On a recent road trip around Crater Lake National Park in Oregon, I had an absolutely terrific meal. It started me thinking about choices we make in restaurants and at home. Various cities which hold ‘taste of’ events want to steer people to their products. Chili Cook-offs or even best-of-pie at the fairgrounds have long compared cooking results and recipes. That approach is a bit harder with Burgers. Although the new ‘slider’ gimmick (make them smaller – charge you more) does offer a way to try more variety.
Forlornly or not, at this point, everyone knows that cutting down on red-meat is a healthy choice for both longevity and to avoid certain illnesses. The experts and studies have not consistently confirmed you should avoid all meat, but reducing the amount significantly is fairly well accepted. It’s not simply an opinion from someone (me) who has not eaten red-meat (including chicken) in almost 35 years. Further, while I have sincere sympathy for their cause and opinions, I am not a vegan, or even a vegetarian; I am a Pescatarian. On the other hand, I recall what it felt like to eat a burger covered in good toppings. I couldn’t bring myself to do it now, but I do remember, and often partake in ‘alternatives’ to meat products for the general experience.
Red-meat burger fans might sigh now and say, “oh gosh, I have tired those and they taste like cardboard.” I commiserate. I have tried them too, and some are just awful. Other meat-eaters may feel like, “I rarely eat a burger, so why should I have some substitute when I really want the occasional indulgence.” Fair enough, that’s an understandable point of view. But some folks (like my husband) love a ‘shon-burger’ with tons of mushrooms and Swiss cheese, as well as any other combination of toppings. But he too abstains from red-meat. If he had a good substitute (not a far-cry from the original), then enjoying the creation once a week would be a welcomed event. If you share that predicament — wanting to eat burgers, but NOT wanting to eat beef burgers all the time (or at all), I am sharing my Top 10 list of alternative burgers.
The Alt-Burger
After 35 years, I fancy myself a bit of the connoisseur when it comes to the ‘alt-burger.’ And I can testify that they aren’t all created equal. Complaints of “tasteless” or “sawdust” are often fair and well-founded. Conversely, if regular meat-eaters keep an open mind about the alternatives they might be surprised (pleasantly so).
To play the game fairly, I am not including some of the many wonders that are placed between sides of two buns and then called a ‘burger.’ Thus, I am leaving out salmon, tuna or crab burgers (which I do eat), or chicken and turkey (which I don’t). They’re not alternatives to red beef meat, but simply a different kind of sandwich. I’m sticking to vegetable and grain-based burgers – although that is where the similarity of many of them ends.
Taking a cue from David Letterman’s count down, let me start with the lesser of my choices.
My Top 10 Burger Picks
10. Homemade TVP Burger.
This first-generation type is made with “Textured Vegetable Protein” (TVP) or “Textured Soy Protein” (TSP). However, regarding the make-your-own from bulk TVP, I say just give up and move on. Basically if you are not a hard-core vegan, and good cook, it’s not worth your time or taste-bud assault. While I feel this is at the bottom of the barrel and a real long-shot for quality, the rest are a major step up (even in your own fry pan, oven or grill).
9. Middle Eastern Burgers (Falafel burgers)
Personally, I like falafel, but would prefer it in the more traditional dishes (and not between a bun). Falafel traditionally includes chickpeas and/or fava beans and is customarily served with tahini or yogurt sauces and cucumber dishes. But you can fry or bake it into patties and use good-ol’ American ketchup on them too (if you must). Bit of work as a home chore. I admit I don’t know a pure and packaged falafel burger, but online recipes are numerous. I’m sticking to falafel in the old-school preparation, which is not too difficult to find in good local restaurants.
8. Soy Based Burgers
Lifeline has the original ‘Smart Burger’ with soy flour that is likely superior to making it yourself. Along with Yves, these two just aren’t my favorites. Boca Burgers (original type) are better, but not ones I would suggest as a good alternative to meat eaters, or those TRYING to wean themselves off red meat. Each of these companies has other (newer) types of burgers that are preferable to the original soy based ones.
Standout: Gardein’s Ultimate Beefless Burger seems a bit more expensive, but in my mind more desirable. Covered in your chosen additions, Gardein is comparable to, or beats, any fast-food burger (as I remember them).
Devoid of Soy
It’s controversial, so look carefully if you are trying to eliminate soy these days.
I have not separated it out, so read the fine print if you are seeking to avoid
Tofu (also called “soy cheese”), Tempeh, or Soy granules and/or flour.
[While I think that most soy substitutes are superior to animal products
regarding our dietetic health, some dietitians don’t agree.]
7. Nut and Seed
Perhaps the least crowded field for a substitute burger is the nut or seed product. There are some notables. Both gluten and soy free, as well as vegan is the Neat Burger mix. I only had it once but thought it fairly tasty and reasonably easy to work with. It combines pecans, garbanzo beans and a bunch of clever spices to fool your taste. I think it seemed easier for a ground beef receipt like Sloppy Joes but I understand it now comes with a ‘neat egg’ to add, probably to hold it together better. (No, I am not sure if this egg is powdered or not, but with the product being vegan, I know it didn’t come from a chicken.)
