What can be added to veggie burgers to increase texture?
I add chopped onions, garlic, grated carrots, some flour and spices to pre-soaked TVP. Onions add a bit of texture but after baking tvp densifies becoming like soft rubber.
I think mushrooms, beans, corn and peas can make it more texturized but I'm not a big fan of all those ingredients. Anything else you can think of?
Best Answer
Variants of tofu skins are great for meat-like textures. If you look up chinese buddist cooking or monastery cuisine, you will find many imitated meat and poultry dishes that are often called "vegan duck roast", "vegan abalone" etc (probably by non-practising consumers). One of the best for this is dried tofu skin sticks (not promoting the seller, just a random search result for a picture). Fried tofu skins pockets and pressed tofu also work pretty well. You will need to cut them into tiny shreds or chop them up coarsely to get the effect. These ingredients have plenty of surface area and are great at taking up seasoning and sauces to mimic meat juices.
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Quick Answer about "What can be added to veggie burgers to increase texture?"
Homemade veggie burgers can be as simple as seasoned, mashed beans formed into patties and fried. Or, cooks can add texture, flavor and protein to the patties with cooked grains, sauteed vegetables, spices, nuts and more.How do you add texture to a veggie burger?
Add Roasted, Ground Walnuts or Cashews Ground nuts also add structure and texture to your veggie burger, which is more in line with the traditional meaty option.How do I make my veggie burgers more solid?
Adding flour or oats can help the burgers stick together, without using eggs. Mash everything together well. The more pulverized the veggie burger mixture gets, the better the patties will stick together. (But don't puree them, or the final texture will be off.)How do you make a veggie burger firmer?
Refrigerate the whole burger mix in a bowl for 30 minutes or so, bring them out and come close to room temperature and then make the patties when you're ready to cook them. They will be firmer and hold together better while cooking.What is the best binder for veggie burgers?
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. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.The secret recipe for plant-based vegan burgers | Chef David Lee, Planta
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Answer 2
Instead of adding ingredients as an answer, how about tackling the TVP texture?
Try many-hour soaking first off. Drain and let steam in it's own 'juice' in a tight-lid pan (not too big) on low for just a few minutes. Done at your desired chewiness.
This has the effect of giving off some of the soaked up liquid that would otherwise wick off during burger frying.
Can add in your seasoning while cooling. Binders best added when room temp.
Now, for texture and sogginess prevention, my fav vegburger addition is cooked brown rice. A little goes a long way. Also, terrific crunchy chewiness with fine chopped raw broccoli. Raw sunflower seeds add meaty-ness if burgers are fried several minutes. If quicker fried then maybe soak them first. Pumkin seeds too.
Answer 3
You could dip in egg wash (or other liquid if vegan), then breadcrumb before frying/baking.
Answer 4
Try adding grains like cooked rice, quinoa, bulgur, unripe spelt, oatmeal. With grains that can be used soaked raw, undercooked, or cooked, consider all three as separate options adding different textures.
For binders, legume flours (red lentil flour, chickpea flour) tend to do a great job.
One special kind of beans is worth trying: Douchi (chinese salted black soybeans) - just rinse and mince. Not too much, these are flavor and texture intensive, a tablespoon to a pound of mixture is a lot!
Also, a classic ingredient in meatballs (and old-school burgers) works brilliantly in veggie burgers too: breadcrumbs.
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