— Madhurima Borooah

Yeah, so depending on the recipe you're using, um, mushroom burgers can get dry, but it's typically because, uh, they're being overcook, right? So one of the great things about the using an oil in a mushroom burger is it helps to trap some of the moisture inside of the mushroom after it's actually cooked. So to avoid losing that moisture, you want to make sure that you're using a good amount of moist ingredients as you're making your mushroom burgers. I don't have a go-to recipe. Um, the ones that I would typically make are going to be something like a flax seed ground up, maybe with an aquafaba, uh, chickpea, um, and actually use the chickpeas as well. Um, you know, kind of that's is my binder with a little bit of breadcrumb too. I'm gonna pre-cook my mushrooms and usually onions to go into that as well, but I'm not going to cook them to the point where they have a char or anything on them. I'm gonna let some of the moisture, uh, stay in those mushrooms, form those out and then do the, um, either the grilling or the saute or whatever you're going to do on those. Now the tricky part of that to not getting to dry out is letting some of that moisture stay in the mushroom. And if you need to, you might want to add just a couple little drops of broth to the top of it as you're cooking. And then once you flip over, do the same thing to be able to retain some of that moisture. Um, one ingredient that I love to be able to use in some of those vegetable burgers are beets as well, because they actually help retain that moisture on the inside of the root vegetable very well. Um, it gives it a little bit of different color too and also a little bit of that earthy umami to match that mushroom with it. Um, I don't have a specific recipe for you, but those are just some tips to be able to keep, uh, a little bit of moistness to the vegetable burgers.