Also in the seed category is the Sunshine Burger from Boca, which is healthier (in terms of ingredients) and better tasting than the original Boca Burger (not that difficult an accomplishment, in my estimation). These burgers have ground sunflower seeds as their main component (along with brown rice, veggies and herbs).
Finally, in the nut and seed category, let me mention one I haven’t yet tried, but which interests me. Tofuky’s Hearty Hemp Veggie Burger. Sounds unusual. I understand that its texture is not as hard as some burgers (which can be important if considering an outside grill). Also, notice that ‘hemp’ is the 5th ingredient on the package, yet first on the marketing stage. Mostly it is brown rice, onions, mushrooms and oats. As with all of them, the spices are key (for instance this one uses rosemary and garlic). Nut and Seed burgers are generally ‘soy free’ (like the Hemp Burger).
6. Quinoa Burgers
Quinoa patties are much easier to make at home. So price wise, they are a real bargain (IF prepared in your own kitchen). There are loads of recipes out there, and much less room for disaster. This is worth the try. Wegmans food makes a pre-boxed mix to make at home called “Qrunch” – taking out a lot of the guesswork. Similar to a ‘boxed cake mix,’ it gives the novice a leg up, or offers a hand to those of us just looking to make life easier. Morningstar makes a nice prepacked ‘Garlic Veggie and Quinoa’ burger. Still, your pennies would go a lot further with a bag of Quinoa from Bob’s Red Mill to make your own ready-to-load patty. Quite a few companies (like Lifeline and Morningstar) now have products incorporating quinoa. Tofuky’s ‘White’ Quinoa is supposedly very good for grilling. I haven’t tried that one yet, but some of their other products are quite satisfactory – even if a bit pricey. One I think I will skip is Dr. Prager’s Kale Burger. My reason may be surprising, but so is the placement of Kale on their ingredient list – 13th down. I just have a personal annoyance with products that market their packaging this way. And what do you know? The first ingredient? You guessed it; quinoa first (then 10-11 other ingredients). So why does this company, with a fine reputation, not simply call it Dr. Prager’s Quinoa Burger?
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5. Veggie Burgers
[Truth be told, I could easily swap #6 and #5 on my rankings of preference.]
You may begin to notice that MOST veggies can be made into burgers. That isn’t exactly saying that they all should be (in my humble opinion). Often these are combined with grains, potatoes or oats. In the 2011 cookbook the Best Veggie Burgers on the Planet, author Joni Marie Newman includes her personal favorite of a ‘sweet caramelized onion burger’ (for sweet, savory and salty all at the same time). It’s vegan and gluten free.
Without scouring the package ingredients, it is often difficult for people to know which burgers are made with bulgur, barley, oats, or any other number of ‘main ingredients.’ And there are numerous burgers made from all types of veggies.
I will name a few that are popular, and that I think are fine – not great. Still, good enough to hang out under toppings. Amy’s Sonoma veggie burger is probably the least of my favorites here, but still ‘fine.’ The Gardenburger original veggie burger has okay texture and nice taste. The Morningstar Garden Veggie patty is also acceptable and easy to find (I don’t think it is in the ‘devoid of soy’ category). I have been told that Field Roast products have a good reputation. First time I passed them by due to price – never got back to them, so can’t say for sure.
[Morningstar seems to change or remove products occasionally; I lost a ‘riblet’ alternative that I loved over mashed potatoes. Sigh. PETA says that Morningstar – and Gardenburger – are serving up more products for vegans.]
Sweet Potato Burgers deserve some special mention. We’ve all had sweet potato fries I imagine, as they have become ubiquitous in upscale pubs and grills. But have you had a sweet potato burger? Unfortunately, like the falafel burgers above I don’t know a good packaged variety. AND I have never personally cooked them, but I have eaten them in two different varieties prepared by clever friends. I am not certain how hard they are to prepare, but they certainly taste good. Enough so, that years after my first bite, I still remember it. So why I wonder haven’t I gotten around to doing this myself at home? Ignore my procrastination, and do take my word that they can be very tasty.
4. Black Bean Burgers
This is one of my favorite categories of the alt-burger and one in which the merchandise is easy to find and consistently tasty. One of my favorites, actually only because it is so readily available is the Morningstar Black Bean Burger. Costco sells them in L-A-R-G-E quantities, (too big for my freezer) so I assume others like them as well. Another in my ‘not-tried’ slot is one more from Tofurky, a Spicy Black Bean Burger. Yet again, I am assuming that this may be a good product – once I find it. Two other brands that make a black bean burger include Sol Cuisine’s spicy black bean burger of which I slightly disliked the aftertaste. This might be a bit unfair in that I prepared this in ‘plain’ version versus most varieties I try with many burger toppings. Then there is Engine 2’s poblano black bean burger (for me, tastes a bit bland for a black bean burger).
