Easy Beyond Burger Clone - Plant Based Burger Recipe

[@anonnymous4684]

Instant coffee powder is a great addition to fake meats if you want to give them a bit of a 'beefy' flavour which adds a real richness and depth. I'd also suggest molasses/treacle for similar reasons, as it has the iron-y flavour you get from beef.

[@PlantBasedBistro]

I absolutely agree! I have messed with this recipe a lot. Coffee, cocoa, black vinegar, beef bouillon, etc, and found this simple formula actually had the best flavor. That said, feel free to alter it to your tastes of course!

[@yemaya74]

Great ideas.. I’m going to try that .. thank you 😊🙏🏽

[@ethanearthhh]

How much should I put in this recipe?

[@PlantBasedBistro]

None. :). Doesn’t need it. But when I do I only use a pinch really.

[@cherylwin9364]

THIS RECIPE IS LIFE CHANGING FOR ME AND MY FAMILY AND IT DOES REPLACE GROUND MEAT VERY WELL. THANK YOU SOO MUCH.

[@tomneal9172]

ok brother, i want to thank you again. using your links i ordered everything, it all came in and my wife combined and mixed the ingredients just as you demonstrated, then cooled it for two hours and grilled it up. wow was i impressed. this is it, it looks, tastes and bites perfect, my wife spritzed a little liquid smoke on hers, but not me and i am so pleased. on ours she toasted the buns, added a slice of american cheese, pickles, onion, tomato, lettuce, a little mayo and mustard. what a treat, being vegetarian never tasted so good. of course we had french fries from the air cooker and ketchup to go with it. you my friend really did us good with this recipe and with all the ingredients we have, we'll be enjoying these delicious burgers very very often. you could serve these to anyone with confidence of receiving raves. thanks again, your new subscriber, tom

[@PlantBasedBistro]

Most welcome! Glad you like it!

[@uwirl4338]

Hope you have a great day!

[@PlantBasedBistro]

Same to you!

[@gganilgg562]

Came out amazing. Was blown away. Wonderful burger experience. Can’t praise this enough.

[@PlantBasedBistro]

Awesome! Glad to hear it!

[@ElizabethSchardt]

I have made this recipe twice ,excellent ,very close to beyond burger !

[@PlantBasedBistro]

This is one of my favorites. I make these up and store in the fridge for a couple hours or overnight and BAM. You have burgers. Also makes a great meat for tacos, meatsauce, and even meatballs (video coming soon!)

[@PlantBasedBistro]

@@tarahh.3921 honestly, I've never tried. Not sure it would come out the same since you're looking for fully cooked with a bit of a crust on the outside.

[@nicholaschiazza7926]

Thanks for the video! I've already ordered some ingredients on Amazon. I really appreciate the affordable cost and less fat. Can't wait to try it!

[@bretharley7480]

How does this channel not have a million subs? This guy is great. Way underrated.

[@PlantBasedBistro]

I agree! Thanks for that by the way.

[@jessicabrackett8518]

Agreed!

[@PlantBasedBistro]

Aww thanks!

[@mattcero1]

Dude! Thanks so much for putting the recipe in the description. People who don't do this just don't make any sense to me. This is what I'm making for dinner tonight and I'll report back, albeit with finely grated beets instead of the powder. If you want a dark charred surface like burgers, consider putting just a dab of black strap molasses in there as the sugar caramelizes like beef.

[@PlantBasedBistro]

Without the methyl cellulose they will probably fall apart fairly easily. Just so you’re aware. Also, these will char much like meat anyway :)

[@PlantBasedBistro]

Doh! You meant instead of the beetroot powder… should be alright I think!

[@mattcero1]

@@PlantBasedBistro Indeed. I've got just under 2 Tbsp of HV methyl cellulose in the mix and it's in the freezer now for 25 minutes followed by the reefer then grill. It seemed to set up very well after a good mixing.

[@mattcero1]

@@PlantBasedBistro Yes, instead of beet root powder. I used malted vinegar as well just to add some more dimension.

[@peterbrown9036]

Instead of beetroot powder I use blended pickled beetroot ,

[@mattcero1]

Eating one now and you're right about the texture. It's about spot on but maybe between a hamburger and sausage patty. Regardless, it's the best so far after about 10 of these I've made from KZbin. I did put 1 tsp of black strap in mine. Thank you.

