PRODUCT REVIEW

BURGERS

Since everyone seems to be talking (and eating) burgers, we thought it would be interesting to compare a regular lean beef patty that just contains lean beef, with a meatless patty (we chose the top-seller Beyond Meat Beyond Burger™) and a homemade chickpea patty (the recipe is from The Low GI Vegetarian Cookbook). The nutrition information here is for the patty alone.

LEAN BEEF PATTY
Ingredients: Lean minced beef.

BEYOND MEAT BEYOND BURGER
Ingredients: Water, Pea Protein Isolate*, Expeller-Pressed Canola Oil, Refined Coconut Oil, Rice Protein, Natural Flavors, Cocoa Butter, Mung Bean Protein, Methylcellulose, Potato Starch, Apple Extract, Salt, Potassium Chloride, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Pomegranate Fruit Powder, Beet Juice Extract (for color).

(*Peas are legumes. People with severe allergies to legumes like peanuts should be cautious when introducing pea protein into their diet because of the possibility of a pea allergy. Our products do not contain peanuts or tree nuts.)

CHICKPEA PATTY
Ingredients: 400g (14oz) can chickpeas, rinsed and drained, 1½ tablespoons olive oil, 1 onion, finely chopped, 1 garlic clove, crushed, 1 tablespoon mild Indian curry paste, 1 zucchini, grated, 110g (4oz/1½ cups) firmly packed fresh wholegrain breadcrumbs, 1 tablespoon freshly chopped coriander, 1 egg, lightly beaten, Wholemeal plain flour, to dust. Serves 4.

 
Read more:

• Beyond Meat Beyond Burger
• The Low GI Vegetarian Cookbook