I made this recipe at home earlier this week. My girlfriend and I agree that flavor and texture were amazing. The porcini powder is brilliant and adds a great earthiness. I’ll have to experiment more with this ingredient. The result was certainly better than the commercial alternatives. Unlike pea protein isolate, the fava has a much cleaner flavor and aroma. I didn’t detect any sweetness from the beet powder when used in conjunction with the cocoa. I did, however, have difficulty getting the coconut oil to emulsify. I’m not sure if the volume was too low to be effectively mixed in my high-speed blender or if I overdid it. The water/methylcellulose phase seemed to separate from the coconut oil phase before it froze. The resulting frozen oil was extremely difficult to break up with a fork. I had to resort to a knife. Next time I may try an immersion blender. Regardless, this is my new go-to ground beef alternative. Congratulations on a flavorful recipe that be successfully replicated by a home chef.
Oh, and also the faba bean powder has a clean flavor because we special sourced it that way. Regular faba bean powders will also have a beany flavor, which we didn't like.
Thanks Ian. I've been looking to see a comment from someone who has actually attempted the recipe before pulling the trigger on my shopping cart. It appears I no longer need to wait. Cheers!
I do have one question please. When is burger binder used? Is it for other recipies? The recipe wit methylcellulose was perfect. Thank you. Keep up the great work!
Burger Binder is used for many of our analog recipes - you can find them all on our product page: modernistpantry.com/products/druids-grove-plant-based-burger-binder.html
Well I see that no one has commented on this in a long time but somehow I stumbled on this recipe and tried it and it was fabulous! Came out exactly as it did on the video. Just great taste and texture and easy, easy to make. Also as a vegan I have tried every black bean with every type of flour and oats and flax seed binder and yuck to every one of them. This is the real deal. You guys are great! Rex
First of all, i have to say that i truly appreciate what you guys are doing for the plant-based community. Much love. There are some questions i have: - Is it possible to replace the pea protein isolate with a soy protein isolate? - is there any way to substitute the fava bean extract-powder? Its not that easy to find this ingredient in Germany (unless its imported for a shitload of money)
There is no pea protein isolate in this burger. The Faba Bean Protein is an important ingredient that helps the superior hold in this burger. You can omit it but will have a crumblier meat, and we haven't found anything that really replaces it well.
I made this today. I must say. its BETTER than the impossible burger! really happy with the result, I added a bit of extra marmite for extra umami flavour. Just wondering, is it normal for the marbling fat to melt in the hand? it gets all oily while mixing it in the mixture and most of the white shreds dissolve.
The melting point of it is less than body temperature so it will melt in contact with your skin. It is best to try to minimize handling and wear disposable gloves if you can.
Thanks! We definitely always try to make it clear why we use certain ingredients so it's not a mystery product that people add without knowing how it functions
You will have to R&D this to make sure the mushrooms do not interfere too much with the binding process. We would recommend chopping the mushrooms as finely as possible and subbing it for part of the TVP to taste as a starting point.
Made a mistake and bought the LV Methylcellulose instead of the HV. Reading the chart on your blog seems like I can still use the LV for "meat", but was wondering if there is a difference in the amount needed for either/both the meat or marbling fat. Thank you in advance!
@@Modernist_Pantry I really appreciate the fast reply! But I'm a bit confused. The Methyl Cellulose chart on your blog page states both LV and HV function for the exact same food items notably "fat replacer in meat patties." Is it incorrect? And would really appreciate it if you could expand on what you mean by "always be a different texture." As in gross texture? or bad melt? or...??? It was fairly expensive and is non-refundable so I would hate to waste it. Thanks again!
@@brneyedgurl08 They are but not in exactly the same way. There's no way for us to put out a chart that details every single application and amount, so these are general guidelines. LV is low viscosity so anything made with LV won't have the same firmness as HV, which is high viscosity. And no, you can't just keep adding more LV to repilcate HV, that would result in a gross texture.
Hey! Ive made this burger so many times and its always worked. So firstly THANK YOU for that. But ive just tried to make a few batches having to dump them out because they arent firming up when I cook and am not sure what has changed or what im doing wrong. I have a couple ideas (I may have added too much liquid or didnt allow the mixture to sit long enough) but before I do I was wondering if it could be the Methylcellulose itself. Does Methylcellulose have a shelf life? I purchased this particular Methylcellulose about a year ago. And Ive looked on the bag and dont see a date on it. Any insight in that Id appreciate it. Thanks!
@@Modernist_Pantry It is. I dont see it anywhere. I purchased it a year ago. I assume that means its still good. I live in the northeast. So I get the range of weather in temps and humidity. But its always indoors. Whats the best way to store it?
In its original bag in the pantry with any excess air squeezed out. It should be okay though since we're also in the northeast and have not had problems. If you continue to run into issues you can email into service@modernistpantry.com for tech support.
Hi Chef and owner I am simply blown over by this awesome awesome awesomeness. I am the owner of a vegan food business in Jamaica and I have just tried this....it is absolutely delicious. I need more information on your egg products for possible purchase and also the better binder
Hi, i've tried it now to times to make the marbeling fat, but it still did not emulsify..even if i poured it in really slowly. I only have shake mixer, maybe this spins too fast? Also do you think would lecithin help next time if an can't geht it to come together? And as i come frome europe, i didn't use your products, but plain MC and desodorated coconut fat.
