Plant-Based Burgers

From mushroom caps to grain- and other plant-based mixtures, one of the hottest trends in the burger world right now is meatless.

CHAPTER 3

Plant-Based Burgers

THE BIGGEST NEWS IN BURGERS NOW IS THE PLANT-BASED KIND

But these are no mere afterthought veggie patties. Meatless burgers have become serious contenders for place of menu and share of stomach. This is particularly true among younger diners who think of themselves not necessarily as vegans or vegetarians, but as flexitarians who seek out plant-based alternatives to traditional animal proteins.

One robust sign of the times is the branded plant-based burger substitutes that have been showing up among the choices at behemoth Burger King, as well as in scores of college and university locations, employee cafés, fast casuals, and chain and independent casual-dining restaurants. These alt-burgers can plug-and-play on any menu as part of a burger/sandwich section or to curry favor with customers who are avoiding or cutting down on meat. Buns, toppings, and condiments can be every bit as craveable as their traditional counterparts, in order to appeal to consumers who are looking for a healthier alternative or something a little different.

Gen Z is more likely to eat plant-based foods because someone in their family/friend group is vegetarian or vegan.¹

Plant-based burgers can be offered with a gluten free bun, vegan cheese, and other accompaniments that appeal to consumers with food allergies or intolerances, to provide a whole package that addresses dietary issues.

5.9% of operators menu a plant-based burger, part of the plant-based protein category which has grown 106.3% over the past 12 months.²

Operators with the resources to develop their own plant-based burgers are often pulling out all the stops with sophisticated flavors and satisfying blends of vegetables, beans and legumes, grains, nuts, and other plant proteins. For example, the cult-favorite namesake at vegetarian Superiority Burger in New York City is made with roasted carrots, chickpeas, quinoa, breadcrumbs, potato starch, and crushed walnuts, plus fennel, sriracha, parsley, lemon, and other seasonings.

So-called veggie burgers appear on 23.9% of U.S. menus,³ according to Datassential, representing solid four-year growth of 3.2%. Many of these burgers are made with black beans, shredded vegetables and tofu, falafel, sweet potato, beets, blends of ancient grains, and/or mushrooms. Another plant-based possibility is a portabello burger, in which a whole large cap is given the burger treatment with bastes such as teriyaki, sauces, condiments, and other toppings.

The Blended Burger Project, introduced by the James Beard Organization in 2015, proposes a burger that’s better for customers and the planet by blending at least 25% fresh mushrooms into burgers. The movement has been particularly popular on college campuses. Dining services provider Harvest Table Culinary Group has developed a new burger recipe that features 70% grass-fed beef and 30% roasted mushrooms, which adds an umami taste that allows for less salt.

OPERATOR SPOTLIGHT
B.Good, a health-focused fast casual with 78 locations, tapped into the flexitarian zeitgeist with a new lineup of plant-forward burgers, including a vegan beet-pineapple burger with caramelized onions, kale, spicy slaw, and beet hummus; chickpea burger with whipped feta and spicy cucumbers; and a poblano quinoa burger with cheddar, jalapeño-corn salsa, cilantro, and chipotle purée; as well as a mushroom-blended turkey burger.

_{^{Sources: 1. Datassential SNAP! Keynote, Plant-Based Eating (2018). 2. Technomic Ignite, Plant-based Burger/Protein (Q4 2019). 3. Datassential SNAP! Veggie Burgers (2020). 4. Datassential 2019 College & University Keynote Report.}}