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We use this hydrated burger binder mixture in many of our plant-based meat analog recipes. It acts as a strong gel binding agent that holds the recipe components together. When cooked it also provides a spongy meaty chew that we find improves the recipe overall. It’s incredibly simple to mix together and one batch goes a long way in creating your next plant-based meat analog meal!
Hydrate Burger BinderPour the water into a blender and create a vortex.Slowly sprinkle the burger binder into the vortex, to avoid clumps.Blend for another 30 seconds to a minute to fully hydrate.
Rest and StorePour the mixture into a container and rest uncovered in the refrigerator for overnight, up to 24 hours.This will allow some of the bubbles to settle out of the mixture, and for the burger binder to fully hydrate and create a strong binding gel.Store the burger binder gel in an air tight container in the refrigerator. It can be held for up to 1 month.