Homemade veggie burgers are notorious for falling apart, especially at that crucial flipping stage. For example: If the recipe calls for 1 tablespoon of psyllium husk, use 1 teaspoon of xanthan gum. “Squash the burgers really flat before you … Shape it. Beef holds together better than turkey, so the egg and breadcrumbs may not be necessary, but I really like the flavor and texture of the beans, plus it almost doubles the amount a pound of meat will make for something like $0.50. You can still accomplish a good burger patty with a higher lean number if you keep the meat cold and don’t handle it … You need something starchy like flour to help hold everything together. Give everything a thorough mix, it’s good to get your hands in for this, then shape into burgers. Second, after forming into shape, refrigerate the … If you’re going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers. Give your burgers a try with a higher fat ratio, if you haven’t already. There are two things you need to do to make perfect hamburgers without egg or other binder. (Beyond the mush, few things are as disappointing as a plant-based patty that falls apart in the skillet.) The binder holds the patties together and keeps them from falling apart as they cook, and can also add extra flavor to your burger. Whatever its health drawbacks, animal fat does boast the virtue of binding ground meat together when formed into patties. If you are using a higher lean ratio, then use an egg if you can, or something like flour or another type of binding agent. Don’t replace it as a 1:1. You use less guar gum or xanthan gum. Press the meat firmly into your mould before popping out. 4. First knead the meat balls so that the meat binds together. To get around its absence in a meatless burger, it's best to employ a combination of methods to keep the patty from crumbling. Kneading give you a better bind you will get. Only use 1/2 to 1/3 as much. When I make turkey burgers, I usually stretch the meat out with a can of black beans I mash, grated onion, egg and panko. Psyllium Husk Powder Substitute If you can’t consume psyllium husk you can use guar gum or xanthan gum to help bind your ingredients. You don’t need more than salt and pepper when forming ground beef burger patties, but when it comes to making veggie burgers, you’ll need an ingredient that serves as a binder. Bind the burger. For binding meatballs, veggie burgers, meatloaf and more: Recipe: 1 tablespoon flax to 3 tablespoons of almost-boiling water, whisked = 1 egg Recipe: 1/4 cup avocado = 1 egg