Juiced Carrot Pulp Veggie Burgers with Smoked Provolone and Southern Remoulade

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


½ cup medium dry Sutter Home wine
2 tbs soy sauce
1 tsp each liquid smoke and worcestershire sauce
1/4 cup chopped spring onions
5-6 medium to large carrots
½ cup pecans
½ cup baby bella mushrooms
1 tsp each sea salt and freshly ground garlic
½ cup egg whites
4 slices smoked provolone



Reduce ½ cup medium dry white wine, 2 tbs. soy sauce, 1 tsp liquid smoke, 1tsp worcestershire sauce, and 1/4 cup spring onions to about 3 tbs. Cool Juice about 5 medium to large carrots for about 3 loose cups of pulp. Drink the juice Pulverize separately ½ cup pecans and ½ cup baby bella mushrooms in a food processor or blender and combine Mix together carrot pulp, pecans and mushrooms with reduction in a large bowl. Add 1 tsp. sea salt (or to taste), 1 tsp fresh garlic paste and ½ cup egg whites Form patties squeezing over sink to extract liquid and chill on wax paper for 30 minutes or more. Fry in 2-3 tbs. olive oil about 3 minutes each side or grill on an oiled rack in the barbeque, then top with smoked provolone. Serve open face on toasted country bread or in a warmed gourmet bun and finish with a remoulade of mayonnaise, stone ground mustard and ketchup. Add rings of bermuda onion, arugula and tomato salsa. Makes 4 medium size burgers