Add 15g of Easy Binder to 200g of cold water Blend together using a stick blender or a hand blender for a few seconds to make the Easy Binder solution.

Mix all your ingredients and the Easy Binder solution together, use either an electric mixer or mix by hand in a large bowl with a spatula for 2-5 minutes until well mixed.

You now have 3 options:

1. Put your mixture into moulds making sure each mould is full and compact with no air bubbles.
2. Vacuum pack each burger to remove air and compact.
3. Shape and compact your burgers by hand squeezing out any air. Then wrap tightly in cling film.

Store in the refrigerator (temperature 2-5ºC), for between 8 to 24 hours until set.

Your burgers are now ready to cook, freeze or slice.