down to moisture control -- cooking it out, or soaking it up with a binder like breadcrumbs. I typically opt for more moist than dry burgers, simply because I'd rather have more veggies than filler, especially since the burger will often be on a bun. Using an egg, if you eat them, can help quite a bit because they firm things up during cooking. And opting for plenty of texture, such as bigger chunks of things like roasted squash or carrots or mushrooms, give the burger more to bite into as well.
Thanks for flagging this issue - I will explore in more detail in a future email!
I would love to know the secret to firm veggie burgers as well! Mine generally fall apart and I have tried different techniques, including using aquafaba to bind it! Wondering where I go wrong…
Ahh thanks for the shout-out Lukas!!
Thanks for sharing Cookbookery Collective! I'm eagerly awaiting the halloumi burger. I have such a challenge with halloumi sticking to the grill. Maybe in burger form it will be more cooperative.
thanks so much for the shoutout! I can't decide which of these burgers to try first <3
Thanks for the mention Lukas! That artichoke burger is calling my name!
Hi Luke, I read your book and really enjoyed - as I do this substack!
Wondering if you could tell me where I am going astray: my veggie burgers always smoosh out the sides when biting into them. I’ve payed with moisture content and doesn’t seem to matter.
I’ll try the low & slow method you recommended, but is there a secret tip to a firm patty that I don’t know?
Hi Erin! It really comes down to moisture control -- cooking it out, or soaking it up with a binder like breadcrumbs. I typically opt for more moist than dry burgers, simply because I'd rather have more veggies than filler, especially since the burger will often be on a bun. Using an egg, if you eat them, can help quite a bit because they firm things up during cooking. And opting for plenty of texture, such as bigger chunks of things like roasted squash or carrots or mushrooms, give the burger more to bite into as well.
Thanks for flagging this issue - I will explore in more detail in a future email!
Thanks so much! I appreciate the insight. 🥂
I would love to know the secret to firm veggie burgers as well! Mine generally fall apart and I have tried different techniques, including using aquafaba to bind it! Wondering where I go wrong…