June 2015

Making a pretty good veggie burger is easy. Making a great one is a lot harder.

The downfall of many a recipe is the mush factor. Most of the elements that often go into a homemade veggie burger (vegetables, beans and tofu) are high in moisture, which can lead to a soggy patty that’s unpleasant to eat and nearly impossible to flip on the grill without it falling apart. Getting a veggie burger with great flavor and the right texture is challenging.