Why are my burgers all soggy

[AuntieBranflake]

I tried to make some lentil and walnut burgers - the recipe said simmer all the stuff for an age, then mould into shape, coat in rice flour and oven bake.
OK, so they tasted lovely, but I thought the mix was a bit soggy when I put them in the oven and was proven right when it all ran together into one big burger.

I used plain flour instead of the rice flour, would this have soaked up any excess moisture.

I'm crap in the kitchen - so make answers as idiot-proof as possible

I think rice flour might absorb more moisture. If you haven't got any, next time you could add dried breadcrumbs until the texture feels right.

Did they taste nice?

Thanks for that. I'll give both methods a try and let you know!

Oh yes, they tasted great! Just fell to bits when I tried to get them off the tray, and had to be forcibly separated from one another to go in the freezer.

The rice flour in the recipe was because it's from a book for cooking without wheat, dairy etc. I bought it so that I had something to try for a friend who has allergies, so didn't particularly need to use the rice flour for myself - or indeed have it as a staple in my cupboard.

Perhaps you could post the recipe....

Try letting the mixture cool then put in a sieve and squeeze the excess moisture out before shaping them...

MM you might be on to something here!!

Had another attempt last night and had to leave the mixture whilst I put the children to bed. Lo and behold it was much less soggy when cooled. I mixed in a little flour to finish and instead of trying to shape them with my hands, I used some cooking rings.

Results were excellent - and again very very tasty.

I'm at work at the moment, but I'll e-mail myself the recipe and post when next in...

Thanks for the advice, it's much appreciated.

Sorry it's taken so long - been on leave amongst other things. Mainly just being disorganised. But here it is...

Ingredients

2 Medium Onions
2 Garlic Cloves
175g/ 6oz Red Split Lentils
425lm/15 fl oz Water
1/2 tsp dried Rosemary and Tyme
1 Bayleaf
3 tbsp tomato paste
125g/4oz Walnuts, finely chopped
salt and fresh ground black pepper
1tbsp each of sesame seeds, and rice flour for coating
olive oil for brushing.

1. Finely dice the onion and crush the garlic.
2. Put the onions, garlic, lentils, water and herbs into a saucepan and bring to the boil, simmer covered until the lentils are soft and the mixture starts to become a thick puree.
3. Remove the bayleaf, add in tomato paste and walnuts, add salt and pepper to taste. Leave the mixture to cool.
4. Divide mixture into 8, and roll in sesame seeds and flour to coat, make into burger shape.
5. Bake on greased baking tray, brushed with oil - 200C/Gas Mark 4 for 25 mins or until they start to brown.

There's a tomato sauce to go with them, but I probably don't need to post a recipe for that!

I guess once the whole burger process is perfected you can modify it at will - I thought next time I'd add a few sundried tomatoes instead?