Old-Fashioned Hamburg

plant-basedoil-free

Lightly seasoned, beef-style hamburger mixture.

Test Kitchen Recipe

This recipe is actively being tested and refined and is subject to change.

Old-Fashioned Hamburg
Base Mixture:
1 oz
dry TVP, rehydrated in hot water with liquid squeezed out
1/2 cup
panko breadcrumbs
1/2 cup
leftover cooked rice (or similar grain like barley)
2 tbsp
almond flour
2 tbsp
toasted wheat germ
Seasoning (whisk together):
1/4 tsp
beetroot powder
1/2 tsp
Vegemite
1/2 tsp
black pepper
1/2 tsp
dry mustard
2 tsp
mushroom powder (button)
1 tsp
tahini
1/2 tsp
red wine vinegar
1 tsp
Worcestershire sauce
1 1/2 tbsp
soy sauce
Mixins:
1 tsp
dry minced onion
1 tbsp
oat flour
  1. Whisk together all seasoning ingredients in a small bowl and set aside.
  2. Add the base mixture ingredients to a food processor in the order listed.
  3. Pour the seasoning blend on top. In very short bursts, pulse ~50–100 times, until it resembles raw hamburger.
  4. Transfer to a bowl. Hand-mix in the dry minced onion and oat flour.

•  Prep: 15 mins  •  Total: 15 mins

Makes 1 batch

Old-Fashioned Hamburg
Old-Fashioned Hamburg
Old-Fashioned Hamburg
Old-Fashioned Hamburg

Kitchen & Pantry Picks

🌿Almond flour🌿Beet powder🌿Yeast extract🌿Black pepper🌿Mustard powder🌿Mushroom powder🌿Tahini🌿Soy sauce🥄food processor🥄mixing bowl
❈

Notes from Craig

To rehydrate TVP, I add it to hot water to let it hydrate for a few minutes, and then move it to a fine mesh strainer where I rinse and squeeze it for a couple of minutes. This additional step is not necessary, but it significantly reduces the flavor of TVP to create more of a blank slate when used, which is my preference.

Keeps refrigerated after cooling. Suitable for make-ahead meals.

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