The best impossible burger recipe/ DIY, homemade veggie burgers

The impossible burger took the world by storm this year, unfortunately it is only available in restaurants where it costs somewhere in the neighborhood of $10-$15. This homemade veggie burgers recipe, has simple plant based ingredients and can be made for less than a $1 per burger.

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mung bean: https://amzn.to/39GQ2MV
Better Than Bouillon Vegetable Base: https://amzn.to/37zUlru
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🌿 FULL RECIPE🌿

PRINT RECIPE: https://mailchi.mp/4bcf8cb355ee/impossible-burger-sign-up-recipe

INGREDIENTS
1 1/2 cups mung bean,uncooked
2 cups vegetable broth
1 clove of garlic, minced
¼ cup onions, diced
½ ground mushroom,chopped
1 tablespoon concentrated vegetable base( I use Better Than Bouillon Vegetable Base)
1 1/2 tablespoons paprika
¼ cup of beets, cooked
2 tsp salt
1 tsp black pepper
2 tbsp coconut oil solid and chilled, not melted (optional)
2 tsp sesame oil
(edit) 1 1/2 cups vital wheat gluten (300g)
(edit) 1 cup of TVP (texturized vegetable protein) , prepared
1 tbsp balsamic vinegar

Fixings
Vegan Cheese (recipe found here https://www.youtube.com/watch?v=9NFkbfgselU)
Vegan mayo
Lettuce
Tomato
Onions
Sesame Bun
INSTRUCTIONS
1. Add vegetable broth to a pot over medium-high heat.Cook the mung bean in the broth according to package directions and set aside.
2. Chop onions, garlic and mushrooms and saute them over the stove. These cooked items are going into the burger so if you want some as topping make sure to double the ingredients. Cook down and add to food processor.
3.Next blend beets,mung beans, balsamic vinegar, paprika, seasoning salt, concentrated vegetable base, salt and black pepper until smooth.
4.Transfer to a large mixing bowl and add TVP and the vital wheat gluten. Mix well until combined.
5.Add cold coconut pieces and sesame oil. It is important to work fast at this point, because the heat from your hands will start to melt the oil. Leaving it in chunks like this will give it those nice pockets of fat we see in the original.
6. (edit) Knead for 3-4 minutes.
7. Shape the burgers by kneading the rough edges into the middle This burger will grow in size after cooking so I am making mine just a bit smaller than the buns.
8.This recipe will yield 8 ½ , thick burgers or 12 thin paddies. Place paddies in the fridge for at least an hour to allow them to bind. Keep these in the fridge or freeze them for your next BBQ.
9. When ready to cook . Add oil to a pan over medium heat. Cook for 10 minutes on each side, until cooked all the way through and both sides develop some color.

For Grilling
Baste the burgers on both sides with oil. Grill at 450-500°F for about 5 minutes per side for thick burgers or until charred to your preference. Thin burgers take about 3 minutes per side. Keep basting the burgers during cooking to prevent moisture loss.
On a toasted bun add vegan mayo, patties , melted vegan cheese (recipe here :https://youtu.be/9NFkbfgselU ) , tomatoes, pickles, lettuce , onions, all on a sesame seed bun and enjoy!
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Видео The best impossible burger recipe/ DIY, homemade veggie burgers канала Vegan Aloha Kitchen