— Ken Johnston

I would say in cases where you're already using some rice, you know, just a few things that you might do to help with that binding one is I wouldn't I wouldn't necessarily go down the road of you know adding in a short grain white rice into that mix that might help in terms of the overall texture or the ability to find. um one trick that I've had really good success with it's just using a very small amount of rice flour in particular sweet rice or what they call glutinous rice flour. There's no gluten in glutinous rice. It just really more about The texture that you can get from using that it has attackiness and a stickiness and a certain sense of body. This is what they make like Mochi, you know rice desserts with or rice little rice cakes with it just has a natural density and kind of a springiness that I would say is probably going to be your trick in terms of binding those together a little bit. So a little bit of that sweet rice flour that Mochi powder Just might be enough to like bind those to absorb that extra small amount of liquid. That might be keeping that, you know, not so together texture and doing it away. That's not going to make it overly gummy or stretch out the density of the flavor that you're trying to maintain within that that little you know veggie burger there. I hesitate to go ahead and add more rice in because then you're just diluting. Some of those more nutrient dense or flavored dense ingredients that you would otherwise have in there. So just trying to minimize that moisture create that little extra binder that might work if you didn't want to use that you could also use or experiment with a little bit of ground flax meal or some Chia meal that sort of thing would work. Well even just a small amount of something like error root powder might also work again just the idea of binding it together. Creating a way to you know to to gel some of the extra liquid that might be keeping that veggie burger more on the crumbly side versus that together side. One more thing is after you make your mix. It's sometimes helpful to let that. Sit and stand, you know while refrigerated just to let those ingredients fully incorporate and if there is some excess moisture to let that possibly absorb into those those that that brown rice that you're already using but you know, it sounds like you might need just a little bit of an extra binder in there as well.