Cooking and Baking

Better Black Bean Burger Binding?

I enjoy making and eating black bean burgers from time to time, but it seems to be really difficult to get them to stay together in patty form. Any suggestions?

My current thoughts are either to increase the black bean : stuff ratio from what the recipes I've used call for or possible to beat an egg into the mixture. Will either of these work? Are there other brilliant strategies I should be aware of?

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