Go to the Recipe: Hi-Tech Veggie Burger
This looks good, although it's really a bean burger rather than a veggie burger. Did you try with additional vegetables worked in to the mix, like onions, peppers, etc? I can see how the Activa would work better with just the beans, so was wondering what issues I might run in to with adding additional ingredients.
Thanks!
Yes, I was able to successfully bond several types of vegetables using this method. The patties weren't quite as firm, but they worked and tasted delicious. Here is blurry iPhone photo of one of the trials I was working on.
Awesome! That's good to know. This recipe looks like a good base to launch experiments from.
Have you tried using a sausage stuffer and synthetic casing, might save on plastic and provide consistent desired diameter. This is definitely going into the play book. A slap of Just Mayo from Heritage Creek and you might have a lot of converts to a "vegan" burger.
Love this! Have yet to find a veggie burger I like texture wise and taste wise but I think I just did!
I have two questions.
1. How long will this last in a refrigerator for, I know most properly cooked foods last roughly 7 days, was wondering how long this one would last?
2. Is it really a veggie burger? I was under the impression that RM activa and sodium caseinate were both byproducts of animals? I know the enzyme Rm activa can derive form plant byproduct but if it doesn't in this case then its not really a "veggie burger."
That's what I was wondering as well. Specifically, could this become a true "veggie burger" by subbing out the RM for TI in equal measure?
I'm not sure about refrigerator life, but it freezes beautifully and should last a very long time there. You could freeze either the entire log, or portion and then freeze. It is "veggie" meaning vegetarian, which typically implies lacto-ovo vegetarian. If you want vegan, yes try TI instead of RM and soy protein instead of casein.
Thank you! I am a in culinary school right now, only a semester in, but my chef told me about this site. I have been looking at all your recipes and am really liking them! I just got my immersion circulator in the mail (went with the brand Nova, couldn't afford a Poly-sci one) Can't wait to start using it. I took a modern cuisine class this semester which was my first experience with RM and an sous vide cooker. Really enjoyed it and enjoyed this site! keep the good recipes coming!
so my confusion is in the idea that this is a " veggie burger" this Transglutaminase is made from blood plasma right??? i don't know for sure, it seams counterintuitive to create a veggie product that is held together by blood/animal based enzymes and milk protein can someone point me in the right direction?
Congrats! http://www.huffingtonpost.com/2014/05/01/veggie-burger-hi-tech_n_5240400.html?cps=gravity
Any substitutes for Activa? im in Ireland and cant seem to find it of this side of the water.
Modernist Pantry will ship it overseas, although they appear to be currently out of the home-size package: http://www.modernistpantry.com/activa-rm-transglutaminase.html
No, no. Commercial transglutaminase is made by bacterial fermentation. Totally vegetarian.
I don't know if we've actually tried it, but we think you can use TI and soy protein. You'll have to experiment with quantities though.
The finest vegie burger I've ever had comes from a Columbus Ohio restaurant called North Star. The recipe has been painstakingly and lovingly recreated here:
http://www.thekitchn.com/recipe-best-ever-veggie-b...
Unfortunately this recipe is a bit mushy and would benefit from something to help hold it together. The recipe contains 2 cans of beans but lots of other ingredients. Proportionally would this recipe benefit from the activa/casein combo? If not, are there other suggestions to give this recipe some more cohesion?
The Activa/casein combo would definitely give any bean burger a lot more cohesion.
No real substitute.
im wrapping the logs as tight as i can but they float. and yes im pinning the air bubbles. what am i doing wrong?
Beans are vegetables but they have lots of protein so they work better than other fruiting plant foods. You can add other proteins to help with the bonds but they tend to impart flavor as well.
Mostly likely nothing wrong. It simply has air in it. Which also means that the finished patties might be a bit loose as well. Before forming, try to bang the tray or bowl of mixture on the table as much as possible to settle up any air bubbles. Then mold with care not to add more air.
Chris the usual ratio is .5 % give or take to mix? why are you using the 50grams here or is it a miss print and should be 5 grams?
why you adding the casein? the beans not enough protein to react or is there another reason you go this route?
thanks for a most cool and interesting site, and sharing your wealth of knowledge
No, it really is 50g. And I thought the same thing, but the added maltodextrin and casein protein you are getting from the 50g make a difference (we tested this extensively). So, if you have sodium casinate and maltodextrin, you could add those and then use only 0.5% Activa, but for most people it's easier just to add the 50g of Activa to get the needed maltodextrin and caseinate.
Thank you i couldn't find a definite answer anywhere on the net. I'm also happy to see these site improvements and tune ups.
Is MSG not bad for you? Also there are no veggies in this veggie burger?
I love this recipe.. Just one question. Can i miss the sodium casseinate? can i replace for anything?? Than you very much!
No, not really. It's just an amino acid with an extra sodium ion attached.
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?
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.
What would be a good substitute for the caseinate?
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!
Where can I find proper proof of this. I looked at anJia moto USA and there is nothing that specifies that is in fact produced from bacterial fermentation versus bone enzyme.
Can you use agar agar for this recipe?
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?
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!
Im going to sub your veg stock for the water?
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
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
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?
Most big name brand plastic wraps are made from polyethylene like saran wrap, just avoid the lesser known brands.
I've used this recipe to fill sausages. It worked real well, and I could grill or bake them.
Thanks a lot
Last i checked, beans are a vegetable.
Could I do this without activa? Maybe using say, tapioca or rice flour like you would making cha lua?
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?
No you should be totally fine.
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?
What could you substitute for MSG?
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 ???
anything with umami taste would do the trick
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.
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
Anyone tested a substitute for the sodium caseinate for an all-out vegan version of this?
Yes - I tried pea protein instead and the hot water method doesn't seem to have worked... still waiting on the fridge,,,,
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...
anybody have tried to mix the beans, black red and pint.
Second question hope this time I got an answer: Why not use the liquid in the can instead of water
how this turned out? with the milk protein
Will be trying with vital wheat gluten soon, I'll try to remember to report back.
I know it's a really old comment but i try. Can you explain to me what is your umami tea?
