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
- Marbling Fat:
- 100g (¼ cup 3 tbsp) Water
- 2g (1 tsp) Burger Binder
- 300g (1 ¼ cup 2 tbsp) Coconut fat, Melted
- Base Meat Mix:
- 640g (2 ¾ cup) Water
- [separated into 2 measurements, 240g (1 cup) and 400g (1 ¾ cups)]
- 18g (4 tbsp) Burger Binder
- [Separated into 2 measurements, 6g (1 tbsp 1tsp) 12g (2 tbsp 2 tsp)]
- 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) Braggs 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
-
Create Marbling Fat
In a blender pour the Water [100g (¼ cup 3 tbsp)] and Burger Binder [2g (1 tsp)]Blend until it begins to thicken and slowly emulsify the coconut fat into the burger binder mixture.Once emulsified the mixture should resemble a bright white mayonnaise.
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 commercial blender. Any household blender will just melt the fat.Place the broken up pieces of fat into a container and store it in the freezer.Important: This is enough for 4lbs of burger, do not use this entire amount for one recipe. We do not suggest scaling these portions down as they will not be able to mix/emulsify properly in a blender at lower ratios.
-
Create Burger Binder Mix
In a blender add the water [400g (1 ¾ cups)] and begin to blend on medium speed until it creates a vortex.Slowly sprinkle in the Burger Binder [12g (2 tbsp 2 tsp)] and blend until thickened. This will have a lot of air bubbles. This is fine to use immediately as the air bubbles will dissipate during the mixing process.Measure out 75g (¼ cup + 2 tbsp) of the hydrated Burger Binder mixture and store the remaining 325g of the Burger Binder mixture for future use.Note: The remaining burger binder mixture can be held for a month in the refrigerator.
-
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 [240g (1 cup)], amino acids, and liquid smoke.Measure out 100g (½ cup) of the marbling fat and keep it in the freezer.Mix together the dry and wet mixes and allow them to hydrate for 20 minutes.
-
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 75g of 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.
-
Cook
Form the patties into four 113g (4oz) patties or eight 56g (2oz) patties for a smash burger.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.