[@PlantBasedBistro]

Of course! Happy to help.

[@sarahspalding2449]

I'm definitely going to try this. Thanks for sharing.

[@PlantBasedBistro]

You’re welcome 😊

[@luridtraversal94]

Great job!!!! I've been wanting to do this, but frankly speaking, I'm too lazy to make the "fat puck" like Sauce Stache does. This looks great, and now I'm looking forward to trying it myself!

[@PlantBasedBistro]

Same here. I want something quick and easy. I've made these up in less than half an hour and while it's hydrating, I cut up the veg, get the buns toasted, etc. Super fast and tastes amazing imho.

[@Pheexperiment]

I just mixed mine on up and I had to use chickpea flour because I do not have pea protein so I hope it tastes good as yours. I have thrown it in the refrigerator for 2 hours and I am about to make some homemade buns because I need them to be keto friendly for my blood glucose levels.

[@Nepomniachtchi_Austin]

I'm not a vegan and have no intentions of being one, but I still love these videos, the substitutes that are used are chemically fascinating. Everything is a chemical, but how science has developed substitutes is fascinating, and seeing it put into practice is super cool to me.

[@gohawks3571]

I'm not vegan either, but want to eat less meat. The more vegan videos I watch, the more interesting things pop up! I have made a few fails, but vegan foods are very fun and interesting! And many times healthier anyway. I came to learn cegan meats due to availability issues of the pandemic. This is great, because it's shelf stable ingredients. Plus, you can taste things before cooking so the outcome isn't a mystery 😁👍

[@chuckharrel8272]

This is a better mix. Yes, doubling up on the methylcellulose is necessary to hold together. I do like oil; and canola, but not saturated like coconut. Great burger.

[@kunaikai]

Is this smash burger-able? It looks great and I never considered just skipping the coconut oil step. Looks good.

[@PlantBasedBistro]

I have not tried to be honest. May be a bit more fragile though so maybe not?

[@mikejpete]

The methyl cellulose works better for me if I mix it with a liquid and all seasonings before pouring it on top of the tvp and quickly mixing

[@PlantBasedBistro]

I will have to try that.

[@genierainbowmagick600]

This recipe is pretty inspiring! Wow I will look into the Cellulose & everything else too it!

[@jauld360]

1:42 Sauce Stache uses high viscosity methycellulose (HVMC) in some of his recipes, which is probably why you had to add a double dose. I can't get HVMC at a reasonable price, so it's good to know that you can just add more.

[@PlantBasedBistro]

Fair enough, though I thought I was using the same product and brand he showed...

[@jauld360]

@@PlantBasedBistro I was not aware of the different grades until viewing your video and looking into the details. The Centipoise (CPS) scale is used to grade MC at a 2% solution, and that's fairly easy to measure at home using your hydrometer trial jar! Measure the time it takes for a steel ball or a glass marble to fall and that gives a relative measure of viscosity. Sauce Stache lists Methylcellulose HV from Modernist Pantry on his Amazon links. The vendor has a chart with usage details for various grades of MC (Methylcellulose Usage Chart). There are many grades, but most of the options I have to buy MC provide no details.

[@OneWithManyThings]

I had tried Sauce Stache’s recipe and liked it, though I found it on the too salty/oily side. This new recipe is what I was looking for! I’m going to try it this week :)

[@MrsSimoneHill]

Me here searching because his recipe gave me a headache

[@enriquepizarro8591]

Spot on it came out great. Thank you.

[@PlantBasedBistro]

Glad to hear it!

[@carolynblakeney966]

This is going on my to-do list! I adore Mark's channel (actually I call it Mark and Monica's channel because she is so integral to so many of the videos) and have watched his clone video several times. But I don't need that much fat, having tossed animal meat aside decades ago. That is my quibble with the commercial products too but I understand what they are trying to do- replicate the animal product without hurting the animal. I suspected you could do a version that wasn't so high in fat so it's time to get in the ring and test it out! I might start with a bit more oil as I find many 1 pound seitan (or other plant meat) recipes typically include at least a tablespoon of oil, which is still not horrendous when spread over 4 portions.

