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I have so many recipes for different homemade veggie, bean and grain burgers but not one of them calls for egg replacer in the recipe. I find this weird, when ever I make burgers at home and follow the recipe they fall apart so as a result I have started putting egg replacer in them and they are great, so firm and they never fall apart. IS there any reason that recipes do not call for egg replacer, I don't understand it, it makes such abig difference?
 

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Funny you've had the experience of falling apart veg burgers w/no egg replacer. I've never had that problem. Then again, my recipes' ingredients are such that they replace what the egg did for non-vegan burgers.<br><br><br><br>
(Btw, are you talking Egg Replacer as in the formal product name? Or as in a general item you're using as an egg replacer? Just wanted to clarify. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> )<br><br><br><br>
Then again... perhaps it's how the recipe was blended? Maybe not mashed down enough and with too much moisture?<br><br><br><br>
Any veg burger I've made had a bean/seed/nut of some in it (and quite often 2 or all 3 of these items). When well blended and the recipe is kept LOW in moisture, my burgers always stay together. [There are easy ways to control the moisture.]<br><br><br><br>
For example, Tess posted a recipe to a bean burger that has great tips I hadn't tried previously. Here's the link:<br><br><br><br><a href="http://www.veggieboards.com/boards/showthread.php?t=58760" target="_blank">http://www.veggieboards.com/boards/s...ad.php?t=58760</a><br><br><br><br>
I made this recipe (albeit mine was a gluten-free version as you'll see at the end) but I used the tips and these burgers have the best shape of a veg/bean burger I've ever made. I'm going to make this again and next time add more veggies and herbs/spices to play around... and I'm going to make it w/o the cashews next time (since the baby doesn't like it when I eat nuts, either).<br><br><br><br>
Though, I have a feeling that the cashews do play a part in holding it together, I'll sub some kidney beans instead, I think. I've done that before with good results.
 

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My best success with veggie burgers has been with vital wheat gluten to hold them together. (recipes on bryannaclarkgrogan.com) Egg replacer (as in Ener-G or other brands of starch + gums + leavener) probably isn't necessary for most veggie burgers -- cornstarch would work just as well. Commercial egg replacer is really designed for baking.<br><br><br><br>
If it works for you, though, great!
 
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