Kitchen Alchemy DIY Plant-Based Burger
Active Time: 30 Minutes
Total Time: 2 Hours 30 Minutes
Who says a delicious DIY Plant-based burger is impossible? Believe it or not, a juicy flavorful plant-based patty is not beyond your reach. With this easy, versatile recipe, every cook can create a delicious, nutritious plant-based ground ‘beef’ in your own kitchen in just a few simple steps. Remember, we’ve specially sourced the key ingredients in this recipe for the perfect texture, flavor and experience. Sourcing the main ingredients from other suppliers will not guarantee that you’ll get the same phenomenal plant-based burger experience!
Comments (13)
December 23, 2019 12:40 pm
[…] 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 […]
December 24, 2019 9:50 am
[…] Recipe Link: Kitchen Alchemy DIY Plant-Based Burger […]
December 24, 2019 1:41 pm
I love how you used ‘impossible’ and ‘beyond’ in this description,very clever. Lol
December 30, 2019 11:23 am
He mentions a specific beet powder but then doesn’t say where to get it. Suggestions? Brand?
December 30, 2019 11:56 am
It’s Sunfood Superfood organic beet powder
January 3, 2020 6:09 pm
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!
January 3, 2020 8:01 pm
Thanks Skye! Glad you liked it.
January 8, 2020 7:00 am
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?
January 8, 2020 9:17 am
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.
January 8, 2020 7:35 pm
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.
January 13, 2020 12:30 pm
Yes it can. We recommend thawing it under refrigeration to prevent the fat from liquefying.
January 14, 2020 10:57 pm
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???
January 15, 2020 10:52 am
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.