[@ThePotThickens]

Nice burger. Thanks for the inspiration. And congrats on the success of this video. YT seems to be pushing it out there. Glad I found your channel.

[@PlantBasedBistro]

Thank you! Channel is pretty new, but we have videos from our "old" channel that used to have some of this content too. Trying to put it all up. Going to take some time, but it does look like YT is pushing this one! Thanks for watching!

[@ThePotThickens]

@@PlantBasedBistro yes. I’ve followed your other channel for some time and just made the connection! I also make wine and own a winery. Cheers!

[@tomneal9172]

the wife sent this video to me and i clicked each link and ordered the ingredients and they are on the way. boy am i excited, we've tried our own recipe, but thank you so much for instructions and ingredient links to amazon and each one was a best buy. thank you brother :) burgers make me happy. la la la ha ha ha :)

[@PlantBasedBistro]

I love burgers too.

[@tomneal9172]

@@PlantBasedBistro just a note so you'll know, the onion powder amazon link goes to a not found page. :)

[@PlantBasedBistro]

Thanks for the heads up!

[@cherylwin9364]

OMG I JUST MADE THIS, IT IS SOO VERY GOOD THAT IM NOT GOING TO BUY GROUND BEEF ANYMORE ! I CANNOT THANK YOU ENOUGH, AND I WILL SUPPORT YOUR CHANNEL ❤😊❤ HEY DO YOU HAVE A COOK BOOK FOR US ?

[@contentuser8821]

I made 2 kg of that stuff. I love it and it will add a lot more variety to my vegan dishes. Thanks a million!

[@PlantBasedBistro]

That is awesome!

[@rogermoore7754]

Wow!! great video! Thank you for this video. Instructions were clear and easy to follow. Will definitely try this and you got yourself a subscriber !😀

[@PlantBasedBistro]

Awesome! Welcome aboard.

[@simonkaerts2228]

Thanks for the video, I was looking for glutenfree options and also less fat/sodium alternatives, this one fits that perfectly! 😊

[@PlantBasedBistro]

Glad it was helpful!

[@tigerdeer]

Did they not suggest liquid smoke? I think I would add that too as it's what sets Beyond apart for me.

[@PlantBasedBistro]

Burgers don’t have to be smoky but if you like it then you can definitely add it :)

[@tigerdeer]

@@PlantBasedBistro No they don't. I mentioned it because you have tried to replicate Beyond and that is "smokey" is actually part of their signature.

[@legonut78]

Subscribed! I like that this video uses things we all have. This is something I can do!

[@PlantBasedBistro]

Awesome! Thank you!

[@anastasiae.5338]

I may try to make this as a ground beef substitute. I don't need it to hold together to make taco meat or sloppy joes. I also don't currently have methyl cellulose.

[@PlantBasedBistro]

Should work just fine for that.

[@stephensano9156]

The best part to me is that you made it without having to worry ground meat would go bad or having to but meat. Its shelf stable food which requires refrigeration only after creating the protein.

[@PlantBasedBistro]

Yup, I love that too. Keep it as long as you need, and mix up when you want it.

[@Shirmagedrusclau]

When adding all the ingredients together can you put some say sauteed mushrooms in the mixture? Lots of times I have extra onions or mushrooms that have been sauteed and I like to add them wherever possible. I suppose I would just have to watch that they don't get too wet when adding the liquid.

[@PlantBasedBistro]

They may make it too wet or prevent it holding together as well. But you can try.

[@joenie]

prepaing this is super easy - barely an inconvenience !

[@BillMcHale]

So, I have made these burgers twice, the first time, I substituted the methylcellulose with arrowroot and psyllium husk... and they were tasty, but soft... tonight, I used methylcellulose and added a little worsteshire sauce and a little molasses... I cooked them on the grill next to some beef burgers for my kids.. and they were fantastic.. they even had little pools of red juice on the top before I flipped them. If I hadn't known better, I would have never guessed them to be plant based... I have a burger recipe for the summer.

[@PlantBasedBistro]

Awesome! So glad you like them.

[@AnaBeatrizBarbosa-p8m]

How to prevent methylcellulose from leaving a paste in your mouth? I have used methylcellulose in burgers before and when I tasted it I felt an unpleasant mouthfeel from the methylcellulose. Am I using too few liquids?

