We’ve updated our recipe, now the Kitchen Alchemy DIY Plant-Based Burger 2.0! Click the link to see!
Ingredients
- 100g (1 cup) Druids Grove Textured Vegetable Protein
- 3g (¾ tsp) Beet Powder
- 2g (1 tsp) Cocoa Powder
- 0.9g (â…› tsp) Garlic Powder
- 0.8g (â…› tsp) Onion Powder
- 0.4g (¼ tsp) Ground Thyme
- 6g (1 tbsp 1 ½ tsp) Druids Grove Nutritional Yeast Flakes
- 1g (¼ tsp) White Pepper
- 2g (1 1/4 tsp) Porcini Powder
- 30g (¼ cup) Druids Grove Faba Bean Protein
- 6g (1 tbsp 1 tsp) Methylcellulose HV
- 8g (1 tbsp 1 tsp) Malt Vinegar Powder
- 240g (1 cup) Water
- 15g (1 tbsp) Braggs Amino Acids
- 1.2g (¼ tsp) Liquid Smoke
- Marbling Fat
- 100g (¼ cup 3 tbsp) Water
- 2g (1 tsp) Methylcellulose HV
- 300g (1 ¼ cup 2 tbsp) Druids Grove Organic Coconut Oil, Melted
Equipment
- Blender
- Silicone Spatula
Timing
Active time: 30 Minutes
Total time: 2 Hours 30 Minutes
Yield
1lb; Four 40z Portions
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Create Marbling Fat
In a blender pour the water and Methylcellulose HV. Blend until it begins to thicken and slowly emulsify the coconut fat into the methyl cellulose mixture.
There are a number of ways to prepare the marbling fat:
Option 1: Place the marbling fat into a shallow metal pan. Place the fat in the refrigerator and cool this until it is firm. Once the mixture has set, use a fork to scrape the fat into little pea sized and smaller pieces
Option 2: Place the marbling fat into a silicone mold. Place the fat in the refrigerator and cool it until it is firm. Once the mixture has set, use gloves to remove the marbling fat and grate the marbling fat over the large holes on a cheese grater.
Option 3: Place the marbling fat into a shallow metal pan covered with parchment paper. Place the fat in the freezer and freeze until it is solid. Use a chef’s knife to roughly chop the fat into pea sized pieces.
Option 4: Place the marbling fat into a shallow metal pan covered with parchment paper. Place the fat in the freezer and freeze until it is solid. Break the sheet of fat up by hand and place it in a high powered blender and pulse until broken up into pea sized bits. This blender will need to be akin to a vitamix or other.
Chef’s Note: If you are making the marbling fat with a coconut oil that is a different brand from the Druids Grove Purified Coconut Oil, you may have a harder time breaking up the fat emulsion due to different coconut oils having different properties.
Important: This is enough for 4 lbs of burger, do not use this entire amount for one recipe.
-
Prepare Ingredients for Mixing
Mix together the TVP, Beet powder, cocoa powder, garlic powder, onion powder, ground thyme, nutritional yeast flakes, white pepper, porcini powder, faba bean protein, White vinegar powder, and Methylcellulose HV.
In a separate container mix together the water, amino acids, and liquid smoke.
Measure out 100g of the marbling fat and keep it in the freezer.
-
Mix Ingredients
Mix together the dry and wet mixes and allow them to hydrate for 20 minutes.
Once hydrated add in ½ (50g) of the marbling fat and mix well, the color should lighten quickly.
Add in the other ½ of the marbling fat and fold gently to give that marbled look.
The burger can be used immediately.
-
Form Patties
Form the patties into four 113g (4oz) patties.
Sear the patties in a pan over medium high heat for 1-2 minutes per side before serving.
The burger can also be used for a number of meatless recipes such as meatballs and meatloaf.
Based on 33 Review(s)
91 Comments.
[…] our Kitchen Alchemy DIY Plant-Based Burger recipe a try! Who says a delicious DIY Plant-based burger is impossible? Believe it or not, a juicy […]
Why not use fresh garlic, onion etc?
We did not want to add any textures you would not find in traditional ground beef. But if that’s what you prefer it’s absolutely fine to do so.
[…] Recipe Link: Kitchen Alchemy DIY Plant-Based Burger […]
I love how you used ‘impossible’ and ‘beyond’ in this description,very clever. Lol
He mentions a specific beet powder but then doesn’t say where to get it. Suggestions? Brand?
It’s Sunfood Superfood organic beet powder
Do you think I could skip the beet powder? With covid-19 delays, it could be while before I can get some and I have all the other ingredients. But I don’t want it to fail to work without it. Thanks!
