With optimized ingredients and updated methods, we’re finally ready to showcase the new and improved Kitchen Alchemy DIY Plant-Based Ground Beef 2.0. Over the years we’ve tweaked and modified this recipe to give you the best plant-based beef experience, pushing the envelope on what DIY plant-based ground beef can be. Your taste buds will thank you when you try very best in plant-based burgers, meatballs, meat loaf and more!
Difficulty
Intermediate
Ingredients
- Base Meat Mix:
- 240g (1 cup) Water
- 6g (1 tbsp + 1tsp) Burger Binder
- 100g (1 cup) Textured Vegetable Protein
- 3g (¾ tsp) Beet Powder
- 2g (1 tsp) Cocoa Powder
- 0.9g (⅛ tsp) Garlic Powder
- 0.8g (⅛ tsp) Onion Powder
- 0.4g (¼ tsp) Ground Thyme
- 6g (1 tbsp 1 ½ tsp) Nutritional Yeast Flakes
- 1g (¼ tsp) White Pepper
- 2g (1 ¼ tsp) Porcini Powder
- 30g (¼ cup) Faba Bean Protein
- 8g (1 tbsp 1 tsp) Malt Vinegar Powder
- 15g (1 tbsp) Bragg’s Amino Acids
- 1.2g (¼ tsp) Liquid Smoke
Equipment
- Blender
- Spatula
- Stand Mixer with a Paddle Attachment
Timing
Active Time: 30 Minutes
Total Time: 2 Yours 30 Minutes
Yield
1lb, Four 4oz Portions
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Prepare Dry and Wet Ingredients
In a separate container mix together the TVP, Beet powder, cocoa powder, garlic powder, onion powder, ground thyme, nutritional yeast flakes, white pepper, porcini powder, faba bean protein, malt vinegar powder, and dry Burger Binder (6g [1 tbsp 1tsp]).If you cannot find porcini powder any flavorful mushroom powder can work.In a separate container mix together the water, amino acids, and liquid smoke.Mix together the dry and wet mixes and allow them to hydrate for 20 minutes.
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Mix All Ingredients
Once hydrated add in half of the marbling fat and mix well, the color should lighten quickly.Place the ground meat mixture in a stand mixer equipped with a paddle and add the hydrated Burger Binder mixture.Mix until just combined.Add in the other half of the marbling fat and fold gently to give that marbled look.The burger can be used immediately.
