Homemade vegetable burgers are one of the simplest and tastiest alternatives to meat, but often the main issue is one: they fall apart during cooking.
In this recipe I show you how to prepare compact, tasty legume-and-vegetable burgers that are easy to cook, either in a pan or in the oven. Guide to homemade plant proteins
👉 The secret is the balance between ingredients, binders and resting the mixture.
And if you want to prepare equally tasty variations, here are the recipes for the breaded chickpea cutlet or the sea-style chickpea cutlet.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz Cooked legumes (cannellini beans or chickpeas, lentils)
- 1 large zucchini (or carrot)
- 1 potato
- 6 tbsp chickpea flour
- 1 onion
- 2 tsp apple cider vinegar
- 1 1/2 tsp ground turmeric
- 4 tbsp breadcrumbs (and toasted in a pan)
- 1 tsp cornstarch (or all-purpose flour)
- 3 tbsp walnuts (roughly chopped)
- to taste basil (fresh)
- to taste salt and pepper
- to taste olive oil
Tools
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Preparation
1 – Grate the zucchini, potato and onion and put the vegetables in a non-stick pan with a drizzle of olive oil. Sauté the vegetables for a few minutes, until cooked.
2 – Meanwhile, roughly mash the already cooked legumes.
3 – Roughly chop the walnut kernels, coarsely, not finely.
4 – Toast the breadcrumbs in a non-stick pan, without burning them, until they are just golden.
5 – At this point combine all the preparations in a bowl. Add the cornstarch, seasonings and spices and mix the dough well. If necessary, adjust the flavor with salt. Put the mixture in the refrigerator and let it rest for 15 minutes.
6 – After the resting time, take the mixture and shape the burgers, which should not be fried but cooked in a non-stick pan with very little olive oil.
7 – Cook the legume-and-vegetable burgers over low heat with a lid. After a few minutes flip them and when nicely browned serve with sauces of your choice.
SECRET FOR COMPACT BURGERS
How to prevent vegetable burgers from falling apart
– use well-dried legumes
– don’t overdo watery vegetables
– always let the mixture rest
– add the binder little by little (bread crumbs, flour, or cornstarch)
MISTAKES TO AVOID
– dough too soft
– lack of binders
– cooking too fast
– flipping them immediately in the pan
VARIATIONS
– chickpea vegetable burgers
– lentil vegetable burgers
– gluten-free version
– oven-baked version
FAQ (Questions and Answers)
Why do vegetable burgers fall apart?
Because a binder is missing or the mixture is too wet.
Pan or oven: which is better?
Both, but the oven is gentler.
Can they be frozen?
Yes, either raw or cooked.
