In a blender pour the water and Methylcellulose HV. Blend until it begins to thicken and slowly emulsify the coconut fat into the methyl cellulose mixture.
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.
Chef’s Note: If you are making the marbling fat with a coconut oil that is a different brand from the Druids Grove Purified Coconut Oil, you may have a harder time breaking up the fat emulsion due to different coconut oils having different properties.
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.