Unfortunately, if you are not using our specific products then this may not work for you. We tested many variations of MC and coconut fat and most of them did not work. An emulsifier should not be necessary with the right MC.
Sauce Stash here on youtube has been doing this. And because of him is why Im obsessed with modernist pantry. I really feel like you should do a collab video or sponsor him. Like seriously. Because hes super freaking dope, creating amazingly wonderful things.
aliceboyblue its Micheal Conroy Skye the Gentle chef Whis the genius chef foid scientist Cookbook writer..vegan only Hes who stach rips off but not as good he cant rgere copywrited hes been warned Srac is not even a vegetarian He charges for his inline few recipes which are NOT that good Check out Skye who btw worjs with this company and developmentally
I am just about to try this. Do you have any "irony" ingrediant? Like heme or molasses? I heard a lot about this adding the irony beefy flavor to it. Any ideas? Thanks
Great video, I have made it several times and freeze the patties and pull them out as I need them. Every time I’ve made it I struggle with the marbling fat part. I keep trying a different method and get seen to get anything other than a gooey mess. I tried to find the video referenced on Instagram and can’t find it. Is there. TH-cam video for this process?
The beauty of our ground 'meat' is that you can use it with any recipe, it'll work the same. But yeah we're getting a lot of requests for sausage and meatballs so will be coming out with that soon
Hi I made this for the whole family and there burger turn out quite good. The only thing is that the methycellulose has a weird slimmy texture and taste. Is there any possible way to prevent that?
If you're making the burger and actually tasting any methylcellulose you have used wayyyyyyy too much. Also if you're using any ingredients besides ours it may have different effects on your burger.
Remember for the marbling fat the recipe makes enough for 4lbs of burger so if you put all the marbling fat you made into 1lb of burger that may also be why
I'm having a problem with this burger as it crumbles quite fast (doesnt hold well) would it help if i added xanthum gum? or is there another way around this to avoid crumbling. Thanks
@@Modernist_Pantry yes exactly as is :) its holding probably 70%-80% but kind of breaks apart while cooking or if its been out of the fridge for a while
Thanks! You can try it but no guarantee that it will work. We tested a lot of different products and the only one that worked is the one that we recommend.
How do methylcellulose and transglutaminase differ in a burger like this? Is there any advantage to using the latter in a recipe like this? Thanks so much for the plant-based recipes. Please keep them coming!!
Tranglutaminase is less effective in a vegan burger. It bonds two very specific proteins, glutamine and lysine. Methylcellulose binds regardless of the composition or proportion of the ingredients.
That was awesome. Scott you are a genius, experimenting to get that perfect formulation. Please share a video for the breakfast sandwich recipe. Please recommend a soy free TVP. Thanks.
The Breakfast Sandwich is our Sausage recipe + Eggz Essential plus a store-bought english muffins. blog.modernistpantry.com/recipes/plant-based-sausages/ www.modernistpantry.com/eggz-essential.html Eggz Essential is from Chef Skye Conroy and his Vegan Eggz Cookbook We're checking out our options for TVP alternatives and will add to our catalog when we find something we're happy with.
I'd be interested in seeing low cost soy tvp replacements as well. I recently bought a pea based tvp and the cost was insane. Also weird that our pea based chunk and curl types soy replacements available in the US are close to zero but UK has a crazy amount of options.
We haven't found anything that works as well as TVP in this recipe. Trying other plant-based proteins drastically changed the texture of the ground 'meat' and generally made the burger too mushy.
@@Modernist_Pantry Thank you for your prompt reply. Is ALL TVP soy based? Is there any other kind I could try, even if it wasn't quite as good? What would be your second best recommendation?
You mentioned a specific beetroot powder that has lower sugar content. Can you please specify which brand you are using. Or what would you consider lower sugar per x gram?
I followed a similar video, on sauce stache's channel using your Methylcellulose HV product. His video is titled "The ONE Ingredient That WILL Change Your PLANT BASED MEAT". For some reason, my burger always comes out crumbly every time. On third try, I even went WAY over board on the Methlycel to where I could taste it, but the burger was still crumbly and falling apart. Any clue on what could be the problem?
We have not had success with any other type of fat. The temperature at which the Druid's Grove Coconut oil transforms between solid and liquid are key to making this work.
Hey! I made this recipe, and when I cooked the burgers they didn’t hold together, so I added more methylcellulose (HV, of course). Then burgers managed to hold together but after they were cooked they were quite mushy and the texture inside felt creamy and pasty rather than chewy and meaty, (the texture was very different from the beyond burger for instance). Any Ideas on why that might be? I didn’t use your brand of TVP, but I doubt it has anything significant to do with the undercooked texture the burgers had inside. The internal texture was still mushy and pasty no matter how much methylcellulose I added. Also, the flavor was pretty good, but it was missing that deep flavor meat has, the taste of heme. I didn’t add liquid smoke but I don’t think it would add that beefy flavor I thought the burgers were missing. I’d really appreciate a response, thank you so much.
@@Modernist_Pantry Well then I will try using your TVP next time, I really hope it will work… But I can even see that in you recipe at 16:55, when you squeezed the burger, it still looks a bit creamy and soft in the inside, not like beyond or impossible that almost bounce back. Are there any gums or binders that might help?
@@Modernist_Pantry I've got the same question. But shipping costs, duration and especially the oecologic footprint of buying stuff in the US arent the best. How does faba protein differ from soy Protein or pea Protein?
