Following the recipe, my first batch of the patties came out really tasty, but crumbly- like the consistency of a dry sloppy joe- even with added gluten. I baked my patties instead of pan frying for ease and to use less oil, and maybe to warm up the house a little.
|A bit crumbly, but totally delicious!|
Last night I made a batch, deciding to use mashed squash (squashed squash?) instead of the vital wheat gluten. That made the mixture too wet, so I ended up adding in wheat gluten. The consistency still wasn't perfect. I'll need to continue to experiment. However, both attempts yielded really satisfying burgers, especially with all the trimmings and some super great buns I found at the store. If you're in Portland, check out Portland French Bakery's Pub Buns, available at Whole Foods.