The New Beyond Burger is Good, but could be Better
The NEW Beyond Burger is GOOD, but could be BETTER is a medium American recipe that serves 4. 720 calories per serving. Recipe by Sauce Stache on YouTube.
Prep: 58 min | Cook: 10 min | Total: 1 hr 23 min
Cost: $72.34 total, $18.09 per serving
Ingredients
- 0.5 cup Cocoa Butter (melted; use a food‑grade cocoa butter)
- 1 cup Refined Coconut Oil (room temperature, not melted yet)
- 0.75 cup Water (for methylcellulose slurry)
- 1 tsp Methylcellulose (high viscosity) (powder, creates a stable emulsion)
- 1 cup Textured Vegetable Protein (TVP) (dry, rehydrated later)
- 3 tbsp Pea Protein Powder (unflavored)
- 3 tbsp Nutritional Yeast (adds umami and a cheesy note)
- 2 tbsp Mushroom Seasoning (store‑bought or homemade dried mushroom powder)
- 1.5 tbsp Methylcellulose (additional for texture in the dry mix)
- 1.5 tsp Wheat Starch (helps bind the mixture)
- 2 tsp Beetroot Powder (gives a natural pink/red hue)
- 0.5 tsp Soy Lecithin (emulsifier, keeps fat from separating)
- 1 tsp Apple Cider Vinegar (adds tang and helps tenderize)
- 0.5 tsp Pomegranate Concentrate (or Molasses) (provides subtle fruit acidity and depth)
- a few drops Lemon Juice (brightens flavor)
- 0.5 tsp Blackstrap Molasses (adds iron‑rich, earthy sweetness)
- 1 cup Cold Water (adjust as needed for a wet but manageable texture)
- to taste Salt (season at the end while cooking)
Instructions
Melt Cocoa Butter
Place 0.5 cup cocoa butter in a microwave‑safe bowl and melt in 30‑second intervals, stirring between bursts, until fully liquid.
Time: PT2M
Prepare Methylcellulose Slurry
In the blender, combine 0.75 cup water with 1 tsp high‑viscosity methylcellulose. Blend on low for 10 seconds until smooth.
Time: PT1M
Emulsify Fat Mixture
Add 1 cup refined coconut oil to the melted cocoa butter. With the blender on a very slow speed, slowly drizzle the oil mixture into the methylcellulose slurry, allowing it to emulsify into a foamy, thick fat puck.
Time: PT2M
Portion and Freeze Fat Pucks
Divide the emulsified fat into four equal portions (about ¼ cup each) using a measuring cup. Place each portion in a freezer‑safe container and freeze for at least 15 minutes.
Time: PT5M
Mix Dry Ingredients
In a large mixing bowl, combine 1 cup TVP, 3 tbsp pea protein, 3 tbsp nutritional yeast, 2 tbsp mushroom seasoning, 1.5 tbsp methylcellulose, 1.5 tsp wheat starch, 2 tsp beetroot powder, and 0.5 tsp soy lecithin. Stir until evenly distributed.
Time: PT3M
Add Liquid Flavorings
To the dry mix, add 1 tsp apple cider vinegar, 0.5 tsp pomegranate concentrate, a few drops of lemon juice, 0.5 tsp blackstrap molasses, and 1 cup cold water. Mix thoroughly; the mixture should feel wet but still hold together when squeezed.
Time: PT2M
Hydration Rest
Cover the bowl with plastic wrap and let the mixture rest at room temperature for 30 minutes. This allows the TVP and powders to fully hydrate.
Time: PT30M
Prepare Frozen Fat
Remove the frozen fat portions from the freezer. Using a sharp knife, chop the solid fat into small, irregular pieces (avoid melting it with your hands).
Time: PT5M
Combine Fat with Meat Base
Fold the chopped fat pieces into the hydrated TVP mixture until evenly distributed. The mixture should become noticeably richer and slightly glossy.
Time: PT3M
Form Burger Patties
Divide the mixture into four equal portions (about 1 lb each). Shape each portion into a ¾‑inch thick patty, handling gently to keep the structure intact.
Time: PT5M
Cook Patties
Heat a skillet over medium‑high heat. Add a thin layer of oil (optional) and place the patties in the pan. Cook 4‑5 minutes per side, or until a deep brown crust forms and the interior reaches 70°C (160°F). Sprinkle a pinch of salt during the last minute.
Time: PT10M
Temperature: Medium‑high heat
Rest and Serve
Transfer cooked patties to a plate and let rest for 2 minutes before serving on buns with your favorite toppings.
Time: PT2M
Nutrition Facts
- Calories
- 720
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 55 g
- Fiber
- 5 g
Dietary info: Vegan, Dairy‑free
Allergens: Soy, Coconut, Wheat
Ingredient Substitutions
- Instead of Cocoa Butter: Melted dark chocolate (70% cacao) – will add slight chocolate flavor
- Instead of Refined Coconut Oil: Canola oil (will reduce the coconut flavor)
- Instead of Methylcellulose (high viscosity): Xanthan gum (different texture, not a direct substitute)
- Instead of Textured Vegetable Protein (TVP): Soy granules
- Instead of Pea Protein Powder: Soy protein powder
- Instead of Nutritional Yeast: Mushroom powder
- Instead of Mushroom Seasoning: Umami powder
- Instead of Wheat Starch: Cornstarch (slightly different texture)
- Instead of Beetroot Powder: Paprika (for color only, no flavor)
- Instead of Soy Lecithin: Sunflower lecithin
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Pomegranate Concentrate (or Molasses): Pomegranate molasses
- Instead of Lemon Juice: Lime juice
- Instead of Blackstrap Molasses: Dark molasses
- Instead of Salt: Potassium chloride (if reducing sodium)
Equipment Needed
- Microwave
- Blender
- Mixing Bowl
- Measuring Cups and Spoons
- Freezer‑Safe Container
- Knife
- Cutting Board
- Skillet
- Spatula
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Emulsifying the cocoa butter and coconut oil with methylcellulose to create a stable fat puck.
