Who doesn't like a good hamburger? In the past I have made my own black bean burgers and some of them have been pretty good. It wasn't until I found the recipe below that I knew I had a keeper. The base of this recipe comes from Sauce Stache on YouTube. I did change it a little, but if you want to see his original video, Click Here!
My Go To Hamburger Patty Yield: 4
What you will need:
1/2 cup of Textured Vegetable Protein
1/2 cup cool water
1 tsp nutritional Yeast
1/2 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
1/2 tbsp mushroom powder
10 grams of fat of choice, I use a mix of coconut and canola oils
3 grams of Methylcellulose
How to Make The Hamburger Patties:
The first thing you want to do is to rehydrate your Textured Vegetable Protein. Mix the water and TVP. Then put in your fridge to chill for at least 30 minutes.
After chilling, add to a stand mixer along with the seasonings and fats and mix well.
Check the temperature of the mix and make sure its around 65*F. If not, cool it down, then mix in the methylcellulose. You may need to add a little bit of water as it mixes to get the right consistency, which would be similar to lean ground beef.
Make the patties, cook them and enjoy!
Suggestion:
I like to make a quadruple batch of these, cook them so they come together and then after they cool down some, I like to freeze them. I will take 3-4 at a time and vacuum pack them so I can enjoy them later.
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