Me either, Ken. The bun alone is an issue.
Make your own veggie burgers, my friends. Just put your favorite veggies in a good food processor. Give them a go. Put in a bowl. Slowly add (very low-gluten) Spelt flour or any gluten-free flour you like. Add a tablespoon of egg replacer, and one of non-aluminum baking powder. Slowly add water. Hand process until everything stays together, and you can form patties. Put the bowl in the fridge for about an hour. Take it out, make thin(ish) patties. Throw on a grill, and turn until browned. Far better for you, far better tasting than any processed veggie patties out there. Yeah, eat that new Whopper, eat all kinds of animal fats that contaminate them. Just say, "Hell no!"
Broccoli, onion, carrot, celery, cilantro, parsley, garlic, turmeric, oregano. Can't give proportions. I add the flour, slowly, mixing as I go, until I have a mixture that I can form into patties. After chilling, it's easier to form the patties. Also, add a splash of ev olive oil to the mix.Sounds delicious, TG. What vegetables do you typically use, and roughly what proportion of GF flour to how much veggie matter?
Many people are moving toward meatless meals and foods less focused on animal products.
Meatless burgers are not genetically engineered - at least no more so than beef burgers. They're not actually "fake meat," but rather vegetable-based foods that taste like meat. A big difference from gunk like the rather disgusting pink slime concoction widely used in fast food burgers until Jamie Oliver and some media outlets outed them.
Here's a good article on what happened with soy and which soy products aren't GM:Meatless burgers are genetically engineered though. This is an article from newsweek:
"Created with 95 percent less land, 75 percent less water and 89 percent fewer emissions than animal burgers, the Impossible Burger is made from a genetically engineered protein derived from heme, an iron-containing molecule that is found in plants and animal muscle. Impossible Burger uses the heme found in soybeans and ferments it with yeast to create a heme protein similar to meat called soy legthemoglobin. It's heme that's responsible for the Impossible Burger's meat-like taste and red blood-like color. It contains iron and protein but no cholesterol."
Almost all soybeans in this country are genetically engineered and that's one of the main ingredients of this product.
As far as I know beef has not been genetically engineered - yet. Although they have gone ahead and developed genetically engineered salmon.
I'm so gonna try this . .but non aluminium Baking powder?.. never realised there was aluminium IN baking powder for one, or that a Non version existed. I'll have to do a little research!!Make your own veggie burgers, my friends. Just put your favorite veggies in a good food processor. Give them a go. Put in a bowl. Slowly add (very low-gluten) Spelt flour or any gluten-free flour you like. Add a tablespoon of egg replacer, and one of non-aluminum baking powder. Slowly add water. Hand process until everything stays together, and you can form patties. Put the bowl in the fridge for about an hour. Take it out, make thin(ish) patties. Throw on a grill, and turn until browned. Far better for you, far better tasting than any processed veggie patties out there. Yeah, eat that new Whopper, eat all kinds of animal fats that contaminate them. Just say, "Hell no!"
Looking at these responses I wonder what type of customer market research they did before deciding to go ahead with idea.
Here's my advice if you decide to try one. Insist on a plain one with nothing on it. That way the flavor of the patty will no be hidden by all the goodies they pile on to disguise it. I did this about 25 years ago by getting a plain hamburger by mistake at McDonalds. It was horrible!!. It was then I realized how they deliberately cover up the taste with the stuff they add on top of the meat.