your cashews are soaked go ahead and chop them up you're going to be mincing them into like almost like the consistency of ground beef um and when you feel this these soaked cashews should kind of have like if you were to close your eyes they should have like a ground beef kind of feel to them this just doesn't have like the sticky consistency that holds it all together that's going to be where the eggplant comes in the eggplant is going to be what kind of retains the juice and the fat and it's going to really really i think i think it's going to come out awesome i think it's going to be like a really good burger then let's run our eggplant through a food processor all we're going to do is just chop off the top chop off the bottom and just process it if you don't have a food processor just use a cheese grater and just grate your eggplant into like nice chunks it should come out like pretty nice i'm think it's going to work really well so we're going to use about two cups of the eggplant now with the cashews we had about one cup of dry cashews that turned into about a cup and a quarter of soaked cashews same type of concept here it's like almost like a one to one we're going to do a little bit more of the eggplant and just kind of mix this in so the cool thing is the eggplant has tons of moisture in so we're not going to be adding a whole lot of moisture in it but let's go ahead now and let's add our flavoring and our binders okay so for the rest of this we're going to be using the textured protein burger recipe out of my book the making vegan meat the plant-based food science cookbook it's available on amazon click the link in the description below i'm just kidding you don't have to but seriously if you buy it i love you leave a comment let me know if you bought it so we're just going to be following pretty much the recipe because this recipe works as far as binding and it works really well as far as flavor and right now we have two ingredients that are not bound and they're kind of flavorless so to get started let's start with one of my favorite ingredients methyl cellulose methylcellulose is an incredible binder you've probably heard me talk about it a thousand times if you've watched me in the past but if you haven't methyl cellulose is an incredible binder that firms when it's heated and it stays soft when it's not so it's very similar to how real meat reacts we're going to do two and a half tablespoons of methylcellulose in this mixture and just to kind of help with the binding with the methyl cellulose since there's not going to be any like starches in here i'm going to use a quarter teaspoon of xanthan gum i know i just said no starches but no added starches there's already starch in the eggplant the xanthan gum is just going to kind of help gelatinize some of those starches a little bit now let's start with our flavoring we're going to be using about one teaspoon of mushroom seasoning this is mushroom extract powder you can find this at asian markets or
START_SELFPROMO_TOKEN okay so for the rest of this we're going to be using the textured protein burger recipe out of my book the making vegan meat the plant-based food science cookbook it's available on amazon click the link in the description below i'm just kidding you don't have to but seriously if you buy it i love you leave a comment let me know if you bought it so END_SELFPROMO_TOKEN