Help me dry my delicious mush!

September 25, 2014 8:39 AM

I tried this recipe for beet black bean veggie burgers, and the results are delicious, but far too wet to stay inside a bun. I've got two cooked mush-patties in the fridge and enough uncooked mush to make three more patties in the freezer. Ideas for saving either/both for future meals that don't require a fork?

I know now that the mix was too wet (my guess is that I did not squeeze the beets enough; I also added a little extra mustard and soy sauce for flavor, which I'm sure did not help). But since it is the first time I've tried this recipe, I didn't know anything was wrong until I'd already fried up three patties and frozen the remainder of the mix.

The burger I tried last night looked fantastic when plated, but dissolved into total mush when I put the slightest pressure on the bun, oozing out onto the plate. I ended up eating the whole thing with a fork and knife. The flavor was superb, but I'd love to have a burger experience in the future!

Ideas for saving my leftovers?

1) I've got two cooked patties in the fridge. They look firm, but I know they aren't. Would baking them help, maybe? Should I just mush together, re-form into patties, and re-cook?

2) I've got enough mix for three patties in the freezer. I'm guessing that this will be easier to modify (once thawed), since it's uncooked. What should I add? Flour? Another egg? More rice?

Thank you so much!

posted by scarylarry to Food & Drink (10 answers total)

Best answer: I would bake the cooked ones, gently, until they dry up. Just to see if that works.

To the mix I would add an egg, and another tablespoon or two each rice and oats.

Those look good, I'm going to have to try them myself.
posted by Lyn Never at 8:43 AM on September 25, 2014 [2 favorites]

Best answer: For the uncooked mix I'd add an egg & some more rice I would also form the patties very firmly. No gentle just scooping & shaping the mix, really mash it up with your hands around and around until it feels sticky and is holding it's shape as you squeeze & then very firmly pat & press into patties.

With the others I'd bake them in the oven to dry out some of the moisture.
posted by wwax at 8:58 AM on September 25, 2014

Best answer: How thick are the patties? Maybe make them thinner so they're more apt to cook through?
posted by Thorzdad at 9:01 AM on September 25, 2014

Best answer: I would throw in another egg and something dry/binding, like the oats, or even some seasoned breadcrumbs if you have them sitting around. And yes, the oven baking suggestions above are perfect.
posted by poffin boffin at 9:12 AM on September 25, 2014 [1 favorite]

Best answer: Baking in the oven for the ones in the fridge is a good idea. You might also consider cutting them up into smaller chunks and then baking, so that more area is exposed to the drying heat. I suppose that would maker it harder to eat on a bun though. (Unless you make them into sliders!)

Also thanks for sharing this recipe. I might have to try it!
posted by purple_bird at 9:21 AM on September 25, 2014

Best answer: Breadcrumbs. Or take a slice of bread, wet it, wring it out completely, and then mix it into the mush before you form the patty.
Cornflour might help too.
posted by greta_01 at 9:31 AM on September 25, 2014 [1 favorite]

Best answer: If you end up cutting them small/no longer burger sized, I bet they'd also be tasty on top of a baked potato or even a shepherd's pie type situation (mashed potatoes or cauliflower on bottom, stewed veggies or greens in the middle, ex-burgers crumbled on top).
posted by theweasel at 9:47 AM on September 25, 2014

Best answer: I would try baking them. I made a similar recipe recently (delicious!) and I baked mine and they turned out great. Obviously, they did still smoosh a little but they stayed within the confines of the roll and such is the nature of the veggie burger, there is always some sort of smoosh.

I have some in the freezer as well but I part baked them first and then froze them, so I am fairly confident that they won't be squisher.
posted by halcyonday at 9:55 AM on September 25, 2014

If you aren't a gluten-avoider you could try adding some vital wheat gluten powder to the uncooked portion. I have been testing out some veggie burger recipes lately, and it really does a great job of holding the other mushier ingredients together while adding a pleasantly chewiness. It also adds protein.
posted by insoluble uncertainty at 11:37 AM on September 25, 2014 [1 favorite]

For the uncooked patty mix I would spread it out on a cookie sheet and roast it in the oven. Here's a recipe that purposely roasts the beans (350° for 20 minutes) to dry them out and get a chewier/meatier texture.

I'll have to combine the best aspects of both of those recipes into one kick-ass burger.
posted by O9scar at 12:38 PM on September 25, 2014