3. Portabella Burgers
Portabella burgers are one of my treats. And in the ‘at-home’ category you can’t really miss with this. If you can grill mushrooms in general, then you can buy a big portabella mushroom, grill it lightly brown in whatever oil you like, top it with whatever sauces you like even more, and you will probably have perfection. (That is, if you remembered the onions.) Portabellas are not ever cheap exactly, but they are healthy, versatile and easy. Tofuky has a no-hassle version called the “Mighty Mushroom Patty,” (all the good stuff – mushroom main ingredient, interesting spices, as well as non-GMO).
2. Indian Style
OK, I could have put this under veggies and ‘potatoes’ but it deserves a score all of its own, as I think it is in a class of its own. Trader Joe’s Marsala Burger used wonderful Indian spices and veggies to come up with one of the most flavorful burgers to put between two buns, or in a pita pocket. Not sure if the secret is the mustard seeds or just the synergy of it all, but I whole-heartedly recommend it for the taste. I hope it’s my imagination – and not a change in recipe – but recent patties have struck me as less stable than previously. Nevertheless, wonderful. Now, it isn’t THE most healthy of the selections (extra calories and extra oil) but hopefully you aren’t eating it every day – even if you might want to.
1. Beyond Burger – Impossible?
After 35 years of no ‘real’ burger experience, I found this on the road trip I mentioned above. Admittedly, someone I know said he had one in another cute restaurant on the Rogue River and that he found it “pedestrian.” The one I had was anything but. My husband and I were vaguely aware of this product, but hadn’t noticed it in the stores or on restaurant menus. Until…. then….. there it was. I was apprehensive. Would I be disappointed? For all the hype, I worried that it would be somewhat like all the rest, while maybe (due to the beets) looking a bit more authentic. But, as one would say in the grandest of fairy tales, ‘lo’ and behold the wish came true.’ The taste, the smell, the look, the texture, all resembled a beef burger; the kind we could no longer endure to eat.
The Beyond Burger from the Beyond Meat company has burgers, sausage, and crumbled ‘meat.’ All I know is that the pea-based protein, beet laced, non-GMO patty (at least as a ‘shon burger’) tasted like our memoires. I can’t say the ‘closest’ to those memories, as it actually tasted exactly like them. Prepared well, these are beyond fast food, more a kin to those in your favorite pub or off your own grill.
For vegans and vegetarians who abhor the idea of something looking like a juicy (blood-remaining) piece of meat, you may be uncomfortable. I just hope you can get past that and enjoy the fact that this company has made something better for people, better for animals and better for the environment. If more people turn to this patty choice, then fewer resource-demanding animals will be served up in the butcher department.
While now paying more attention, I can verify that it is available in many local areas and a wide variety of markets. For an update, I tried it at home – and I repeat “Wow.” Can’t say what it would taste like without the favorite toppings, but with them it is a whole new burger world. It’s very high in protein (20g) although the same is true for its calories (like actual burgers) at 270 calories. There is no soy or gluten for those who abstain; in addition it is antibiotic and hormone free. All the ingredients can be see here.
To rain on the parade just a drop or two, a small drawback is for those who accept the recent claims that ‘coconut oil is poison.’ But if you are still on the coconut oil fan list it won’t be a problem. Additionally, I could see an easy substitute with Avocado oil with no change to the taste. We’ll see. The second drop of rain (downside) is cost. At the store, I purchased two burgers for $6, a common price for them and more steep than others.
Another similar product is called the Impossible Burger. People looking for alt-burgers tend to like both of these, although I have only had the Beyond Burger. I am told that the Impossible Burger may be ‘meatier’ in texture. I was told further that White Castle was using them for ‘sliders.’ [No White Castle near me to prove this.] Impossible Burger may also have a soy ingredient not in Beyond Burger. Another drawback is that while it is a plant based product, PETA claims it cannot be called safe for animals as it was ‘tested on animals’ (and not just in a way to ‘fatten them’ up to compare against their skinny relatives, but in a manner that proved more lethal). Additionally, (at least in my area) the Impossible Burger is not readily available on the shelves.
One writer explains that the secret ingredient of these unconventional meat patties is an ingredient those in the medical field will recognize – heme. I suspect it isn’t identical to that in animal (or human) blood and muscle, but the color and taste in beef comes from the iron in heme molecules. That’s probably a bit of a yuck factor. But may also describe the success of imitation.
FINAL THOUGHT
Food is such a sensitive and personal issue. We may obsess over our diets or put anything in our mouth we find in the refrigerator or store shelf. Quite different approaches. Meat-eaters ridicule and mock vegetarians; vegans condemn and lay guilt at the feet of others. We grow up with certain loved foods we don’t want to give up, or we rebel against those foods and become committed converts to our new gluten-free or epicurean lifestyles. This is all to say that I realize no two people are similar when it comes to the foods they choose. It would be good for everyone to lighten up on the red-meat factor however, so I hope that the above count-down is an honest account (at least of one person’s preferences) to help you start down that road. If you’re already on that road, perhaps this kind of crusin’ for burgers will keep you healthier, replacing a ‘Big Mac’ for enjoying a big snack.
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Picture credit: by FreetoUseSounds via Pixabay
