I’m not a big fan of veggie burgers. Usually when I’m served one it is soggy in the middle from being frozen, a murky brown color, and tastes of soy and not much else. When I try making a batch, they usually fall apart, or are soaked in oil.
But there have been shining moments – where I bit into a patty, crusty on the outside, tender inside, packed with flavor. I want that in my life. I want my Veggie Burgers to live up to their potential. To that end, I have been collecting recipes and we shall see f I can unlock the secret of the Veggie Burger.
Criteria for a Veggie Burger:
- Savory, not sweet
- More than one ingredient (Slabs of tofu or portobello mushroom don’t count)
- Burgerish shaped – either by shaping a patty or a pouring out batter like a pancake
- Cooked on a hot flat surface, such as a frying pan, grill or baking sheet
- No meat, but eggs and dairy are okay