In a blender pour the water and Methylcellulose HV. Blend until the mixture begins to thicken.
Slowly begin to drizzle the coconut oil into the blender. If done properly, this should take 30 seconds to 1 minute to incorporate all of the oil. If the oil is added too fast the emulsion will not combine properly and it will be too liquidly. If the emulsion has a mayonnaise-like consistency, it has been mixed properly.
Pour this fat mixture into a shallow metal pan and place it in the freezer. Freeze this mixture solid about 2 hours.
Once frozen, use a fork to scrape the fat into little pea sized and smaller pieces. Place this fat into a container and store it in the freezer.
Important: This is enough for 4 lbs of burger, do not use this entire amount for one recipe.
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 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 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.