Really Hearty Plant Based Burger

First off, thank you to everyone at Impossible Foods for making the amazing Impossible Burger(TM) and letting everyone know that a really good plant based burger is doable. An Impossible Burger at a restaurant that serves them is great (and you should get one if you can), but I couldn't get one this weekend and decided to try my own. Mine is not as good as the original, but it sure hits all the right notes--I get the meaty texture and almost 'aged beef' flavor from the tempeh, the mineral-y taste from the beets and a crust and moisture from the coconut oil. PS-sorry about the photo quality today-not my best. 

Ingredients (serves 8):

For the fat:

¼ cup coconut oil, well chilled

For the binder:

1 tablespoon ground flax seed

3 tablespoons water

¼ cup potato starch (like Bob’s Red Mill®)

¼ cup water

For the spice mixture:

½ teaspoon granulated garlic

½ teaspoon paprika

1 teaspoon nutritional yeast

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon granulated onion

For the base:

24 ounces plain tempeh (3 8-ounce packages)

4-6 slices beets from a 15 ounce can (not pickled beets)

5 Tablespoons beet juice (from the same can)

1 Tablespoon tomato paste

1 teaspoon coconut aminos (optional, but this has umami like soy sauce does)

2 Tablespoons canola or olive oil for cooking, divided

Directions:

For the fat: Scrape a fork across the cold coconut oil until you have ¼ cup of flakes. Place in the fridge until needed.

For the binder: Combine the flax seed and 3 Tablespoons water together and chill in the fridge for at least 5 minutes. Stir in the potato starch and the remaining ¼ cup of water. Stir well and set aside.

For the spices:

Combine all ingredients and set aside.

For the binder:

Break up the tempeh and put it in the food processor along with the beet slices, beet juice, tomato paste and coconut aminos, if using.

Combine:

To the base, add the binder, the spices and the fat. Stir well until you can grab a handful and it holds its shape. If it breaks apart, just add water, 1 Tablespoon at a time. Form into 8 patties.

Cook: Preheat a cast iron or non-stick skillet to medium and add 1 Tablespoon canola or olive oil. Cook the patties, in batches, for about 4 minutes per side, using the rest of the canola or olive oil.

Serve with your favorite burger toppings.