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American Cuisine

OMNIVORE’S PEA PROTEIN BURGER

Here’s a great way to ease into transitioning to a plant-based diet with pea protein. Incorporating Longève Unseasoned Plant-Based Protein Crumbles into your burgers makes them light and juicy, while retaining the satisfying flavor and protein of an all-beef burger. We’ve found that a half and half mixture of Longève to ground meat (by volume, not weight) yields the best texture. Make sure to season the patties generously before cooking for a robust flavor and have fun with your choice of toppings and condiments!

6 Servings
II Difficulty
6 Ingredients
15 MIN Preparation
15 MIN Cooking
30 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Pea protein burger on a plate with thick-cut fries
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INGREDIENTS

  • 1 ½ cups Longève Unseasoned Plant-Based Protein Crumbles
  • ¾ cup beef broth or water
  • 1 Tbsp. Worcestershire sauce
  • 1 pound 80/20 ground beef*
  • Salt and freshly ground black pepper to taste

INSTRUCTIONS

  1. Bring beef broth or water to a simmer and add Worcestershire sauce. Pour over Longève crumbles in a mixing bowl and stir well to combine. Transfer mixture to refrigerator to rehydrate and cool.
  2. When crumbles are completely cool, add to the ground beef in a separate mixing bowl. Use your fingers to break up meat while distributing crumbles evenly throughout. Try not to overmix or compact the meat too much, as this will yield a dense burger.
  3. Form mixture into patties of desired size. You should be able to make approximately 6 large patties or 12 slider-sized patties.
  4. Season with salt and pepper generously before cooking on the grill or in a ripping-hot cast-iron pan.
  5. Enjoy with your favorite burger toppings and condiments.

*80/20 GROUND BEEF: When we say 80/20, that means the ground beef should be 80% lean and 20% fat. Most of the fat renders out during the cooking process.

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