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 (26)
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.
February 19, 2020 8:31 pm
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.
February 20, 2020 9:40 am
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?
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.
January 30, 2020 1:04 pm
what can i use to substitute the faba bean protein ? i cannot find it anywhere here
thank you
January 30, 2020 2:33 pm
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
January 30, 2020 3:09 pm
This recipe is very specific to the ingredients listed, any substitution will not result in the desired mixture.
February 5, 2020 10:21 am
I may be unable to find but where can I find the nutritional information on this recie?
February 5, 2020 11:04 am
We have not compiled a recipe nutritional guide since our recipes are for home cooks and restaurants.
February 5, 2020 11:24 am
i tried again with the proper ingredients and is very mushy even when overcooked this texture of uncooked flour stays , any advice?
February 5, 2020 11:30 am
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.
February 5, 2020 11:59 am
i live in indonesia ……………
February 5, 2020 11:28 am
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?
February 5, 2020 5:08 pm
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!
February 6, 2020 9:48 am
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.