b'MSK StruktureSweet Potato and Beetroot Burgers (with flavoured vegan burger buns)MSK Strukture - Vegetable Binding MixUse MSK Strukture to easily bind together different vegetable textures to create a product that will hold together during cooking and will retain its texture and shape when eating.It can be used to create vegetable burgers, sausages, kebabs, koftas and so on.Rather than encasing the vegetables into a gel, this mix enables the vegetables to bind together to form a strong, stable structure during cooking.It also brings extra protein and a wonderful savoury flavour.As the burgers (or kebabs etc) cool to eating temperature, the binding softens slightly to provide a juicy mouthfeel with a satisfying structure.Suitable for Vegetarian and Vegan diets. GMO-free.MSK Strukture Vegetable Binding Mix (1kg) MSK-7981 25.99MSK Vegan Base Mix (makes two burger patties)Use this recipe to create a base vegetable mix which can be used for a wide range of different recipes by adding your own seasonings and flavours.50g Sweet Potato Puree (baked)50g Raw Grated Beetroot25g Cooked Chick Pea (chopped)25g Cooked Beans (chopped)40g Cooked Brown Wild Rice (chopped)40g Water2g Vinegar10g Olive Oil3g Salt0.5g Cayenne Pepper32.75g MSK Strukture Vegetable Binding Mix Roast Pumpkin KebabMix together all the ingredients except the MSK Strukture.Put the mix in a freezer and leave until it is as cold as you can get, before it starts to freeze. Leave to set for 12 hours in the fridge.The burgers can be frozen Add the MSK Strukture.Make sure it is well mixed with no clumpsat this point, if requiredof powder. Divide into the correct sizes and press into burgers; thisPan-fry or grill the burgers, making sure the internal temperature works best if lined in cling film as the mix is quite sticky. goes above 80C to activate the binding agent.50 FREE UK DELIVERY on all products'