You can skip the beet powder if you’re not concerned about having the pink color.
beet powder 3/4 tsp … Necessary or not?
Sorry – did get that far in comments … my bad
We prefer to add it for the color and a bit of extra flavor. Seasonings and flavorings can always be customized to taste.
Very impressed. I’ve been working on this awhile myself using methylcellulose but never thought to use HV, which is what did the trick. I was worried that it might be vinegary, so I reduced that a bit. Only change. Great job guys!
Thanks Skye! Glad you liked it.
Hopefully you will give these guys credit (which you never do) before you steal their recipe and make a profit off of it. Let me guess, you are going to change the ingredients with ingredients that you make and say that it’s your creation after you say ‘you’ve been working on it for awhile’? You say the same thing with every recipe you steal, I mean ‘get inspired’ by.
Woah, if you watched our video on this recipe you would know that we gave Sauce Stache a shout out for the original idea, which is how we learned about it. We always credit chef Skye for the original vegan cheese recipes as well. The nature of cooking is evolutionary. People take things they like and admire and put their own spin on it. We certainly did a ton of R&D to get our burger to where we felt totally happy with it, and if someone takes that recipe and adapts it to make it their own, that’s great. In fact we encourage it. How boring would it be if we all did the same recipe the exact same way for the rest of time?
Janie,
I’m quite certain the comment from Truth Hurts was not directed at you or your associates, but addressed to the one above his/her own comment – with good reasons.
well said!
I tried to make Marbling fat, but it did not emulsify, probably because I put all the coconut oil at once?. The water used in the Marbling fat and in burger mix, should be at room temperature or cold (from the refrigerator)? Does the marbling fat have any binding effect in the burger?
water for the marbling fat should be room temp. And yes, you have to slowly add in the coconut oil with your blender on low to give it a chance to distribute evenly with the water/methylcellulose mixture. The marbling fat is there to add juiciness to the burger and will not bind the burger by itself.
I cannot seem to get the methylcellulose to thicken in the blender. My blender does not have a slow option, can I use a hand whisk or will a high speed blender still work?
No, you need to be able to control the speed. Hand whisking will not work.
Can this be frozen before cooking? I live alone and that is a lot of “meat”. I will be cooking a patty tonight but will have a lot leftover.
Yes it can. We recommend thawing it under refrigeration to prevent the fat from liquefying.
Hi.In other videos and instructions I ever saw on youtube, about methylcellulose use for vegan burger, they said to cool everyrthing before add methycellulose. But in this recipe you instruct to add methylcellulose to the protein mixutre without cool anything. Jut the marbling fat it’s instruted to cool,but just to make the coconut oil solid. May I ask how the methylcellulose can work this way for the vegetal protein without cool? Is just this brand of methylcellulose that do not require cooling???
This recipe does not heat the methylcellulose so it does not require cooling. Methylcellulose gels when it’s heated, so if other recipes are heating it up then yes it will need to be cooled. In our recipe the only point when it is heated is during the cooking process, which is when you want it to gel anyway to provide the juiciness you see in our videos.
what can i use to substitute the faba bean protein ? i cannot find it anywhere here
thank you
and also i tried to substitute the faba bean protein with some organic plant protein, and i didn.t had Methylcellulose HV i used Carboxy Methyl Cellulose/CMC FOOD GRADE; and the result was very viscose ;way too much, was not a pleasent texture, any advice ? thanks
This recipe is very specific to the ingredients listed, any substitution will not result in the desired mixture.
I may be unable to find but where can I find the nutritional information on this recie?
We have not compiled a recipe nutritional guide since our recipes are for home cooks and restaurants.
i tried again with the proper ingredients and is very mushy even when overcooked this texture of uncooked flour stays , any advice?
If you’re sourcing ingredients from different places and not Modernist Pantry then we have no idea of knowing what you got or what the properties of those ingredients are. This recipe is very ingredient specific as not all TVP is the same, not all coconut oil is the same, and so on and so forth. I would recommend trying it with our products.
i live in indonesia ……………
i found all the proper ingredients, and replicate it as the recipe said, but i can’t get rid of the mushy viscose texture, that almost taste like uncooked flour, i tried even to over cook it ,still that texture stays
i tried to add tvp to make it more dry, still
any suggestion?
You guys rock!! I am a plant-based chef who is going to try to make this with less fat (as the big complaint in the WFPB world of Beyond Burgers is they are too high in sat fat) This is not a complaint to you as you are trying to replicate them–so be your own bad selves and teach us!! I am so appreciative! But if I make a credible version would you like the recipe? Seems fair!