[@PlantBasedBistro]

Hmm. Maybe? I haven't had that happen personally.

[@sanjayb212]

Will psyllium husk work instead of methylcellulose?

[@PlantBasedBistro]

Not really. They have different properties. Methyl cellulose will stiffen as it heats where psyllium won't. It 'might' hold together, but not as well.

[@KrakersK]

What is the alternative to merhycellulose?

[@PlantBasedBistro]

For this recipe, there really isn't.

[@Moon_lovelyme]

Can I store the uncooked patties in the freezer?

[@PlantBasedBistro]

I would think so.

[@babs091]

Hi, I just diacovered your channel and this is what I need, simple, homemade receipes, plant based, oil free,I want to reduce the oil in my meals, and ypu do great stuff. Maybe more ideas with fresh vegetables, Not only protéins? 😅thanks anyway for sharing !

[@Susie-Joy]

Thank you for this. I was buying Boca but they are quite pricey, plus there is a certain satisfaction I get by creating something from 'nothing'. ♥

[@PlantBasedBistro]

Glad it was helpful!

[@michlobw]

I like your approach. But having NO fat may make this patty a little dry. What do you think about a little compromise by adding just one tablespoon of organic coconut oil to the mixture?

[@PlantBasedBistro]

Coconut oil is just saturated fat. If you really must use fat, use olive oil or canola. Saturated fat is the one linked to heart disease. That said, it's not really dry. Also, since I am diabetic, having a low fat diet helps keep my issues under control.

[@thebigbrain99]

This is nice! And also i have a question: is it possible to substitute TVP with textured pea protein in this recipe?

[@PlantBasedBistro]

Should be fine to sub that way, yes.

[@SotoMight]

This recipe was exactly what I was looking for. Do you know if psyllium husk powder would be a suitable replacement for Methyl Cellulose?

[@PlantBasedBistro]

It will be mushy if you sub psyllium.

[@amberkhashmal]

Is there a substitute for Methyl Cellulose?

[@PlantBasedBistro]

Sadly no. I have tried other things and the result was just not nearly as good.

[@WeeButMightyBlog]

These look great and simple to make, as well as healthy. I was wondering if I could substitute the pea protein with vital wheat gluten?

[@PlantBasedBistro]

I wouldn’t. Just use rice flour or chickpea flour. But a y protein flour will work. VWG might become stringy here.

[@PlantBasedBistro]

We do have a seitan/tvp burger recipe that’s actually better: kzbin.info/www/bejne/hZnJc5JsfM6Eq7s

[@mondzi4390]

Could you use this recipe for ground “meat” in tacos and lasagna as well? Things like that?

[@PlantBasedBistro]

Absolutely. I might cut the methyl cellulose in half though.

[@mondzi4390]

@@PlantBasedBistro Thank you so much! ❤️

[@gretabinkley9432]

Def gonna try this AND your Italian sausages.

[@gretabinkley9432]

Where are those links?

[@PlantBasedBistro]

This link? kzbin.info/www/bejne/nWK6o2WNp9mreLcsi=Xsjhn0mIZ9rWF-Nx

[@PlantBasedBistro]

Or do you mean where are the links? They are in the description of the video.

[@asloan193]

I am thinking about using this in a South African recipe (Bobotie) 1. Does it do well as browned up Ground beef, 2. Should I put all the seasonings in if the meat in this recipe is very seasoned anyway? Thanks

[@PlantBasedBistro]

I've never made bobotie... to be fair, this is meant to be a burger, so the "meat" will hold together like a burger. There are many ways to make a ground beef like product. Personally, I'd use tofu. I can post a video today about how to do it.

[@asloan193]

@@PlantBasedBistro I just watched that. I will try it. Thanks.

[@stephdee3811]

Heyyyy I was thinking the same thing with the added fat, JUST got me beet root powder today and I'll be trying these tomorrow, I'm also gonna skip the methycellolose..... I'm gonna use Psyllium husk instead, I read one of the comments that included this ingredient.......😋😋

[@PlantBasedBistro]

I can tell you psyllium will not work. It will be gummy, not the correct texture. I tested it recently.

[@chevypreps6417]

You can cook your patty like you did and then if you want chop it up with your spatula and make ground beef for tacos or spaghetti etc.

