Go to the Recipe: Hi-Tech Veggie Burger
Made this with milk protein powder (https://a.co/d/2BEhY9o) in place of the sodium caseinate and it worked like a charm. Neat recipe.
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I know it's a really old comment but i try. Can you explain to me what is your umami tea?
@Chef Celeste You can replace the activa RM for TI, but you'll may want to add an alternate protein in place of the sodium casseinate: like soy protein or TVP.
You have got to be kidding - MSG is perfectly fine: read some actual science!
https://www.chefsteps.com/ingredients/msg
We love msg. check out our resource page on it.
That's a joke right ? You do know that mushrooms and many other foods have MSG naturally occurring in them. MSG is a natural salt, and yes we add it as a purified salt, but it's still naturally occurring and not some chemically made artificial monstrosity
A 6 years ago published recipe with MSG as ingredient for us Studio.Pass Members? Are you kidding me, dear Chefs? Cooking with MSG is an abomination.
miss the Vegan version!
Will be trying with vital wheat gluten soon, I'll try to remember to report back.
Can I just the TG Ti for this recipe in place of the other two meat glues?
Is there a reason why no spices or other flavourings are added? Does their presence affect the binding agents, or is it just preference? Thanks.
how this turned out? with the milk protein
Does anyone know how Activa is made? The manufacturer's website does not say that it is vegetarian, only that it is gluten free, kosher and non-gmo.
Second question hope this time I got an answer: Why not use the liquid in the can instead of water
anybody have tried to mix the beans, black red and pint.
Just made these over yesterday and today. Only had 900g of black beans, so adjusted the quantities of water and olive oil, but not the sodium caseinate, Activa RM, MSG and salt. Vegetarian wife is in for a burger surprise tomorrow night. Brioche rolls proving as I type...
Yes - I tried pea protein instead and the hot water method doesn't seem to have worked... still waiting on the fridge,,,,
Anyone tested a substitute for the sodium caseinate for an all-out vegan version of this?
On the package on the Ajinomoto Activa RM Transglutaminase on Amazon. It shows that there is Sodium Caseinate in it. Can we skip the 50g of Sodium Caseinate then?
https://www.amazon.com/Ajinomoto-Activa-RM-Transglutaminase-pounds/dp/B00BI0M9YG/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1497369829&sr=1-4&keywords=sodium+caseinate
I'm doing this right now with milk protein smooth (sport shakes, unflavored) instead of sodium caseinate. For now it seems to work fine... i'm letting it set overnight in the fridge.
anything with umami taste would do the trick
hey chefs how are you ?? thanks for all your work your recepes are the best ever!
question!!!
I can make this recipe without sodium caseinate ???
or can i substitute for something ???
What could you substitute for MSG?
Hello Andrea, I got the same problem as you, I live in Costa Rica and getting all the extra ingredients like caseinate is a big problem, have you find a solution?
No you should be totally fine.
Can someone please clarify the 50g of Sodium caseinate and 50g of Activa RM? I have some meat glue, it contains Activa RM and Sodium casinate already. Do I add the meat glue plus an additional 50g of sodium caseinate? Or do I just add 100g of meat glue?
Could I do this without activa? Maybe using say, tapioca or rice flour like you would making cha lua?
Last i checked, beans are a vegetable.
I've used this recipe to fill sausages. It worked real well, and I could grill or bake them.
Thanks a lot
Most big name brand plastic wraps are made from polyethylene like saran wrap, just avoid the lesser known brands.
Hi, was thinking of making these, but wanted to make the burgers themselves a little spicy. Would there be any ill effects to adding some sriracha to the mix before set/sous vide?
Fantastic burger 🤓 had a bit of problems with the brioche buns, think it was a yeast thing, found all the special ingredients on amazon UK. And the mushroom paddy did not set, think it was to much water, need to drain some more. 🤓 the fries where fantastic. Love Lone and Klaus from Denmark
hello i don´t have in this country a sodio caseinate, can i use glutem? in what proportion? Sorry my bad english. I´m from Argentine
Im going to sub your veg stock for the water?
A stove top bath with a temperature gauge setup sounds like MORE of a distraction, to be honest. ) I believe this is true simply because with a stovetop setup you would have to monitor the temperature regularly to get good sous vide. If you had an immersion circulator you could simply set the temp and forget about it until the deed is done. Gives you more study time, right? And they are fairly inexpensive these days. I have a Nomiku and love it. Got it for less than $200 on sale. See how I just helped you justify this "distraction?" Happy cooking!
I haven't gotten an immersion circulator yet. I'm still finishing school and can't get a distraction like this until i'm finished. Can I get similar results using a stove-top water bath monitoring the temperature with an instant read thermometer? or a water bath set in the oven? Will the Sodium Caseinate and/or Activa react weirdly if the temperature fluctuates?
Can you use agar agar for this recipe?
Sorry, I've yet to figure out what brands/versions of plastic wrap is appropriate for sous vide and wrapping bean burgers in particular. Help!
What would be a good substitute for the caseinate?
Try it with Charcoal Oil
El Celler de Can Roca http://www.findeatdrink.com/Index/Etc/Entries/2012/6/18_celler_can_roca_recipes.html
It adds a great BBQ Grilled note that works well with the beans. Notes on making the oil; Use a nice large chunk of Lazzari or similar chunk charcoal, but don't let it get all the way ashy. Dunk it in the oil at about 3/4 'white ashy' to 'black charcoal'. Strain it as soon as it cools and don't let it sit much longer than that or it will pick up some off notes.
I made it with only about 25% charcoal oil to 75% olive oil. You'll have to experiment with these ratios since i really just eyeballed the ratio the first time. I'm going to measure each oil individually next round. Probably going to add in our umami tea we use for beef burgers as well.
I don't have the two bonding agents. Do you think I could try this method of wrapping in film still, or would it not bond and become a sticky mess when I unwrap?
No, not really. It's just an amino acid with an extra sodium ion attached.
I love this recipe.. Just one question. Can i miss the sodium casseinate? can i replace for anything?? Than you very much!
Is MSG not bad for you? Also there are no veggies in this veggie burger?
