The Beyond Burger Review and Recipe
It is estimated that in the United States, 3.3% of the population is vegetarian or vegan, meaning niche products catering to people who live this lifestyle are on the rise. While many brands such as Boca Burger or Tofurky have been around for ages, new brands continue to push the boundaries of plant based meals. With science on its side, The Beyond Burger tries to take vegan cuisine further than ever before, blurring the lines between flora and fauna.
What makes the Beyond Burger different? While most vegan burger substitutes that aim to be meat-like use soy protein, the Beyond Burger is created from pea protein aka peas. Its soy, gluten and GMO free so if you are allergic to any of those things, rejoice because the Beyond Burger has your back.
Essentially, the Beyond Meat company has taken components from meat that appear in the plant world and assembled them “in the architecture of meat”, or so they say. If you’re interested in all the science behind these burgers, you can check out their FAQ. While I find the creation of the burger interesting, you’re here for an honest review of the product right? Well, let’s roll.
The Beyond Burger really looks like a beef burger. One package, which can be snagged up at Whole Foods, consists of two very pink and meat-like patties. Beyond Meat attributes beets to the very life-like pinkness of the patties. Pretty cool, in my opinion. If you’re uncomfortable with the sight of meat, even if it isn’t real, this may not be the option for you. If you want to trick your meat-eating friends, this is the perfect product for your joke.
Pro Tip: Check to see which stores in your area carry the Beyond Burger by looking at the list on Beyond Meat’s website. Before you go marching down to your local store, call them to make sure the burger is in stock.
I’m not sure if it is my extensive time spent slinging hot dogs in high school or the fact that touching raw meat really is just gross, but I refrained from handling these vegan patties with my hands. I did of course, taste them once they were cooked, and they very closely resemble meat. The chewy texture of ground beef is evident and if I had been blindfolded, I probably would have made the mistake of believing this was cooked ground beef based on texture alone.
This is where my enthusiasm for this burger falls short. While my mouth was salivating for the chance to try meat again, The Beyond Burger did not deliver for my meat eating fantasies. While the burger is pretty close to a real patty as far as texture and look, there’s just something…off. Despite the amount of oil and juice that came out of the burger while cooking it, the resulting product was only a step above a less than juicy Boca Burger. Despite this, the Beyond Burger is better than any other vegan burger I have ever tried. Just know that it would be hard to mistake this as meat based on taste alone.
Whether or not you will enjoy the Beyond Burger truly comes down to personal preference. If you are a staunch vegan or vegetarian and don’t like the look or taste of meat, then you probably won’t even want to be around it. If you’re a “flexitarian” and open to making more meat-free meals, this may be a great product for you. If you’re a vegetarian going through withdrawals (me, currently), then this might be a welcomed game changer to get you through the tough times.
Have you tried the Beyond Burger? Let me know what you think in the comments.
I dressed my burger with some super simple toppings. Get the same experience here:
The Beyond Burger (The Herban Yums Way)
- 1 pack of Beyond Burgers
- Brioche Bun (or vegan alternative)
- A handful of baby spinach
- A few slices of yellow onion
- ½ tbsp. of Vegan mayonnaise (the Hellmann's brand is my new favorite)
- ½ tbsp ketchup
- ½ tbsp salted butter or vegan butter
- Melt salted butter or vegan butter on one side of a large skillet or stovetop grill on medium heat. Place buns on top of the melted butter and toast for 2 minutes on each side or until the buns are buttery, brown and crunchy.
- Place one beyond burger patty on the non-buttery side of the grill or large skillet. No oil is needed for the burger. It produces quite a lot on its own.
- Cook patty for about 10-15 minutes until both sides are brown and crunchy. The inside of the patty will remain slightly pink even after cooking.
- Spread mayonnaise and ketchup over the toasted brioche buns. Place the patty, spinach and onion slices between the brioche bun.