Plant-based burgers aren’t just for vegetarians anymore. They’ve stormed into mainstream grocery aisles, tempting even die-hard meat lovers to give them a try. Some brands are good at it. Others? Well, let’s just say they need to do better. Here’s what consumers believe.
Impossible Burger
The “bleeding” effect of Impossible’s patty creates a jaw-dropping visual experience that meat-eaters can’t ignore. With 19 grams of soy-based protein per serving, these juicy burgers are gluten-free and versatile enough for grilling as ground “meat.” Impossible’s proprietary heme ingredient delivers an uncanny meat-like taste.
Earth Grown Flame-Grilled Protein Burger
School cafeteria flashbacks hit hard with these crumbly Aldi cutlets that disintegrate at first bite, leaving a flavorless experience in their wake. Protein-focused vegans might appreciate the 16 grams packed into each tiny 100-calorie patty, but even the most determined plant-based dieters can’t ignore the lack of flavor.
BEYOND Burger
Rice and pea proteins form the allergy-friendly foundation of this top contender. It is a good option for those avoiding soy and gluten. Beyond Burger maintains its size during cooking, a huge plus when grilling for crowds. Besides, natural ingredients like beet juice and apple extract bring authentic coloring.
BOCA Original Vegan Veggie Burgers
Multiple package sizes do not compensate for BOCA’s fundamental failure to deliver anything resembling meat satisfaction. The texture has a minute amount of fat with no satisfying chew, while barely detectable smokiness exists only as an afterthought. Committed reviewers say these burgers are neither innovative nor craveable.
Field Roast Chef’s Signature Burger
Umami-forward flavors distinguish these wheat gluten-based patties from competitors. Each contains roasted garlic, tomato paste, and multiple mushroom varieties. The same culinary excellence extends across Field Roast’s impressive product lineup, including their celebrated CHAO cheese and acclaimed vegan sausages.
Meatless Farm Burger
Excessive greasiness dominates the experience of these British-born patties, which list vegetable oils among their top three ingredients. Around 16.8 grams of pea protein per 100-gram serving is available in soy and gluten-free formats. Some consumers even find it to have a plasticky taste.
Dr. Praeger’s Perfect Burger
The texture stays remarkably intact during cooking, avoiding the crumbliness that plagues lesser brands. Vegetables like beets, carrots, sweet potatoes, and butternut squash give these soy-free, non-GMO, gluten-free cutlets their hue. Additionally, the solid flavor profile and allergen-friendly ingredients make Dr. Praeger’s an excellent freezer staple.
MorningStar Farms Incogmeato Burger
Its premium pricing creates expectations that the mealy, non-stringy texture utterly fails to fulfill. Methylcellulose, which functions as both an emulsifier and a laxative, requires cautious consumption to avoid digestive surprises. Sadly, unpleasant aromas greet cooks preparing these gluten-free soy protein cutlets.
Before The Butcher Uncut Plant-Based Burger
Ready in under six minutes, here come refrigerated soy-protein patties that offer convenience for busy weeknights with no defrosting required. It is made from simple plant-based ingredients, primarily soy protein, and is free from cholesterol, gluten, dairy, hormones, antibiotics, and GMOs.
Lightlife Plant-Based Burgers
Packaging disappointment strikes immediately. These cutlets are sold in two-packs, which can be impractical for family meals or gatherings where more servings are needed. 2–3$ per patty delivers a lackluster flavor despite decent grilling performance that creates characteristic marks while maintaining moisture.
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