Burger Project has recently introduced its first plant-based patty that will be the key element in the new Planet Burger, created for vegetarians, vegans, flexitarians, curious eaters and those looking to reduce their meat consumption.
These savory-smacked, pea protein-packed patties are free of soy, gluten, cholesterol, dairy and egg. Bursting with a smoky, umami flavour and turbocharged with superfood-rich nutrients from pea protein and beetroot, they have a delightful textural crust and are burger-like on the eye. The Planet Burger ($16.90) pairs well with all the quintessential burger ingredients. Each patty is served between a soft milk bun, alongside pickles, onion, tomato, lettuce, beetroot, mustard and Burger Project’s famous, secret sauce. Vegan and gluten-intolerant diners can ditch the bun and enjoy this meat alternative in a crisp, lettuce bowl.
Sunshine Coast vegan business Fënn Foods, operated by ex-Urbane Chef Alejandro Cancino, is supplying the ‘Veef’, plant-based patty, which is made with all-natural ingredients. Neil Perry said the plant-based movement was here to stay and the Planet Burger delivered a cleaner eating option without compromising flavour. “As long-time advocates of using premium ingredients and supporting small, local producers, the decision to use Fënn Foods was an easy one,” Neil said. “However, it took over 12 months of testing and tasting to find a winning mix of proteins for a robust plant-based burger that ticked all the boxes of great flavour, crisp texture and appealing colour, which is delivered courtesy of beetroot. Fënn’s flavoursome piece of patty innovation won hands-down and I encourage everyone, including cautious carnivores, to give our first, purely plant-based burger a try.”
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