Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Make the patties and keep in the fridge for up to 2 days, or freeze.
Cook the sweet potatoes; pierce them with a fork and microwave on high, on a piece of kitchen paper, for 10-15 minutes until tender, turning half way. Split, scoop out the flesh, discard the skin; mash roughly and season. Or roughly chop, then steam them for about 15 minutes before mashing. Leave to cool.
Meanwhile, heat 1 tablespoon of oil in a nonstick frying pan; fry the onion and pepper for 5-6 minutes. Stir in the garlic and the chipotle paste; cook for 1 minute more.
Mix the ground flaxseed with 3 tablespoons of cold water in a small bowl and leave for 5 minutes, until it thickens and gels (this acts as an egg replacer – or use 1 medium egg if not vegan).
Crush the beans in a mixing bowl so that they are partly mashed, but there are still some whole beans showing. Add the quinoa, coriander, lime zest plus a good squeeze of lime juice. Mix in the sweet potato, the flax and the onion mixture; season well.
Shape into 4 burgers. The mixture will be sticky – using wet hands will help. Sprinkle half the polenta over one side of the burgers, then turn over and sprinkle with the rest. Chill on a tray; about 20 minutes in the freezer, or 45-60 minutes in the fridge.
Combine the sauce ingredients in a bowl; add a squeeze of lime juice.
Heat 1 tablespoon of oil in a large nonstick frying pan. Fry the burgers for 3 minutes on a medium heat, or until golden. Add another tablespoon of oil, flip the burgers and cook for another 3 minutes or until crisp and hot.
Meanwhile, toast the cut sides of the burger buns. Top the base of each bun with some slaw (recipe below), then add a burger, some avocado, a spoonful of sauce and cress or sprouted seeds, if you like. Finish with the bun lids.
Tip
How to make super slaw to serve: Whisk the juice of 1⁄2 lime, 1 tbsp agave syrup or maple syrup, and 1 tbsp rapeseed oil with seasoning in a bowl. Toss in 2 tbsp chopped coriander, 2 large carrots, grated, 1⁄4 red cabbage, shredded, 20g rocket (optional) and mix well.
Change your burger flavour Go Mexican: switch the chipotle paste for 1⁄2 tsp each of ground cumin, smoked paprika and chilli powder; serve with dairy-free oat fraiche or soured cream mixed with lime juice.
Make it Middle Eastern: use 1⁄2 tsp each ground cumin, coriander and cinnamon instead of chipotle paste, lemon in place of the lime; add harissa-swirled dairy-free yogurt.
Head for the Med: leave out the chipotle paste and lime; swap basil for the coriander; add chopped sundried tomatoes and olives. Add vegan mayo mixed with vegan basil pesto.
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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.
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.) Keep the patty size reasonable. If you make the veggie burgers too large, they are more likely to fall apart.
To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.
Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.
Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder.
It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it. It does need to be blended with water first; not a big deal, just a little less convenient.
The flour which you add will help to bind the burger together and dry it out. Some people will also add tapioca starch or cornflour which thicken when cooked, and again these will help bind the burger and give it some texture.
If you want to use a binder in your meat, but don't want to use egg, other alternatives are flour such as wheat flour, cracker crumbs, or even oatmeal. Don't bind burgers with anything. At least 80/20 ground chuck, form the patties, season with salt and pepper and cook. Done.
But through my Made by Lukas veggie burger business, I spent many, many hours cooking off free veggie burger samples for shoppers in frigid dairy departments of grocery stores, where I learned that one way to solve for mushy veggie burgers is to just cook them bit longer, and slower, on sightly lower heat, and to even ...
If you're tired of ending up with a crumbly mess on your plate, then you might need to rethink how you keep your veggie burgers intact. Before hitting the grill or pan, one major tip is to use a binding agent with your burger, such as egg or breadcrumbs, to help hold the patty together.
If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 tablespoon flour.
Canned black beans are just fine, or you can substitute them for another kind of bean, such as kidney, chickpea, or pinto beans. Cashews – Ground cashews give the burgers a nice texture along with a tasty nutty flavor. Almonds work well as a substitute.
Beans, for instance, are a good source of both zinc and iron. They are also an important protein resource. Black bean burgers are never going to be mistaken for hamburgers, but they are typically a solid choice when it comes to health.
New study shows swapping beef for a black bean burger could mean better health as you age. Data showed those who ate more plant protein were 46% less likely to develop eleven chronic illnesses as they aged.
Common binders used in plant-based meat include soy protein isolate, methylcellulose, carrageenan, and modified starches. Overall, these binders improve the thickening, gelation, and textural properties of end products. Methylcellulose is an especially common binder.
Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.
This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg. The binding properties of flax seeds make this a great addition to cookies, brownies and other sweet treats.
No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.
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Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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