@@florian8417 We haven't played around with all the different types of proteins, but in general we don't expect them to be interchangeable. If you want to sub in another type of protein in the burger it will require experimentation.
The vinegar is for flavor but if you use regular vinegar it's adding additional water content so you might find that will affect how the burger holds together.
I love this burger and have made it several times. I just tried adapting it to make a chorizo patty for a breakfast sandwich and it didnt hold together at all. It crumbled apart completely. Ive tried it a few times to see what the issue might be and I cant figure it out. I thought I might need to add more Methylcellulose HV because when making chorizo there are more flavoring ingredients. But a thought occurred to me regarding the use of Methylcellulose: what happens if you use more than the recommended amount? Will it just create a super stiff "meat"? Is there anything I should know about creating a variation when you up the seasoning in regards to how it holds (this goes for any ingredient including, but not limited to the Methylcellulose and Fava Protein)? Thanks!
Simply upping the amount of methylcellulose will not give you the texture you need. The viscosity and gel strength has a top limit. I would recommend checking out Burger Binder, which is a special type of methylcellulose that we found works great is plant-based sausages. blog.modernistpantry.com/recipes/plant-based-sausages/
@@Modernist_Pantry Thank you for the quick response. Ive made the sausage before too actually but am not looking to do a casing. I think it comes down to volume of additive ingredients that makes the Methylcellulose null or at least less effective. I actually made a "light" version this morning which had far less seasoning and held perfectly. As I continued to add more seasonings it got harder to stay together. I also think as I continued to mix while adding spices, the TVP broke down more and that too may have contributed to diluting the Methylcellulose's effectiveness. But you confirmed my thought that adding more Methylcellulose wouldn't help. Thanks again. You guys have changed the way we vegans eat and I appreciate immensely.
Hi. I love your recipes and appreciate the effort you put in. I have been bothered by the fact that we use methylcellulose in the burgers. 1) It has a paper mache like smell. 2) It is not the best food ingredient. Are there any alternatives?
Our methylcellulose does not have a smell. If yours does... you may want to check with your supplier about that. There is nothing inherently bad about methylcellulose as a food ingredient when used properly. A lot of the rhetoric around 'good' and 'bad' ingredients are driven by a lack of understanding of the ingredient, which we hope to help dispel through the WTF series. Methylcellulose contains unique properties of gelling that are not available elsewhere, which is why it cannot be easily swapped out.
I recently bought the plant based slices, but when I noticed where it came from, China, I was off put by that knowledge because China doesn’t have the strict FDA guidelines. Can you please tell me where I can get yours in the future?
This is the right track for the satisfying juicy fat of burgers. Still looks like soggy overly milk breadcrumbed meatloaf texture though. The "bounce" is in the store bought bleeding meats. Probably a powder for the gelified red bleeding look and minerally "blood" heme taste.
This is so awesome ! Would it be possible to increase the fat content to make fattier meat substitutes ? 😍 now keeping my fingers crossed, hoping that the delivery fees to France are not too high haha 🇫🇷🤞
@@kykinks you can certainly try it out as a binder in other applications where there's a lot more natural adhesion just to enhance it, or as a general low viscosity thickener for sauces
Also, what do y'all think about adding algal Heme? I don't know if it's available for purchase to normal people, but I've had the impossible burger (though dislike that it is gmo leghemoglobin) and it's awesome - closest I've ever had to real meat that is plant based (disclaimer, not vegetarian or vegan). What about adding microbial (vegan) Transglutaminase in place of MC? Also, I've heard that refined citrus pulp (no citrus taste or sugar) also adds significantly to the meatiness texture and meaty mouth feel. Oh and ps, I think that MSG (and other glutamates) is a very important additive to vegan burgers. I don't know if those amino acids you put in have glutamate, but that was an awesome thing to see. Lastly, I wonder if annatto would work better as a burger coloring as it's flavoring is more sharp and savory than it is sweet.
There are definitely different ways to make a burger. algal heme is currently not readily available to the best of our knowledge. TG will not make the fat that is crucial to this recipe. Would definitely recommend experimenting with the other things you mentioned, a lot of them sound like they may be great ideas
I felt like I was watching a chemistry lesson... I'm not saying it's not good, but where do we get all these ingredients in European countries ? (Like France)
We have not tried it but probably not. The special properties of methylcellulose, primarily gelling when it is heated are what make the recipe possible. Also, you can't use just any methylcellulose, we tested many formulations before we found one that worked.
@@Modernist_Pantry really....dried crumbs hey? I could have sworn there were other ingredients in this recipe besides TVP, spices and methylcellulose, but I guess I was wrong! Wouldn’t want to eat dried TVP!
Dangit, lost me at the oil. As someone working to avoid/reverse heart disease, oil in all forms is a no-go. I may still try it and just have a dry burger.
I hope they just make a proven vegan powder blend that is just beef burger flavor soon to add in, instead of all these guesses at spices. I've added nutritional yeast to seitan with molasses and liquid smoke due to these home cook assumptions of flavor instead of food flavor research scientists and it's was slightly chewier omelette sickly sweet cheese smell mess I didn't use. Mock meats or the brand name ones from the store shouldn't smell like cheese from that yeast BEFORE adding a cheese.
i wish shed take a real bite for once.. i don't understand how anyone can judge taste and texture biting off a quarter teaspoon worth ... this is in every video lol it looks silly
@@Modernist_Pantry i mean they're your products and all but to me it shows a lack of conviction and belief in your own creations .. it makes it seem more like an infomercial this way just sayn.. its TH-cam .. cmon .. get that chew on dudes n dudettes
Why do you call it plant based ground beef? You say you are plant based but if you still call it ground beef you should go back to eating meat because it's still in your mind. When you really are truly plant based you won't try to taste and make something that look like flesh. Transform your mind.
