Incredibly meaty, store-quality plant-based hamburger patties made with a few simple ingredients. Served alone with sauce as with classic Japanese Hamburger Steak (Hambagu ハンバーグ). Equally delicious between hamburger buns as well.
Why opt for processed store-bought vegan burger patties when you can just make them yourself with fresh vegetables and whole ingredients? Step aside, Beyond Meat and Impossible Foods.
These Hambagu patties achieve an amazing meatiness with the help of TVP, or textured vegetable protein. What about the umami, beefy flavor that a plant-based burger desperately needs? For that we look to miso paste & blackstrap molasses. They both act as binder to hold everything together & add such a great depth of umami flavor. Blackstrap molasses, especially, is a powerhouse for mimicking a beef-y flavor because of its richness in iron.
Super good flavor! Color was nice and vibrate and the texture with the tvp was spot on. Only issue was that they started coming apart while cooking, will had flax egg for binding. For sure will make again!
Made these tonight, and they were fantastic – thank you so much for the recipe!