[@PlantBasedBistro]

Absolutely.

[@lawrencekellie]

You mentioned that this recipe was original from SauceStasch. I had tried his and they didn't stick together, which you also mentioned. The 2 Tbsp Methle.... did the trick. Very nice. They are tasty by themselves, but in a bun with stuff on top, they will be better. This is a WINNER recipe! Thank you.

[@PlantBasedBistro]

This is a variation of his… much less fat.

[@lid144]

I definitely want to try this!! I would love to know how to make TVP to cut costs down. Or maybe use an alternate to TVP if there is one.

[@PlantBasedBistro]

It’s not a simple thing to make at home afaik. Requires specialized equipment. As for alternatives? Nothing that really works exactly the same I am afraid.

[@cydeYT]

I can buy 1kg dry TVP for $12 or about $6.5 per serving for me.

[@PlantBasedBistro]

Wouldn’t it be less per serving?

[@cydeYT]

@@PlantBasedBistro oops I meant 66c

[@PlantBasedBistro]

Sounds more like it!

[@Bronte55]

Thank you! Would this be suitable to use in a meat loaf recipe?

[@PlantBasedBistro]

Maybe... I have tried a few times and it wasn't quite there. Maybe with some veggies and mushrooms mixed in?

[@94Vape]

Do you think you'd recommend cooking this meat substitute in an air fryer? I try not to use non stick as when hot can produce harmful toxins that can make parrots very sick, I have 2. A budgie and a pineapple greencheek conure. If it can't be air fried, boiled, toasted or microwaved I ain't cooking it lol.

[@PlantBasedBistro]

You can try it for sure. May make a bit drier result. Just fyi… air fryers have non stick coatings too. Modern non stick shouldn’t have that effect. Also, never heat non stick past 400f and it shouldn’t be an issue either.

[@sobrevida157]

I think I followed the recipe, but mine are crumbly and falling apart. . . how can I fix it? Thanks!

[@PlantBasedBistro]

Let them hydrate at least half an hour and/or you may need more methyl cellulose.

[@sobrevida157]

@@PlantBasedBistro thank you! I'll keep trying more mc... btw, the taste is great!

[@daboi_b7314]

you have such a gift for the camera. Keep it up!

[@PlantBasedBistro]

Thanks for watching!

[@donsonthewise]

I added instant espresso powder and I use pumpkin protein instead of pea protein and these burgers came out PHENOMENAL!!!! 5 out of 5. I also added some liquid smoke. I never thought it could be this good. Thank you 🙏

[@PlantBasedBistro]

Sounds great!

[@drusheenakyles528]

Thank you for this recipe! I was so pleasantly surprised 🤓 . It's definitely going in my weekly rotation. It's brilliant and so very yummy...🥬🍔

[@PlantBasedBistro]

You are very welcome!

[@aniquadros]

I wonder if there is a substitute for Methyl Cellulose, if there is one, please let me know.

[@PlantBasedBistro]

To be honest, there isn't really. You can try using psyllium husk or various starches, but the real trick to methyl cellulose is that it tightens up as it gets heated. That doesn't happen with other things the same way.

[@PlantBasedBistro]

It's not harmful though, so if you can find it (we get it online, link in the description) I would use it.

[@SuperLaura516]

CitriFi has something that is made from…well….citrus. It doesn’t work nearly as well as Methyl Cellulose but I add some as a supplement. I believe they are still working on something to take that place.

[@rochelles.8387]

Have you tried Glucomannan powder instead of M.C.?

[@barbarak1744]

Started the video and immediately hit save and subscribe. Thank you for this!

[@PlantBasedBistro]

Woohoo! Thanks and welcome!

[@taylorjackson5960]

Would love to hear how close this is to the flavor of beyond. Awesome video though.

[@PlantBasedBistro]

It’s very close actually since it’s largely the same thing without the added fat.

[@taylorjackson5960]

@@PlantBasedBistro Will definitely have to try it and save some money then! Thanks.

[@PlantBasedBistro]

Anytime! I liked the Beyond Meat, but too much fat personally. Also... that smell was really bothering me. This? No smell, goes together in like 2 minutes, and 20 minutes later you are frying up burgers, or grilling or whatever. They taste great. Derica prefers these to any burgers I've made to date.