We do because people are familiar with ground beef, and we are not into making up silly names for things. And while you may personally not be interested in meat analogs lots of people are. Also, many people are interested in plant-based ingredients for health reasons and not some personal moral stance. If you object so much to the idea of analogs, why did you even bother to look at much less comment on this video? Open your mind. Not everyone has the same beliefs.
I made this recipe at home earlier this week. My girlfriend and I agree that flavor and texture were amazing. The porcini powder is brilliant and adds a great earthiness. I’ll have to experiment more with this ingredient. The result was certainly better than the commercial alternatives. Unlike pea protein isolate, the fava has a much cleaner flavor and aroma. I didn’t detect any sweetness from the beet powder when used in conjunction with the cocoa. I did, however, have difficulty getting the coconut oil to emulsify. I’m not sure if the volume was too low to be effectively mixed in my high-speed blender or if I overdid it. The water/methylcellulose phase seemed to separate from the coconut oil phase before it froze. The resulting frozen oil was extremely difficult to break up with a fork. I had to resort to a knife. Next time I may try an immersion blender. Regardless, this is my new go-to ground beef alternative. Congratulations on a flavorful recipe that be successfully replicated by a home chef.
Thank you so much! ❤
For the marbling emulsion the key is to add in the coconut oil slowly and blend on low so that it has a chance to come together.
Oh, and also the faba bean powder has a clean flavor because we special sourced it that way. Regular faba bean powders will also have a beany flavor, which we didn't like.
Thanks Ian. I've been looking to see a comment from someone who has actually attempted the recipe before pulling the trigger on my shopping cart. It appears I no longer need to wait. Cheers!
I do have one question please. When is burger binder used? Is it for other recipies? The recipe wit methylcellulose was perfect. Thank you. Keep up the great work!
Burger Binder is used for many of our analog recipes - you can find them all on our product page:
modernistpantry.com/products/druids-grove-plant-based-burger-binder.html
Thank you for creating this instructional video! I am very much interested in your detailed recipe.
You can get that here - blog.modernistpantry.com/recipes/kitchen-alchemy-diy-plant-based-ground-beef/
Well I see that no one has commented on this in a long time but somehow I stumbled on this recipe and tried it and it was fabulous! Came out exactly as it did on the video. Just great taste and texture and easy, easy to make. Also as a vegan I have tried every black bean with every type of flour and oats and flax seed binder and yuck to every one of them. This is the real deal. You guys are great!
Rex
Thanks! Check out the meatball/meatloaf recipes that you can make with this, they're really yummy!
First of all, i have to say that i truly appreciate what you guys are doing for the plant-based community. Much love.
There are some questions i have:
- Is it possible to replace the pea protein isolate with a soy protein isolate?
- is there any way to substitute the fava bean extract-powder? Its not that easy to find this ingredient in Germany (unless its imported for a shitload of money)
There is no pea protein isolate in this burger. The Faba Bean Protein is an important ingredient that helps the superior hold in this burger. You can omit it but will have a crumblier meat, and we haven't found anything that really replaces it well.
Hey, more plant based ideas please 👍
Yup we're getting a lot of requests so there'll be more coming
I made this today. I must say. its BETTER than the impossible burger! really happy with the result, I added a bit of extra marmite for extra umami flavour. Just wondering, is it normal for the marbling fat to melt in the hand? it gets all oily while mixing it in the mixture and most of the white shreds dissolve.
The melting point of it is less than body temperature so it will melt in contact with your skin. It is best to try to minimize handling and wear disposable gloves if you can.
The marbling fat is very heat sensitive so definitely minimize handling since the heat from your skin will melt it.
Is the meat supposed to have a slightly soft and creamy texture in the inside after being cooked?
It looks slightly soft when you squeezed it (16:55)
Yes, but stay tuned for an update to this recipe!
@@Modernist_Pantry
Oh, because I think a more chewy and meaty texture is more like meat.
Can’t wait!
This is great. Well done. Can't wait to try it
Have been looking forward to this one, great timing. Good vibes indeed.
Faba bean protein, very interesting, decision delightfully explained.
👍
Thanks! We definitely always try to make it clear why we use certain ingredients so it's not a mystery product that people add without knowing how it functions
Thank❤You
I have some of the ingredients already.
Can't wait to try it. Sending out❤Hugs, Thanks again.
Great video. Looking forward to receiving my order and trying it. I see you got the sausage recipe up. Hopefully the meatball recipe is coming soon.
Hi! I would like to add cooked mushrooms to my burger for extra flavor. What changes should I make to the recipes to still get a good texture?
You will have to R&D this to make sure the mushrooms do not interfere too much with the binding process. We would recommend chopping the mushrooms as finely as possible and subbing it for part of the TVP to taste as a starting point.
where to buy fava bean protein powder? any online shoping link please
Here you go: modernistpantry.com/products/druids-grove-faba-bean-protein-concentrate.html
Made a mistake and bought the LV Methylcellulose instead of the HV. Reading the chart on your blog seems like I can still use the LV for "meat", but was wondering if there is a difference in the amount needed for either/both the meat or marbling fat. Thank you in advance!
