Comment by rcakebread
6 days ago
"they're lower in sodium and saturated fat than your average hamburger patty"
If you buy a Beyond patty, it has way more sodium than ground beef you'd buy at a grocerty store. Comparing it with a fast food burger isn't really fair.
>it has way more sodium than ground beef you'd buy at a grocerty store
We're not comparing fairly here. A finished hamburger patty is not pure ground beef. Did you ever make a hamburger patty yourself? You add salt and spices at a minimum.
A more fair comparison would be looking at store-bought hamburger patties. That's the same category of food.
I just compared Beyond (0.75g salt per 100g) and block house American Burger (0.88g per 100g). The patties are somewhat similar in weight, too (113g and 125g). So both in absolute, and weight relative amounts the Beyond burger has less sodium.
You can make an awesome burger pattie with beef, onion, garlic, a touch of finely chopped jalapeno and some herbs and spices etc. You don't need to add salt.
Yes, and I can make a vegan burger from lentils, onion, garlic and a touch of finely chopped jalapino, herbs etc.
The comparison here is shop-bought burgers or those you would buy in a burger restaurant, which WILL have salt and likely more than a Beyond burger.
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You absolutely need salt for a good burger. It is fundamental seasoning in every savoury dish at every restaurant (fast or fine) for a reason.
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Maybe awesome to you, but many people will find that exact same construction more flavorful if salt is added
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You absolutely need salt for a good burger, and just about any meat. Almost anything, really. Salt is not optional. Beef tastes less like beef without salt.
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You don't need salt and spices to make a burger, it can be 100% beef with no additives. A pinch of salt can be like 0.3g/burger and you're fine as well.
I don't eat that these days, my burgers are actually 25% beef and 75% lentil/seasoning. Still under 0.5g/100g
I remember working in a restaurant many years ago, where it was part of new hire training to demonstrate the importance of salt and pepper to a burger's taste. We would make 3 burgers, one no seasoning, one poorly seasoned, and one properly seasoned to the spec, and then we would taste test them all. The difference in taste was so night and day I was shocked the first time I participated in the test. Yeah I guess you don't technically need salt and spices, but not adding them or using just a pinch is not the same thing at all.
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Let me assure you that you're in the vast minority if you add little or no salt at all to your home-made burger patties.
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It means one patty has around 45% of the optimal recommended sodium intake and 30% of the max recommendation.
https://www.heart.org/en/healthy-living/healthy-eating/eat-s...
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I have made burgers hundreds if not thousands of times and I have never done more than roll ground beef into a ball ans squish it flat. Salt and spices are completely unnecessarily, who am I, Gordon Ramsey? Sliced onion on top of the patty does plenty of work.
You are comparing a prepared product to a raw ingredient. Raw beef is pretty boring which is why every single restaurant add some combination of salt, pepper, mayo, ketchup, mustard, oil, butter, gochujang, etc to make it into food. If you want to convince the world to eat unseasoned beef and onion burgers be my guest but you have a tougher hill to climb than the vegetarians. Eat what makes you happy, but maybe acknowledge it's not actual cooking.
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You're comparing a burger patty to a burger ingredient. Two different things. Not a reasonable comparison.
A burger can be made from that solitary ingredient though.
I think that's rather uncommon. The closest I've seen is someone smashing down some ground beef then putting salt and pepper on it before cooking.
soy?
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I've never eaten a beyond burger or anything like that at home. At home the improvement in flavour over tofu or just beans isn't worth it. I can get flavour from herbs spices and other ingredients. I've only ever eaten beyond burgers at restaurants.
"Loaded with sodium" is what the agrolobby wants you to think. If you knew what goes into supermarket burger patties I guarantee you would never want to touch them ever again. Look up nitrates for starter, which is used as a preservative in some meat products: burgers, hotdogs, cold cuts.
https://bubbafoods.com/nutrition/bubba-angus-beef-2lb/
Ingredients: beef
https://www.beyondmeat.com/en-US/products/the-beyond-burger
Ingredients: a bunch
Beef is a bunch of ingredients mixed together by a a cow.
Ground beef from the butcher does not have nitrates
In my opinion, there are two options for each group:
Meat: 1. Those who buy from butcher (health conscious) 2. Those who buy packaged products from supermarket.
Vegan: 1. Those who make homemade plant-based alternatives (eg.lentil burgers) 2. Those who buy Beyond burgers from supermarket.
Hence I think most people are trying to compare apples to oranges, which is not the correct comparison to make when weighing up each type.
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Not really - every single Burger King out there sells the beyond burger as far as I've seen.
Burger King sells Impossible, not Beyond.
If they're selling in a supermarket, it's more than fair to compare them to those offerings.
Who's buying Burger King more than grocery shopping?
I've eaten maybe 5 burgers at home in my 35 years but I've eaten plenty more at fast food restaurants.
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