- 30‑minute hydration rest for the TVP mixture.
- Keeping the fat puck frozen until just before incorporation to prevent melting.
Chef Tips from the Video
- Use ice‑cold water for the hydration step to keep the mixture firm.
- A light spray of oil in the skillet prevents sticking without diluting the burger’s own fat.
- For extra smoky flavor, finish the patties on a pre‑heated grill for 1‑2 minutes per side.
Troubleshooting
Mixture is too dry and crumbly.
Add cold water a tablespoon at a time until the mixture holds together when pressed.
Mixture is overly wet and falls apart.
Stir in an extra teaspoon of wheat starch or a bit more TVP to absorb excess moisture.
Fat puck melts while mixing.
Return the fat to the freezer for a few minutes, then chop quickly; work in a cool kitchen.
Patties do not develop a crust.
Ensure the skillet is hot before adding patties and avoid moving them for the first 3‑4 minutes.
Storage
Refrigerator: Store cooked patties in an airtight container for up to 4 days.
Freezer: Uncooked patties freeze well for up to 2 months; wrap tightly in parchment and then foil.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the fat puck a day ahead and keep frozen; it can be portioned and stored for up to a week.
- The hydrated TVP mixture can rest for up to 1 hour before adding fat, giving flexibility in timing.
Frequently Asked Questions
What is the cultural significance and history of plant‑based burgers in American cuisine?
Plant‑based burgers emerged in the United States during the 1970s as a vegetarian alternative to beef, gaining mainstream popularity in the 2010s with brands like Beyond Meat. They reflect a growing interest in sustainable, health‑conscious eating while still offering the familiar experience of a classic burger.
What are the traditional regional variations of vegan burgers in American cuisine?
While the classic American vegan burger mimics a beef patty, regional twists include the Southern BBQ jackfruit burger, the West Coast avocado‑lime smash, and the Midwest mushroom‑and‑bean burger, each highlighting local produce and flavor preferences.
How is the Better Beyond Burger traditionally served in American households?
It is typically served on a toasted burger bun with classic toppings such as lettuce, tomato, pickles, onion, and a vegan mayo or ketchup. Many families pair it with sweet potato fries or a side salad for a complete dinner.
What occasions or celebrations is a vegan burger like the Better Beyond Burger associated with in American culture?
Vegan burgers are popular at backyard barbecues, game‑day gatherings, and casual family meals. They are also featured at vegan‑focused holidays such as World Vegan Day and are increasingly offered at mainstream holiday spreads as a plant‑based main.
What makes the Better Beyond Burger special or unique in the vegan burger tradition?
The recipe adds a homemade cocoa‑butter fat puck and uses beetroot powder for a natural pink hue, creating a juicier, richer‑tasting patty that mimics the look and mouthfeel of a rare‑cooked beef burger—features not common in most store‑bought vegan burgers.
What are the most common mistakes to avoid when making the Better Beyond Burger at home?
Common errors include letting the fat puck melt before incorporation, not allowing the TVP mixture to rest for the full 30 minutes, and over‑mixing which can make the patty dense. Also, cooking on too low heat prevents a proper crust from forming.
Why does this Better Beyond Burger recipe use methylcellulose instead of just oil for binding?
Methylcellulose creates a gel when heated, giving the patty a meat‑like bite and helping the fat stay suspended during cooking. Pure oil would separate, resulting in a dry texture.
Can I make the Better Beyond Burger ahead of time and how should I store it?
Yes. Form the raw patties, wrap each tightly in parchment, then freeze. They can be cooked straight from frozen, adding a few extra minutes to the cooking time. Cooked patties keep refrigerated for up to four days.
What texture and appearance should I look for when the Better Beyond Burger is done?
The exterior should be a deep, caramelized brown crust with a slight sizzle. Inside, the patty should retain a pinkish hue from the beetroot powder and feel juicy, not dry, when bitten into.
What does the YouTube channel Sauce Stache specialize in?
The YouTube channel Sauce Stache focuses on creative plant‑based cooking, especially developing homemade alternatives to popular meat products. Host Ryan showcases detailed science‑backed techniques for achieving authentic texture and flavor in vegan dishes.
How does the YouTube channel Sauce Stache's approach to vegan cooking differ from other vegan cooking channels?
Sauce Stache blends culinary science with hands‑on experimentation, often dissecting commercial vegan products to recreate and improve them at home. Unlike many channels that stick to simple recipes, Sauce Stache dives deep into ingredient functionality, like using methylcellulose and cocoa‑butter fat pucks.
Last updated: September 6, 2026
