This time, the mushed mixture was too moist, so I’ve mixed in the vital wheat gluten flour a few teaspoons at a time until it was a soft burger consistency. It helped to hold the burger together better while eating.
The parchment paper is a must. Very sticky and messy without it. Also I recommend using two scraping spachelers.
I also added some ground sage, which gave a meaty aroma enough to satisfy 50% of our taste senses (the smell is a big factor of our taste satisfaction!).
Here’s a vine video loop.
Here’s the vegan BlackBean burger recipe in my previous post.
Happy cooking & eating!