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WTF – Smash Burgers Griddled 3 Ways: Beef, Duck, and Plant-Based
We’re serving up burgers for everyone this week! The classic ground beef is accompanied by our delicious deluxe duck burger, and our very own plant-based ground beef to create a trio of smash burgers that hits the spot. Come see Scott and Janie show off these great smash burgers on this week’s episode of WTF.
References and Other Links you Might Like!
- WTF – Sodium Tripolyphosphate (McRib Copycat)
- WTF – Sodium Tripolyphosphate (Shao Jian Bao)
- WTF – Sodium Tripolyphosphate (Chicken Nuggets)
- WTF – Sodium Caseinate (original duck burger recipe)
- WTF – Burger Binder
- WTF – Faba Bean Protein
- WTF – Textured Vegetable Protein
- WTF – Nutritional Yeast Flakes
- WTF – Coconut Oil
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
August 3, 2022 11:15 am
Are there any side effects or risks of using Sodium Tripolyphosphate?
August 4, 2022 4:20 pm
Other than a slight bitter flavor at high ratios there are none that we know of. But if you follow the recipes as listen you wont notice a change in flavor.
August 3, 2022 11:32 am
Can not wait to try the duck burger. Try Buffalo burger
August 3, 2022 11:40 am
Thank you for these recipes! My son and his wife are strict vegans. To buy prepared vegan products is extremely pricey and difficult to find specific varieties. Cheese is as much of a challenge as the plant-based meat. Consider a 3 way cheese product. ie: Queso Ricotta or Mozzarella. One way being plant based in any of the above. Queso is the most elusive.
August 4, 2022 4:21 pm
We have made plant based mozzarella and nacho cheese you can check them out on this blog.
August 3, 2022 7:20 pm
What about a lamb burger/roasted/satayed
August 5, 2022 12:33 am
I’m curious why you couldn’t use the Sodium Tripolyphosphate with the ground beef & higher fat content. Did I miss something? Thanks, I definitely want to try the duck burger!
August 5, 2022 2:32 pm
Good question, the reason why we didn’t add sodium tripolyphosphate to the beef burger is that it can alter the texture of the proteins. With duck it can make it a little more firm and resemble beef. Where as if we add it to beef it can make it feel like a sausage patty. If you wanted to add it to the beef you could, just know it will change the experience.
August 7, 2022 12:58 pm
I have been interested in your Burger Binder for awhile now. Want to know more.