What do boca burgers taste like

The fleshy insides, dismayingly, didn't deliver that flavor. Given the Impossible Burger is made out to mimic meat's texture and flavor, I was expecting to be fooled by its plant-based architecture. Not quite. The burger was indeed tasty and undoubtedly more satiating than many of the other candidates, but I wouldn't deem it a precise beef alternative. Nutrition: calories, 7 g fat 5 g saturated fat , mg sodium, 25 g carbs 4 g fiber, 0 g sugar , 4 g protein.

Ingredients: The most abundant ingredients include cooked and organic whole grain millet, adzuki beans, and whole grain quinoa as well as organic coconut oil, onion, and sweet potatoes. Its overpowering peppery scent foreshadowed its delightfully zingy flavor. Taste: Just as expected, this burger came with a kick—mostly coming from the chilies, cumin, lime, and apple cider vinegar.

Even though Hilary's offering is marketed as a "bean burger," the patty had more of a textured quinoa and millet flavor going for it. Aside from boasting a clean, balanced flavor without an overwhelming amount of salt, we love that one of the main ingredients in this burger is quinoa—a complete protein that contains all nine essential amino acids just like meat does , deeming it a solid option for vegetarians and vegans. While Hilary's bean burger may not play the part of a perfect post-workout meal, given its relatively low protein content, pairing this pick with some extra veggies for fiber and perhaps a dollop of creamy cottage cheese for protein would be your best bet.

Nutrition: calories, 4 g fat 0 g saturated fat , mg sodium, 16 g carbs 3 g fiber, 1 g sugar , 5 g protein. Ingredients: Amy's veggie burger is packed with organic ingredients such as mushrooms, onions, bulgur, celery, carrots, oats, and walnuts.

The cooked bulgur grains and crunchy walnuts dominated this burger's texture. Taste: If you're ever craving a comforting bowl of mushroom risotto, save yourself the unnecessary calories and fat by grilling this veggie burger instead.

The patty was rife with umami, garlicky notes that only tasted sinful, and the flavor profile remained authentic to the ingredients. It's not overly salted and has that satisfying crunch and delicate, earthy 'shroom flavor that would pair well with a slice of Havarti or melted mozzarella.

Nutritionally speaking, the patty doesn't offer up enough fiber or protein to fill you up, so you'll want to opt for tossing it on a sprouted whole-grain bun with fresh lettuce and tomato for extra satiating power.

However, we do like that most of the healthy fats in this pick come from omegapacked walnuts. Nutrition: calories, 22 g fat 5 g saturated fat , mg sodium, 6 g carbs 3 g fiber, 0 g sugar , 20 g protein. Ingredients: This burger is comprised of non-GMO ingredients such as pea protein isolate, canola oil, and coconut oil. Flipping it over revealed an eerily pink, fleshy patty that was in dire need of a direct flame.

Although it wasn't oozing blood and rather beet juice, I left it in the oven to cook well-done. Texture-wise, you wouldn't be able to tell it apart from ground meat. Taste: After broiling it for about eight minutes on each side, the oven produced a patty with a slightly charred taste and strikingly meat-like flavor. My sous chef aka, my mom agreed that our best veggie burger tastes just like a blended ground chicken and beef burger. I was a bit of a skeptic about trying these Veggie Burgers at first because I thought the would taste like tofu.

But I was pleasantly surprised by how flavorful they were. I couldn't believe it wasn't meat, these burgers are delicious grilled or baked.

Boca burgers are not the best veggie burger I've tried, but they're definitely up there with my favorites. Their texture and flavor is good and meaty, minus the gross fattyness and bloodyness of actual meat. They're a little pricey but so is actual meat.

I don't find that the Boca brand meat substitutes are as salty as some other brands are. I enjoy a veggie burger every now and then. These are a good price and have a decent taste. The texture is usually what scares me away from vegetarian foods, but these have a texture similar to a real burger.

The are not something I would eat plain, but with some ketchup, mustard, and pickles they are a healthy meal. Trying this particular flavor of boca burgers was not as I expected at all.

I didn't particularly like them. For me, it was the texture on the burger as well as the taste. Related Posts. Connect with.

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We're not looking for beef substitutes here. In cases where a given brand had several different flavor options, we selected those that were closest to that ideal. With that criteria, we arrived at six brands for our taste test:.

We prepared all of the burgers by searing them with a minimal layer of vegetable oil on a griddle according to the time recommended on the packaging.

The burgers were served on toasted buns with just a touch of mayo some participants opted to taste both with and without ketchup. Tasters were asked to judge burgers on their texture, flavor, and overall preference. When it comes to texture, our results indicate that most tasters were looking for burgers that were robust enough to stand up under the pressure of biting into a bun. Were they mushy or squishy?

No good. We want veggie burgers that provide textural interest—a mix of crunchy, meaty, and soft textures were ranked higher than burgers that were uniform. We also tend to like burgers that have identifiable grains and vegetables in them. As for flavor, our tastes ran similarly: we wanted real food flavor. Nutty, mushroomy, oniony, cheesy, or spiced—whatever it is, it has to be something we come across in our day to day life.

Something familiar enough that it doesn't taste artificial. During the process of planning this taste test, I got more than a few sarcastic, "I'm looking forward to that one"-type responses from officemates, and a couple of, "Well at least the buns will taste good"-s. But as the tasting sheets and comments revealed, most folks were actually pleasantly surprised by the patties across the board.