Price $5.49 for two four-ounce patties, available later this year. Conventional livestock farming is responsible for almost 15 percent of hu… One … Makers of meat alternatives like Beyond Meat and Impossible Foods are vying to capture the global fast-food market, as big players like Tyson and Perdue join the fray. You won’t want just one, you will want all of them! Tasting notes Not much like meat, but still “much better than the classic” frozen vegetarian patties, to my mind, and the consensus choice for a good vegetable burger (rather than a meat replica). (Called “vital wheat gluten” on ingredient lists, it is a concentrated formulation of wheat gluten, commonly added to bread to make it lighter and chewier, and the main ingredient in seitan.) (Some consumers are turning away from those familiar products, not only because of the taste, but because they are most often made with highly processed ingredients.). Selling points Vegan, gluten-free, soy-free, non-G.M.O. “This is an exploding market segment that has had only one or … (To food manufacturers, they are not quite the same thing: one is intended to taste of charring, the other of wood smoke.). ... crispy chicken breast, turkey, and the ‘Uncut’ burger — a vegan option from Before the Butcher. The new refrigerator-case “meat” products already comprise one of the fastest-growing segments of the food industry. This burger is a longtime market leader, and Sweet Earth was recently acquired by Nestlé USA on the strength of it; the company is now introducing a new plant-meat contender called the Awesome Burger. Environmental and food scientists are insisting that we eat more plants and less processed food. We tasted 12 different meatless burgers, including Impossible Burger and Beyond Meat, to find the plant-based ground beef for burgers, tacos, chili, and more. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Behind the scenes at the supermarket, giant battles are being waged: Meat producers are suing to have the words “meat” and “burger” restricted to their own products. The meat comes only preformed into patties. The first Uncut products at retail debuted in early April in the butcher case at a Bristol Farms store in Yorba Linda, Calif., becoming the first plant-based meats to be displayed and sold out of the package at a conventional grocery store butcher counter in the United States. The Impossible Burger replicates the beefy look and taste of a traditional hamburger. Uncut Plant-Based Burgers Having already established a solid foothold in the foodservice channel, with distribution in more than 1,000 restaurants and 20 school districts in just 12 months, Before the Butcher, a provider of plant-based meats, is coming to retail with four burger and sausage products that look, cook and taste like animal meat. Each burger was seared with a teaspoon of canola oil in a hot skillet, and served in a potato bun. Everyone liked its crisp edges, and Pete noted its “brawny flavor.” My daughter was convinced it was a real ground beef patty, slipped in to confuse us. Maker Impossible Foods, Redwood City, Calif. This burger got some mixed reviews. The burger wasn’t meaty, but had “nutty, toasted grain” notes that I liked from brown rice, and whiffs of spices like cumin and ginger. Slogan “Food That Shines” Selling … How Do the New Plant-Based Burgers Stack Up? In just two years, food technology has moved consumers from browsing for wan “veggie patties” in the frozen aisle to selecting fresh “plant-based burgers” sold next to the ground beef. Tasters liked its “vegetal” notes, a reflection of the onions, celery and three different forms of mushroom — fresh, dried and powdered — on the ingredients list. Tasting notes The Uncut Burger, so named by the manufacturer to imply the opposite of a cut of meat, actually rated among the meatiest of the bunch. Soy. This burger got some mixed reviews. In addition to ethical issues regarding how the animals are treated, the livestock industry has a vast environmental footprint, contributing to land and water degradation, deforestation, loss of biodiversity, and acid rain. Others are resolutely simple, based on whole grains and vegetables, and reverse-engineered with ingredients like yeast extract and barley malt to be crustier, browner and juicier than their frozen veggie-burger predecessors. We Taste-Tested Them. Restaurant Review: Burgerim brings new, fast dining option to Bethlehem. “Maybe this burger would do better without a bun?” he asked. I was