I've found Ener-G egg replacer (measure for measure, just folo the package
instructions) makes a good binder in some of the veggie burgers I made.
Also soak flax seeds in water for several hours until a gooey "gel" forms
that's the consistency of egg whites. This gel is often used as a egg
binder substitute in dishes. Don't know what the proportions would be
though.

--
Megan

"Alf" > wrote in message
...
> On Thu, 02 Sep 2004 19:01:58 +0200, Marvin Preuss
> wrote:
>
> >Alf wrote:
> >
> >> The only way around the problem is to fry them quickly to seal
> >> their outer edges. Try using larger buns as well so the burger
> >> inside doesn't fall out into your lap.
> >
> >but thats a really good idea and thank you alot
>
> The burgers will still fall apart most probably, even if you
> do fry them quickly, so your best option might be to use
> pita bread instead and do away with buns altogether on
> second thoughts.


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.760 / Virus Database: 509 - Release Date: 9/10/2004