Comments on: Best. Veggie. Burgers. Ever.

By: Alex

Alex — Thu, 10 Jul 2008 00:34:00 +0000

Excellent burgers, but:

I’ve found that I don’t need to steam them, or do anything with the vegetable stock. I simply fry them straight out of the fridge, and they taste great. Don’t see the need for the steaming.

Also, for burgers falling apart: keeping them in the fridge for an hour or more really solidifies the mixture. Usually 2 eggs suffice, or even 1 egg and a few egg whites. Never had a problem.

By: geek

geek — Mon, 09 Jun 2008 08:07:12 +0000

Man, these burgers are a hit!

We’ll be revisiting these real soon with a section on grilling these up for the summer.

Thanks everyone!

By: Lou

Lou — Wed, 28 May 2008 18:24:47 +0000

I made these for a Memorial day gathering. They were a hit among vegetarians and meat eaters alike. I grilled them after they had simmered and they turned out really good. They didn’t crumble on the grill. I’m definitely giving this recipe to my friends.

By: eater

eater — Thu, 22 May 2008 02:46:21 +0000

VeggieKeely, sounds like you need a stronger binding agent than your flax/water mixture. Silken Tofu is one possibility. Other thoughts are arrowroot starch or agar.

I hope one of these works for you!

Let us know when you find something that works.

By: VeggieKeely

VeggieKeely — Thu, 22 May 2008 02:28:27 +0000

The flavors of this veggie burger are fantastic! However, I cannot get the consistency right for some reason. I’ve never been more determined to perfect a recipe in my life! I know that they will be phenominal if I do! They’ve been falling apart in the simmering liquid. I’m vegan so I use a flax/water mixture in place of the eggs. That’s the only alteration that I’ve made.

Any suggestions?

By: geek

geek — Tue, 20 May 2008 01:15:11 +0000

You should have no problems frying them up after they’ve steamed up in the liquid. I actually fried a bunch of the extra mixture off into meatballs the following night and there were no problems at all.

You could probably even grill them after they’ve steamed up, too!

By: eater

eater — Mon, 19 May 2008 19:05:10 +0000

I would imagine that since the burgers bind quite well together, they’d hold up to frying afterwards. I’ll ask the foodie to interject his opinion on the matter, though, since I’m definitely not the expert!

By: thomasb

thomasb — Mon, 19 May 2008 18:20:57 +0000

I tried these today, halving the recipe since I only had 2 eggs. they were really good BUT I have a question: when I’ve had walnut burgers in veggie restaraunts, they’re always fried crisp. These were a bit on the soggy side, which isn’t surprising since they steam in a liquid. But does anybody know (before I experiment and ruin a batch!) can you just refry them after they’re steamed…and is that how they become crisp? Or is that a different recipe altogether.

Thanks!
Tommy

By: Rooney Jines

Rooney Jines — Sat, 10 May 2008 20:57:24 +0000

I have not yet tried the veggie burgers, put plan on making them in a day or two. What I was wondering, is there any breakdown of the calories, fat grams, etc? This would be really helpful. Thanks!!

By: Chris Davis

Chris Davis — Thu, 17 Apr 2008 15:22:48 +0000

I gotta try this recipe, everyone seems to like it. My fiancee and I eat veggie burgers every now and then. We eat them on english muffins which we toast first and then we add tomato, lettuce and taco sauce. Try the taco sauce (or salsa) - it really works!