- 60g (½ cup) Faba Bean Protein
- 2g (½ tsp) Beet Powder
- 5g (1 tbsp 1 tsp) Nutritional Yeast Flakes
- 1.5g (½ tsp) Lactic Acid
- 10g (2 tsp) Salt
- 0.5g (⅛ tsp) White Pepper
- 0.5g (⅛ tsp) Marjoram, Ground
- 0.75g (¼ tsp) Mace
- 0.75g (¼ tsp) MSG
- 2.5g (1 Tbsp) Ground Mustard
- 300g (10 oz) Water (for hydrated Burger Binder)
- 9g (2 ¾ Tbsp) Plant-Based Burger Binder
- 4 Drops Liquid Smoke
- 200g (¾ cup) Marbling Fat, Cold But Not Frozen, Pea-Sized Pieces
- Stand Mixer With a Paddle Attachment
Active Time: 45 Minutes
Total Time: 2 Hours 30 Minutes
To pre-hydrate the burger binder, in a blender add the 300g of water and begin to blend on medium speed until it creates a vortex. Slowly sprinkle in the 9g plant based burger binder 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.
Place the Faba bean protein, Beet powder, lactic acid, salt, ground marjoram, nutritional yeast flakes, white pepper, Mace, MSG, and ground mustard in a stand mixer with a paddle attachment and dry mix until combined.
Add the pre hydrated burger binder and liquid smoke. Whip until it is combined and no lumps are present. The mixture should be pink at this point.
Add the room temperature marbling fat and mix until just combined. Do not over mix this or it will break the emulsion.
Pipe and Roll Hot Dog Batter
Roll out a three foot long double layer of plastic wrap and press out any air bubbles to make it as flat as possible.
Fill a piping bag with the hot dog mixture.
Pipe a 1 inch thick line of hot dog down the length of the plastic wrap about 3 inches from the bottom of the plastic. Also be sure to leave about 4 inches of plastic wrap at both ends of the plastic wrap. The hot dogs will look too thick but they will shrink during the cooking process.
Roll the bottom of the plastic wrap over the top of the piped hot dog and use a bowl scraper to press the hot dog into a uniform cylinder shape. Locate any large air bubbles and pop them with a toothpick. Press the hot dog with the bench scraper once again to remove the air bubbles.
Roll the hot dog in the remaining plastic wrap. Twist the ends of the plastic wrap and tie them off with butcher’s twine.These knots need to be very tight and double knotted. This should look like a 2 foot long hot dog.
Create Hot Dog Links
Cut 4 pieces of butchers twine each 7 inches in length. Measure out the hot dog links so that they will be equal in size
Tie off each link. This will feel like the plastic wrap is about to burst. This is a good thing.
Place the links in the refrigerator and bring a large pot of water to a boil as they chill.
Preheat an oven to 225°F.
Cook Hot Dogs
Simmer the links for 5-6 minutes to firm them up.
Remove the links from the water and place them on a sheet pan. Let them cool for 5 minutes until the ends can be snipped and the hot dogs will slide out. There will be some liquid that has released from the hot dog. This is a good thing.
Place all the finished hot dogs on a sheet pan lined with a rack. Place them in the oven and allow them to dry for 10 minutes.
Store and Serve
Remove the hot dogs from the oven and cook immediately or store in the refrigerator.
If you would like to add a skin to the outside of the hot dogs follow the steps on our Plant-Based Sausage recipe found here.