I rarely make burgers at home. I have tried dozens of recipes but I still have not found one with a texture I like. They are always mushy or crumbly or some combination of the two. Given that I’m cooking out of Tofu Cookery this MoFo, I thought I would give the tofu burgers a try.
The recipe is fairly similar to the tofu spaghetti balls. Tofu, wheat germ (I used bread crumbs as I can’t find wheat germ here), a tiny bit of flour, and some herbs and spices. As you might expect, they were quite tasty (as were the spaghetti balls), but didn’t hold together very well. Perhaps a bit of flax or some vital wheat gluten in lieu of the flour would have been the way to go.
Oh well. I had my burger on some whole wheat bread with lettuce and tomato and it was still delicious, even if it was crumbly.
The best burgers I’ve made always tend tp have a bit of VWG in them, I’ve never had a tofu burger though.
VWG is what?
I have the same problem with delicious yet crumbly veggie burgers. Ugh! I got the new vegan burger book for kindle and they have VWG. Fingers crossed!
Thanks for answering that question about Vital Wheat Gluten Autumn.! Geez
Wait, was I supposed to answer that? I’m confused! VWG = vital wheat gluten.