I have to be honest, I have been excited about this burger since I heard about it a year ago. I have been waiting patiently, or not so patiently, for it to be available in my area. The marketing has wooed me and I have been dreaming of a vegan burger that can draw in omnivores. When I saw this was available at my local whole foods, I became diligent in trying to get my hands on a box or two. It was hard since they were selling like vegan hotcakes. When I got my hands on a package, I decided to make a cheeseburger on a gluten free bun, with onions, vegan mayo, and BBQ sauce. If I would have had pickles in the house, they would have been on top as well.
I had read reviews that my house would smell of meat when I cooked the burger and that I should be prepared to be disgusted by the look of the burger. Neither of those things happened. My home smelled delicious, but not of meat- it was more like a grilled veggie smell. The pinkness of the burger did not upset me because it still didn’t look like meat to me. I was a bit taken back by all of the oil in the burger and the calorie count. I knew this would only be an occasional treat for me. Fast forward to dinner and my first bite and I loved it! The texture was a bit “meaty”, but not anymore than other veggie burgers that are intended to imitate meat. It has been decades since I’ve had meat and this reminded me of a good veggie burger. It had an aftertaste of what I remember Boca burgers tasting like, only better. I am very excited for the omnivores in my life to give this a try at their next BBQ. This seems like a great burger for vegans, vegetarians, and omnivores.
Overall Grade: A
Product: Beyond Meat, The Beyond Burger
This burger becoming more available in stores across the country. Right now it is in Whole Foods and Safeways.
It is packaged like meat to entice omnivores.
It is vegan, gluten free, soy free, and delicious!
It has no cholesterol
It has 20g of protein!
This needs its own bullet point, it is DELICIOUS!
It does well on a pan and on the grill.
It looks like a burger to entice omnivores.
It is pricey! Whole foods sells it for almost $6 and there are two patties equaling a quarter of a pound. If we want to entice omnivores, this product needs to be cheaper or comparable to two meat burgers.
It is too fattening for me. The amount of grease that came out, was a bit much for me. I don’t mind this food on occasion, but I can’t do this on a regular basis. The calorie count was also a bit high for my tastes.
The plastic packaging is a bit much and seems wasteful. The container could be smaller.
Most veggie burgers are offered in packages of 4 or 6. Two patties is just odd. We have a family of three, so we have to buy two packages for almost $12!!
My time in the south has been as a vegetarian or vegan, so I haven’t really jumped on board with much of the North Carolina cuisine. BBQ seems to be big here and I don’t know all that much about it. I’ve had BBQ vegan sandwiches before and they were delicious. From what I have gathered (mind you as a vegan who normally doesn’t pay much attention when people speak about meat), there is a playful debate in the state in the style of the BBQ sauce. One seems to be a red sauce with a tomato base and the other seems to be a vinegar base with no tomato.
I am a huge fan of both tomato and vinegar, so either sounds amazing to me. In some of the vegan BBQ sandwiches that I’ve had, I remember a strong vinegar taste and I loved it! I think I’d honestly like them both, cruelty free, of course! For today’s theme, I decided to make up a batch of my homemade BBQ sauce, which has a tomato base and a good amount of vinegar. This might be blasphemous to some native North Carolinian’s, but this is vegan BBQ- anything goes!
In my recreation, I used Butler’s Soy Curls that I ordered online as they are one of my favorite faux meats. They are freeze dried crispy curls that you re-hydrate and then cook as you desire. I have ordered these several times before as I have yet to find them in the area stores. We have been known to use the curls in stir fry, satays, BBQs and sandwiches. I think they are versatile enough to be used in many ways. They do a great job at absorbing liquid and sauces and have a nice flavor on even on their own. On this particular occasion we ate the BBQ over quinoa, but my favorite way is on a sandwich with vegan mayo and pickles. As a bonus, I like to throw on some vegan mayo based slaw.
My BBQ sauce is a tomato and vinegar base. I might have just broken a law and if you’re from North Carolina, don’t yell at me. I’m a vegan-gluten free-Northerner trying to recreate a Southern dish. Just be happy that I tried! I have made this sauce before and I usually make it to taste, but I’ll provide a recipe below with some guidelines. I encourage you to taste the sauce and make it your own. When I made the sauce, I added it to the rehydrated curls and simmered until warmed through. I could hardly wait for dinner, I kept snacking out of the pan.
Amanda’s Southern Inspired Vegan BBQ Sauce
8 oz no salt added, organic tomato sauce
1/4 cup of apple cider vinegar
2 tbsp molassas
2 tbsp tamari, low sodium
1 tbsp liquid smoke
1 tbsp or more of your favorite hot sauce
Agave nectar, to taste
In a bowl add all of the ingredients except the agave nectar and whisk. Before adding the agave nectar, taste the sauce to see how much sweetener is needed. I like less sweetener. Add more or less of any of the ingredients.