Cheaper Beyond Burger

Ingredients

• 1 cup water (For the blender mixture; warm tap water is also used to mix with the yeast extract, and extra water may be added if the burger mixture is dry.)
• 1.5 tbsp methyl cellulose (Used in the fat mixture; an additional amount is used in the burger mixture, but the source does not specify how much.)
• 1 cup coconut oil (Melted; drizzle into the blender slowly.)
• 1 cup textured vegetable protein (Also called veggie protein.)
• 3 tbsp mung bean protein
• methyl cellulose (Additional amount for the burger mixture; amount not specified.)
• smoked paprika (Amount not specified.)
• 1 tbsp garlic powder
• 1 tbsp beetroot powder
• yeast extract (Mix with warm water; amount not specified.)
• ketchup (Use equal parts ketchup, mayo, relish, and Dijon mustard for the sauce; amount not specified.)
• mayonnaise (Use equal parts with ketchup, relish, and Dijon mustard for the sauce; amount not specified.)
• relish (Use equal parts with ketchup, mayo, and Dijon mustard for the sauce; amount not specified.)
• Dijon mustard (Use equal parts with ketchup, mayo, and relish for the sauce; amount not specified.)
• salt (A pinch, for seasoning the burgers.)
• black pepper (A pinch, for seasoning the burgers.)
• burger seasoning (McCormick brand; amount not specified.)
• MSG (Amount not specified.)
• olive oil (For brushing the skillet; amount not specified.)
• burger buns (Toast for serving; amount not specified.)
• lettuce (For assembling the burgers; amount not specified.)
• tomato (For assembling the burgers; amount not specified.)
• onion (For assembling the burgers; amount not specified.)
• pickles (For assembling the burgers; amount not specified.)

Steps

1. 1

   Add 1 cup water to a blender and start it on low speed. Add 1.5 tablespoons methyl cellulose and blend until mixed in.

2. 2

   With the blender running, slowly drizzle in the melted coconut oil. The source says to pour especially slowly at first, then increase the pace once the mixture begins emulsifying and whipping up; it should become slightly thicker than mayonnaise.

3. 3

   Pour the mixture onto a parchment-lined baking sheet and spread it out. Freeze for 20–25 minutes.

4. 4

   Add the textured vegetable protein to a bowl. Add the mung bean protein, an unspecified additional amount of methyl cellulose, smoked paprika, garlic powder, beetroot powder, and yeast extract mixed with warm tap water. Mix everything together.

5. 5

   If the burger mixture is dry, add more water and mix it in. Cover the bowl tightly with plastic wrap and refrigerate for 20–25 minutes.

6. 6

   Once the coconut-oil mixture is frozen, cut off one quarter of it and chop it into pieces. The source says the full batch is enough for four pounds of meat and that only one quarter is needed for this batch.

7. 7

   Add the chopped frozen fat to the chilled burger mixture and mix them together. Return the combined mixture to the freezer for a little while; the source does not specify how long.

8. 8

   Mix equal parts ketchup, mayonnaise, relish, and Dijon mustard, then whisk to make the burger sauce.

9. 9

   Measure the burger mixture into quarter-pound patties. Season them with salt, pepper, burger seasoning, and MSG.

10. 10

    Heat a cast-iron skillet over medium heat and brush it with olive oil.

11. 11

    Cook the burgers in the skillet for about 2–3 minutes on each side.

12. 12

    Toast the buns and prepare the lettuce, tomato, onion, and pickles. Spread burger sauce on the buns, add the lettuce, tomato, onion, pickles, and cooked burger, then top with the other bun half.

Notes

The source provides amounts for only some ingredients. The yeast extract, seasoning quantities, sauce quantity, and extra methyl cellulose for the burger mixture are unspecified. It says to freeze the combined mixture for a little while without giving a duration. Burger assembly toppings and toasted buns are described in the body text but not included in the structured ingredient list.

Nutrition per serving

• main
• vegan
• plant-based
• dinner
• lunch
• skillet
• comfort food
• burger