Can I use an egg to bind this?

Ruby_Pudding

I made some chickpea burgers last night and very lovely they were too (she says modestly )

I whizzed up a can of chickpeas and a can of kidney beans in the food processor and added 2 tbsp of tahini, some sunflower seeds, a grated onion and carrot and some herbs and spices and baked in a high oven for about 20 minutes.

They came out beautifully brown and nutty tasting but just a bit dry and crumbly for my liking. I'm still a little unsure of cooking/adding ingredients but I wondered what I could add to make the mixture a little more moist and hold together better without becoming all sloppy.

Would an egg help or should I think about using another binding agent? (and if so, what would that be please?)

Thanks

wigginsmum

I would think egg would do it - it's what I do with normal meat burgers.

Ruby_Pudding

wigginsmum wrote:

I would think egg would do it - it's what I do with normal meat burgers.

Cheers, I'll try that next time then

CLARABEL

hiya

I use an egg for chick pea/bean burgers, but I must admit that even then they come out dry and crumbly.

I tend to serve them with a tsatziki dip to moisten them, as I think it's just in their nature to be dry textured.

Also, next time try them with some spices like cumin and coriander...even more delicious!!!


Clara.x:T

Ruby_Pudding

CLARABEL wrote:

Also, next time try them with some spices like cumin and coriander...even more delicious!!!

I used fresh coriander and dried ginger and cumin - they were delish

bltchef

yes egg is fine you will find all homemade chickpea burger have the texure you could add spoonful of currypaste if any left use then to thicken curry or soup if you ar gluten free

catkins

I normally use egg in my chickpea burgers. As you used tinned you could put some of the liquid in which would make it more moist.