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\u00a0\u00a0What is the impossible burger?<\/p>\nBy Patricia Orus-Deya SAR 2023<\/p>\n
\u00a0\u00a0What is the impossible burger?<\/p>\n
\u25cf An Impossible Burger is a plant-based substitute for meat products.
\n\u25cf In order for the DIY impossible burger to have a source of protein, we used Textured\u00a0 Vegetable Protein (dry soy). Textured Vegetable Protein is made from \u200bthe soy flour\u00a0 derived from de-fatted soybean flakes.
\n\u25cf Why is it Textured Vegetable Protein good for you? It is a highly nutritious soy product\u00a0 that is high on proteins and low on fats. Textured Vegetable Protein a \u200bgood source of\u00a0 dietary fiber, iron, magnesium, and phosphorus. The \u200bDIY impossible burger is also low in cholesterol and saturated fats.<\/p>\n
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What We Liked
\n\u25cf If you leave the DIY impossible burger for a little extra time in the pan with high heat\u00a0 and olive oil it gets crispy. The crispy taste was really good \u200bit really had the texture of a\u00a0 real burger!
\n\u25cf We really liked using the beets because it added the bright color \u200band extra nutrients that\u00a0 you wouldn’t get in a normal burger.
\n\u25cf We really liked that the DIY impossible burger actually tasted like a burger. You can\u00a0 taste all the spices that we added, making it full of flavor. The liquid smoke gave the\u00a0 impossible burger the smell of an actual burger in the grill.\u00a0\u00a0 \u00a0 Tips and Tricks
\n\u25cf Leave the skin of the beets for more vitamins. B\u200beetroots are a great source of fiber, folate\u00a0 (vitamin B9), manganese, potassium, iron, and vitamin C.
\n\u25cf Make sure to use a nonstick frying pan with the DIY impossible burger to prevent the\u00a0 burgers from sticking to the pan.
\n\u25cf Add condiments if you want!! We are not putting any toppings on these DIY impossible\u00a0 burgers but it\u2019s up to you to add any topping! Some examples of healthy toppings are\u00a0 tomatoes and lettuce.
\n\u25cf In order for the extra grease to drain put paper towel underneath the burgers after cooking\u00a0 them.
\n\u25cf In order for the process to be quicker, you should get a food processor (ninja bullet). This\u00a0 also helps with the texture of the DIY impossible burger. If you do not have a food\u00a0 processor \u200bchopping really finely with a knife and then mixing works fine!
\n\u25cf If the hamburger is falling apart while you\u2019re cooking it, you should add more potato\u00a0 starch. This will add more firmness.
\n\u25cf Be careful not to stain your hands with the beets. Wash hands with soap and water after\u00a0 cutting the beet to prevent staining.<\/p>\n
![\"\"](\"\/scnc\/files\/2020\/03\/DIY-Impossible-Burger-3-e1583867715830.jpg\")
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Sargent Choice\u00a0<\/strong>DIY Impossible Burger Ingredients: Directions:<\/strong><\/p>\n Serve on whole wheat buns with desired toppings. Suggestions: lettuce, tomato, sliced onions, pickles, ketchup, mustard)<\/p>\n By Patricia Orus-Deya SAR 2023 \u00a0\u00a0What is the impossible burger? \u25cf An Impossible Burger is a plant-based substitute for meat products. \u25cf In order for the DIY impossible burger to have a source of protein, we used Textured\u00a0 Vegetable Protein (dry soy). Textured Vegetable Protein is made from \u200bthe soy flour\u00a0 derived from de-fatted soybean […]<\/p>\n","protected":false},"author":16590,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4957"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/16590"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=4957"}],"version-history":[{"count":2,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4957\/revisions"}],"predecessor-version":[{"id":4964,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4957\/revisions\/4964"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=4957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=4957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=4957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>Recipe modified from 365 Planted
\nYield: 6 burgers<\/p>\n
\n<\/strong>1 \u00bd cups cooked short grain brown rice
\n2 cups TVP (Bob\u2019s Red Mill)
\n2 cups vegetable broth
\n2 teaspoons vegetable oil
\n\u00bc cup potato starch flour
\n1 teaspoon salt
\nBlack pepper to taste
\n1 teaspoon garlic powder
\n1 teaspoon onion powder
\n1 teaspoon black garlic powder (optional)
\n1 tablespoon liquid smoke
\nPinch red pepper flakes
\n1 teaspoon A1 steak sauce
\n2 teaspoons Better than Broth vegetable bouillon
\n2 tablespoons finely grated beets (note: this is for color, beet powder could be substituted)
\nVegetable oil or olive oil for saut\u00e9ing the burgers.<\/p>\n\n
![\"\"](\"\/scnc\/files\/2020\/03\/DIY-Impossible-Burger-5.jpg\")
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