For the second time, I tried making "smoky" beetroot and bean based burger patties on the weekend. (It's the use of smoked paprika that gives them that flavour.) The recipe I followed this time is here.
The taste is pretty nice, and it's interesting, because I am pretty sure it's a psychological association of the colour of red with meat which gives the brain the impression that a beet burger is going to be more substantial and filling than some other forms of vegan or vegetarian burger.
But - as with a previous attempt, using a different but similar recipe, there is a problem with getting home made veggie burgers to stick together in a similar way to meat burgers.
This seems to be a well recognised problem - see this article Tricks for Making Veggie Burgers That Won't Fall Apart, for example. The trouble is, none of those suggestions sound very convincing to me.
I am sure the problem comes from the hard to avoid fact that frying (or baking) the patty makes the semi cooked vegetables inside release steam/water, which loosens the whole thing. I doubt egg works, as I have never found it helps much with salmon patties, which can also suffer structural integrity issues.
It was suggested to me yesterday, in a discussion which went on for far too long in the dog park, that perhaps the answer would be xanthan gum, which I didn't realise you could use in baked products as a thickening agent.
I also wonder whether the common ingredient you see on a lot of the imitation meat products you see lately - pea protein (or pea protein isolate) - itself binds somewhat when cooked. Now that I look around, one other veggie burger suggest wheat gluten - so maybe just adding flour or cornflower does help? Not sure how it would affect the taste, though. (As a side note, I also see coconut oil in a lot of fake meat products now. I can imagine that could help in taste and mouth feel too, so maybe it's time I start just experimenting with my own additions to a veggie burger recipe.)
I suspect that reader Tim might have an idea about this. Help me, please.
Update: because Google knows what I want to know, I found that Youtube suggested a Canadian video which showed a chef making a vegan burger with all the usual suspects (beans, lentils, chickpeas, mushrooms, spices) but also oats and - I think this may make the difference - tapioca starch.
That sounds plausible to me - it would avoid the possible floury taste of wheat flour or cornflower.
Someone who watched the video guessed at the quantities:
1 cup - Black Beans
1 cup - Chickpeas
1 cup - Lentils
1 cup
Mushrooms (cooked) 1/2 cup
Rolled Oats
1/4 cup
Beets (Shredded)
1/4 cup - Nutritional Yeast
1 tsp - Tapioca Starch
1/4 tsp - Salt
1/4 tsp - Pepper
1/8 tsp - Chili Powder
1 tsp - Parsley
1 tsp - Rosemary
I think there was more tapioca starch than that.
Sounds worth a try...