LV won't really substitute for HV. You can use it but it would always be a different texture.
@@Modernist_Pantry I really appreciate the fast reply! But I'm a bit confused. The Methyl Cellulose chart on your blog page states both LV and HV function for the exact same food items notably "fat replacer in meat patties." Is it incorrect? And would really appreciate it if you could expand on what you mean by "always be a different texture." As in gross texture? or bad melt? or...??? It was fairly expensive and is non-refundable so I would hate to waste it. Thanks again!
@@brneyedgurl08 They are but not in exactly the same way. There's no way for us to put out a chart that details every single application and amount, so these are general guidelines. LV is low viscosity so anything made with LV won't have the same firmness as HV, which is high viscosity. And no, you can't just keep adding more LV to repilcate HV, that would result in a gross texture.
@@Modernist_Pantry Well, I don't want gross, so... Thanks again for the reply!
Hey! Ive made this burger so many times and its always worked. So firstly THANK YOU for that. But ive just tried to make a few batches having to dump them out because they arent firming up when I cook and am not sure what has changed or what im doing wrong. I have a couple ideas (I may have added too much liquid or didnt allow the mixture to sit long enough) but before I do I was wondering if it could be the Methylcellulose itself. Does Methylcellulose have a shelf life? I purchased this particular Methylcellulose about a year ago. And Ive looked on the bag and dont see a date on it. Any insight in that Id appreciate it. Thanks!
Is it our methylcellulose? They all have best by dates coded. It shouldn't matter if the methylcellulose is stored correctly.
@@Modernist_Pantry It is. I dont see it anywhere. I purchased it a year ago. I assume that means its still good. I live in the northeast. So I get the range of weather in temps and humidity. But its always indoors. Whats the best way to store it?
In its original bag in the pantry with any excess air squeezed out. It should be okay though since we're also in the northeast and have not had problems. If you continue to run into issues you can email into service@modernistpantry.com for tech support.
Does the burger recipe freeze solid even with the methylcellulose?
Yes it does!
@@Modernist_Pantry
Great! Thank you for such a quick response
Hi Chef and owner
I am simply blown over by this awesome awesome awesomeness.
I am the owner of a vegan food business in Jamaica and I have just tried this....it is absolutely delicious. I need more information on your egg products for possible purchase and also the better binder
Please email in to service@modernistpantry.com for any wholesale requests.
Hi, i've tried it now to times to make the marbeling fat, but it still did not emulsify..even if i poured it in really slowly. I only have shake mixer, maybe this spins too fast?
Also do you think would lecithin help next time if an can't geht it to come together?
And as i come frome europe, i didn't use your products, but plain MC and desodorated coconut fat.
Unfortunately, if you are not using our specific products then this may not work for you. We tested many variations of MC and coconut fat and most of them did not work. An emulsifier should not be necessary with the right MC.
@@Modernist_Pantry Ok, thanks for the answer! :)
Hi again. Please could you also tell us where to get that particular brand of beet root powder?
we like Sunfood Superfood organic beet powder
@@Modernist_Pantry thank you
Diane W vita cost Amazon
Fountier co op online
@@DDios-ih9de thank you for the info!
This is incredibly similar to the big brands . I am in Jamaica and it is a winner. Thanks
Thank you!
I would like to have more contact with you for business
@@edenjoywholefoods6640 You can email in to service@modernistpantry.com
Also...could not find beer powder to purchase on your website. Did you discontinue?
BeeT powder not beer LOL
We don't carry it yet. We recommend Sunfood Organics brand
Sauce Stash here on youtube has been doing this. And because of him is why Im obsessed with modernist pantry.
I really feel like you should do a collab video or sponsor him. Like seriously. Because hes super freaking dope, creating amazingly wonderful things.
So true he is amazing and so much fun.
Yes we love him! Hope to do some collabs with him in the new year.
aliceboyblue its Micheal Conroy Skye the Gentle chef
Whis the genius chef foid scientist Cookbook writer..vegan only
Hes who stach rips off but not as good he cant rgere copywrited hes been warned
Srac is not even a vegetarian
He charges for his inline few recipes which are NOT that good
Check out Skye who btw worjs with this company and developmentally
@@DDios-ih9de oh my goodness why such anger and hostility? Sauce stach is a great guy. Chill out and enjoy the food
I am just about to try this. Do you have any "irony" ingrediant? Like heme or molasses? I heard a lot about this adding the irony beefy flavor to it. Any ideas? Thanks
We don't carry either of those, but have also heard good things about heme.
@@Modernist_Pantry Cool thanks.
Great video, I have made it several times and freeze the patties and pull them out as I need them. Every time I’ve made it I struggle with the marbling fat part. I keep trying a different method and get seen to get anything other than a gooey mess. I tried to find the video referenced on Instagram and can’t find it. Is there. TH-cam video for this process?
email in and we'll troubleshoot it for you - service@modernistpantry.com
Most anxious to try this out! When you have the recipes for the meatballs and sausage, I would be interested. Thanks!