impressed by its slightly chunky texture, “like good coarse-ground beef,” but Melissa felt it made the burger fall apart “like wet cardboard.” The taste seemed “bacony” to Pete, perhaps because of the “grill flavor” and “smoke flavor” listed in the formula. Over all, Pete said, a “real beefy” experience. The company’s UNCUT Burger, UNCUT Savory Chicken Burger, UNCUT Roasted Turkey Burger and UNCUT Breakfast Sausage Patty are high-protein, plant-based burgers, sold in the fresh meat cases of supermarkets nationwide. The Impossible Burger replicates the beefy look and taste of a traditional hamburger. Many vegetarians and vegans say the goal is to break the habit of eating meat, not feed it with surrogates. Get FREE Before the Butcher UNCUT PLANT-BASED Chicken Burgers! Ingredients Water, soy protein concentrate, coconut oil, sunflower oil, natural flavors, 2 percent or less of: potato protein, methylcellulose, yeast extract, cultured dextrose, food starch-modified, soy leghemoglobin, salt, soy protein isolate, mixed tocopherols (vitamin E), zinc gluconate, thiamine hydrochloride (vitamin B1), sodium ascorbate (vitamin C), niacin, pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), vitamin B12. A serving contains 7 to 18 grams of plant protein; has significantly less sodium than other meatless burgers, at just 150-200 grams; and delivers a satisfyingly meaty flavor, chew and bite. Ingredients Garbanzo beans, mushroom, vital wheat gluten, green peas, kale, water, bulgur wheat, barley, bell peppers, carrot, quinoa, extra-virgin olive oil, red onion, celery, flax seed, cilantro, garlic, nutritional yeast, granulated garlic, sea salt, ginger, granulated onion, lime juice concentrate, cumin, canola oil, oregano. The UNCUT plant-based certified burger looks, cooks and eats just like a fresh ground beef burger. The Beyond Burger is currently sold only at select Whole Foods locations in Colorado, Idaho, Kansas, Maryland, New Mexico, Utah, Virginia, and now New York. | Write a review. But how do all the newcomers perform at the table? Maker Sweet Earth Foods, Moss Landing, Calif. It’s the main ingredient of the Impossible and Uncut burgers—not necessarily a problem, except that Impossible Burger unapologetically uses GM soy. Tasting notes “The most like a beef burger by far,” was my first scribbled note. That’s probably why it nailed the “firm and chewy texture” that I found a little bready, but “not worse than most fast-food burgers.” “Pretty good when loaded up” was Pete’s final verdict. The Times restaurant critic Pete Wells, our cooking columnist Melissa Clark and I lined up both kinds of new vegan burgers for a blind tasting of six national brands. Price About $4.25 for two four-ounce patties. Selling points Vegan, soy-free, non-G.M.O. There are no reviews yet. Tasting notes The Beyond Burger was “juicy with a convincing texture,” per Melissa, who also commended its “roundness, with lots of umami.” Her daughter identified a faint but pleasing smoky flavor, reminiscent of barbecue-flavored potato chips. Credit...Con Poulos for The New York Times. Here are the results, on a rating scale of one to five stars. Availability: In Stock notify me . Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Item #: 85033500100. Food Stylist: Simon Andrews. Advertisement. ★★★ Maker Lightlife/Greenleaf Foods, Toronto. Lightlife Burger. (To that end, Melissa and I roped in our daughters: my 12-year-old vegetarian and her 11-year-old burger aficionado.). The only one of the six contenders that includes genetically modified ingredients, the Impossible Burger contains a compound (soy leghemoglobin) created and manufactured by the company from plant hemoglobins; it quite successfully replicates the “bloody” look and taste of a rare burger. Tasting notes This burger is sold only in flavors; I chose Mediterranean as the most neutral. The new generation of veggie burgers aims to replace the beefy original with fake meat or fresher vegetables. To find out how well they do, we ran a blind tasting of six top contenders. “I would still prefer to eat something that’s not lab-grown,” said Isa Chandra Moskowitz, the chef at the vegan restaurant Modern Love in Omaha, where her own burger is the most popular dish on the menu. Food Stylist: Simon Andrews. Tasters liked the familiar profile of what Melissa declared “the burger for people who love falafel,” made mostly from chickpeas and bulked out with mushrooms and gluten. 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