Recipes

Incredible Better than Beyond Meat Burger

March 22, 2020

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Incredible Better than Beyond Meat Burger

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  • Author: Julie Smith

Ingredients

Scale

Base Ingredients (this mixture holds everything together)

Dry ingredient base:

Liquid base:

  • 1/2 teaspoon Better than Bouillon No Beef Base or Vegetable Base dissolved in 1/2 cup tepid water (not hot)
  • 1 tablespoon soy sauce
  • 1 teaspoon liquid smoke

Custom Ingredients:

  • 1 large red beet
  • 1/3 cup walnuts
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced small
  • 3 to 4 cloves garlic, minced
  • 2 tablespoons cider vinegar
  • 1 (15.5-ounce) can black beans, pinto beans, kidney beans or lentils
  • 1 cup cooked brown rice, white rice, quinoa, barley or other grain
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika, to taste

Instructions

  1. Heat the oven to 400°F. Wrap the beet loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
  2. In a medium bowl, combine the dry ingredient base: tvp, beet powder, cocoa powder, garlic powder, onion powder, nutritional yeast, white pepper, mushroom powder, protein powder, white vinegar powder, and methylcellulose hv.
  3. In a separate measuring cup or bowl stir together the broth, soy sauce, and liquid smoke.
  4. Mix together the dry and wet mixes and allow them to hydrate for 20 minutes.
  5. While the base mixture is hydrating, pulse walnuts in food processor until a course texture is achieved. Transfer to a small bowl and set aside.
  6. Process the oats in a food processor until they have reduced to a fine flour. Transfer to the bowl with walnuts. No need to rinse food processor.
  7. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes.
  8. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and transfer to food processor.
  9. Drain and rinse beans or lentils. Transfer half the beans or lentils and the cooked rice, quinoa or barley to the food processor. Pulse until well combined.
  10. If using beans, add remaining half to the processor and pulse until just chunky. If using lentils, skip this step.
  11. Transfer this mixture to a large mixing bowl and add remaining lentils (if using). Again, no need to rinse food processor.
  12. Grate the cooled roasted beets on the largest holes of your food processor or box grater. Transfer the beet gratings to a strainer set over a bowl (if you want to save the juice for another use) or the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.
  13. Transfer the squeezed beets to the bowl with the bean onion mixture. Sprinkle with olive oil, mustard powder and 2 teaspoons of smoked paprika. Mix until combined.
  14. Finally, add the oatmeal flour, walnuts, ground flax seed, and hydrated base mixture. Mix (maybe with your hands) until you no longer see any dry oatmeal and the base mixture is evenly distributed.
  15. Taste the mixture and add salt, pepper, or any additional spices or flavorings.
  16. The burger can be cooked immediately or chilled and used later. It will be very sticky.
  17. Line a baking sheet with parchment paper.
  18. Form the patties into four, six or eight patties, depending on how large you want them to be, and place them on the parchment paper.
  19. Sear the patties in a pan coated with olive oil over medium high heat for 4 – 6 minutes per side before serving.
  20. Top with your favorite burger toppings and enjoy!!

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