That sounds great. Our recipe has the same fat content as 20% ground beef so it is not excessively fatty. We find when the fat content is too low the patties become dry and crumbly, if you have a solution to this problem please share, that would be wonderful.
Can you use different oils liquid at room temp to make marbling fat? I was thinking it would be totally yum to use an EVOO to kick up the healthy fat.
EVOO would not work since it does not solidify like coconut oil.
I just received the plant based burger binder. Can I use it in place of the hv methylcellulose?
You can. We found that the burger that was made with just the burger binder was not as consistent as one made with HV, but if you’re looking to reduce the number of ingredients you need to make the burger and sausage it is a good option.
Hey Guys, I’ve Methyl Cellulose but not HV, do you reckon I still can use that one or it’ll make a big difference?
There are many different types of methylcelllulose, you can try it but it won’t yield the same exact results.
I tried this and it turned out well. I did have a problem with it sticking to the fry pan, even though I did add the oil. Any suggestions as to why?
please post video showing making fat. drizzled slow. ended up with egg drop soup.
Marbling Fat: I popped out the frozen pieces and put them in a chilled food processor work bowl. Pulsing. Looks like the desired product. I made the full recipe so saved time with the fork.
Marbling Fat: Vitamix 5200 Speed at 3
Ok, low and slow is the key. Kept it at 3 and came out perfect. Man this stuff is weird.
I can’t seem to find the porchini powder from any reputable company. could you please tell me the brand and or manufacture that you use ? And I just love watching you guys and learning.
You can get porcini powder here or use a spice grinder to grind up dried porcinis.
Hi I made the hamburgers a few weeks ago and tried the sausage patties today I bought all the ingredients from you except for the nutritional yeast but for some reason everything falls apart when cooking the flavor is amazing but it basically just crumbles as soon as a spatula hits it. The marbling fat and everything else seems to be perfect so I’m not sure what I’m doing wrong I’m very frustrated! Thank you for any tips I just served it with gravy and potatoes so it wouldn’t go to waste
That sounds like something you’ll have to troubleshoot with Scott if there’s an issue with binding since without knowing your exact process we can’t toss out any general tips. Please write in to service@modernistpantry.com.
Hi. I cant find vinegar powder. What can I substitute with. Take care.
This came out awesome. So satisfying after a number of other attempts that generally ended up too beany or loose. Made a few substitutions using items already on hand. Used canned beets (1 tbsp) in place of beet powder, dried shiitake mushrooms (4), and vinegar; all 3 mixed in a blender with the other liquids. Substituted pea protein powder for the faba bean protein and soy sauce for the Braggs Amino acid. For the marbling fat I was careful to keep the coconut oil temperature as low as possible while still liquefying it. Also streamed slowly into the methyl cellulose and water mixture and this worked. Very happy.
Best burgers yet! I added 5g moo gloo, formed the burgers (thick) and ziplocked bagged them to get all the air out but not squash them ( like with a vacuum sealer). 24 hours in fridge. Sealed the burgers in a vacuum bag and souse bide at 160F, 1 hr. Slight brown in skillet. Burgers had very good spring and chew.
I’m very tempted to try this, I’m ordering the ingredients now. would you recommend any vegan substitutes for the moo glue, maybe seitan?
Thanks 🙂
There are no substitutes for meat glue. Moo Gloo TI is vegan.
que diferencia hay entre carboximetilcelulosa y metilcelulosa HV.
que aminoacidos usan?
CMC is typically used for moisture retention, it doesn’t gel. We use Bragg amino acids which are easy to find in the US.
Hi,
I just tried this, its super, super, super tasty! very close to the beyond burger, maybe even better! I added a bit of marmite to the wet ingredients to add that depth of umami flavour. I’m just wondering about the marbling fat, by the time I mix it to the mixture and before frying it becomes melted and almost no more white pieces, is that normal?
Is it pretty warm where you are? If it’s very warm the marbling fat will melt faster.
[…] blog.modernistpantry.com […]
The fat mixture starts emulsify fine, but by the time I finish adding the fat the emulsification breaks and it goes liquid again. Am I adding the oil too slow? Is there anything I can do to salvage it? I don’t want to waste it, but I don’t want to use it if it’ll cause my burgers issues either.
It is important to make sure the water and coconut oil are around the same temperature. If I had to say a perfect temp it would be about 110F that way the coconut oil will not begin to set. when it solidifies the emulsion will break.
[…] Plant-Based Meat 454g (1 lb) […]
I just made a batch of this today. I followed the recipe exactly, using ingredients from your Plant-Based Burger kit as well as what I had in the kitchen- no omissions or substitutions. I used a gram scale to weigh everything.
