Plant-based protein burger



Ingredient Amount % as is
Water A 20.00
Water B 32.00
VITESSENCE® TEX Crumbles 102 textured protein 20.00
Coconut Oil 11.00
Sunflower Oil 5.00
Ticagel® MA 0990 PB 3.00
Flavors 2.70
Color Agents (Kerr Red Beet JC 70˚Brix, Cocoa Powder, Paprika, Tomato Paste) 2.35
Spices 1.25
VITESSENCE® Pulse 1803 pea protein 1.00
N-ZORBIT® M maltodextrin 1.00
Salt 0.50
Lactic Acid (Vegan) 0.20
TOTAL 100.00


  1. Mix N-ZORBIT® M maltodextrin with sunflower oil and flavors.
  2. Add color agents to Water A and use this solution to hydrate VITESSENCE® TEX Crumbles 102 textured protein. Hydrate for 10 minutes.
  3. In a stand mixer, combine dry ingredients (TICAGEL® MA 0990 PB, spices, VITESSSENCE® Pulse 1803 pea protein, salt, and lactic acid) with the N-ZORBIT® M maltodextrin oil mixture and Water B. Mix for 1 minute.
  4. Add hydrated VITESSENCE® TEX Crumbles 102 textured protein and mix for 30 seconds.
  5. Add coconut oil and mix for 30 seconds.
  6. Form patties into desired shape/size (typically 50 – 100 g).
  7. Freeze patties and vacuum pack.
  8. Cook from frozen or thawed in a non-stick pan or on a grill. 

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