The Creamy Binder You Need To Try In Your Next Batch Of Veggie Burgers
From oats and eggs to breadcrumbs and wheat germ, there's no shortage of binders to use when it comes to crafting veggie burgers.
“Unlike eggs, it's plant-based, making it perfect for vegan burgers. Unlike breadcrumbs, it won't dry things out.”
Chef Figueroa does caution that incorporating avocado may cause the veggie burgers to be a bit more fragile than they may be when using other binding counterparts. But, he has the solutions for that, too. First, you can simply pop the patties in the fridge to chill for a bit before cooking them. Then, choose medium heat for the cooking temperature to prevent them from becoming mushy. Finally, be sure to be light-handed with your spatula — flip the burgers gently and only when necessary.
More veggie burger tips from Chef David Figueroa
Using an effective binder is crucial for creating quality veggie burgers but Chef David Figueroa says there are a few other things to consider, too. The first is taking steps to ensure the burger is chock-full of flavor. "Since there's no beef fat to lean on, you need to create layers of taste with spices, herbs, and seasonings," he said. "Without enough salt, acid, and spice, you're just eating a sad bean patty, so don't be shy about seasoning."
Texture is another key consideration. While using avocado will give the burger a satisfying creaminess, you'll need other ingredients for it to maintain its shape. Chef Figueroa recommends combining beans with quinoa or any type of rice that you like in order to firm the patty up. Then, the final step for crafting the ideal texture comes down to technique. To create the perfect contrast, Chef Figueroa suggests grilling the burgers with a touch of oil over medium-high heat in order to produce a crispy exterior that will pair perfectly with the creamy avocado-based filling. All that's left after that is to pile on some fresh toppings and possibly pop open a bottle of wine that's guaranteed to complement your veggie patties.