mushy, but tasty

I tried out a new veggie burger recipe last night -- Red-Lentil Burgers With Aioli. I must be spoiled rotten by the black bean burger recipe from VCON, and Melody's All-American Burgers, because I felt this Cooking Light recipe left a little to be desired. Alas.

Why is it that recipe developers think it's OK to create mushy, falling-apart veggie burgers? Who wants to eat a veggie burger that disintegrates the second you try and take a bite out of it? Sigh. While I found the flavor of these burgers excellent, they need help, big time, in the structure department. I'm thinking I'll add some vital wheat gluten, a spoonful at a time, to the remaining base and see if that helps. Any other suggestions?

And, sorry to those of you who are appalled that I let my cat on the table, but really, this is just too hilarious to pass up:

Here's what I think he's thinking:
"Um, excuse me please, but why is it that you get to eat right now, and I DON'T???? Hmmm??"