The NEW Beyond Burger is GOOD, but could be BETTER

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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