In my search for ways to take my own recipe that creates a good flavored and textured burger and make it a little lighter, I ran across this tip from Heidi Swanson in the archives of 101 Cookbooks. It was one of those moments where I thought to myself, "Why didn't I think of that?"
The idea is that what weighs down a veggie burger isn't the patty itself, it's the bread that surrounds it. Instead, the burger is flipped inside out and two thinner patties are created and the inside of the burger is filled with additional tasty treats.
Now if you're like me and make a giant batch of burgers at a time and refrigerate and freeze them off accordingly for later use, that the reheat time is shorter and more even across the patty. It also helps your binder stabilize a bit better than a thicker patty will when originally cooked. Perfect right? I thought so too.
• Read More: Ultimate Veggie Bean Burger Recipe from 101 Cookbooks
MORE VEGGIE BURGER RESOURCES FROM THE KITCHN
• Expert Advice: 4 Tips for Building a Better Veggie Burger
• 5 Meatless Burgers to Grill This Weekend
• Recipe: Best-Ever Veggie Burgers from Northstar Cafe
• Recipe: Beef-Free Bean Burger
(Image: 101 Cookbooks)