The beauty of our ground 'meat' is that you can use it with any recipe, it'll work the same. But yeah we're getting a lot of requests for sausage and meatballs so will be coming out with that soon
I would like to buy all the ingredients to make a burger, I didn't see a recipe for it . How can I get it
Hre you go:
blog.modernistpantry.com/recipes/kitchen-alchemy-diy-plant-based-ground-beef/
Hi I made this for the whole family and there burger turn out quite good. The only thing is that the methycellulose has a weird slimmy texture and taste. Is there any possible way to prevent that?
If you're making the burger and actually tasting any methylcellulose you have used wayyyyyyy too much. Also if you're using any ingredients besides ours it may have different effects on your burger.
Remember for the marbling fat the recipe makes enough for 4lbs of burger so if you put all the marbling fat you made into 1lb of burger that may also be why
Wow yum I'm gonna try this!
and thanks for pricing it out!
I'm having a problem with this burger as it crumbles quite fast (doesnt hold well) would it help if i added xanthum gum? or is there another way around this to avoid crumbling.
Thanks
Are you using the all the ingredients that we have recommended in the recipe?
@@Modernist_Pantry yes exactly as is :) its holding probably 70%-80% but kind of breaks apart while cooking or if its been out of the fridge for a while
@@Mn9daKing please write in to us at service@modernistpantry.com and Scott can help you troubleshoot further.
Is there a substitute for the coconut?
No, you can't make the marbling fat without it
Where can I find this recipe with full ingredients and amounts?
All links are in the description
Hi guys, love your channel. Just wondering if I can use pea protein concentrate instead of faba bean? It's quite hard to get my hands on . Thanks ;)
Thanks! You can try it but no guarantee that it will work. We tested a lot of different products and the only one that worked is the one that we recommend.
James, did you try it? I’m curious.
How do methylcellulose and transglutaminase differ in a burger like this? Is there any advantage to using the latter in a recipe like this? Thanks so much for the plant-based recipes. Please keep them coming!!
Tranglutaminase is less effective in a vegan burger. It bonds two very specific proteins, glutamine and lysine. Methylcellulose binds regardless of the composition or proportion of the ingredients.
That was awesome. Scott you are a genius, experimenting to get that perfect formulation.
Please share a video for the breakfast sandwich recipe.
Please recommend a soy free TVP.
Thanks.
The Breakfast Sandwich is our Sausage recipe + Eggz Essential plus a store-bought english muffins.
blog.modernistpantry.com/recipes/plant-based-sausages/
www.modernistpantry.com/eggz-essential.html
Eggz Essential is from Chef Skye Conroy and his Vegan Eggz Cookbook
We're checking out our options for TVP alternatives and will add to our catalog when we find something we're happy with.
I'd be interested in seeing low cost soy tvp replacements as well. I recently bought a pea based tvp and the cost was insane. Also weird that our pea based chunk and curl types soy replacements available in the US are close to zero but UK has a crazy amount of options.
I'd love to try this, but I can't do soy products. Is there anything else you can recommend that comes close to the soy based TVP?
We haven't found anything that works as well as TVP in this recipe. Trying other plant-based proteins drastically changed the texture of the ground 'meat' and generally made the burger too mushy.
@@Modernist_Pantry Thank you for your prompt reply. Is ALL TVP soy based? Is there any other kind I could try, even if it wasn't quite as good? What would be your second best recommendation?
On the website, don't see a veggie burger kit.
Any link? TIA
Here you go: www.modernistpantry.com/plant-based-ground-meat-essentials-kit.html
You mentioned a specific beetroot powder that has lower sugar content. Can you please specify which brand you are using.
Or what would you consider lower sugar per x gram?
Sunfood Beet powder. We didn't measure out the sweetness per se, this was really to taste.
I LOVE YOU!!!!! Thank you soooo much. I will be buying and making. YES!!
thanks!
Are there any substitute for methycellulose except citrus pectin fiber that is more natural?
No. Citrus pectin fiber is also not a substitute. Methyl cellulose is also plant fiber but has specific properties.
I followed a similar video, on sauce stache's channel using your Methylcellulose HV product. His video is titled "The ONE Ingredient That WILL Change Your PLANT BASED MEAT". For some reason, my burger always comes out crumbly every time. On third try, I even went WAY over board on the Methlycel to where I could taste it, but the burger was still crumbly and falling apart. Any clue on what could be the problem?
SauceStache came out with his recipe first, but his ratios are very different and does not have the faba bean protein.
Oh, and he has no marbling fat, which makes a huge difference.
do they shrink at all?
Nope.
can another type of fat be used instead of coconut oil? or does coconut oil have certain properties that other fats dont have?
We have not had success with any other type of fat. The temperature at which the Druid's Grove Coconut oil transforms between solid and liquid are key to making this work.
Hey!
I made this recipe, and when I cooked the burgers they didn’t hold together, so I added more methylcellulose (HV, of course). Then burgers managed to hold together but after they were cooked they were quite mushy and the texture inside felt creamy and pasty rather than chewy and meaty, (the texture was very different from the beyond burger for instance). Any Ideas on why that might be? I didn’t use your brand of TVP, but I doubt it has anything significant to do with the undercooked texture the burgers had inside. The internal texture was still mushy and pasty no matter how much methylcellulose I added.
Also, the flavor was pretty good, but it was missing that deep flavor meat has, the taste of heme. I didn’t add liquid smoke but I don’t think it would add that beefy flavor I thought the burgers were missing.
I’d really appreciate a response, thank you so much.
