Update to the previous update on Brooks’s Vegan Superiority Burger (re: monj)

[marilynfl]

So I made these recently for my visiting sister and her husband. I wanted a meat-eaters opinion in addition to those of the vegetarian guests I had served it to previously.

MONJ had asked if the carrots could be shredded and I didn't think so, but after carefully dicing several organic carrots into teeny, tiny1/4" dice and then roasting/burning them into teeny, tiny 1/4" briquettes, I decided to shred the replacement batch. Put them through the shredding disk on my Cuisinart, put in the blade to chop up a bit and then carefully roasted them. Then, because I had such a hard time smashing the chickpeas during the first batch (as per the recipe) I briefly processed those with the Cuisinart. Then, instead of finely chopping the toasted walnuts (as per the recipe) I processed those too. And it all worked! Plus it was so much quicker. Again I used 2 egg whites with the potato starch as the binding agents...worked like gangbusters. Served the same way as before with sauteed mushroom & onions over the burger and under the melted cheddar, roasted tomatoes...all on butter-toasted brioche buns.

They both loved the burgers.

so, yes...monj, you CAN shred the carrots and not waste precious time in your life dicing teeny tiny pieces of carrot and still have a good burger.

 

[charley2]

I have used that method (shred then use metal chopping blade) to make cabbage slaw when I didn't want shreds (like Lexington BBQ slaw) and it works very well. I think with carrots you could really cut into chunks and then use the metal blade without doing the shred. Just pulse.

 

[monj]

So I made these recently for my visiting sister and her husband. I wanted a meat-eaters opinion in addition to those of the vegetarian guests I had served it to previously.

MONJ had asked if the carrots could be shredded and I didn't think so, but after carefully dicing several organic carrots into teeny, tiny1/4" dice and then roasting/burning them into teeny, tiny 1/4" briquettes, I decided to shred the replacement batch. Put them through the shredding disk on my Cuisinart, put in the blade to chop up a bit and then carefully roasted them. Then, because I had such a hard time smashing the chickpeas during the first batch (as per the recipe) I briefly processed those with the Cuisinart. Then, instead of finely chopping the toasted walnuts (as per the recipe) I processed those too. And it all worked! Plus it was so much quicker. Again I used 2 egg whites with the potato starch as the binding agents...worked like gangbusters. Served the same way as before with sauteed mushroom & onions over the burger and under the melted cheddar, roasted tomatoes...all on butter-toasted brioche buns.

They both loved the burgers.

so, yes...monj, you CAN shred the carrots and not waste precious time in your life dicing teeny tiny pieces of carrot and still have a good burger.

Good to know--thanks Marilyn! Gotta put these back on my radar....

 

[marilynfl]

charley, I don't think using the metal blade alone would work as well. By processing through the shredder first, all the carrots were the same thickness. Then the metal blade cut those into smaller pieces. This assured the roasting step had even thicknesses.

Using the metal blade would end up with chunkier pieces...or pieces that were too small.

 

[judy-mass]

So I made these recently for my visiting sister and her husband. I wanted a meat-eaters opinion in addition to those of the vegetarian guests I had served it to previously.

MONJ had asked if the carrots could be shredded and I didn't think so, but after carefully dicing several organic carrots into teeny, tiny1/4" dice and then roasting/burning them into teeny, tiny 1/4" briquettes, I decided to shred the replacement batch. Put them through the shredding disk on my Cuisinart, put in the blade to chop up a bit and then carefully roasted them. Then, because I had such a hard time smashing the chickpeas during the first batch (as per the recipe) I briefly processed those with the Cuisinart. Then, instead of finely chopping the toasted walnuts (as per the recipe) I processed those too. And it all worked! Plus it was so much quicker. Again I used 2 egg whites with the potato starch as the binding agents...worked like gangbusters. Served the same way as before with sauteed mushroom & onions over the burger and under the melted cheddar, roasted tomatoes...all on butter-toasted brioche buns.

They both loved the burgers.

so, yes...monj, you CAN shred the carrots and not waste precious time in your life dicing teeny tiny pieces of carrot and still have a good burger.

They sound good, but I don't see how they can be called vegan if they contain egg white! I'd use the gee, but I am not vegan.

 

[marilynfl]

judy, the original VEGAN recipe calls for making a binding slurry out of potato or corn starch thinned with water. I tried that on the first batch and they didn't stick together very well. So...since the restaurant serves the burgers with cheese and I was going to serve the burgers with cheese, I opted to make them vegetarian instead and used egg whites with potato starch as a binder.