Cooking & Baking
Related: About this forumSummer Burgers, Hold the Meat
'One difficulty Ive experienced with vegetable-based burgers has been getting the right consistency, so that they hold together when you brown them. The solution to this occasional problem came in the form of some incredible patties that the chef Suvir Saran demonstrated this spring at the Healthy Kitchens, Healthy Lives conference at the Culinary Institute of America in the Napa Valley. He used farro, sweet potatoes, mushrooms and peanuts in his burgers, and they were flawless.
The secret to their easy-to-work-with consistency was the sweet potatoes.'
http://well.blogs.nytimes.com/2014/05/16/summer-burgers-hold-the-meat/?action=click&contentCollection=U.S.&module=MostEmailed&version=Full®ion=Marginalia&src=me&pgtype=article
PumpkinAle
(1,210 posts)so will play around with these.
kentauros
(29,414 posts)"sweet potatoes."
Is there any substitute? Because I truly hate sweet potatoes, much to the chagrin of well, everybody
Fortinbras Armstrong
(4,473 posts)I loathe green peppers. The taste, and, even more, the smell nauseates me.
kentauros
(29,414 posts)in bell peppers, then you'd see them in everything, much like what has happened with sweet potatoes. And no amount of "But it's so healthy for you!!!" will make me change my mind. So is carrot juice, and I can't stand that, either. Just give me the whole carrot!
surrealAmerican
(11,362 posts)kentauros
(29,414 posts)and see what happens. If it still doesn't bind properly, I'll just boil some flax seeds and use them like egg whites