Plant-based burgers simulate the texture, taste and flavour of meat, without the need for animal protein. The most popular options on the market include the Beyond Burger, which successfully serves up vegetable protein in a juicy patty with great texture whilst being soya and gluten-free; Heura Burger’s extra juicy ‘vegan beef’ is 100% vegetable and contains 85% less saturated fat; Lidl’s Next Level Burger is a juicy patty made with vegetables and pulses designed to taste very similar to meat.
Other popular veggie burgers include Aldi’s Wonder Burger. Made with soya protein, it’s low in fat and additives and high in meaty taste at a cheaper price. Nestlé’s Garden Gourmet range offers its Sensational Burger for a tender, tasty bite that’s rich in soya protein, fibre and iron. The Magic Burger, from Campofrio, serves up top quality, fresh ingredients; Meatless Farm produces a beef-style burger with pea protein that is well-seasoned and tastes very similar to meat. The Hello Burger, from Spanish firm Hello Plants Foods, is a high-quality vegetable patty made with EVOO and only ten healthy ingredients. But for those of you who want to experiment with making veggie burgers at home, try
this recipe:
Ingredients (4 patties)
- 240 g cooked red beans (kidney beans)
- 2 onions
- 2 cloves of garlic
- A little water
- 60 g flour
- 4 tbsp oat flakes (optional)
- 2 tsp ketchup
- Olive oil (virgin extra)
Method
Mash the beans (drain if they are from a jar) in a blender with the garlic, onion and a little water. Put the bean mixture in a bowl and add the rest of the ingredients. Mix well. Heat oil in a frying pan (a little more than for a meat burger). Shape into a hamburger patty. Cook for about eight minutes over medium heat and five more on the other side. Ensure they are cooked well, as they tend to fall apart if undercooked.
