How to make the best veggie burgers | Kitchen aide

Our culinary experts tackle the three most common veggie burger gripes: that they are too moist, that they have a tendency to break up and that they are boring

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My veggie burgers are so often underwhelming, or they simply fall apart. Where am I going wrong?
Beth, Newark
“Veggie burgers are often lacking in everything that’s good about food,” says Melissa Hemsley, author of Real Healthy, and for her, that means texture, flavour and satisfaction. “They also tend not to have those key flavour highs – the fat, the salt – that you’re after from a homemade version.”

For Lukas Volger, author of Veggie Burgers Every Which Way, texture is by far the complaint he hears most often: “The patty is too moist, and glops out of the other side of the bun when you bite into it.” Veggie burgers often behave like this, Volger says, because vegetables contain water, so you’ll either need to cook the veg in advance or add something to the mix to soak it up, whether that’s breadcrumbs or grains. And remember, size isn’t everything: “I used to love the look of a thick, substantial burger,” Volger says, “but I’ve come to realise that they function much better on a bun when they’re thin and seared until crisp on each side in a hot pan, smash burger-style.” (Alternatively, bake in a moderate oven to “help them dry out a little” before grilling.) This will also help if you’ve ever fallen victim to burgers falling through those barbecue grates.

Got a culinary dilemma? Email feast@theguardian.com