I cooked up a small test patty- 2 minutes on each side- and although the flavor was very good, the interior texture was much softer/wetter than I expected; definitely much more so than other meat analogues I have tried.
What could explain this difference in texture?
Is there such thing as adding the oil to slow? The last two times I’ve tried this the emulsification broke before I got all of the oil added and I was adding an extremely slow. It started looking like the mayonnaise texture but by the time I finished adding the oil it had turned basically to liquid.
Sorry you can disregard this question I saw the answer above I couldn’t find it the other day
[…] Link: Kitchen Alchemy DIY Plant-Based Meat Simmer in Sauce Plant-Based Meatballs Home Style Plant-Based Meatloaf Plant-Based Bulgogi Stir Fry […]
[…] 454g (1 lb) Plant-Based Meat […]
[…] 45g (3 tbsp) Marbling Fat (See Recipe) […]
[…] 227g (1 Cup)Â Marbling Fat […]
[…] faba bean protein. It has worked wonders in all of our plant based foods. We have made plant based burgers, sausage, meatballs, and even meatloaf. Not to mention all the recipes we have coming down the line […]
[…] 1 Recipe Plant Based Meat […]
Hello:
Which unit of measure should I used when following th recipe?
What I mean is that 1 cup is not equal to 100g… 2 g of cocoa powder are not equal to 1 tsp…
Please advise. Thanks.
When in doubt, use the weight.
Thanks.
I mistakenly bought the LV methylcellulose.. will it still work for the marbling fat?
I’m wondering regarding the marbling fat if taste-wise and finished-product-wise if I could just skip the freezing and scraping part and instead just add the fat emulsion to the mix as it is right after it comes off the blender? I realize the fat would be mixed all through instead of marbled but it seems like it would be much simpler if I could skip those steps.
It would not work properly because dispersing the fat with the mixture would keep the other ingredients from binding the burger together.
I think in order to avoid all these questions in the comment section, it would be in Modernist Kitchen’s best interest to just make a step by step UN-cut video showing each step of the process of making these burgers. Showing how everything is prepared etc.
I bought all of the ingredients from you guys from your store, but unfortunately I’m afraid of making my first attempt at making the burgers, ruinining it, and as a result wasting all the ingredients I bought from you guys… It was quite expensive…
Perhaps that’s your strategy, that is for us to buy more from you guys? Lol But maybe I’m just being too cynical, but the video you currently have up on your youtube channel is not very helpful. It’s better when you have someone there explaining every step by step of the process.
Please consider doing this for us so we can all stop asking you the same d*amn questions here about how to mix the ingredients and how much to put in and so on.
Thanks for the suggestion. We’re not always sure if people are interested in longer form recipe videos so the feedback is appreciated.
Quick Question: If I wanted to use Methylcellulose HV in just a veggie burger recipe other than the one listed here what is the ratio of Methylcellulose HV to water?
If you want to add HV to your own recipe you will have to R&D it to get the right ratio. I would recommend starting with the same amount that we have in our recipe and then adjust based on desired results.
Decent recipe but with exact measurements and proper technique it’s a bit too crumbly. It’s reminiscent of the beyond burger. For a firmer texture what is the suggestion?
We have been tinkering with a recipe or a firmer burger. The secret is to create a mixture of burger binder (12g) and ice water (400g) in a blender. then add between 50-100g of this mixture to the burger to get the consistency you prefer.
Is there a reason you used malt vinegar powder instead of the liquid form?
It is important to control the amount of liquid in the mixture. Powdered vinegar (and other flavorings) allow you to add flavor without introducing unwanted moisture.
On April 12, 2021 11:31 am, Janie said
“We have been tinkering with a recipe or a firmer burger. The secret is to create a mixture of burger binder (12g) and ice water (400g) in a blender. then add between 50-100g of this mixture to the burger to get the consistency you prefer.” My question is: Does that combo REPLACE any ingredients in your DIY Plant Based Ground Meat (Burger) recipe? Or is it ADDED TO the rest of the ingredients? If add it to the base recipe…. do I add it to the other wet ingredients before mixing with the dry? Love your products!
It does not replace anything it just gets added to the finished burger recipe.
Is the malt vinegar powder for flavour or chemistry?
I have celiac, and every other ingredient is already gluten free. My instinct says to just add some apple cider vinegar to the water/liquid smoke tamari… thoughts?
Since the vinegar is a flavoring you can also try omitting it. We recommend trying that first because adding any additional liquid ingredients may throw off the dry/wet ingredient ratio, which is very important in this recipe.
These were amazing!
I subbed out Vital Wheat Gluten for the pea protein just because I didn’t have any. Worked just fine with all the same proportions.