[@captured_agent5714]

can you mix the dry ingredients and store it? or freeze the completed recipe? looking forward to trying this!

[@PlantBasedBistro]

You can freeze once cooked. I guess you could store the dry, but it takes seconds to put together really.

[@captured_agent5714]

Word. Thanks mate. Can't believe I never found your channel before now. Can't wait to dig in. Just shared it to my family (a den of vegetarians).

[@ingevansand9180]

Could I use soja pieces instead of the granulated protein?

[@PlantBasedBistro]

That's what TVP is.

[@Caleb-ih7be]

What brand of mushroom seasoning is it

[@PlantBasedBistro]

It should be listed in the description.

[@gailwebb1844]

Can you freeze.....how long?

[@PlantBasedBistro]

I would cook first but yes. Months if properly wrapped up.

[@codeaccount2434]

Can you make without using store bought

[@PlantBasedBistro]

Store bought what?

[@codeaccount2434]

@@PlantBasedBistro you bused textured protein purchases from stoee..

[@PlantBasedBistro]

Yeah, it's a core part of this particular recipe. Nearly everything came from the store :)

[@pesp78]

Will definitely make this one!

[@QueenMikmoo]

Great info. Thanks for sharing 😁🍔🥬🥦

[@PlantBasedBistro]

Thanks for watching!

[@robinhart1390]

So what do you think of the olive oil spray the 0 cal or the avocado spray?

[@PlantBasedBistro]

We have stopped using oils.

[@mattcero1]

I watched this again. I'm slowly weaning off of TVP and subbing in gooey brown rice and beans with my DIY recipes. TVP drives the cost way up and my goal is the least expensive and tastiest "fake" (yup, I said it) burger you can make from very inexpensive items bought in bulk at my local Chef Store. The Asian market stores here in Seattle have awesome items not found in American style groceries like rices, grains, starches and flours. Pay one a visit. I do add black strap, beef boullion and 15 to 20 drops of liquid smoke to better the taste. I'm thinking there's no way around using methyl cellulose though if you don't want a squish burger. Consider a few mods and post a V.2 burger. Thanks again man!

[@boxman888]

that mushroom seasoning is really good, I cant find it anymore in Sweden though.. I dont think its just "ground up mushrooms" or in that case its specific mushrooms, unlike the "mushroom powder" I can find in stores here use. Idk would appreciate anyone helping me out with this ingredient because its really good. the exact product is vegetalk setso "mushroom seasoning" on the package it has 4 shiitake mushrooms, carots, peas and other veg, one I cant identify, says substitute for msg and salt, singapore brand theres a lot of asian writing on it I cant read but ingredients are listed in english as "mushroom powder, salt, mushroom extract" and that gives me nothing

[@PlantBasedBistro]

We get it from Amazon... not much help if you can't find it anywhere though I know.

[@mothersson2002]

Have you tried this using soy surls?

[@PlantBasedBistro]

Not for a burger, but in other things yes!

[@codeaccount2434]

Does this taste like beyond burger patty

[@PlantBasedBistro]

Close. It’s not as fatty.

[@ohmyjosh1822]

Any idea how much total protein per burger or batch?

[@PlantBasedBistro]

I haven't run any numbers but it's a fairly high amount.

[@PlantBasedBistro]

Just quick calculations at least 61g of protein per batch.

[@Pheexperiment]

Do you HAVE to use pea protein? Any substitutes for that?

[@PlantBasedBistro]

You could try other things like chickpea flour but pea protein works best imo.

[@enriquepizarro8591]

Hi what can I use instead of Pea protein powder??

[@PlantBasedBistro]

Best to use pea protein powder as that is how I tested, but if you must make substitutions, chickpea flour or rice flour might work alright.

[@oasismike2]

I refuse to feed Bezos, but, until I can source methylcellulose locally I'll play with mashed avocado (and, I bought iron supplements to dissolve and concentrate with a magnet like Sauce Stash did as a homemade heme analog). Thanks for suggesting that marbling isn't absolutely necessary, as my attempts with savory flavored coconut oil & gelled flax seed have provided no joy.

