Hi Reader,

Homemade veggie burgers get a bad rap for being mushy or falling apart, but they don't have to be that way!

Over the years, I've learned that the secret to a firm, sturdy veggie burger is all about balancing texture, moisture, and binding ingredients.

I thought this might be helpful if you're in the mood to experiment in the kitchen this weekend. Or maybe you'll pick up a few tips to make a veggie burger recipe you already enjoy even better! 🍔

1. Varying textures​
The best veggie burgers are all about variety. I like to combine firmer ingredients, like walnuts or tempeh, with something chewy, like barley, mushrooms, or TVP. That variety gives the burgers a more interesting texture and helps them feel substantial and satisfying.

​Mushroom Barley Burgers​ With walnuts, barley, breadcrumbs, beans, and sautéed mushrooms. Get the recipe

2. Reducing moisture​
Too much moisture is one of the biggest issues behind mushy veggie burgers. Baking tofu or beans before adding them to the mixture helps evaporate excess moisture. Sautéing ingredients like jackfruit and mushrooms also helps and keeps the burger mixture from becoming waterlogged.

​Tofu Burgers​ With pre-baked, crumbled tofu for texture and chickpea flour or vital wheat gluten for binding. Get the recipe

3. Taking advantage of gluten​
If you don't need your veggie burgers to be gluten-free, you have some great options for adding structure. Breadcrumbs, vital wheat gluten, and even regular all-purpose flour can help bind the ingredients together and create a burger that's firm enough to flip and sturdy enough to hold all of your favorite toppings.

​Easy Veggie Burgers​ Made with easy pantry-staples and vital wheat gluten or GF flour for binding. Get the recipe

4. Going gluten-free​
Gluten-free veggie burgers can be just as firm and satisfying. Gluten-free panko is an easy substitute for regular breadcrumbs, while chickpea flour makes an especially effective binder. It absorbs moisture and helps the burgers firm up as they cook.

​Jackfruit Burgers​ With jackfruit and beans for varying softness and binding plus TVP to soak up moisture. Get the recipe

Happy cooking!

~Lori

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