Healthier, better tasting burger recipe with Natralein Pea Protein and Butter Buds

Adding Natralein™ pea protein to a hamburger can provide better volume, improved nutritionals, and better taste all at a lower cost. Here is an example of a ready-to-use recipe using Natralein pea protein and Butter Buds dried beer extract.

Ingredient burger recipe table

Preparation Instructions:

  1. Add all dry ingredients to a stand mixer and blend on low speed about 1 minute until homogeneous.
  2. Add the dry ingredients to the ground beef, water and oil and blend until all of the dry ingredients are evenly incorporated.
  3. Form the mixture into 45 g balls. Press the balls to form 1/4 inch high round discs of about 2 inch diameter.
  4. Wrap the discs in individual parchment papers, put them into freezer bags and place them into the freezer for storage.
  5. To cook, remove the burgers from the freezer bag and remove the parchment papers and place a sheet of parchment paper on a paper tray.
  6. Bake from frozen at 400 F for 7 minutes. Flip and bake for another 7 minutes to reach an internal temperature of >160 F.

Makes about 4 x 35 g mini burgers.

Burger recipe nutritional ingredient table R1

Natralein Pea Protein contributes:

5.8 g of protein.

Interested in learning how Natralein pea protein can help you create healthier meat based products and save money; how to incorporate Profi, award-winning complete plant-based protein or learning more about how Butter Buds can improve the flavour of your meat based product concepts? Please contact your Dealers Ingredients Sales Consultant and request a customized ingredient education presentation/product concept demo and samples or contact us at 905 458 7766 or

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