[@PlantBasedBistro]

Just an fyi… Amazon is made up of thousands small businesses selling their products as well as thousands more (like us) helping to market them. Bezos is one person. He is mot the entire corporation. By refusing to feed him… you are hurting small businesses all over the country and the world. Just food for thought.

[@PlantBasedBistro]

The heme isn’t really good for you by the way. It causes cancer. The only reason it’s in impossible meat is so it “bleeds”.

[@nozarm10000]

@@PlantBasedBistro Are you talking about the iron supplements regarding the "heme'"?

[@PlantBasedBistro]

Heme iron is found in meat. It's what they put into impossible foods too, just from a plant based source.

[@GitasFoodDiary]

so yummy burger...Thanks for sharing your recipe for cooking delicious food, stay safe and good luck. Greetings from Indonesia :)

[@PlantBasedBistro]

Thanks for visiting

[@loveistheanswer5924]

Cant I just take gluten/seitan instead of vegetable protein?? 🤔🤔

[@PlantBasedBistro]

Gluten and seitan are not the same thing.

[@PlantBasedBistro]

The recipe is created to work as written. Feel free to make changes but it will not be the same.

[@loveistheanswer5924]

@@PlantBasedBistro what is the difference?

[@PlantBasedBistro]

@@loveistheanswer5924 gluten is a protein in wheat, seitan is a meat substitute made using gluten.

[@ethanearthhh]

Do you have the nutritional content of this recipe?

[@PlantBasedBistro]

I stopped doing that a while ago, but it can be plugged into something like chronometer.

[@valeriekurtz5620]

Awesome! Looking forward to trying this recipe. Do you think these patties would hold up on a BBQ grill? Thanks for sharing your recipe. 👍

[@PlantBasedBistro]

Sure. Should be fine.

[@juliepurvis1438]

Does it stick to a grill? BBQ?

[@PlantBasedBistro]

You might need a touch of oil, but I have not tried.

[@Pheexperiment]

Could agar agar work like methlycellulose?

[@PlantBasedBistro]

It might bind it, but the texture won't feel right.

[@Pheexperiment]

Ahh gotcha. I have both, but was just wondering. Thanks For such a quick response.

[@Pheexperiment]

I am back. Definitely do not use chickpea flour if you don't have pea protein. I'm throwing my whole batch away All I can taste is that chickpea flour and it was kind of mushy on the inside so something definitely went wrong lol. But I'm going to try again and I don't have pea protein and I don't want to just order some because I probably will never use it often, so I'm going to try and do this without it. Wish me luck❤

[@PlantBasedBistro]

I have done it with chickpea flour and it worked fine. No off flavor at all... did you use too much somehow?

[@aniquadros]

How about some lettuce tomato onion ?

[@PlantBasedBistro]

Yes, normally I would, but to isolate the burger do as to give a better impression I left them out this time.

[@sheraleeronan2326]

Thank GAWD you recognized the other dude's clone was not clean. I had many issues with his recipe from a healthy POV. From the MSG seasoning to the cellulose he used (physillum husk would have been a better alternative)

[@PlantBasedBistro]

Actually psyllium doesn't work for this...

[@DocSchool]

Can someone make a big batch and freeze them uncooked?

[@PlantBasedBistro]

I suppose you could. Freezing after cooking may work better though.

[@SuperLaura516]

I’ve made similar patties, formed them, placed them between pieces of parchment and freeze. They thaw and cook great. Thank you for sharing. I will try your simpler version but I will add some fat.😊

[@xmarkma4291]

is this considered ultra processed?

[@PlantBasedBistro]

I wouldn't know. It's certainly processed food.

[@xmarkma4291]

@@PlantBasedBistro thanks for the answer!

[@vanea3821]

Love this recipe! Can it be freezed?

[@PlantBasedBistro]

You can freeze the cooked burgers, yes.

[@dahnyahollier-day4217]

Gaine a subscriber, love this easier recipe, can't find this mushroom seasoning y'all use over there in the states, is there a chinese/japanese name for it, I can look for in my local oriental supermarket here in the UK?

[@PlantBasedBistro]

It's just ground up mushrooms. You can sub for more nutritional yeast really.

