The Expert Tips You Need For Veggie Burgers That Don't Fall Apart

Veggie burgers can be a deceptively difficult dish to whip up at home. While these vibrant patties have the potential to be truly flavorful and crisp, all too often they end up coming out crumbly or dry instead. So how do you craft a tasty veggie burger that's full of rich, nutritious ingredients and has the perfect texture? We sat down with Rich Parente, chef and owner of Clock Tower Grill in Brewster, New York, to get some insider tips on how to make a veggie burger that's truly delicious. 

According to Parente, using good, simple ingredients is the first step toward making the perfect home-cooked veggie burger. "The veggie burger we make at Clock Tower Grill is pretty straightforward and has a nice crispy crust. It's black beans, peppers, onions and some spices, along with Panko breadcrumbs and cooked rice to help it bind." 

Next, it's all about using the right tools. "So it doesn't get mushy, the best way to cook a veggie burger is on a flat top grill or in cast iron frying pan to give it a good crust and nice caramelization," he said. So, if you usually use a traditional grill to make veggie burgers, that might be the source of all your problems.

While some chefs might be used to flipping veggie burgers on a grill, burgers of all kinds can actually benefit a lot more from pan grilling. "Cook veggie burgers in a heavy-bottom pan, like a cast iron, or a flat top griddle to get good, even caramelization," Chef Rich Parente advises. "If you put it directly on the grill, it's more likely to fall apart." 

There are a lot of simple mistakes you can make while cooking burgers on the grill. From using the wrong heat levels to overcooking, the list is a long one. Pan cooking gives you much more control over the cooking process, so you can make sure your burger comes out perfectly crisp and caramelized without a grill hood blocking your view. 

Pans also allow veggie burgers to marinate in their own juices, so they can soak up even more flavor without losing moisture to grill grates. Plus, you can get a nice, even sear with a cast iron pan without worrying about your patties sticking or falling through the grates. There are more benefits than one with this simple swap.

If you're still ending up with a lackluster batch of veggie burgers, it might not be your tools that are the problem. According to Rich Parente, a dry or crumbly burger could also be the result of poor prep. "One trick I use is to make sure my veggie burger isn't dry is to add all the vegetables into a food processor and mix it together first, then once it's smooth, add a binder like breadcrumbs until everything has just come together and is not falling apart," he said. 

Thoroughly incorporating the ingredients that form the patty of a veggie burger is key. Getting this part of the recipe right is essential in getting that perfect end product, so if it doesn't look quite right, don't be afraid to adjust your ingredient proportions. "If you add too many breadcrumbs, the best thing to do is just add in some more vegetables for moisture until the balance is right," Parente said.

Like a lot of other recipes, veggie burgers require a delicate balance of ingredients, time, and temperatures in order to get just right, so don't underestimate the pre-grill process behind cooking these burgers up. Luckily, with these tips from Chef Parente in your back pocket, your burgers can come out perfectly seared and crisp every time — exactly how you want 'em.