I've used this as my go-to recipe for veggie burgers since the first time I made these. I followed MOMOFFOUR's advice, and put a half cup wheat flour in the veggie mix before refrigeration, and it helps with the consistency. I also keep it in the fridge overnight, and make each patty with cold, wet hands. (I like to keep a large bowl of ice water next to the bowl of ground veggies to cut down time) I've frozen these many times, but found that the best way is to spray a cookie sheet with non-stick spray, line it with wax paper, and lay the patties on it as they are shaped. cover it with another sheet of wax paper, and put in the freezer for a couple hours. When they're frozen, take them off the pan, and put them in a large freezer ziplock bag. It cuts down on labor time and saves wax paper/plastic wrap. This recipe can easily and succesfully be made vegan by replacing the egg with 1/4c blended silken tofu, and omitting the cheese. I added some extra liquid smoke to help cover up any flavor it might have brought, and they were excellent. surprisingly enough, the consistency was better with the vegan version; the patties stayed together much better!
Was this review helpful?
15 users found this review helpful
I've used this as my go-to recipe for veggie burgers since the first time I made these. I...