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Discussion Starter · #1 ·
I've used this twice now in Veganomicon recipes -- chickpea patties and black bean burgers. I get the use of it in these recipes - - it helps bind the burgers and keep them together. But does anyone else notice a stringy-stretchiness about the burgers that could be avoided? Am I not kneading enough? Or is this just how VItal Wheat GLuten is? <img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:"><br><br>
TIA
 

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My understanding is the whole purpose of gluten is to give it that stringy texture. If you don't like it, just use breadcrumbs to bind your patties together. They'll be a little more delicate but still good.
 

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If you bake the chickpea cutlets, they'll have a firmer texture and not be so stringy and weird. I imagine it would work for the black bean burgers, too, but I haven't tried that yet. I'll try it tomorrow and let ya know. I want them anyway. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #4 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Mrs. T</strong> <a href="/forum/post/2983097"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
If you bake the chickpea cutlets, they'll have a firmer texture and not be so stringy and weird. I imagine it would work for the black bean burgers, too, but I haven't tried that yet. <b>I'll try it tomorrow and let ya know. I want them anyway.</b> <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
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Great - -thanks!
 

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Yeah you can just skip it in the chickpea cutlets and they'll be fine. I haven't done the black bean burgers either so I don't know about them.
 

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I just baked the black bean burgers for lunch and I think baking them definitely improves the texture. They don't stretch when you take a bite off them like they did when I fried them. This is my new "go to" veggie burger.<br><br>
I sprayed a cookie sheet with cooking spray and baked them at 375 for 20 minutes, flipped them and baked them for 8 more minutes. They turned out a little crisp on the outside, but soft in the middle and I liked them that way. The fried mushy, stretchy burgers were annoying to eat. These are much better, in my opinion.
 
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