Burger binder and you are making hot dogs? How close or not so close in its use or application is burger binder to Methylcellulose HV?

Can the burger binder be used to hold together ground beef rather than a meat substitute? Thanks.

I had an issue when making the plant based ballpark hot dogs. I blended 3.5 tablespoons if bb in 14 oz of water. I started the water inmy vitamix on low and slowly added the bb in the vortex. It turned white but when I poured it out it was very watery with a thick foamy cap. I added the right amount to the dog mix but it never got firm. Even after steaming the dogs in a silicone mold for 20 minutes.

why is the ONLY ingredient listed in burger binder Methylcellulose if they are VERY different.

Does Burger Binder contain a blend of different types of methycellulose?

I have wasted too many costly ingredients trying to get BB to actually bind. Simply on its own reconstituted and heated, gelled. Failed in recipes. Are there some ing that counteract gelling: acids fats salts?
Had to add gluten and re-steam to save my porcini patties which negates glutenfree menu items