Impossible Burger 2.0 Deconstructed – Making the Impossible Burger at Home!

Impossible Burger 2.0 Deconstructed – Making the Impossible Burger at Home!

I wanted to know how to make the Impossible Burger 2.0 but the recipe is secret. So I scoured the internet for as much info as I could find and put together a DIY Impossible Burger recipe from scratch!
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Music by Joakim Karud http://youtube.com/joakimkarud
We have made sauce recipes, cooking tutorials and after an amazing shoutout video by Daym Drops, shot 25 recipe videos in 30 days!!
Now the goal of SauceStache is to continue trying something new, something new to me and something different.I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
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Prep Time 45 mins

Ingredients
  

  • 2 Cups Water
  • 3/4 Pound Textured Soy Protein TSP
  • 1 Cup Coconut Oil – Frozen
  • 1 Cup Sunflower Oil
  • 1 Tablespoon Potato Protein
  • 1 Tablespoon Soy Protein
  • 1 Teaspoon Konjac Flour
  • 1 Teaspoon Xanthan Gum
  • Salt to taste < around 1 Tablespoon
  • 1 Cup Tomato Juice
  • 4 Dried Shitake Mushrooms
  • 1 Cup Beet Juice
  • 2 tablespoons blackstrap molasses
  • Handful of fresh spinach
  • 1 Tablespoon Nutritional Yeast
  • 1 Tablespoon Dried Seaweed Flakes

Instructions
 

  • Make Flavor Broth First
  • Combine Tomato Juice, Nutritional Yeast, Seaweed Flakes, and Mushrooms in a medium sauce pan with 1/4 cup of water and cover, heat over a low heat for around 25 minutes
  • In a separate bowl combine Potato, soy protein, and 1/4 Cup water and mix well
  • In a separate bowl combine Konjac Flour, Xanthan Gum, and 1/4 Cup water and mix well
  • Remove flavor broth from heat and allow to cool
  • In a separate bowl combine beet juice and molasses, mix will
  • Slowly add beet juice mixture to TSP combining well
  • Pour flavor broth mixture into blender and blend well
  • Strain blended flavor broth through a fine mesh strainer leaving behind all pulp. You will only need the watery broth (about a cup remains)
  • Add Flavor Broth to TSP mixture and mix well
  • Using a cheese grater, grate the frozen coconut oil (keep on ice until ready)
  • Add Gums and proteins to TSP mixture and mix well
  • Add Sunflower Oil mix
  • Add Frozen Coconut Flakes mix well
  • Form into 3.5 oz burger patties
  • cook patties on low heat cooking slowly only flipping once
Tried this recipe?Let us know how it was!

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