Actually the TVP does make a difference. We tested quite a few before we found one that worked. That is why we carry it.
@@Modernist_Pantry
Well then I will try using your TVP next time, I really hope it will work…
But I can even see that in you recipe at 16:55, when you squeezed the burger, it still looks a bit creamy and soft in the inside, not like beyond or impossible that almost bounce back. Are there any gums or binders that might help?
Are there any alternatives for the fava bean protein? It´s quite hard to get here in germany...
We do ship to Germany 😉
@@Modernist_Pantry I've got the same question. But shipping costs, duration and especially the oecologic footprint of buying stuff in the US arent the best. How does faba protein differ from soy Protein or pea Protein?
@@florian8417 We haven't played around with all the different types of proteins, but in general we don't expect them to be interchangeable. If you want to sub in another type of protein in the burger it will require experimentation.
Would chick pea flour / besan work as a substitute as people often use it as an egg replacement?
Everytime I try with the Methylcellulose HV, my burgers crumble. I've tried three times, and it always fails.
i heard it doesnt work well, unless theres fats and proteins in the burger. whats in yours?
Can I use carboxymethylcellulose instead of methylcellulose? thanks for the recipe!
No. They are not the same thing at all. Also you cannot use just any methylcellulose. There are many different types with different properties.
What does the white vinegar powder do? Can I just use regular white wine vinegar?
It's for flavor, we don't recommend adding additional liquids to the mix
What was the brand of beet powder used?
We like Sunfood Beet powder.
Could i replace the vinegar powder with just vinegar?
The vinegar is for flavor but if you use regular vinegar it's adding additional water content so you might find that will affect how the burger holds together.
I love this burger and have made it several times. I just tried adapting it to make a chorizo patty for a breakfast sandwich and it didnt hold together at all. It crumbled apart completely. Ive tried it a few times to see what the issue might be and I cant figure it out. I thought I might need to add more Methylcellulose HV because when making chorizo there are more flavoring ingredients. But a thought occurred to me regarding the use of Methylcellulose: what happens if you use more than the recommended amount? Will it just create a super stiff "meat"? Is there anything I should know about creating a variation when you up the seasoning in regards to how it holds (this goes for any ingredient including, but not limited to the Methylcellulose and Fava Protein)? Thanks!
Simply upping the amount of methylcellulose will not give you the texture you need. The viscosity and gel strength has a top limit. I would recommend checking out Burger Binder, which is a special type of methylcellulose that we found works great is plant-based sausages. blog.modernistpantry.com/recipes/plant-based-sausages/
@@Modernist_Pantry Thank you for the quick response. Ive made the sausage before too actually but am not looking to do a casing. I think it comes down to volume of additive ingredients that makes the Methylcellulose null or at least less effective. I actually made a "light" version this morning which had far less seasoning and held perfectly. As I continued to add more seasonings it got harder to stay together. I also think as I continued to mix while adding spices, the TVP broke down more and that too may have contributed to diluting the Methylcellulose's effectiveness. But you confirmed my thought that adding more Methylcellulose wouldn't help. Thanks again. You guys have changed the way we vegans eat and I appreciate immensely.
Can I use a different oil? I cannot stand coconut oil.
No, coconut oil is the only that maintains a solid state.
Hi. I love your recipes and appreciate the effort you put in. I have been bothered by the fact that we use methylcellulose in the burgers. 1) It has a paper mache like smell. 2) It is not the best food ingredient. Are there any alternatives?
Our methylcellulose does not have a smell. If yours does... you may want to check with your supplier about that. There is nothing inherently bad about methylcellulose as a food ingredient when used properly. A lot of the rhetoric around 'good' and 'bad' ingredients are driven by a lack of understanding of the ingredient, which we hope to help dispel through the WTF series. Methylcellulose contains unique properties of gelling that are not available elsewhere, which is why it cannot be easily swapped out.
I recently bought the plant based slices, but when I noticed where it came from, China, I was off put by that knowledge because China doesn’t have the strict FDA guidelines. Can you please tell me where I can get yours in the future?
Not sure what you're looking for? All of our recipes are up on our blog blog.modernistpantry.com
I’m looking for your products. I saw on Sauce Stache where he bought your kit with all three TVPs and I just wanted to know what your website is.
What does the powdered vinegar do?
Adds flavor
This is a good video. You've sold some products. Hopefully I get as good of results at home.
Looking forward to your feedback 🙂
This is the right track for the satisfying juicy fat of burgers. Still looks like soggy overly milk breadcrumbed meatloaf texture though. The "bounce" is in the store bought bleeding meats. Probably a powder for the gelified red bleeding look and minerally "blood" heme taste.
Oh it totally is not soggy, you'll have to try it to believe it
This is so awesome ! Would it be possible to increase the fat content to make fattier meat substitutes ? 😍 now keeping my fingers crossed, hoping that the delivery fees to France are not too high haha 🇫🇷🤞
You can certainly try it, the thing to watch out for would be if the fat content is too high it will interfere with the binding.
Could I use methylcellulose lv?
no, LV does not have high enough viscosity to create the necessary bind.
Could I use it in a bean burger?I opened it before I realized it should be hv. I don't know what to do with it.
@@kykinks you can certainly try it out as a binder in other applications where there's a lot more natural adhesion just to enhance it, or as a general low viscosity thickener for sauces
I want the breakfast sandwich recipe please
I would probably consider trying it if it was not double the price of the real thing.