[@davemiller3349]

I didn't have much luck with this recipe and I'm trying to figure out where I went wrong.. I followed the recipe and immediately made myself a little test patty only to be disappointed when it came out gummy and didn't firm up at all.. I used the full two tablespoons of methyl cellulose.. are you supposed to let the mix sit for an hour or so before using it? I'm guessing this is where I went wrong, using it immediately. It just sorta tasted like raw seasonings with a gummy texture 😢 can anybody give me some advice? This was my first time trying to make plant based patties.

[@PlantBasedBistro]

Yes, I put it in the fridge for a couple hours.

[@crankiemanx8423]

In Australia a burger doesn't have to be made with beef. when we refer to a burger it means any type of filling,wether its meat ..beef/chicken/lamb etc or veggie or mushroom etc ..as long as you use a round burger bun,its considered a burger & with some usual fillings added not all but at least one, such as onion, lettuce, tomato ,pickles,sauce/ketchup..etc ..

[@PlantBasedBistro]

I think a "burger" should just be defined as a round bun sandwich comprised of a patty of some sort with toppings that vary widely along with a condiment. That leaves a lot of room for interpretation!

[@lid144]

Hey, 😂fellow Aussie.🇭🇲 I still love beetroot and pineapple in my burgers.

[@crankiemanx8423]

@@lid144 I also love the beetroot,but I only like pineapple on a chicken burger .

[@LifeIsMessyImLearningAsIGrow]

I love the presentation of your video. Thank you so much for sharing! I’ll give this recipe a try. You make it look easy! I make cooking videos too. I love to learn from talented creators like you! I hope we can connect and learn from each other!

[@robertjameslarsen]

The second time I made these I used pureed soft tofu in place of the water, you should try it with the tofu.

[@PlantBasedBistro]

Interesting idea!

[@Boodlums]

Does this taste more like Beyond or Impossible?

[@PlantBasedBistro]

It's a Beyond clone so, Beyond.

[@jeffreyvilenski7517]

Game changer. Thank you.

[@PlantBasedBistro]

You are welcome. To me, this is so simple and quick, I just make it up whenever we want burgers, meatballs, taco meat, etc.

[@glendadeshazor3118]

Can you freeze it

[@PlantBasedBistro]

Absolutely. Cook first then freeze.

[@BillMcHale]

So, which do you think is better? This or the version made with seitan?

[@PlantBasedBistro]

I prefer the seitan.

[@davidcolin6544]

I have had zero luck with methylcellulose. I made these burgers and they totally fell apart and were mushy when I bit into them. I even have the same methylcellulose that sauce stache uses - the high viscosity stuff from modernist pantry. I wish I could get results like yours!

[@PlantBasedBistro]

I ended up using far more than he does. Also, let them sit for an hour or so to fully hydrate. Should feel pretty solid when you form them into burgers. I have had some fall apart, but they were either too wet or too dry usually.

[@whatsdafocuscfour3767]

Do you have to use methyl cellulose? I was told it’s not an healthy substance? Any other alternatives?

[@PlantBasedBistro]

In high doses it can be, but so are most foods. As for needing it? Yes. They will fall apart without it.

[@grantpetty7231]

I had the same problem following his recipe with 1tbl of methylcellulose and cooking them right after. The texture was much firmer when I froze the patty first and then cooked it.

[@davidcolin6544]

@@grantpetty7231 I will give this a go!

[@Swiddullee]

I made this but instead I used seasonings for breakfast sausage and it's out of this world!

[@PlantBasedBistro]

Oh definitely. Very versatile.

[@goldenchild_the_teacher2397]

About how many burgers do you make with all of these ingredients because a pack of Beyond burgers come with 10 patties only $10 at Costco right now so unless 60 $70 I'm going to spend can make me at least 30 burgers I don't know man I just don't know about this one it's cool to create your own stuff though and I bet it taste great Great channel Great comments Love everybody

[@PlantBasedBistro]

That recipe makes about a pound so maybe 4-6 burgers? It's definitely cheaper than Beyond meat though.

[@PlantBasedBistro]

I would think with all the ingredients you can make several dozen easily.

[@rozchristopherson648]

Nice to see a vegan burger that is not mushroom based. Thank you.

[@PlantBasedBistro]

Glad you liked it!

[@rozchristopherson648]

@@PlantBasedBistro Yes, I did. ❤️