Vegan burgers with Easy Binder
How to make vegan burgers with Special Ingredients Easy Binder
Want to make vegan burgers with pulses and vegetables? Your choice of ingredients, binder and cooking method helps create a tasty mixture that is easy to work with. Special Ingredients Easy Binder gives burgers structure and helps them hold together.
Vegan burger mixtures
There are many possible combinations. Use pea protein, soya protein and Ultratex, or make courgette, cauliflower or aubergine burgers. Easy Binder helps create a cohesive texture that does not crumble during preparation.
Ingredients that bind the mixture
Easy Binder gives the mixture structure and makes burgers easier to shape and cook. Other ingredients can also contribute to texture:
- Potatoes: cooked and mashed, they thicken through their starch.
- Pulses: blended, they absorb excess water while keeping the mixture soft.
- Pulse flours: chickpea flour, for example, helps bind the mixture or create a crisp surface.
- Quinoa: blended, it helps bind the mixture.
- Breadcrumbs: absorb moisture, hold the mixture together and add crunch.
How to cook vegan burgers
Bake at 180–200 °C on a tray lined with baking paper, turning until golden. Alternatively, pan-fry with a little olive oil for around 5–6 minutes per side until a crisp crust forms. Easy Binder helps maintain their shape during cooking.
How to store vegan burgers
Make a larger batch and freeze the burgers, separating them with baking paper so you can take out just the portions you need. Easy Binder helps preserve their structure after freezing.
Ingredients used in this recipe
Vegan burgers with Easy Binder
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How to make vegan burgers with Special Ingredients Easy BinderWant to make vegan burgers with pulses and vegetables? Your choice of ingredients, binder and cooking method helps create a tasty mixture that is easy to work with. Special Ingredients Easy Binder gives burgers structure and helps them hold together.Vegan burger mixturesThere are many possible combinations. Use pea protein, soya protein and Ultratex, or make courgette, cauliflower or aubergine burgers. Easy Binder helps create a cohesive texture that does not crumble during preparation.Ingredients that bind the mixtureEasy Binder gives the mixture structure and makes burgers easier to shape and cook. Other ingredients can also contribute to texture:Potatoes: cooked and mashed, they thicken through their starch.Pulses: blended, they absorb excess water while keeping the mixture soft.Pulse flours: chickpea flour, for example, helps bind the mixture or create a crisp surface.Quinoa: blended, it helps bind the mixture.Breadcrumbs: absorb moisture, hold the mixture together and add crunch.How to cook vegan burgersBake at 180–200 °C on a tray lined with baking paper, turning until golden. Alternatively, pan-fry with a little olive oil for around 5–6 minutes per side until a crisp crust forms. Easy Binder helps maintain their shape during cooking.How to store vegan burgersMake a larger batch and freeze the burgers, separating them with baking paper so you can take out just the portions you need. Easy Binder helps preserve their structure after freezing.
Ingredients
- 713g Blended or Finely Chopped Vegetables
- 250g Cold Water
- 25g Special Ingredients Easy Binder®
- 8g Salt
- 2g Black Pepper
- 1g Parsley
- 1g Garlic Powder or 1-2g of Fresh Garlic
Products used in this recipe
Method
Create burger mixture
- Add 25 g of Easy Binder to 250 g of cold water and blend for a few seconds with a hand blender.
- Combine all the ingredients with the Easy Binder solution. Mix with an electric mixer or by hand in a large bowl with a spatula for 2–5 minutes.
Once mixture is complete, choose 1 of these 3 options
- Fill the moulds, compacting the mixture firmly and removing air bubbles.
- Alternatively, vacuum-pack each burger to remove air and compact it.
- Or shape and compact the burgers by hand, squeezing out the air, and wrap tightly in cling film.
Next steps
- Refrigerate at 2–5°C for 8–24 hours until set.
- The burgers are ready to cook, freeze or slice.