Also, what do y'all think about adding algal Heme? I don't know if it's available for purchase to normal people, but I've had the impossible burger (though dislike that it is gmo leghemoglobin) and it's awesome - closest I've ever had to real meat that is plant based (disclaimer, not vegetarian or vegan).
What about adding microbial (vegan) Transglutaminase in place of MC? Also, I've heard that refined citrus pulp (no citrus taste or sugar) also adds significantly to the meatiness texture and meaty mouth feel.
Oh and ps, I think that MSG (and other glutamates) is a very important additive to vegan burgers. I don't know if those amino acids you put in have glutamate, but that was an awesome thing to see. Lastly, I wonder if annatto would work better as a burger coloring as it's flavoring is more sharp and savory than it is sweet.
There are definitely different ways to make a burger. algal heme is currently not readily available to the best of our knowledge. TG will not make the fat that is crucial to this recipe. Would definitely recommend experimenting with the other things you mentioned, a lot of them sound like they may be great ideas
I felt like I was watching a chemistry lesson... I'm not saying it's not good, but where do we get all these ingredients in European countries ? (Like France)
We ship all over the world.
@@Modernist_Pantry ok thanks for the answer! Can you come at my place and prepare it for me as well?
😁
Hey! I'm very excited to try this recipe!!
Wondering if I can use glucomannan instead of methylcellulose?
We have not tried it but probably not. The special properties of methylcellulose, primarily gelling when it is heated are what make the recipe possible. Also, you can't use just any methylcellulose, we tested many formulations before we found one that worked.
17:26 LMAO!
Hi! Can I leave the fat out of this? I don’t eat oil especially coconut oil
Nope. Without any added fat you're just getting dried crumbs.
@@Modernist_Pantry really....dried crumbs hey? I could have sworn there were other ingredients in this recipe besides TVP, spices and methylcellulose, but I guess I was wrong! Wouldn’t want to eat dried TVP!
The fat is needed for mouthfeel. You can certainly try it without any of the marbling fat but it would not taste like a juicy burger.
Go Scott!
HotCoffee thickeners
Interesting idea!
Dangit, lost me at the oil. As someone working to avoid/reverse heart disease, oil in all forms is a no-go. I may still try it and just have a dry burger.
unfortunately you do need oil for juiciness otherwise it's very dry
I suspected as much. Thinking to see if maybe adding chopped walnuts would do anything.@@Modernist_Pantry
Where is the recipe?
Here you go: blog.modernistpantry.com/recipes/kitchen-alchemy-diy-plant-based-ground-beef/
Recipe links are always in the description
👍
Vegan chicken recipe plssssssssssssss
A toughie to tackle for sure. The texture is just so different.
Low key this sounds better than sauce stashes' plant based recipe. Pls don't out me though I still like his content 🤣
We love Sauce Stache! ❤ Definitely an inspiration
Have u ever thought of making gyro cones
I will be waiting ✋
Interesting idea!
Could you send me the recipe pls!
Here you go: blog.modernistpantry.com/recipes/kitchen-alchemy-diy-plant-based-ground-beef-2-0/
bruh im fasting i shouldnt be watching this lol
It's for after the fast 😁
What about vegan chicken
It'll take a lot to get the right texture, but definitely something to consider.
Where is your Meatball recipe?
Here you go: blog.modernistpantry.com/recipes/simmer-in-sauce-plant-based-meatballs/
I hope they just make a proven vegan powder blend that is just beef burger flavor soon to add in, instead of all these guesses at spices. I've added nutritional yeast to seitan with molasses and liquid smoke due to these home cook assumptions of flavor instead of food flavor research scientists and it's was slightly chewier omelette sickly sweet cheese smell mess I didn't use. Mock meats or the brand name ones from the store shouldn't smell like cheese from that yeast BEFORE adding a cheese.
Hope you give this recipe a shot so you can experience it first hand. It does not smell or taste like cheese either.
THIS CANNOT BE CORRECT!!! THE WRITTEN RECIPE SAYS 300G (THREE HUNDRED) OF COCONUT OIL!!!!! THAT 2400 CALORIES IN JUST THE COCONUT OIL!!!
The recipe does not use the whole amount of marbling fat
i wish shed take a real bite for once.. i don't understand how anyone can judge taste and texture biting off a quarter teaspoon worth ... this is in every video lol it looks silly
It's really so that we don't blow out the mics with lots of chewing noise 😉 the behind the scenes eating is a lot less delicate
@@Modernist_Pantry i mean they're your products and all but to me it shows a lack of conviction and belief in your own creations .. it makes it seem more like an infomercial this way just sayn..
its TH-cam .. cmon .. get that chew on dudes n dudettes
@@pac0re Noted 😁 Definitely no lack of conviction or we wouldn't do it at all
Why do you call it plant based ground beef? You say you are plant based but if you still call it ground beef you should go back to eating meat because it's still in your mind. When you really are truly plant based you won't try to taste and make something that look like flesh. Transform your mind.
We do because people are familiar with ground beef, and we are not into making up silly names for things. And while you may personally not be interested in meat analogs lots of people are. Also, many people are interested in plant-based ingredients for health reasons and not some personal moral stance. If you object so much to the idea of analogs, why did you even bother to look at much less comment on this video? Open your mind. Not everyone has the same beliefs.