Back before I went vegan, I loved a hamburger steak, loaded with either sauteed onions or mushrooms or even both really! It was a quick and easy meal to fix and something I have missed since I stopped eating meat back in 2012. I have tried different recipes for things that would be similar, but not really. I tried lentils, I tried black beans, I tried almost everything I could and nothing even came close. Then, one night while watching Sauce Stache on YouTube, I saw his video for a meat replacer. He used it for a meatloaf and for meatballs (a meatball sub sounds so good). I followed his recipe to make the meatloaf and I loved it! It got me thinking that I bet this recipe, with a couple tweaks, would be great for a burger steak... and boy, was I right!
Burger Steaks Yield: Four 8oz steaks Recipe From: Sauce Stache but with my tweaks
What you will need:
250 grams of textured vegetable protein
2.25 tsp beet root powder (*this is what gives it the pink color)
2.5 tbsp methylcellulose
35 grams of pea protein
3 tbsp of nutritional yeast
2 tsp mushroom powder
2 grams of garlic powder
2 grams onion powder
1 tbsp of liquid smoke
2.25 cups of cold water
2.5 tbsp vinegar (I use apple cider vinegar)
1 tbsp lite soy sauce
How to Make The Burger Steaks:
In a large mixing bowl, combine all of the dry ingredients and mix well. In a smaller mixing bowl, combine the wet ingredient and mix well.
Pour the wet ingredients over the dry and mix well. Let this mixture sit for at least 30 minutes for it to rehydrate. It should already start to look like beef.
Once you have let it rehydrate, give it a good mix. The mixture will be a little stiff, that's because of the methylcellulose. If you do not plan to use this right away, you can cover it with clingfilm and put it in the fridge until you are ready.
To create the steaks, I use my kitchen scale to make sure I have four equal amounts. When I do, I use a piece of clingfilm to form it into the shape I want.
To cook the steak I, personally, like to bake it for about 5 minutes in my air fryer on 400*, flipping it at least once. While that is cooking I am sauteing whatever I am going to put on top. The picture above had onions, red bell peppers and some fresh jalapenos all sauteed. After the 5 minute baking time, I put the steak in with the veggies as they are sauteing and put the lid back on.
Once the veggies are ready, the steak will be too. To plate it, I put the steak down, a healthy serving of those veggies on top, with a tbsp of my favorite butter on the veggies. Oh So Good!
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