Burger Binder Gel for Vegan Impossible Meat Copycats
There’s no mystery to vegan meat substitutes, learn how to make Impossible Meat copycats. Make this burger binder gel the day before for use in delicious recipes.
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This essential burger binder gel for making vegan meat substitutes can be blended up in a few minutes. It’s so easy and quick to make ahead of time for use the next day. You’ll love making your own proteins with this recipe that’s a key component in Impossible Meat copycats.
The Secret Ingredient in this Recipe
This plant-based burger binder gel is essential for making Impossible Meat-style copycat recipes. The hero ingredient is Druids Grove Plant-Based Burger Binder, a specific type of methylcellulose that has the correct viscosity and cooking properties for the job.
Their Plant-Based Burger Binder is a newer formulation of their (high viscosity) HV Methylcellulose. I used it with equal success before the new burger binder product came out. It’s a perfect substitute for whenever the burger binder isn’t available.
One package goes a long way; it will yield a lot of substitutes for meat and is great value for money. Make a batch of this methylcellulose-based gel for use in vegan recipes, for example, in these Impossible Ground Sausage Copycat and Impossible Ground Pork Copycat.
Not All Methylcellulose Products are Equal
One mistake I see experimental home chefs making is using cheaply sourced methylcellulose in their recipes without knowing its specific grade or properties. Food labels that list methylcellulose as an ingredient without telling us the specific formulation and grade give us an incomplete picture of their function in a recipe.
A few properties, such as viscosity or melting temperature, affect how a food feels and cooks, varying from different methylcellulose types. A few online suppliers list their products as “food grade” with no information other than that. Given these points, this is one ingredient that I do not advise cutting corners with.
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Ingredients For Making This Binder Gel
- Druids Grove Plant-Based Burger Binder Gel: This innovative plant-based binder is a game-changer for vegan cooking. It’s crafted to replicate the binding properties of traditional animal-based ingredients, making it an excellent choice for creating burgers, meatballs, and more. I source many special ingredients for making my vegan plant-based creations from Modernist Pantry. To make this vegan meat substitute, I can’t stress strongly enough that you’ll need to use this brand’s specific burger binder. Furthermore, I’ve tried the mystery methylcellulose, which won’t work in this recipe.
- Water: Water is the liquid component that activates and dissolves the Plant-Based Burger Binder. This recipe isn’t anything but the burger binder methylcellulose powder and water. Use some purified or distilled water if you have it instead of Mississippi River water. Your tap water might be hard; you might have a water softener. There could be too much chlorine taste or an extreme pH level. Ultimately, we don’t want anything to interfere with our gel’s gelling properties or neutral taste.
How to Make This Recipe (Step-by-step)
- Add water to the pitcher of a blender and create a vortex at low speed
- Slowly add the powder to the water to avoid clumps
- Continue blending one minute
- Transfer to a container to refrigerate until settled before use
Pro Tips For The Best Burger Binder Gel
Be very precise when measuring out your water and binder gel powder. Getting the quantities right is key to the recipe turning out right.
Don’t skimp on the blending time. You want a completely smooth result with your gel.
You want your gel to thicken up properly. Patience is key here; don’t whip it out of the fridge early.
Recipes Using This Burger Binder Gel
This burger binder gel is an important component in any Impossible Meat-style recipe. Here’s other delicious recipes that you can make with it.
Impossible Sausage Patties Copycat – The Best Recipe for Vegan Meat
FAQs
Methylcellulose is an ingredient with different formulations that have a range of viscosity and cooking temperatures. Food labels don’t often include information they’re not required to report about which type of methylcellulose they use. The amount of methylcellulose needed for this recipe is specific to this type and knowing how it will cook up.
Their Plant-Based Burger Binder is a newer formulation of their (high viscosity) HV Methylcellulose. I used it with equal success before the new burger binder product came out. It’s a perfect substitute for whenever the burger binder isn’t available.
While the recipe is guaranteed using water, why not experiment with liquids like no chicken broth or mushroom stock. Let me know in the comments if you gave it a try and made something amazing!
Get the Recipe Burger Binder Gel for Vegan Impossible Meat Copycats
Ingredients
Ingredients For Burger Binder Gel
- 400 grams Water, 1⅓ cup
- 12 grams Druids Grove Plant-Based Burger Binder, 2T + 2t
Equipment
- 1 high speed blender
Instructions
Instructions For Making Burger Binder Gel
Add water to the pitcher of a blender and create a vortex at low speed
Slowly add the powder to the water to avoid clumps
Continue blending one minute
Transfer to a container to refrigerate until settled before use
