GRILLING VEGGIE BURGERS THAT
DON'T FALL APART!
CLASSIC BUFFET FOR THE FOURTH!
A NOTE FROM DEBBIE
Handmade veggie burgers are more fragile. After all, there is a lot of healthy diversity tucked inside those homemade patties. Here are a few tips that will help you get the perfect consistency.

Recipes are not always fool proof. When you cook from scratch you can learn the variables. Such as, cooked grains can be moist or they can be dry. Canned beans are usually softer than the beans we soak and boil on the cooktop. This cooking lesson is a formula. Use any ingredient you’d like, into this 3 pound mix.

Learning to cook with intuition helps you use what you have on hand and master a classic we all love!

Tips for Veggie Burgers:

Too Moist: Add bread crumbs, cooked rice from your Chinese take out meal, oatmeal flakes, matzo meal, grain flours, and bean flours.

Too Dry: Add aquafaba, soft beans, flax seed or chia seed egg, a sprinkling of water. Remember veggies are full of water too.
Aquafaba is water from beans. Thick canned bean water can be used as a binding agent to replace an egg or two in a recipe. Tablespoons of aquafaba can be frozen in ice cube trays for future use.

Aquafaba Conversion can be measured like this:

3 Tablespoons of bean water = 1 whole egg
2 Tablespoons of bean water = 1 egg white
1 Tablespoon of bean water = 1 egg yolk
BECOME A PLANT-BASED COOK
BECOME INSPIRED AS WE
COOK AND GARDEN
Almost Vegan
Cooking School Channel

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